These scrumptious Currant, Cranberry & Carraway Scones are a delightful treat for teatime.
Currant, Cranberry & Carraway Scones
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon fresh lemon zest
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup cold salted Irish butter* cubed
- 3 tablespoons lightly packed dried currants
- 2 tablespoons lightly packed dried sweetened cranberries, chopped
- ½ teaspoon caraway seeds
- ¾ cup cold whole buttermilk, divided
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking powder, lemon zest, baking soda, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in currants, cranberries, and caraway seeds. Add ½ cup plus 3 tablespoons buttermilk, stirring until mixture is evenly moist. (If mixture seems dry and won’t come together, add more buttermilk, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a floured 2¼-inch round cutter dipped in flour, cut 10 scones from dough, rerolling scraps as needed. Place scones, evenly spaced, on prepared baking sheet.
- Brush tops of scones with remaining 1 tablespoon buttermilk.
- Bake until bottoms of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 15 minutes. Serve warm.
*We used Kerrygold.
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