Irish Soda Bread Scones

Here’s to some attempt of consistency in my posting. Maybe. I seem to have such a hard time maintaining one blog, so I figured I might as well try two and see if it goes any better. We have a summer blog. And by we, I mean to save The Hive Mind. Check it out… it’s pretty fun and definitely a little more that creepy at times.

To what we’re here for: food. Reid and I wanted to be the first ones to bake in the apartment, so we conveniently picked a time when Olivia was working and Abbey was out fo the state and went crazy. Not too crazy, mind you. Just a little crazy. Actually, not really all that crazy at all.

We’d been discussing making both Irish Soda Bread and Scones, and The Great Goddess Deb has just the answer for us. We were all set to go, and then we ran into a couple roadblocks. Being the professionals (read: lazy college students) we are, we chose to substitute ingredients rather than go to the store to get new ones. Cream of tartar was too expensive—baking powder. Buttermilk went bad—milk and lemon. No raisins—craisins. No cake flour (and no cornstarch to make our own)—pretend it just asks for all purpose.

In short, cooking in a new kitchen is so much harder when you don’t have things stockpiled away and when you can’t steal things from your housemates, but creative license gets you so much further than petty theft. Not really, but you get to have fun pretending you know what you’re doing.

Irish Soda Bread Scones
Adapted from Smitten Kitchen 

Yields 10 drop scones

4-4 1/2 cups all-purpose flour (depending on stickiness)
1/4 cup granulated sugar
2/3 teaspoon baking soda
2 1/4 teaspoons baking powder
3/4 teaspoon course kosher salt
5 tablespoons unsalted butter (4 tablespoons softened, 1 tablespoon melted)
1 1/4 cups buttermilk (or, make your own)
1 egg
1 cup currants or raisins

Heat oven to 400 degrees with a rack in the upper-middle position. Whisk dry ingredients (flours, sugar, baking soda, baking powder and salt) in a large bowl. Work the softened butter into the dry ingredients with your fingertips until the flour mixture resembles coarse crumbs.

Add the wet ingredients (buttermilk and egg) and raisins, and mix with your hands until the dough just begins to come together. Knead until the dough just becomes cohesive and bumpy, but not too sticky.

Drop scones onto greased cookie sheet (should be able to make 10 sizable scones). Bake about 15 minutes or until internal temperature reaches 170 degrees. Scones should be golden brown a skewer should come out clean. Remove from the oven and brush with butter before cooling to room temperature. Serve with butter and jam, and eat on day one.


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