Do you have certain recipes that you only make for holidays and special occasions? When was the last time you roasted a turkey? or made corned beef and cabbage on a Wednesday? Gingerbread?
It will come as no surprise then, when you learn I only make Irish Soda Bread around St. Patricks Day. I did switch it up a bit this year and made sconces instead. They were so amazing that I whipped up another batch a few weeks later for my book group.
Sometimes, gluten free baking can be unpredictable. Same ingredients, same recipe = hugely different results! Not this time, honey. They have a beautiful golden crust and fluffy interior, not dry and crumbly at all.
Easy enough to whip up on any Sunday morning, and enjoy warm with a slather of butter and dollop of jam. While best consumed the same day baked, you can freeze a few, then deliver the rest still warm to friends and family? That’s the only way to keep me from eating them all, perhaps you have more restraint.
Thinking of making some stuffing to pair with a roast chicken tomorrow, now that I have breached the “holiday only” cache of recipes…..
- 3/4 cups currants
- 1 large orange, zested and juiced
- whiskey, rum or bourbon
- 2 1/4 cups gluten free all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 granulated sugar
- 1 tsp caraway seeds, optional
- 1/4 cold for frozen butter, grated
- 1 cup buttermilk, plus a bit more for brushing
- 1 egg, beaten
Place the currants in a bowl, add whiskey or bourbon to orange juice to measure about 1 cup.
Warm up the whiskey orange mixture in microwave or on the stovetop until a slight boil is achieved. Pour over currants and let sit while you proceed with the recipe.
Preheat your oven to 400 degrees.
Line a baking sheet with parchment paper and set aside.
In a large bowl, add flour, baking powder and soda, salt, sugar and caraway seeds.
Mix with a whisk.
Make a well in the middle of the flour mixture, strain the soaking currants and add to flour mixture.
Pour in the buttermilk, add the very cold or frozen grated butter, and lastly the beaten egg.
Mix with a wooden spoon until it comes together slightly, it will be scraggly messy dough at this point.
Pour onto a well floured surface and bring push the sides to create a rough square, do not push down from the top if you can avoid it.
Fold the dough over itself then push in on the sides again. Repeat this 2-3 times. Adding flour if needed to keep from sticking.
Using a 2" or 3" floured biscuit cutter, carefully cut out scones by pushing down not twisting. Scoop up and place onto prepared baking tray. Press scraps together and make another square trying not to handle the dough too much as that creates tough scones.
You should have 8-10 scones.
Chill for 15 minutes, then brush the tops with buttermilk and slide into the oven.
Bake for 18-22 minutes, or until the tops are golden brown.
Let sit 5 minutes then serve.