4 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3 tbsp sugar, plus 1 tbsp, divided
4 tbsp cold unsalted butter, cut into cubes
½ cup dried currants (red or black)
1 tsp caraway seeds
¾ cup buttermilk, plus 2 tablespoons, divided
1 cup Irish stout
All ingredients are available at Foodhall
- Preheat oven to 190 ⁰C
- In a large bowl, mix together the flour, baking soda, baking powder, salt, and three tablespoons of sugar.
- Add the cold butter to the bowl. Using a pastry cutter (or your hands), cut the butter into the flour (or crumble into the flour) until complete combined. Do not over work this or else the butter shall melt.
- Stir in the currants and caraway seeds.
- Make a well in the centre of the flour mixture and pour in Irish stout and ¾ cup buttermilk. Stir until just combined.
- Take this out on a lightly floured surface and shape the dough into a ball. Place in a lightly greased cast iron skillet or on a baking sheet. Cut an “X” in the top of the dough ball. Brush the dough with the remaining buttermilk, sprinkle with sugar.
- Bake in the preheated oven for 30 to 35 minutes or until the top is firm to the touch and golden brown.
- Allow it to cool slightly before slicing and serving.