Quick & Easy Food Processor Irish Soda Bread Scones
A quick and easy recipe for moist Irish soda bread scones made in the food processor.
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3 tbsp brown sugar
- 1/2 cup butter very cold
- 3/4 cup buttermilk
- 1 large egg
- 1/2 cup raisins
- 4 tbsp heavy cream
- sparkling sugar optional
Instructions
- Whisk together the flour, baking powder, baking soda, and brown sugar in a large bowl.
- Cube the cold butter. Try not to touch it with your fingers as that will warm it up.
- Pour the dry ingredients and the cubed butter into your prepared food processor.
- Pulse about ten times. Your butter will look like dots. NOTE: Never put your fingers into a food processor to check on the ingredients.
- Add the buttermilk and egg to the butter and flour mixture.
- Pulse until the wet and dry ingredients are just mixed. Do not over mix.
- Dust a work surface, and your hands, with flour.
- Pour the dough out onto the lightly floured surface. It is very sticky!
- Add the raisins to the top of the dough.
- Knead the dough about ten times until the raisins are incorporated.
- Line a baking sheet with parchment paper.
- Form the dough into a round loaf and carefully transfer it to the prepared baking sheet.
- To form the scones, cut through vertically and horizontally the top of the loaf with a sharp knife. You can also use a bench scraper or a pizza wheel.
- Cut each quarter loaf in half to make eight scones.
- Spread out the scones on the parchment paper.
- Place the baking sheet into the fridge for about 30 minutes.
- Near the end of the chilling time, preheat the oven to 350 degrees.
- Remove the chilled scones from the fridge and brush the top and sides of each one with a bit of heavy cream.
- Sprinkle a bit of sparkling sugar on top of each scone. This step is totally optional!
- Bake for 24-28 minutes until golden brown.
- Let cool on the baking sheet for 5-10 minutes, then transfer to a wire rack.