Print
Irish Soda Bread Scones
A wonderful accompaniment to Irish Stew.
Course Bread, Breakfast, Muffins/Scones
Cuisine All-American, Irish
Keyword Irish, scones
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 4 servings
Calories 360kcal
Author Lynn / Turnips 2 Tangerines
- 1 1/2 cups flour
- 1/2 cup whole wheat flour
- 2 packets sugar substitute or 2 tablespoons brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons cold butter
- 1 cup buttermilk
- 1/2 cup dried currants or raisins
Heat oven to 375º Grease a cast iron wedge pan. Place in heated oven for 10 minutes.
In a large bowl, combine the flours, sugar packets, baking soda and salt; cut in cold butter.
Stir in buttermilk, just until moistened. Fold in currants. Knead on a floured surface 8 to 10 times.
Carefully remove cast iron pan from oven and carefully spread batter into the wedge pan.
Bake at 375º for 15 to 20 minutes or until toothpick inserted in scone comes out clean.
Remove pan from oven. Cool scones in pan 5 to 10 minutes.
Remove scones from pan and cool on wire rack
Serving: 1g | Calories: 360kcal | Carbohydrates: 63g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 680mg | Potassium: 346mg | Fiber: 4g | Sugar: 15g | Vitamin A: 285IU | Vitamin C: 0.8mg | Calcium: 97mg | Iron: 3.3mg