In 2008 I posted my grandmother’s Irish soda bread recipe on my first blog, cooking the hard way. It turned out to be my most popular post ever. I’m thinking its about time I shared the recipe again. This time around I was inspired by one of the commenters on that first post to make the dough into scones instead of one big round. It’s delicious either way. Happy Saint Patrick’s Day!
Adelaide Bartow’s Irish Soda Bread
- 4 cups sifted all purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup butter
- 1 to 1 1/2 cup seedless raisins
- 1 1/3 cups buttermilk
- 1 egg
- 1 teaspoon baking soda.
Wisk together flour, sugar, salt, and baking powder. Cut the butter into the flour mixture with a pastry blender or two knives until it resembles coarse cornmeal. Stir in raisins. Whisk together the egg and the buttermilk. Stir in the baking soda. Add the buttermilk mixture to the flour mixture and stir just until moistened. Bake in greased 1 or 1 1/2 quart casserole for 45 to 50 minutes or until golden brown. Turn it out of the pan and allow to cool slightly before cutting.
Or to make scones, turn the dough out on to a well floured surface and pat it into a disc about an inch thick. (If the dough is very soft and sticky, you may want to work an extra tablespoon or two of flour into the dough.) Use a 2 to 3-inch biscuit cutter or the rim of a glass dipped in flour to cut the dough into rounds. Place scones at least an inch apart on a parchment-lined baking sheet. Bake for about 20 minutes, or until golden brown. Makes 8 to 12 scones.