The Joy of Baking Irish Soda Scones
Stephanie Jaworski, the culinary expert behind Joyofbaking.com, is renowned for her clear, detailed, and approachable baking tutorials. In her latest demonstration, she invites us into her kitchen to learn the art of making Irish Soda Scones, a traditional treat with a delightful twist.
Irish Soda Scones
Irish Soda Scones hold a special place among baked goods. Unlike their yeast-leavened counterparts, these scones rely on baking soda and buttermilk for leavening, which imparts a unique texture and flavor. The result is a scone that boasts a hard and crusty outer crust, while the inside remains tender and crumbly.
Ingredients and Preparation
Stephanie begins her tutorial by outlining the simple yet essential ingredients needed for the perfect Irish Soda Scone:
- 2 cups (260 grams) all-purpose flour
- 1/4 cup (50 grams) granulated white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113 grams) cold unsalted butter, cut into pieces
- 1 cup (240 ml) buttermilk
In her characteristically methodical manner, Stephanie explains the importance of using cold butter, which helps to create the scone's flaky texture. She also emphasizes the role of buttermilk, not just for its leavening power but also for the subtle tang it adds to the flavor profile.
The Baking Process
Stephanie’s step-by-step approach demystifies the baking process:
1. Mixing Dry Ingredients: In a large bowl, she combines the flour, sugar, baking soda, and salt, ensuring they are well mixed.
2. Incorporating Butter: She then adds the cold, diced butter into the dry mixture. Using a pastry cutter or her fingertips, Stephanie works the butter into the flour until the mixture resembles coarse crumbs.
3. Adding Buttermilk: Pouring in the buttermilk, she gently stirs until the dough comes together. It’s important not to overmix, as this can result in tough scones.
4.Shaping the Dough: Turning the dough onto a lightly floured surface, Stephanie kneads it a few times to ensure it holds together. She then shapes it into a round disk about 1 inch thick.
5. Cutting the Scones Using a sharp knife or a scone cutter, she cuts the dough into triangles or rounds, depending on preference.
6. Baking Placing the scones on a baking sheet lined with parchment paper, Stephanie bakes them in a preheated oven at 425°F (220°C) for about 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
The Perfect Finish
Once baked, the scones are transferred to a wire rack to cool slightly. Stephanie suggests enjoying them warm, perhaps with a pat of butter or a dollop of jam. The contrast between the scone’s crusty exterior and its soft, tender crumb is truly a delight.
Give These Scones A Go!
And you should also try making traditional Irish Soda Bread