Happy St. Patrick’s Day! What are you sipping (other than green beer)? I prefer black teas but trying a white tea named “White Chocolate Laced with Mint” from the East Indies Tea Company. It’s very refreshing, light, and quite flavorful for a white tea.
It’s relatively cool here in Colorado Springs today, maybe I’ll turn the oven on and make some scones 🙂
- 2 cups bread flour
- 2 tablespoons sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup cold salted butter
- ¼ cup dried currants
- 1 teaspoon caraway seeds
- ¾ cup plus 2 tablespoons whole buttermilk
- Lingonberry jam* (optional)
- Clotted cream (optional)
- Preheat oven to 350°.
- Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, combine flour, sugar, baking soda, and salt, whisking until combined. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add currants and caraway seeds, stirring to combine. Add buttermilk, stirring until a soft dough forms. (If mixture seems dry, add more buttermilk, 1 tablespoon at a time, until dough is uniformly moist.)
- Using a levered 3-tablespoon scoop, drop dough onto prepared baking sheet.
- Bake until edges are light golden brown and a wooden pick inserted in centers comes out clean, approximately 15 minutes.
- Serve with lingonberry jam and clotted cream, if desired.
- *Lingonberries are related to cranberries. Lingonberry jam can be found at specialty-foods stores and online. Substitute a favorite jam, if desired.