{"id":6590,"date":"2010-03-15T04:00:03","date_gmt":"2010-03-15T08:00:03","guid":{"rendered":"http:\/\/www.ourgrandmotherskitchens.com\/?p=6590"},"modified":"2010-03-15T08:46:28","modified_gmt":"2010-03-15T12:46:28","slug":"blarney-scones","status":"publish","type":"post","link":"https:\/\/ourgrandmotherskitchens.com\/?p=6590","title":{"rendered":"Blarney Scones"},"content":{"rendered":"

\"sodabread<\/p>\n

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I can\u2019t imagine Saint Patrick\u2019s Day without Irish soda bread. I start baking it around March 1\u2014about the same time the lit-up shamrock goes up on the side of the house–so my family can get into the holiday spirit at breakfast each day.<\/span><\/span><\/div>\n
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This year we\u2019re eating a slightly healthier version than my usual soda bread, the recipe<\/a> for which I published last year.<\/span><\/span><\/div>\n
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I have always made soda bread with white flour, but my neighbor Mary Stuart Cosby urged me to try a brown version, and now I\u2019m hooked. She suggested this recipe, which is adapted from King Arthur Flour<\/a>.<\/span><\/span><\/div>\n
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KAF suggests using its Irish-style wholemeal flour, a coarsely ground flour that sounds a bit like old-fashioned American Graham flour. I don\u2019t have any (next year I\u2019ll order some in advance!) so I\u2019ve been using KAF\u2019s white whole-wheat flour. The whole-wheat flour gives the bread a lovely nutty flavor.<\/span><\/span><\/div>\n
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Of course, the bread would be even healthier if we could resist slathering Kerrygold butter<\/a> all over it! So far we haven\u2019t been able to make ourselves pursue health to that degree, however.<\/span><\/span><\/div>\n
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By the way, I must admit that I didn\u2019t make up the name \u201cBlarney Scone.\u201d That honor goes to one of my favorite grocery stores, Trader Joe\u2019s<\/a>, which is selling small rounds of soda bread under that name this month.<\/span><\/span><\/div>\n
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\"lightssh\"<\/span><\/span><\/div>\n
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Brown Soda Bread<\/strong><\/span><\/span><\/div>\n
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Ingredients:<\/em><\/span><\/span><\/div>\n
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2-1\/2 cups whole-wheat flour
\n1-1\/4 cups bread flour
\n1\/4 cup sugar
\n1 teaspoon baking soda
\n3\/4 teaspoon salt
\n1\/4 cup (1\/2 stick) sweet butter, cut into small pieces
\n1 cup raisins (Mary Stuart suggested cutting them in half to distribute them better; I got lazy and didn’t do this, but I think it’s a good idea)
\n1-1\/3 cups buttermilk
\n1 egg<\/span><\/span><\/div>\n
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Instructions:<\/em><\/span><\/span><\/div>\n
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Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper or a silicone mat.<\/span><\/span><\/div>\n
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In a bowl combine the flours, the sugar, the baking soda, and the salt. Cut in the butter; then stir in the raisins.<\/span><\/span><\/div>\n
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In a separate bowl or measuring cup whisk together the buttermilk and the egg. Stir this mixture into the flour just until combined.<\/span><\/span><\/div>\n
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Divide the dough into two clumps (they will be a little sticky) and knead each one briefly on a lightly floured board until they hold together as balls. Place them on the prepared sheet.<\/span><\/span><\/div>\n
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Break the bread for 15 minutes; then reduce the heat to 375 and bake for an additional 20 to 25 minutes, until it is golden brown. Makes 2 small loaves.<\/span><\/span><\/div>\n
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\"blarneybyselfweb\"<\/span><\/span><\/div>\n

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If you enjoyed this post, please consider taking out an email subscription to my blog. Just click on the link below!<\/span><\/em><\/span><\/span><\/p>\n

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\u00a0 I can\u2019t imagine Saint Patrick\u2019s Day without Irish soda bread. I start baking it around March 1\u2014about the same time the lit-up shamrock goes up on the side of the house–so my family can get into the holiday spirit at breakfast each day. \u00a0 This year we\u2019re eating a slightly healthier version than my […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[7,17],"tags":[1095,223,342,1096],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/6590"}],"collection":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6590"}],"version-history":[{"count":8,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/6590\/revisions"}],"predecessor-version":[{"id":6600,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/6590\/revisions\/6600"}],"wp:attachment":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6590"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6590"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6590"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}