Dawn Viola is a research and development chef and food writer. She serves on the board of directors for Slow Food Orlando, and works with local and national companies as a healthy recipe consultant with a focus on organic, local and sus...
We gave a traditional Irish soda bread recipe an American makeover in the form of scones and biscuits, perfect for on the go breakfasts and snacks or a busy weeknight dinner side.
Irish soda bread recipe
Makes 1 loaf or 8 scones/biscuits
3/4 cup organic raisins
1 teaspoon vanilla extract
1 cup buttermilk
3 cups all-purpose flour
1/4 cup organic cane sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
8 tablespoons cold butter
1 tablespoon toasted caraway seeds
1 large egg, lightly beaten
Preheat oven to 325 degrees F. In a medium bowl, soak raisins in vanilla and buttermilk for 15 minutes.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using a pastry blender, cut in butter until the mixture resembles coarse meal. Drain raisins; reserve the vanilla buttermilk. Stir caraway and raisins into the flour mixture. Stir in egg and buttermilk mixture until just incorporated and dough ball forms.
Transfer dough to a parchment-lined sheet pan. Lightly flour parchment and form dough into an 8-inch ball. Gently flatten loaf with your hands until about 3-inches high. Using a sharp knife, cut a criss-cross shape on top of the loaf.
Place pan in oven. Bake 25 minutes or until golden brown. Remove from oven; let cool on baking sheet.
To make scones:
Flatten dough to 1-inch high. Cut into eight wedges and slightly separate each wedge on the baking sheet to allow room for expansion when baking.
Bake 15 minutes or until golden brown.
To make biscuits:
Flatten dough to 1-inch high. Using a cookie cutter, cut into eight rounds and slightly separate each round on the baking sheet to allow room for expansion when baking.
Gather edges and scraps to form another small loaf. Flatten to 1-inch high and cut additional rounds.