Irish Scones

Great for breakfast, the tartness of the currants pairs beautifully with warm tea. Serve warm with a generous pat of butter.

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Irish Scones
  1. 2 cups all-purpose flour
  2. ¼ cup sugar
  3. 1 teaspoons baking powder
  4. ½ teaspoon baking soda
  5. ½ teaspoon salt
  6. ⅓ cup Challenge Unsalted Butter
  7. ½ cup buttermilk
  8. 1 large egg
  9. ½ cup dried currants
  10. 1 Tablespoon buttermilk
  1. 1

    Preheat oven to 425° F.

  2. 2

    Combine flour, sugar, baking powder, baking soda, and salt in a food processor bowl with steel blade and blend for 8 seconds (or whisk together in a large bowl).

  3. 3

    Cut in butter by pulsing 8 times with food processor (or use a pastry cutter), until mixture resembles coarse meal. Do not over blend.

  4. 4

    Whisk egg with buttermilk. Add egg mixture to dry mix in food processor and pulse just until dough comes together (or create a well in dry ingredients, add egg mixture & stir just until moistened). Stir in currants.

  5. 5

    Turn dough onto floured surface and pat into 8-inch circle, approximately ½ to ¾- inch thick. Cut into wedges or cut with 3-inch biscuit cutter and place on a parchment lined or buttered baking sheet. Brush with buttermilk. Bake 15-18 minutes or until golden brown. Serve warm, spread with lots of Challenge Butter.

Source: Challenge Home Economist

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