"Spotted Dog" Soda Scones
2 cups bread flour
heaping 1/4 cup sugar
1 tsp baking soda
1/2 tsp salt
1/4 cup cold salted butter
1/4 cup currants (heaping)
1/4 cup raisins (heaping)
3/4 cup plus 2 tbs buttermilk
1. Preheat oven to 350.
2. Line a baking sheet with parchment paper, set aside.
3. In a medium bowl, combine flour, sugar, baking soda, and salt, whisking until combined. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add currants and raisins, stirring to combine. Add buttermilk, stirring until a soft dough forms. (if mixture seems dry, add more buttermilk, 1 tbs at a time, until uniformly moist.)
4. Drop dough onto prepared baking sheet.
5. Bake until edges are light golden brown and a wooden pick inserted in center comes out clean, approx. 15 minutes.
I really enjoy them served with lingonberry jam.
I think these scones look like mini-soda bread loaves for each person ;). Here is a closer look at the scones on my Belleek plate, made in Ireland:
I thought I'd end the post sharing a bit about my lunch yesterday at a local Irish pub, the Auld Shebeen, in Fairfax, Virginia.
This picture was taken in the Yeats Library portion of the pub, where we listened to a live session of Irish music. The wall above our booth had the following saying:
An appropriate Irish saying for a pub!
As I was leaving the pub after a wonderful Guinness stew (I thought the blurriness of the photo was actually rather appropriate),
I saw this fun picture on the outside wall:
I love running into tea references randomly. I hope you are enjoying this Sunday afternoon!