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Irish Soda Bread Scones with Honey Cinnamon Butter

Ashley Manila
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Ingredients
 

  • 1/4 cup (1/2 stick) unsalted butter, melted until browned
  • 3 1/2 cups all purpose flour
  • 1/2 cup old-fashioned oats
  • 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup dried cherries
  • 1 cup heavy cream
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract (optional, but nice if you like things on the sweeter side)
  • 1 large egg, beaten to blend

For the Honey Cinnamon Butter:

  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon cinnamon
  • 2 teaspoons honey

Instructions
 

  • Preheat oven to 375°F.
  • In a heavy-bottomed small saucepan melt butter over medium heat until golden brown, about 3 minutes. Remove from heat and let cool.
  • In a large bowl stir together flour, oats, sugar, baking powder, baking soda, salt, and dried cherries. Pour buttermilk, cream, vanilla, and melted browned butter over flour mixture; stir gently with a wooden spatula just until flour mixture is moistened.
  • Turn dough out onto a lightly floured work surface. Knead gently until dough comes together, about 7 or 8 turns, don't overwork the dough.
  • Divide dough in half. Shape each half into a ball; flatten each ball into an 8-inch round. Cut each round into 4 pieces. This can be easily done by making a large x then cutting the x through.
  • Place scones on an ungreased baking sheet, spacing 4 inches apart. Brush tops with beaten egg.
  • Bake scones until deep golden brown, about 20-25 minutes. Cool scones on rack at least 30 minutes. Serve warm or at room temperature, with plenty of honey cinnamon butter, of course :)

For the Honey Cinnamon Butter:

  • Place softened butter in a small bow. Add cinnamon and honey and whisk together until well blended. Serve at room temperature.
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