Irish Soda Scones
- 4 cups flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2/3 cup sugar
- zest of half an orange
- 8 oz cold butter, cut into small pieces
- 1 cup dried currants
- 3 tsp caraway seeds
- 2 cups buttermilk
For the icing:
- 1 cup confectioner’s sugar
- zest of half an orange
- about 3 Tb orange juice. Add more or less to your preferred thickness
Combine the flour, baking powder, baking soda, sugar, orange zest and salt.
Toss the butter pieces into the flour mixture. In a food processor, pulse the butter-flour briefly a few times until it is crumbly. You can also use a pastry cutter or your fingers to mix the butter into the flour if you don’t have a food processor.
Put the flour mixture into a mixing bowl and add the currants, caraway seeds and the buttermilk. Stir until just combined.
Divide the dough into 12 4-oz blobs. With your hands, roughly form them into individual rounds, giving each one a nice craggy texture. Place the scones onto a parchment-lined baking sheet, and bake, turning your pan halfway through, for about 16 minutes, until the bottoms are golden brown.
In a small bowl, combine icing ingredients.
Drizzle with the icing and serve.
