Irish Scones

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

Prep

20 minutes

Cook

15 minutes

Servings

8

Level

Easy

Ingredients

  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup Challenge Unsalted Butter
  • ½ cup buttermilk
  • 1 large egg
  • ½ cup dried currants
  • 1 Tablespoon buttermilk

Directions

  • 1

    Preheat oven to 425°F.

  • 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

    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

    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 and stir just until moistened). Stir in currants.

  • 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.

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