“Good anytime, but especially on St. Patrick’s Day.”
READY IN:
55mins
YIELD:
8 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°; butter a 10-inch diameter circle in the center of a baking sheet.
  2. In a big bowl, stir the flour, brown sugar, baking powder, baking soda, caraway seeds, and salt.
  3. Cut the butter into ½ inch cubes and distribute them over the flour mixture.
  4. Using a pastry blender, cut in the butter until it resembles coarse crumbs.
  5. In a small bowl, stir the buttermilk and egg together; add the buttermilk mixture to the flour mixture and stir to combine.
  6. The dough will be sticky; with lightly floured hands, knead in the nuts and raisins until evenly distributed.
  7. With lightly floured hands, pat the dough into a 9-inch diameter circle in the center of the prepared baking sheet.
  8. Brush the egg yolk mixture over the top and sides of the dough.
  9. With a serrated knife, cut into 8 wedges.
  10. Bake for 20-25 minutes, or until a pick comes out clean.

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