A delightful copycat recipe for the famous Irish soda bread scones from Mary O's in East Village, characterized by their buttery, fluffy texture. These scones are perfect with homemade blackberry jam and grass-fed Irish butter.
1: Preheat oven to 425°F.
2: Butter a 12-inch muffin pan.
3: Place all dry ingredients and cubed ice cold butter into a food processor. Blend together until it reaches a sand consistency.
4: Whip 1 + 1/3 cup of cream until medium peaks form.
5: Fold in dry ingredients and raisins, moving quickly.
6: Distribute the mixture evenly between all 12 muffin tins.
7: Brush the tops with egg wash.
8: Bake for 20-25 minutes, checking at the end until golden brown.
9: Serve with more Irish butter and a generous portion of homemade jam.
