One of the most wonderful parts about living in our teeny, homey, NYC apartment is when B and I completely fill the space with great food and even greater friends. There’s very few things that top having a special meal with special people in your home. That being said, to us, nothing says “St. Patty’s Day” like a full table, homemade (aka homecured for 6 days by none other than Mr. B) corned beef n cabbage n potatoes n carrots…
…and Irish Soda Bread scones. Yes – mini versions, individually sized, slathered with butter and eaten slightly warm washed down with a gulp of Murphy’s stout and a shot of Jameson…in a Dixie bathroom paper cup. Classy bunch, we are.
These are adapted slightly from one of my favorite blogs, and the first food blog I ever read, smitten kitchen. This lady’s amazing. Beautiful food photography so much so you find yourself drooling on your computer screen, and there’s never a recipe that I’ve made that hasn’t turned out SPOT ON. This is my second year making soda bread on SPD (haaaay), and although last year’s recipe got similar star reviews, I figured I’d change it up. And boygollygee am I happy I did.
So, as an ode to another special night in Apt 16, I give you –
SPD Irish Soda Bread Scones (slightly adapted from smitten kitchen)
Makes 8 scones
- 4 cups AP (all purpose) flour
- 1/4 cup granulated sugah
- 1.5 teaspoons baking soda
- 1.5 teaspoons cream of tartar
- 1 HEAPING teaspoon kosher salt
- 4 tablespoons unsalted butter softened
- 1 tablespoon unsalted butter melted
- 1 1/4 cups buttermilk
- 1 egg, lightly beaten
- 1 cup raisins
- 1 tablespoons caraway seeds
- Heat oven to 400 degrees with a rack in the upper-middle position.
- Stir flour, sugar, baking soda, cream of tartar and salt in a large bowl. Work the softened butter into the dry ingredients with your fingertips until the butter disappears in the flour and becomes mealy.
- Add the buttermilk and egg, raisins and caraway seeds, and stir with a fork until the dough just begins to come together.
- Turn out onto a work surface and knead until the dough just becomes one (seriously. it should look like its falling apart, random raisins and bits of dough and flour strewn around the ball. The more you work this dough, the more inedible the texture).
- Pat dough into a round and use a knife (OR your hand like me) to cut it into 8 wedges. Form each wedge into a round and place on a parchment-lined sheet pan.
- Cut a cross shape into the top of each (super easy to do with a serrated knife. butter knife? not so much.)
- Bake for 15 to 20 minutes, or until the internal temperature reaches 170 degrees (I actually measured the internal temp, and I think its what attributed to the moistness/softness/success of these babies. For 170 degrees in my oven it took 18 minutes).
- Remove from the oven and brush with melted butter before cooling.
::::Said with a strong, cockney accent::: “Please, sir – can I have some more?”.