A few weeks ago I picked up a container of dried currants with the intent on snacking on some and using a portion of them in some sort of soda bread or scone concoction. After dinner on Saturday night I whipped up this classic Irish Soda Bread recipe and made scones out of them. Though they looked troublesome as they went into the oven the final product was over 2 dozen mini scones that tasted great and were not too dry, but just dry enough that they go great with tea or coffee in the morning or as a late afternoon treat.
Another plus is that the recipe was pretty simple and start to finish took less then an hour. The recipe comes from Stephanie's on Newbury which is known for the bread and offers up the recipe on a little card with the bread.
Irish Soda Bread/Mini Soda Bread Scones
via Stephanie's On Newbury
makes 1 loaf of bread or approximately 2 dozen mini scones
4 cups flour
1/4 lb butter
1/2 tbs baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup sugar
1/2 cup buttermilk
1 cup currants
Preheat oven to 375 F.
Place flour baking powder, baking soda, salt, and sugar into a blow. Incorporate butter into flour until mixture represents cornmeal. In a separate bowl add eggs to the buttermilk. Whisk thoroughly then add to the flour mixture. Mix until all liquid is absorbed but do not over mix. The dough should not be smooth. Shape dough into 1 egg loaf or for mini scones scoop 1 tbs of batter onto baking sheet. Score an X mark on the top of each loaf. Bake soda bread for 1 hour. Baking mini scones for about 20 minutes.