Irish soda bread scones

The smell of caraway seeds always pulls me back to my grandmother's tiny kitchen, where she'd press a warm scone into my hands before I even had my coat off. These scones bridge that gap between traditional Irish soda bread and something meant for afternoon tea. I've made them on gray rainy Sundays and bright spring mornings, and they never fail to make the kitchen feel like home.

Last March, a friend dropped by unexpectedly while I had a batch in the oven. We ended up eating them warm with butter right off the rack, standing in the kitchen and talking for hours. Sometimes the simplest recipes become the ones that pull people together.

Ingredients

• All-purpose flour (2 cups): Forms the tender foundation of these scones, giving them structure without toughness
• Whole wheat flour (1/2 cup): Adds that rustic character and subtle nuttiness reminiscent of traditional soda bread
• Granulated sugar (1/4 cup): Just enough sweetness to balance the savory elements without becoming dessert-like
• Baking soda and powder: This dual leavening combination creates the characteristic rise and light texture
• Raisins or currants (1/2 cup): Little pockets of sweetness throughout every bite
• Caraway seeds: That distinctive earthy flavor that makes these unmistakably Irish-inspired
• Buttermilk (1 cup plus extra): Creates tenderness and activates the baking soda for proper rise
• Butter (1/4 cup): Adds richness while melted butter incorporates more easily than cold

Instructions

Preheat your oven:

Get your oven to 400°F and line a baking sheet with parchment paper so nothing sticks

Mix the dry foundation:

Whisk both flours with sugar, baking soda, baking powder, and salt until everything is evenly distributed

Add the character:

Fold in the raisins and caraway seeds, letting them scatter throughout the flour mixture

Prepare the wet mixture:

Whisk cold buttermilk with the egg and melted cooled butter until blended

Bring it together:

Pour wet ingredients into dry and mix with a fork until just combined, some visible flour is okay

Shape the dough:

Turn onto a floured surface and pat into a 1-inch thick circle, handling as little as possible

Cut and arrange:

Slice into 8 wedges and space them out on your prepared baking sheet

Add the finishing touches:

Brush tops with buttermilk and sprinkle with coarse sugar if you want that extra crunch

Bake to golden:

Bake 16 to 18 minutes until golden and a toothpick comes out clean from the center

Cool and serve:

Let them rest on a wire rack, then enjoy warm or at room temperature

Save

My neighbor's kids now request these every time they visit, calling them the 'comfort scones' and that feels like the highest compliment. Food becomes memory when it shows up for people consistently.

Making Them Savory

Sometimes I skip the sugar and raisins entirely, adding sharp cheddar and fresh rosemary instead. The caraway seeds still work beautifully here, creating this irresistible savory version that pairs perfectly with soup or a hearty stew.

Storage Wisdom

These scones have their best texture the day they're baked, when the crust is at its crispest. If you need to store them, wrap well and freeze for up to a month, then refresh in a 350°F oven for about 5 minutes to bring back that fresh-baked magic.

Serving Suggestions

Traditional Irish butter and good jam transform these into something special, but they're equally wonderful split and topped with smoked salmon and a dollop of crème fraîche for brunch. The caraway makes them particularly friendly to savory accompaniments.

• Warm the scones slightly before serving for the best texture
• Leftovers make excellent breakfast sandwiches the next morning
• Try them with a sharp cheddar and apple slice for an afternoon snack

Save

There's something deeply satisfying about a recipe that connects generations while still feeling fresh every time you make it. Hope these find their way into your kitchen memory collection.

Recipe FAQs

→ What gives these scones their light texture?

The combination of baking soda and baking powder helps create a tender, crumbly texture by releasing carbon dioxide during baking, which lightens the dough.

→ Can I substitute the raisins with other dried fruits?

Yes, currants, dried cranberries, or chopped dried apricots work well as alternatives and add unique flavors.

→ Why is buttermilk used in the dough?

Buttermilk adds acidity which reacts with baking soda to provide lift, while also contributing to a moist and rich crumb.

→ How do I achieve a golden crust on these scones?

Brushing the tops with buttermilk before baking encourages browning, and sprinkling coarse sugar adds a slight crunch and shine.

→ Can I make a savory version of these scones?

Absolutely. Omit sugar and dried fruit, then add herbs or grated cheese to create a savory variation suitable for any meal.

→ How should I store leftovers to keep them fresh?

Store wrapped at room temperature for up to two days or freeze for up to one month, reheating gently before serving.