ST. PATRICK’S DAY SODA BREAD SCONES

I made EXTRA large scones but a regular muffin pan will yield 12 regular size scones.
PS: The little clover in my latte’ foam was pure Irish luck 😉

Recipe:
4 cups/ 500g all-purpose flour
1 cup/200g granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon kosher salt
⅓ cup/74g unsalted butter, melted and cooled
1 cup buttermilk
⅓ cup heavy cream
1 egg
¾ cup raisins, optional

Egg Wash:
1 egg yolk and 2 tablespoons milk

To serve : butter (Irish of course)strawberry or blackberry jam and flaky salt.

1. Preheat the oven
Preheat oven to 400°F/200°C
2. Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
3. Add the wet ingredients
Stir in the cooled, melted butter, buttermilk, heavy cream, and egg until a soft dough forms. The dough should be slightly sticky but hold together.
Add raisins (optional)
Fold in the raisins if using.
Shape the scones
Divide the dough evenly into an extra-large silicone muffin tin, filling each cavity about ¾ full.
Egg wash
Whisk together the egg yolk and milk. Brush the tops generously.
Bake for 25- 30 minutes, or until the tops are golden brown and a tester inserted in the center comes out clean.
Let cool slightly, then serve warm with butter, jam, and a sprinkle of flaky salt.