In a large mixing bowl, whisk together the dry ingredients, including the flour, sugar, cinnamon, baking powder, baking soda, and salt.
Using a pastry blender (or table knife), cut the cold, sliced butter into the dry ingredients until the mixture has fine crumbles.
In a separate measuring cup or bowl, beat the egg and buttermilk together..
Mix the egg mixture into the dry ingredients.
Then fold the raisins into your batter.
Drop the dough, by the spoonful, onto your parchment paper covered baking sheet, and bake at 400° F for about 30-40 minutes, or 'til your scones turn a nice golden brown. Serve the scones warm with butter, apple butter, etc.
*I use this buttermilk mix to make buttermilk. But if you don't have either buttermilk or a mix, you can make your own with about 1 tablespoon of vinegar for every cup of milk you use. Just let the mixture sit for a few minutes before adding to your scone mixture.Can I make them gluten-free?Yes, you can; and I have made them gluten-free using a good gluten-free all-purpose flour (my favorite is Authentic Foods Classical Blend). You may need to add a little xanthan gum (per the package), as well, for extra leavening. Of course, be sure to check all ingredient labels to make sure everything is truly gluten-free.How should Irish soda bread scones be stored?Make sure they've cooled completely; then store them in a covered airtight container.Can I freeze these scones?You can freeze scones for up to 3 months. While you can freeze them unbaked or baked, it's better to freeze them unbaked. To do so, place all your scones on a parchment paper covered baking sheet; place the baking sheet in the freezer 'til the scones are good and frozen. Then remove them from the freezer, place the unbaked scones in an airtight container or freezer bag, and put them back in the freezer 'til you're ready to bake them.