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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Good anytime, but especially on St. Patrick’s Day. Ingredients:
2 cups all-purpose flour |
3 tablespoons firmly packed light brown sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon caraway seed |
1/2 teaspoon salt |
1/3 cup unsalted butter, chilled |
1/2 cup buttermilk |
1 large egg |
1/2 cup coarsely chopped walnuts |
1/4 cup raisins |
1/4 cup golden raisin |
1 egg yolk, mixed with |
1/2 teaspoon water, for glaze |
Directions:
1. Preheat oven to 375°; butter a 10-inch diameter circle in the center of a baking sheet.
2. In a big bowl, stir the flour, brown sugar, baking powder, baking soda, caraway seeds, and salt.
3. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture.
4. Using a pastry blender, cut in the butter until it resembles coarse crumbs.
5. In a small bowl, stir the buttermilk and egg together; add the buttermilk mixture to the flour mixture and stir to combine.
6. The dough will be sticky; with lightly floured hands, knead in the nuts and raisins until evenly distributed.
7. With lightly floured hands, pat the dough into a 9-inch diameter circle in the center of the prepared baking sheet.
8. Brush the egg yolk mixture over the top and sides of the dough.
9. With a serrated knife, cut into 8 wedges.
10. Bake for 20-25 minutes, or until a pick comes out clean.
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