This is a riff on regular buttermilk soda bread with Publix promoting expensive ingredients (Kerrygold Pure Irish Unsalted Butter). I didn't fall for it, but I did make the recipe after adding a few ingredients of my own.
3 oz white cheddar cheese (I used 3.7 oz of the orange organic cheddar that I had)
2 C AP flour
1/4 C sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/2 C butter
1/2 C raisins
2 Tsp caraway seeds (DID NOT use these)
1 C buttermilk
I added:
1/4 C diced sun-dried tomato halves
1/4 tsp dry mustard
2 TBL dried chives
Grated parmesan cheese on top
Preheat to 425 degrees.
Mix dry ingredients together, blend in butter with pastry knife, add 2 TBL of dry mix and toss with cheese, tomatoes, & raisins, then add to remaining flour. Add buttermilk and stir to slightly moistened.
The recipe calls for 8 scones, which I think is insane. I initially scoped out 8 to bake using a 2.25" scope and another 10 with a 1.75" scope. Those last ones will go into the freezer unbaked.
Using a micro-zester, I shredded parmesan cheese on top and then pressed down lightly to flatten a bit. Recipe says to bake for 15-20 minutes and mine registered 200 degrees at 20 minutes.
Wait 5 minutes before putting on cooling rack and then go to town. I had mine with Irish breakfast tea in honor of the day. They are quite delicious and toggle between sweet (sugar and raisins) and savory (cheese & tomato). Tres happy with this bipolar treat, but considering it's warm out of the oven, it has a decided advantage. Not sure how they'll hold up when cold.
3 oz white cheddar cheese (I used 3.7 oz of the orange organic cheddar that I had)
2 C AP flour
1/4 C sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/2 C butter
1/2 C raisins
2 Tsp caraway seeds (DID NOT use these)
1 C buttermilk
I added:
1/4 C diced sun-dried tomato halves
1/4 tsp dry mustard
2 TBL dried chives
Grated parmesan cheese on top
Preheat to 425 degrees.
Mix dry ingredients together, blend in butter with pastry knife, add 2 TBL of dry mix and toss with cheese, tomatoes, & raisins, then add to remaining flour. Add buttermilk and stir to slightly moistened.
The recipe calls for 8 scones, which I think is insane. I initially scoped out 8 to bake using a 2.25" scope and another 10 with a 1.75" scope. Those last ones will go into the freezer unbaked.
Using a micro-zester, I shredded parmesan cheese on top and then pressed down lightly to flatten a bit. Recipe says to bake for 15-20 minutes and mine registered 200 degrees at 20 minutes.
Wait 5 minutes before putting on cooling rack and then go to town. I had mine with Irish breakfast tea in honor of the day. They are quite delicious and toggle between sweet (sugar and raisins) and savory (cheese & tomato). Tres happy with this bipolar treat, but considering it's warm out of the oven, it has a decided advantage. Not sure how they'll hold up when cold.