Irish Soda Bread Scones (Printable View)
Quick, tender scones with a rustic texture and subtle sweetness, inspired by Irish soda bread traditions.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 cup whole wheat flour
03 - 1/3 cup granulated sugar
04 - 1 teaspoon baking soda
05 - 1 teaspoon baking powder
06 - 1/2 teaspoon fine sea salt
→ Mix-ins
07 - 1/2 cup raisins or currants
08 - 1 tablespoon caraway seeds
→ Wet Ingredients
09 - 1 cup cold buttermilk
10 - 1 large egg
11 - 1/4 cup cold unsalted butter, cubed
→ Topping
12 - 2 tablespoons buttermilk for brushing
13 - 1 tablespoon coarse sugar
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt until well blended.
03 - Add cold, cubed butter to the flour mixture. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Stir in raisins or currants and caraway seeds if using until evenly distributed throughout the flour mixture.
05 - In a separate bowl, whisk together cold buttermilk and egg until fully combined.
06 - Pour buttermilk mixture into dry ingredients. Stir gently with a spatula or wooden spoon just until dough comes together. Do not overmix as this will result in tough scones.
07 - Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick circle, handling as little as possible.
08 - Cut circle into 8 equal wedges or use a round cutter for traditional round scones.
09 - Transfer scones to prepared baking sheet, leaving space between each. Brush tops with buttermilk and sprinkle with coarse sugar if desired.
10 - Bake for 16 to 18 minutes until golden brown and a toothpick inserted in the center comes out clean.
11 - Cool scones briefly on baking sheet, then transfer to a wire rack. Serve warm or at room temperature with salted butter and jam.
# Expert Advice:
01 -
- The dough requires no rising time, so you're never more than 20 minutes away from warm baked goods
- Buttermilk keeps them incredibly tender while still providing that satisfying chew you expect from traditional Irish bread
- They freeze beautifully, making them perfect for unexpected guests or lazy weekend breakfasts
02 -
- Overworking the dough makes tough scones, so stop mixing the moment everything comes together
- Cold ingredients are nonnegotiable—the butter must stay cold until it hits the hot oven
- Buttermilk substitutes like milk plus vinegar work in a pinch, but real buttermilk gives the best texture
03 -
- Freeze your butter for 15 minutes before starting if your kitchen runs warm
- If your dough feels too sticky to handle, dust your hands with flour instead of adding more to the dough