Scones

I stumbled onto this recipe while making Irish Soda Bread for St. Patty's day. I thought the recipe was better suited for scones. You can still add raisons but I prefer the tart taste of dried cranberries. I added more sugar and voila…perfect scones.

• 4 to 4 1/2 cups flour
• 1/2 cup cugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 tablespoon of baking powder
• 1/4 Tbsp of melted butter
• 1 cup dried cranberries or raisins
• 1 large egg, lightly beaten
• 1 1/4 cups buttermilk

1 Whisk together flour, sugar, salt, baking soda: Preheat oven to 375°F. Whisk together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl.

2 Work the butter into the flour, add currants or raisins: Using your (clean) fingers, work the butter into the flour mixture until it resembles coarse meal, then add in the currants or raisins.

3 Make a well, add 1 cup buttermilk (leave 1/4 behind to coat scones) egg, knead into dough: Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir.

Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead!

Break off pieces and put on coated baking pan. Use the remaining buttermilk to coat the tops of the scones before baking. 

Bake at 375 degrees for 30 minutes