Irish soda bread scones

My grandmother never measured anything when she made soda bread, she just knew by the feel of the dough. These scones capture that same rustic magic but in a tidy, wedge-shaped package that's perfect for sharing. The whole wheat flour gives them a hearty depth while staying tender enough for breakfast or tea.

I first made these on a rainy Sunday when I was craving something warm from the oven but didn't want to wait for traditional yeast bread. The smell of caraway seeds and butter filled the whole kitchen, and my roommate wandered in asking what bakery I'd secretly visited. They've been my go-to quick bread ever since.

Ingredients

• 2 cups all-purpose flour: Creates the tender base and light texture
• 1 cup whole wheat flour: Adds nutty depth and that characteristic soda bread heartiness
• 1/3 cup granulated sugar: Just enough sweetness to balance the tang of buttermilk
• 1 teaspoon baking soda: The classic Irish bread leavening that gives quick rise
• 1 1/2 teaspoons baking powder: Ensures reliable lift for fluffy scones
• 1/2 teaspoon salt: Enhances all the flavors and balances sweetness
• 1/2 cup cold unsalted butter: Cold butter creates flaky layers as it melts in the oven
• 1 cup cold buttermilk: Provides tang and activates the soda for rise
• 1 large egg: Adds richness and helps bind the dough
• 1/2 cup raisins or currants: Traditional Irish add-in for sweetness throughout
• 1 tablespoon caraway seeds: Optional but adds that distinctive Irish soda bread flavor
• 1 tablespoon buttermilk for brushing: Creates a glossy, golden finish
• 1 tablespoon coarse sugar: Optional sparkle and extra crunch on top

Instructions

Heat the oven:

Preheat to 400°F and line your baking sheet with parchment paper

Mix the dry ingredients:

Whisk both flours, sugar, baking soda, baking powder, and salt in a large bowl

Cut in the butter:

Work cold butter into flour with your fingers until it looks like coarse crumbs

Add the extras:

Stir in raisins and caraway seeds if you're using them

Combine wet and dry:

Whisk buttermilk with egg, pour into flour mixture, and stir gently until just combined

Shape the scones:

Pat dough into a 1-inch thick round on floured surface, cut into 8 wedges

Finish and bake:

Brush with buttermilk, sprinkle with coarse sugar, and bake 16 to 18 minutes until golden

Save

These became a staple at my brunch table after a friend from Dublin told me they reminded her of childhood mornings. There's something so comforting about breaking warm, buttery scones with people you love.

Make Them Your Own

Orange zest brightens everything up and pairs beautifully with the caraway seeds. I've also swapped dried cranberries for raisins when I want something tart, or added chopped walnuts for extra crunch. The base recipe is forgiving enough to handle your favorite twists.

Storage Secrets

These scones really are best fresh from the oven, but they'll keep in an airtight container for a couple days. If you want to freeze them, bake first then wrap individually and reheat in a 350°F oven for about 8 minutes. They'll taste almost as good as baking day.

Serving Ideas

Slather them with salted butter while they're still warm, or go traditional with clotted cream and jam. I've also served them alongside a bowl of hearty soup, and the slight sweetness balances perfectly with savory broth.

• Try them with Irish cheddar for a savory twist
• Whipped cream and berries make them dessert worthy
• They freeze beautifully baked, not raw

Save

There's nothing quite like pulling these from the oven and breaking one open while steam still rises. Simple, honest goodness that makes any morning feel special.

Recipe FAQs

→ What ingredients give these scones their rise?

Baking soda and baking powder work together to create a light and fluffy texture in the scones.

→ Can I substitute the buttermilk used in these scones?

Yes, you can use milk with a splash of lemon juice or vinegar as a buttermilk substitute to maintain the tanginess.

→ What is the role of caraway seeds in the scones?

Caraway seeds add a subtle, earthy flavor that complements the traditional Irish soda bread profile.

→ How should the dough be handled for best results?

The dough should be gently mixed until just combined to ensure a tender crumb without overworking the gluten.

→ What is the best way to serve these scones?

Serve warm with butter, jam, whipped cream, or clotted cream for a delightful breakfast or snack.