Razzle Dazzle Recipes - Recipes for St.
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Soda Scones Recipe
1/2 C. currants
1 1/2 C. all-purpose flour
1 C. white pastry flour
1 t. baking soda
1/2 t. salt
2 T. sugar
1/4 t. lemon juice
1 C. buttermilk
extra buttermilk (for brushing)
extra sugar (for sprinkling)
Soak the currants in hot water for 15 minutes. Drain them. Set the oven at 350°F. Flour a baking sheet.
In a large bowl, combine the all-purpose and pastry flours, baking soda, salt, and sugar. Add the currants. Form a well in the center, add the lemon juice and buttermilk and mix with a wooden spoon just until the dough comes together.
Turn the dough out onto a floured surface and pat it out to a 1/2-inch thickness. For square scones: shape the dough into a rectangle. Using a sharp knife or pizza wheel, trim the edges to form right angles and cut the dough into 12 pieces. For round scones: use a 2-inch round cookie cutter with sharp edges (if you use a drinking glass, the sides of the scones will be pinched) to cut out 12 scones. Reshape trimmings.
Place the scones on the baking sheet, brush them with buttermilk and sprinkle with sugar. Transfer to the hot oven and bake them for 15 minutes or until they are lightly browned and a toothpick inserted to the center of a scone comes out clean. Serve warm.
Makes 12 Scones.
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