IRISH BREAKFAST SCONES

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2 3/4 cup unbleached flour
1/4 cup sugar
1 Tbsp. baking powder
1 tsp. baking soda
12 Tbsp. chilled butter, cubed
1 cup buttermilk
1 cup golden raisins
1 Tbsp. caraway seeds
Turbinado sugar

Preheat oven to 375. Line a baking sheet with parchment paper.

In food processor, combine flour, sugar, baking powder and baking soda until blended. Add chilled butter and process until the texture of coarse cornmeal. Transfer to a large bowl and mix in buttermilk , raisins and caraway seed until just blended.

Turn out onto a lightly floured surface and knead gently a couple times. With floured hands, pat out to about one-inch thick and cut into squares. Cut those squares again on the diagonal, creating triangles. Sprinkle lightly with turbinado sugar.

Bake for 25 to 30 minutes, until lightly brown. Makes about 16 small scones.

The Wary Buffalo 2015