Agnes McCafferty’s Irish Scones
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- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup butter
- 1 pound dark seedless raisins
- 1-1/2 cups buttermilk
- 1 egg
- 1 teaspoon baking soda
Heat oven 375 degrees. Grease a loaf pan with unsalted shortening.
In a large bowl mix together flour, sugar, baking powder and salt. Stir in butter with a pastry blender until mixture is the consistency of coarse corn meal. Stir in raisins.
Place buttermilk, egg and baking soda in a small bowl and beat together with a fork until blended. Add egg mixture to dry ingredients, stirring until blended. Turn out dough onto a floured board, and knead lightly until smooth.
Place dough in pan and with a sharp knife cut an X one-half inch deep into the top. Bake 70-75 minutes or until done. Cool on a wire rack for 10 minutes before removing from pan. Cool completely before cutting.
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