Irish cuisine is honest and straightforward, based on finding rewards in respecting the lovely fresh ingredients produced in the country and cooking them with simplicity. Baked goods such as soda bread and scones are made and served proudly. Slather with some Kate’s sweet butter for a real treat!

IRISH SODA BREAD

There’s always some debate about including raisins (or currants) and caraway seeds in soda bread, but I love adding both for their texture and flavor.

This bread is a great accompaniment to a corned beef and cabbage dinner on St. Patrick’s Day. For the rest of the week, I suggest toasting the slices and having them for breakfast or with soup or salad for lunch or supper.

Makes one loaf.

2 cups all-purpose flour, plus additional for sprinkling on top

¼ cup granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

3/4 teaspoon salt 

4 tablespoons cold butter

¼ cup raisins or dried currants

1½ teaspoons caraway seeds

3/4 cup buttermilk, plus 1 to 2 tablespoons if necessary

Preheat oven to 350 degrees. Lightly grease a baking sheet or spray with oil spray.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Cut butter into about 10 chunks and use your fingers to rub it into the flour until the largest pieces are about the size of peas.

Stir in raisins and caraway seed. Make a well in the center, pour in the buttermilk, and stir until a stiff dough forms, adding additional buttermilk if dough is too dry.

Turn out onto a lightly floured board and knead until smooth, 2 to 3 minutes. Transfer to the baking sheet and shape into a slightly domed disk about 6 inches in diameter. Use a sharp knife or razor blade to cut a large criss-cross about 1/4-inch deep in the top of the disk to allow for even rising.

Sprinkle about half a teaspoon of flour over the loaf to give it a rustic look.

Bake in the preheated oven for 45 to 60 minutes, or until loaf is a deep golden brown and sounds hollow when tapped on the bottom. Cool on a rack before cutting into slices. Serve warm or at room temperature.

(This bread is best served on the same day it is made but it can be frozen for up to 2 weeks.)

IRISH OAT SCONES WITH DRIED CRANBERRIES

The Irish love oats. They eat a lot of good, hearty oatmeal for breakfast, and also add rolled oats to some of their baked goods – these scones, for example.

I’ve experimented with using steel-cut oats for these scones, but have decided I prefer using quick-cooking oatmeal because it produces a more tender result. The cranberries are a New England addition.

Serves six.

1 cup all-purpose flour

½ cup quick rolled oats (see note below)

2 tablespoon granulated sugar, plus 2 teaspoons

2 teaspoons baking powder

½ teaspoon salt

4 tablespoons chilled unsalted butter, cut into several pieces

½ cup sweetened dried cranberries

1 egg

1/4 cup milk, plus 1 tablespoon additional if necessary

Preheat oven to 375 degrees.

In the work bowl of a food processor, combine the flour, oats, 2 tablespoon of sugar, baking powder and salt.

Pulse once or twice to sift and blend the dry ingredients. Distribute butter pieces over the flour mixture and pulse until most of the butter is about the size of small peas. Add cranberries and pulse once to blend.

In a glass measure, lightly beat the egg with the milk. With the motor running, pour the liquid into the feed tube and process in short bursts until dough begins to clump together. If the dough is too dry to shape, add another tablespoon of milk.

Transfer to an ungreased baking sheet, gather it together, and shape into a flattened ½-inch high disk about 9 inches in diameter.

Using a large knife, cut into 12 pie-shaped wedges and separate so they are at least 1 inch apart on the baking sheet. Sprinkle with the remaining 2 teaspoons of sugar.

Bake in the preheated oven until scones are an even golden brown, about 20 minutes. Serve  warm or at room temperature.

NOTE: Use quick or one-minute rolled oats in this recipe. Do not use regular old-fashioned oats or instant oatmeal.

 

Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently “New England Home Cooking” (America Cooks, 2011). She lives on the Blue Hill peninsula.

 

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