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  • Holly Club of Sea Girt

Irish Soda Bread Scones...Better Than Store Bought!

- 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.

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