Irish Soda Cream Scones

March 24, 2018
Photo by Jim Kennedy
Author Notes

Fluffy and rich, these scones are the rich cousins of their Irish counterpart. Inspired by Cook's Illustrated and Smitten Kitchen. —Jim Kennedy

  • Makes 36 small scones
  • 3 cups AP flour
  • 1 cup cake flour
  • 1/4 cup cane sugar
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons cream of tartar
  • 1 1/4 teaspoons kosher salt
  • 12 tablespoons unsalted butter, 10 room temp, 2 melted
  • 1 cup heavy cream
  • 1/4 cup Minneola tangelo juice
  • 1 egg, lightly beaten
  • 1 cup currants/raisins, plumped in water w/ 1 tbsp lemon juice
  • 1 cup raisins
  • 1 tablespoon Minneola tangelo zest
  • 1 tablespoon cane sugar (for topping)
In This Recipe
  1. Heat oven to 400 degrees.
  2. Zest tangelo. Rub zest into sugar.Using a fork, juice tangelo w/ pulp. Add juice to cream, set aside. Drain currant/raisin mix.
  3. Whisk dry ingredients together in food processor with pastry blade. Pulse the butter into the flour until the mixture is crumb-like.
  4. Shape into rectangle 1" high. Using a bench scraper, cut into square pieces, arrange on baking sheet. Brush with melted butter, sprinkle with cane sugar. Bake for 10 minutes, rotate, and bake for 7-8 more minutes until golden brown on top.

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