I am SO happy it’s March. Sure, there might be snow on the ground (and in the forecast), but knowing that February is over means that warm weather is finally on the horizon!
One of my favorite things about March (aside from the promise of warmer weather) is St. Patrick’s Day! Despite having something along the lines of an 1/8th of Irish in me, I like to celebrate anyway (who doesn’t want to eat green things all day?) so, I made us some Irish soda bread, with a twist!
Unlike some scones, these are pretty soft and, thanks to the sea salt and cinnamon honey butter, have a wonderful balance between sweet and salty! If you can believe it, the first time I made scones was just a few years ago! Little did I know how delicious they could be and was seriously hooked.
Something about making these from scratch and then eating them fresh out of the oven just makes me feel like spring is right around the corner! And what makes these scones extra special is the use of both dried cranberries AND golden raisins! Seriously, so delicious you guys have to make them for brunch this weekend!
- ¼ cup (1/2 stick) unsalted butter, melted until browned
- 3¾ cups all purpose flour
- ½ cup old-fashioned oats
- 2 tablespoons sugar
- 2½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¼ cup dried cranberries
- ¼ cup golden raisins
- 1 cup coconut cream
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- 1 large egg, beaten to blend
- 1 tsp. sea salt
- Preheat oven to 375°F.
- In a small saucepan melt the butter over medium heat until golden brown, about 3 minutes. Remove from heat and let cool.
- In a large bowl mix the flour, oats, sugar, baking powder, baking soda, salt, and dried cranberries/golden raisins together.
- Pour in the buttermilk, coconut cream, vanilla, and melted browned butter over flour mixture; fold together with a spatula until the flour mixture is just moistened.
- Turn dough out onto a lightly floured surface and, using your hands, knead gently until the dough comes together (if the dough is a bit too wet, add additional flour one tbs. at a time)
- Divide dough in half. Shape each half into a ball; flatten each ball into an 8-inch round. Cut each round into 4 pieces (See first photo).
- On a parchment-lined baking sheet, add the scones (make sure to separate them by a few inches to prevent sticking). Brush tops with beaten egg, and sprinkle with a pinch of sea salt.
- Bake scones until deep golden brown, about 20-25 minutes.
- Remove from the oven and let cool for about 20 minutes.
- Serve immediately or, keep in a container for up to a week.
