Perfect for St. Patrick’s Day celebrations or any day you’re craving a taste of the Emerald Isle, these scones are studded with plump raisins and kissed with a hint of orange zest. The beauty of this recipe lies not only in its delicious flavor but also in its simplicity. No yeast or rising time required – the magic happens with baking soda and buttermilk, giving these scones their distinctive taste and texture.
Quick Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes (including chilling time)
- Yield: 8 scones
- Difficulty: Intermediate
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup quick-cooking rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 5 tablespoons granulated sugar, divided
- 1/2 cup cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup raisins or dried currants
- 1/2 teaspoon grated orange zest
- 3/4 cup plus 3 tablespoons cold whole buttermilk, divided
Step-by-Step Instructions
- In a large bowl, whisk together the flour, oats, baking powder, salt, baking soda, and 1/4 cup of sugar until well combined.
- Add the cold butter pieces to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for achieving that perfect, flaky texture.
- Gently fold in the raisins, orange zest, and 3/4 cup plus 1 tablespoon of buttermilk. Stir until the dough just comes together, being careful not to overmix.
- Turn the dough out onto a lightly floured surface and pat it into a 7-inch circle, about 3/4-inch thick.
- Using a sharp knife or bench scraper, cut the circle into 8 wedges. Transfer the wedges to a parchment-lined baking sheet, spacing them about 1 inch apart.
- Brush the tops of the scones with the remaining 2 tablespoons of buttermilk and sprinkle with the remaining tablespoon of sugar.
- Place the baking sheet in the freezer for about 30 minutes. This chilling step helps the scones maintain their shape during baking.
- Preheat your oven to 425°F (220°C) while the scones are chilling.
- Bake the scones for approximately 20 minutes, or until the tops and bottoms are golden brown.
- Allow the scones to cool on the baking sheet for about 10 minutes before serving.
Chef’s Tips and Tricks
- Cold Ingredients are Key: Ensure your butter and buttermilk are cold. This helps create those lovely, flaky layers in your scones.
- Don’t Overwork the Dough: Mix just until the ingredients come together. Overmixing can lead to tough scones.
- Customize Your Scones: Feel free to swap raisins for dried cranberries or add a handful of chopped nuts for extra texture.
- Freeze for Later: These scones freeze beautifully. Store unbaked scones in the freezer and bake them straight from frozen, adding a few extra minutes to the baking time.
- Serving Suggestions: Enjoy these scones warm from the oven with a pat of Irish butter, a dollop of clotted cream, or your favorite jam. They’re also delightful alongside a steaming cup of Irish breakfast tea.
Nutritional Information
Per scone (approximate values):
- Calories: 310
- Protein: 6g
- Carbohydrates: 45g
- Fat: 13g
- Fiber: 2g
- Sugar: 15g
Please note that these values may vary slightly depending on specific ingredients used.
