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.
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.
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.
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.
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.