Irish Soda Bread Scones with Sea Salt Whiskey Butter

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St. Patrick’s Day is only days away and while I may not be Irish, I do love a good holiday. Around this time each year I make a few loaves of Irish Soda Bread to gift to co-workers and friends, but this year I felt uninspired by the traditional recipe. Considering my deep affinity for breakfast food, I thought I’d try making Irish Soda Bread Scones this go around and to add an additional pop of festivity, I topped them off with sea salt whiskey butter. How will you be celebrating St. Patty’s Day this year?

Irish Soda Bread Scones with Sea Salt Whiskey Butter

Ingredients for Scones:
3 cups all-purpose flour
4 tablespoons white granulated sugar
1/2 teaspoon sea salt
1 teaspoon baking soda
4 tablespoons unsalted butter, very cold
1/2 cup zante currants
1 cup buttermilk

Ingredients for Sea Salt Whiskey Butter:
3 tablespoons Irish whiskey
6 tablespoons unsalted butter
2 tablespoons powdered sugar
1/4 teaspoon sea salt

1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the all-purpose flour, sugar, salt and baking soda. Using a cheese grater, scrape the butter into the dry ingredients and whisk until the butter is broken up into pea-sized crumbs throughout. Next, add the currants to the flour mixture and toss gently until they are evenly distributed.

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3. Create a well in the center of the flour mixture and pour in the buttermilk. Using a wooden spoon, mix it together until the ingredients form a ball. Drop the soda bread dough onto a lightly floured counter and knead a few times. Do not over handle the dough.

4. Form the soda bread into a 2 inch thick disc. Using a knife, cut the dough disc into 6 equal triangles. Roll the dough in your palms to create round scones.

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5. Transfer the scones to the baking sheet and place in the freezer to chill for 5 minutes. Using a knife, score the tops, forming an X. Brush the tops with buttermilk and sprinkle each scone with a pinch of sea salt.

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6. Place the baking sheet into the oven and bake for 17 minutes, until the scones are golden brown. Serve warm with Sea Salt whisky butter.

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7. Sea Salt Whiskey Butter: To make the butter, add whisky to a small saucepan heat until it begins to simmer and decreases to about 2 tablespoons of liquid. Allow the whisky to cool. In a small bowl, add the softened butter, powdered sugar, cooled Irish whiskey and sea salt. Using a hand mixer, beat until fluffy.

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