Prep 30 mins
Cook 25 mins
Good anytime, but especially on St. Patrick’s Day.
- 2 cups all-purpose flour
- 3 tablespoons firmly packed light brown sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon caraway seed
- 1⁄2 teaspoon salt
- 1⁄3 cup unsalted butter, chilled
- 1⁄2 cup buttermilk
- 1 large egg
- 1⁄2 cup coarsely chopped walnuts
- 1⁄4 cup raisins
- 1⁄4 cup golden raisin
- 1 egg yolk, mixed with
- 1⁄2 teaspoon water, for glaze
- Preheat oven to 375°; butter a 10-inch diameter circle in the center of a baking sheet.
- In a big bowl, stir the flour, brown sugar, baking powder, baking soda, caraway seeds, and salt.
- Cut the butter into ½ inch cubes and distribute them over the flour mixture.
- Using a pastry blender, cut in the butter until it resembles coarse crumbs.
- In a small bowl, stir the buttermilk and egg together; add the buttermilk mixture to the flour mixture and stir to combine.
- The dough will be sticky; with lightly floured hands, knead in the nuts and raisins until evenly distributed.
- With lightly floured hands, pat the dough into a 9-inch diameter circle in the center of the prepared baking sheet.
- Brush the egg yolk mixture over the top and sides of the dough.
- With a serrated knife, cut into 8 wedges.
- Bake for 20-25 minutes, or until a pick comes out clean.
Very good! First time I made this I left out the nuts and raisins. The bread was beautiful and delicious. Very easy, quick and delicious!