Irish Soda Scones

Makes 12 scones

Preheat oven to 350F
• 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:
In a small bowl, combine:
• 1 cup confectioner’s sugar
• zest of half an orange
• about 3 Tb orange juice. Add more or less to your preferred thickness
• Set aside to drizzle over your finished scones

For the scones:
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.
Drizzle with the icing and serve.

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