Irish Soda Cream Scones

By Jim Kennedy • March 24, 2018 0 Comments

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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

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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)
  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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