SODA BREAD SCONES WITH IRISH WHISKEY BUTTER RECIPE BY TASTY
Here's what you need: irish whiskey, golden raisin, all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, fine sea salt, unsalted butter, buttermilk, caraway seed, flaky sea salt, unsalted butter, irish whiskey, flaky sea salt
Provided by Chris Salicrup
Categories Breakfast
Yield 8 scones
Number Of Ingredients 15
Steps:
- In a small saucepan over medium heat, bring the whiskey to a simmer. Turn off the heat, add the raisins, and set aside for at least 15 minutes to allow the raisins to plump.
- Drain and reserve the raisins and whiskey separately.
- Preheat the oven to 400°F (200˚C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and fine sea salt.
- Add the butter and use your hands to pinch together the butter and flour mixture until coarse crumbs form.
- Add the buttermilk to the mixture and mix just until a dough begins to form. Add the whiskey-soaked raisins and 1½ teaspoons of caraway seeds. Mix just to combine.
- Shape the dough into a 7-inch (18 cm) round. Use a pastry brush to brush the top of the round with buttermilk. Sprinkle with the remaining ½ teaspoon caraway seeds and flaky salt
- Cut the dough into 8 triangles and transfer to the parchment-lined baking sheet, spacing the scones 2 inches (5 cm) apart. Bake until golden, 20 to 25 minutes.
- While the scones bake, make the whiskey butter: In a medium bowl, add the reserved whiskey to the butter, a little at a time, mixing after each addition until fully combined. Stir in the salt.
- Serve the scones warm or at room temperature with the whiskey butter alongside.
- Enjoy!
Nutrition Facts : Calories 404 calories, Carbohydrate 48 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, Sugar 9 grams
IRISH SODA BREAD AND WHISKEY BUTTER
An old family recipe that gets rave reviews!
Provided by Kerri Klein
Categories Bread Quick Bread Recipes Irish Soda Bread Recipes
Time 9h25m
Yield 12
Number Of Ingredients 12
Steps:
- Place raisins in a small bowl; pour in whiskey and allow to soak overnight.
- The next day, drain raisins and reserve the leftover whiskey.
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 2-quart casserole dish.
- Whisk together flour, sugar, baking powder, salt, and baking soda in a large bowl.
- Stir drained raisins, orange peel, and caraway seeds into dry ingredients.
- Beat in buttermilk and 1/4 cup melted butter to make a thick batter.
- Transfer batter to prepared casserole dish.
- Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
- Beat 1/2 cup butter in a bowl until fluffy; beat in reserved whiskey, 1 teaspoon at a time, to taste. Serve with soda bread.
Nutrition Facts : Calories 321.4 calories, Carbohydrate 43.8 g, Cholesterol 31.6 mg, Fat 12.2 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 7.5 g, Sodium 480.5 mg, Sugar 16.9 g
IRISH SODA BREAD SCONES
Make and share this Irish Soda Bread Scones recipe from Food.com.
Provided by ratherbeswimmin
Categories Scones
Time 55m
Yield 8 scones
Number Of Ingredients 14
Steps:
- Preheat oven to 375°; butter a 10-inch diameter circle in the center of a baking sheet.
- In a big bowl, stir the flour, brown sugar, baking powder, baking soda, caraway seeds, and salt.
- Cut the butter into ½ inch cubes and distribute them over the flour mixture.
- Using a pastry blender, cut in the butter until it resembles coarse crumbs.
- In a small bowl, stir the buttermilk and egg together; add the buttermilk mixture to the flour mixture and stir to combine.
- The dough will be sticky; with lightly floured hands, knead in the nuts and raisins until evenly distributed.
- With lightly floured hands, pat the dough into a 9-inch diameter circle in the center of the prepared baking sheet.
- Brush the egg yolk mixture over the top and sides of the dough.
- With a serrated knife, cut into 8 wedges.
- Bake for 20-25 minutes, or until a pick comes out clean.
Nutrition Facts : Calories 298.3, Fat 14, SaturatedFat 5.8, Cholesterol 64.9, Sodium 322.3, Carbohydrate 38.2, Fiber 1.7, Sugar 11.4, Protein 6.3
IRISH SODA SCONES
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.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 40m
Yield Makes 8
Number Of Ingredients 12
Steps:
- 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.
IRISH WHISKEY SODA BREAD
I got this recipe from my friend Sue - it is the best Irish Soda Bread I have tasted and this is now my go to recipe! Great as an accompaniment to soups or stews. Very easy to make - serve warm with lots of butter!
Provided by Steph in Ottawa
Categories Quick Breads
Time 50m
Yield 2 Loaves, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- Line a cookie sheet with parchment paper, or lightly grease.
- Combine flour, salt and baking soda in a bowl.
- With a pastry blender, cut in butter until mixture resembles coarse crumbs.
- In a small bowl or 2 cup measure, mix buttermilk, honey & whiskey.
- Add all at once to dry mixture and stir just until no dry spots remain.
- Turn onto lightly floured surface and knead for 1 minute (too much will toughen and too little will inhibit rising).
- Divide dough in half and shape into round loaves.
- Place on cookie sheet. With a floured knife cut a cross 1/2 inch deep in each loaf.
- In small cup, combine whiskey and milk.
- Brush loaves with glaze.
- Bake for 35-40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans and let cool on wire racks.
- Cut into wedges or slices and serve warm.
IRISH WHISKEY SODA BREAD WITH IRISH WHISKEY BUTTER
Moist hearty round loaf with whisky soaked raisins. Goes together quickly and is baked immediately after mixing. Break off pieces at the table and spread with Irish Whiskey butter. Authentic Irish Soda Bread submitted for Zaar III British/Ireland Tour.
Provided by Pastryismybiz
Categories Quick Breads
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375. Oven shelf should be just below the center of oven.
- Grease baking sheet, or use silpat liner, or greased parchment paper.Makes a 7" by 3" high round of bread.
- Soak the raisins in whiskey or water for 30 minutes. If using whiskey, drain and reserve the whiskey.You will have about 3 tblsp left.
- Cut the butter into small slices so that it begins to soften.
- In a large bowl, stir together the flours,sugar,baking soda,and salt.
- With fingertips rub in the butter until the mixture resembles coarse crumbs.
- Stir in the raisins.
- With a wooden spoon,stir in the buttermilk just until the dry ingredients are moistened and the dough comes together.
- Empty dough onto counter and knead it lightly about 8 times until smooth but still a little sticky. If it sticks to the counter,use a bench scraper to gather it together. Avoid adding extra flour. Flour hands if absolutely necessary.
- Pat out dough into a 6 inch round and about 1 & 3/4 inches high. If it sticks flour it lightly at this stage.
- Place on baking sheet and score top 1/2" deep from top to bottom and side to side forming a cross.
- Bake the bread for 30 minutes or until an instant read thermometer reads 190 degrees in the middle of loaf.
- Remove from oven and cool on rack covered with towel. Keep warm to serve.
- Irish Whiskey Butter.
- 3 tblsp whiskey.
- 1 tblsp sugar.
- 9 tblsp unsalted butter softened.
- Microwave whiskey and sugar until hot, about 20 seconds. Cool.
- Stir whiskey sugar mixture into softened butter until incorporated. It will be a.
- caramel brown color.
- Store at cool room temp up to 2 days, refrigerated up to 2 weeks.
- This bread freezes well up to 1 month. Reheat at a 300 degree oven for 20 to 30 minutes.
IRISH AND SCOTTISH GAELIC SODA BREAD SCONES
Delicious and easy to make soda bread scones, which are perfect when served alongside soups, stews or an Irish or Scottish breakfast. These can be whipped up in a trice and make a nice alternative to bread.........they are also delectable when eaten hot, split and spread with fresh butter.
Provided by French Tart
Categories Scones
Time 25m
Yield 8-12 scones, 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat the oven to 220C/450F.
- Mix all the dry ingredients together in a large bowl. Make a well in the centre and add the smaller quantity of buttermilk, 400ml or 14 fluid ozs.
- Mix by hand, adding more buttermilk if necessary, until you have a soft but not sticky dough.
- Turn out on to a floured surface and knead lightly - just enough to shape the dough into a round. Flatten it to about 2.5cm/1in thick and cut out 8-10 scones, using a 7.5cm/3in plain cutter.
- Put on to a floured baking tray and bake for about 20 minutes, until well risen and golden. Leave to cool slightly on a wire rack.
- Serve with soup, stews or traditional breakfasts.
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IRISH SODA BREAD SCONES RECIPE | EATINGWELL
From eatingwell.com
5/5 (3)Total Time 30 minsCategory Healthy Bread RecipesCalories 248 per serving
- To prepare scones: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk flour, baking powder, baking soda and salt in a large bowl. Using a pastry cutter (or your fingers), work butter into the flour mixture until it resembles small pebbles. Add currants and toss to coat.
- Whisk buttermilk, maple syrup and egg in a medium bowl until blended. Add the wet ingredients to the dry ingredients and stir just until combined; do not overmix.
- Transfer the dough to a clean surface and, using floured hands, press into a 6-inch circle. Cut into 10 wedges. Place the wedges in a single layer on the prepared baking sheet.
IRISH SODA BREAD SCONES WITH SALTY WHISKEY BUTTER
From acozykitchen.com
5/5 (1)Estimated Reading Time 6 mins
- In a large mixing bowl, whisk together the all-purpose flour, sugar, salt and baking soda. Using a box grater, grate the butter into the dry ingredients and mix quickly, breaking up the butter so it's broken up into pea-sized bits throughout. Next, add the currants and toss them gently in the flour mixture so they are evenly distributed.
- Create a well in the center of the flour mixture and pour in the buttermilk. Using a wooden spoon, mix it together until it forms a shaggy ball. Drop the soda bread dough onto a lightly floured counter and knead a few times, being sure to not over handle it, which will result in tough bread. Form the soda bread into a 1 1/2-inch thick disc. Using a knife, cut the scones into 6 equal triangles. Form the triangles into circular shaped scones (or leave them as is, if you like). Transfer the scones to the baking sheet and put in the freezer to chill for 5 to 10 minutes. Using a knife, score the tops, forming an X; brush the tops with buttermilk and sprinkle each scone with a pinch of salt.
- Transfer the soda bread scones to the oven and bake for 25 to 30 minutes, until a skewer inserted into the centers comes out clean and the scones are golden brown. Serve warm with salty whisky butter.
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