I have made this recipe for Irish Soda Bread Scones many times.
The recipe is from An Italian in My Kitchen. I bake many of the recipes from this site.
I decided to mix the dough for the scones on Thursday night to save time on Friday night.
Everything went well and I baked 2 of the scones on Friday morning, leaving the remainder to bake on Friday night.
I gave one scone to Chris for breakfast and brought one to work for myself.
I was driving to work and thinking about the recipe and I realized that there was no sugar in the recipe. I thought that was odd. When I got to work I looked at the recipe and realized that I did not add the 2 tbsp of sugar!!!!!!!!!!!!!!!!
I taste the scone and think it tastes fine.
I email Chris to get his opinion, not to mention the omission of the sugar. He said it tasted fine.
Phew!!!
New version of the recipe-
Ingredients
HOT CROSS SCONE DOUGH
2 cups all-purpose flour
1 tablespoon baking powder
1 pinch salt
zest 1/2 orange
¾ teaspoon cinnamon
5 tablespoons cold butter chopped
1 large egg
¾ cup heavy cream
½ cup raisins or currants
Method-
Preheat oven to 400˚F, and line a baking sheet with parchment paper.
In a small bowl add the raisins and cover with boiling water, let sit for 15-20 minutes, then drain and towel dry.
HOT CROSS SCONE DOUGH-
In a large bowl stir together the flour, baking powder, salt, zest, and cinnamon.
Cut in the butter with a fork, pastry blender, or clean fingertips until the mixture resembles coarse crumbs.
Then stir in the raisins (drained and dried well).
Beat the egg and cream until well blended then stir into the flour mixture, just until combined. About 15 stirs.
Move the dough to a lightly floured flat surface and gently knead a few times until combined.
Pat the dough until it is one inch thick, then cut out rounds with a small round cookie cutter.
Place rounds on the prepared baking sheet, brush with a little milk, sprinkle liberally with raw sugar, and bake for approximately 10-12 minutes or until golden brown.
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