- Judith Jones-Ambrosini
Don't ask where I got this recipe or I might tell you it was from an impish little Leprechaun foodie I once met somewhere on the road to Killarney. Anyway, it's a nice comfort food to have on hand at this time of year. It holds up to the traditional Irish Soda Bread but in the more manageable form of a scone.
Preheat oven to 425 degrees
2 cups unbleached flour
2 t. baking powder
1/2 t. baking soda
1 cup sugar
Pinch of salt
1 stick cold unsalted butter (nice rich flavorful Irish butter if possible) cut into small bits
3/4 cup white raisins
1/4 cup caraway seeds
1 cup cold buttermilk
Whisk together dry ingredients.
Add butter and work in with fingers to a coarse meal consistency.
Add raisins, caraway and buttermilk and stir until combined.
Scoop 1/4 cup portions onto parchment or Silpat lined baking sheet.
Bake 15-20 minutes until bottoms turn golden.
Cool a bit before digging in. Serve as is, or slather with butter, clotted cream and raspberry jam.