This classic Irish quick bread is similar to a large scone or biscuit. While it's popular fare for St. Patrick's Day, it also makes a delicious brunch side or afternoon snack.
Ingredients
2 cups all-purpose flour
1 to 2 Tbsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. finely shredded orange peel
3 Tbsp. butter
1/3 cup currants
1 egg, lightly beaten
3/4 cup buttermilk
Directions
1. Preheat oven to 375°F. Grease a baking sheet, set aside. In a large mixing bowl stir together flour, sugar, baking soda, salt, and orange peel. Cut in butter until mixture resembles coarse crumbs. Stir in currants. Make a well in the center of the mixture.
2. In a small mixing bowl combine egg and buttermilk. Add all at once to flour mixture. Stir just until moistened.
3. On a lightly floured surface gently knead dough to form a dough (about 4 or 5 times). Shape into a 7-inch round loaf.
4. Transfer dough to prepared baking sheet. With a sharp knife, make 2 slashes across the top of the loaf to form an X, cutting all the way to the edge. Bake 30 to 35 minutes or until golden. Serve warm.
