Raisin scones or Irish soda bread? It's a sconundrum.
Many a morning, I crave a really dense raisin scone. Not that airy, light-as-a-feather type. I want heavy. The kind that fills me up for several hours, providing shameful, guilt-propelled caloric sustenance. With this easy recipe from Epicurious.com, I faced another sconundrum—whether to add caraway seeds like a lot of other recipes called for. I decided to try it since it's pretty common in soda bread, and I am a big fan of rye bread. Afterwards, when I got off my gluttonous high horse and shared, some people really liked this combination. But I didn't really like sharing the raisin limelight with the caraway. So to make a long sconundrum short, I preferred this bread as a sweet sans the savory. Next time, I'll leave out the seeds and add some walnuts for even more dense, caloric sustenance. Big, honkin’ scone: come to selfish momma!
Nonstick vegetable oil spray
2 cups all purpose flour
5 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3 tablespoons butter, chilled, cut into cubes
1 cup buttermilk
2/3 cup raisins
1 tsp caraway seeds (My optional addition)
Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.
Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.
Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.
Serves 8 or me