Irish Soda Bread Scones with Salty Whiskey Butter

To Make the Scones:

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment; set aside.
2. In a large mixing bowl, whisk together the all-purpose flour, sugar, salt and baking soda. Using a box grater, grate the butter into the dry ingredients and mix quickly, breaking up the butter so it's broken up into pea-sized bits throughout.
3. Next, add the currants or raisins and toss them gently in the flour mixture so they are evenly distributed.
4. Create a well in the center of the flour mixture and pour in the buttermilk. Using a wooden spoon, mix it together until it forms a shaggy ball. Drop the soda bread dough onto a lightly floured counter and knead a few times, being sure to not over handle it, which will result in tough bread.
5. Form the soda bread into a 1 1/2-inch thick disc. Using a biscuit cutter, cut the scones into 6. Transfer the scones to the baking sheet and put in the freezer to chill for 5 to 10 minutes. Using a knife, score the tops, forming an X; brush the tops with buttermilk and sprinkle each scone with a pinch of salt.
6. Transfer the soda bread scones to the oven and bake for 25 to 30 minutes, until a skewer inserted into the centers comes out clean and the scones are golden brown.

To Make the Salty Whiskey Butter:

1. To make the butter, add the whisky to a small saucepan, cook for a few minutes, until it begins to simmer slightly and it decreases to about 2 tablespoons Irish whiskey.
2. We really just want to cook some of the alcohol out. Allow the whisky to cool completely. To a small bowl, add the softened butter, powdered sugar, cooled Irish whiskey and salt. Using a hand mixer (I only used one of the beaters!), beat until fluffy.
3. Serve the scones with the salty whiskey butter.