Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Irish Soda Scones Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 20, 2020 Rate Print Share Prep Time: 20 mins Total Time: 40 mins Yield: 8 These Irish Soda Scones pack the hallmarks of our favorite St. Patrick's Day bread—loads of currants and caraway seeds—into a single serving with a light, fluffy texture. Just mix, scoop, bake, and enjoy with a spot of tea. Ingredients 2 cups unbleached all-purpose flour 2 teaspoons baking powder ¼ teaspoon baking soda ¼ cup granulated sugar ½ teaspoon kosher salt 1 stick cold unsalted butter ½ cup dried currants 2 teaspoons caraway seeds 1 cup cold buttermilk 1 cup confectioners' sugar 2 tablespoons whole milk ¼ teaspoon grated orange zest Directions Preheat oven to 425 degrees. Whisk together flour, baking powder, baking soda, granulated sugar, and salt. Cut butter into small pieces; work into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal. Add currants, caraway seeds, and buttermilk; stir until just combined. Scoop 1/3 cup-size mounds of dough onto a parchment-lined baking sheet, spaced 3 inches apart. Bake until bottoms are golden, 15 to 20 minutes. Let cool completely on sheet. Meanwhile, combine confectioners' sugar, milk, and orange zest. Drizzle over scones; serve. Raymond Hom Originally appeared: Martha Stewart Living, March 2018 Rate It Print