You might remember (loyal Vie fan, you) that we sort of fell back in love with Irish Soda Bread last year around this time. What better than a little luck of the Irish to get us in the mood to consume large quantities of sweet, fluffy, currant-filled quick bread with a healthy portion of slathered Kerry Gold butter?
Are you drooling yet? We are.
We thought we’d piggy-back off of last year’s obsession and actually show you how to make these beautiful loaves, only in miniature version and with a fun new butter spread to go along with.
Meet the Mini Irish Soda Bread Scone with Whisky-Currant Butter
Watch our video below (we’ll post once we’ve finished filming) and check out our recipe to learn how to make this at home just in time for Saint Patrick’s Day. Part biscuit, part bread, part dessert…this is a quick bread that you’ll make again and again. And since it only takes about 10 minutes to throw together (plus some extra lovin’ in the oven) this recipe will serve you as a fantastic last-minute breakfast or side for guests who show up unexpectedly.
We hope you love this new version as much as we do! Have a Happy Saint Patrick’s Day!!
Mini Irish Soda Bread Scones with Whiskey-Currant Butter
Yield 20 scones
4 cups flour (plus more as needed)
10 Tbsp sugar
3 tsp baking powder
1 1/2 tsp salt
2 tsp baking soda
4 Tbsp unsalted butter, chilled & cubed
2 1/2-3 cups milk or buttermilk
2 cups currants, divided
2 cups water
1 Tbsp Irish whiskey
1 pkg Kerry Gold Pure Grass-Fed Irish salted butter @ room temperature
- Preheat oven to 375 F.
- In a large bowl, combine all dry ingredients with a whisk, breaking up any lumps.
- Add the cold, cubed butter and break down into pea-sized pieces by mixing it with the flour and rubbing rapidly in between your fingers. *The goal is to crumble the butter without melting it in your warm fingers so move quick and don't linger!
- Add currants and mix to coat them in the flour-butter mixture.
- Add the first 2 1/2 cups milk or buttermilk, mix, and see if more is needed. You're looking for a workable dough that is not too dry and not too watery, just like a biscuit dough that can hold its shape for a few minutes when formed into a ball. If you are worried that you added too much liquid, then throw in a couple of Tablespoons of flour to even things out.
- Knead briefly then spoon into oiled ramekins or muffin molds. Sprinkle with sugar to garnish.
- Using scissors, make a small slit in the top of each scone and place in the oven for 15-20 minutes, or until golden brown.
- While scones are baking, make the compound butter. Start by boiling currants with water until they are plump and almost all of the water (save a Tablespoon or two) has been evaporated/boiled off.
- Pour currants with a bit of the residual water into a food processor and pulse until smooth. Add whiskey and pulse again to incorporate. Allow to cool to room temperature, then add the butter and pulse to completely combine and fluff/whip butter. Set aside at room temperature until scones are done baking.
- When the scones have finished baking, remove from the oven and turn out onto a cooling rack. Serve warm with compound butter.