Copycat Mary O's Irish Soda Bread Scones

• portions: 12 servings
• temps actif: 10 minutes
• temps total: 50 minutes

Ingrédients

4 cups (480 grams) all-purpose flour

1/2 cup (100 grams) granulated sugar

4 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons kosher salt

3/4 cup (170 grams) unsalted butter, cold and cut into cubes

1 cup raisins

2/3 cup buttermilk (or milk plus 1/2 teaspoon lemon juice)

2/3 cup heavy cream, plus more for egg wash

1 egg yolk

strawberry jam, to serve

softened butter, to serve

flakey sea salt, to serve

Instructions

Heat the oven to 425 degrees F with a rack placed in the center position. Generously grease a 12 cup cupcake tin.

In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Add the cold, cubed butter and press into the flour with your fingers until it resembles coarse sand and no large butter clumps remain. Do this quickly as you don't want the butter to have time to soften too much.

Stir in the raisins, then drizzle in the buttermilk and cream. Use your hands to scoop and fold the dough together until the flour is absorbed, trying to mix and press as little as possible. Gently scoop the dough into the cupcake tin, evenly dividing between the 12 cups.

In a small bowl, mix the egg yolk with 2 tablespoons heavy cream. Brush over each scone. Bake until golden brown and a toothpick inserted into the center comes out mostly clean, 22 to 25 minutes. (If using a kitchen thermometer, it should read at least 190 degrees F.)

Serve warm with jam, butter, and flakey sea salt.