The Daily Tar Heel

Serving the students and the University community since 1893

Wednesday January 26th

Diversions

Cooking with the luck of the Irish

This weekend, with St. Patty’s Day in my heart, a sickness keeping me at home, time on my hands, and the luxury of a full kitchen, I decided to experiment and create a homemade version of one of my favorite things to eat — scones. To keep with the holiday theme, and also to check the ridiculous (yet oh-so delightful) amount
of butter typically found in scones, I went with an Irish soda bread base for kicks and they actually turned out just as good as normal, buttery ones, in my family and friends’ humble opinions.

Credit to Jake Fatheree for giving me the inspiration of using the soda bread base.

Chocolate Chip Cranberry Irish Soda Bread Scones

1 tsp. ground cinnamon
2 ½ cups all-purpose flour
¼ tsp. baking soda
½ tsp. salt
2 tbsp. granulated sugar
1 ½ tbsp. brown sugar
1 cup fat free milk
1 tbsp. lemon juice
1 tsp. dark porter or stout
¾ cup dried cranberries
¾ cup semi-sweet chocolate chips

1 ½ tbsp. water
turbinado sugar

Preheat the oven to 450°F.

Combine the cup of fat free milk and lemon juice, set aside for 5 min.

Whisk together the cinnamon, flour, baking soda, and salt. Add in the granulated and brown sugars and stir to combine.

Combine ¾ cup of the milk mixture, the porter, the cranberries, and the chocolate chips and mix. Pour this into the dry ingredients and mix until you get a soft, barely sticky dough. You will need to add the reserve water as fit for proper moisture and
texture.

Shape the dough into an 8-inch round on a floured surface, then cut into 6 wedges. Place on a greased or sprayed baking sheet, dust with turbinado sugar, and bake for 20 minutes or until golden brown.

Enjoy with a good cup of coffee. Irish coffee, ideally.

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