Irish Soda Bread Scones
This single-serve version of classic Irish soda bread is fun for St. Patrick's Day, but you'll find they're also delicious for weekend brunches. All you need with these scones is a warm cup of tea.
Prep - 10 minutes
Ready In - 30 minutes
Nutrition profile
- Nut-Free
- Soy-Free
- High Fiber
- Vegetarian
Ingredients
All ingredients are organic.
10 servings
For Scones
- 2½ cups whole-wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons cold unsalted butter, cubed
- ⅔ cup dried currants
- ¾ cup low-fat buttermilk
- ¼ cup pure maple syrup
- 1 large egg
For Glaze
- ½ cup confectioners' sugar
- 1 tablespoon orange juice
- Preparation
Method
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Whisk flour, baking powder, baking soda and salt in a large bowl. Using a pastry cutter (or your fingers), work butter into the flour mixture until it resembles small pebbles. Add currants and toss to coat.
- Whisk buttermilk, maple syrup and egg in a medium bowl until blended. Add the wet ingredients to the dry ingredients and stir just until combined; do not overmix.
- Transfer the dough to a clean surface and, using floured hands, press into a 6-inch circle. Cut into 10 wedges. Place the wedges in a single layer on the prepared baking sheet.
- Bake the scones until golden brown, 16 to 18 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
- Meanwhile, prepare the glaze: Combine confectioners' sugar and orange juice in a small bowl. Spoon the glaze onto the cooled scones and serve immediately.
Equipment
- Parchment paper
Nutrition information
Serving size: 1 scone
Per serving: 248 calories; 7 g fat(4 g sat); 4 g fiber; 42 g carbohydrates; 5 g protein; 5 mcg folate; 35 mg cholesterol; 18 g sugars; 11 g added sugars; 223 IU vitamin A; 1 mg vitamin C; 124 mg calcium; 1 mg iron; 433 mg sodium; 142 mg potassium
Carbohydrate Servings: 3
Exchanges: 1½ starch, 1 fat, ½ fruit, ½ other carbohydrate
