Irish soda bread scones (Printable)
Tender scones inspired by Irish soda bread with a golden crust and light, crumbly texture.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 cup whole wheat flour
03 - 1/4 cup granulated sugar
04 - 1 teaspoon baking soda
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon fine sea salt
→ Add-ins
07 - 1/2 cup raisins or currants
08 - 1 tablespoon caraway seeds (optional)
→ Wet Ingredients
09 - 1 cup cold buttermilk
10 - 1 large egg
11 - 1/4 cup unsalted butter, melted and cooled
→ Topping
12 - 2 tablespoons buttermilk (for brushing)
13 - 1 tablespoon coarse sugar (optional)
# How-To Steps:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt until well blended.
03 - Stir in the raisins or currants and caraway seeds if using.
04 - In a separate bowl, whisk together the buttermilk, egg, and melted butter until combined.
05 - Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined; do not overmix as this will result in tough scones.
06 - Turn the dough out onto a lightly floured surface and pat into a circle about 1 inch thick.
07 - Cut the circle into 8 equal wedges and transfer to the prepared baking sheet, spacing them at least 2 inches apart.
08 - Brush the tops with buttermilk and sprinkle with coarse sugar if desired.
09 - Bake for 16 to 18 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
10 - Cool on a wire rack for at least 5 minutes. Serve warm or at room temperature with Irish butter and jam.
# Expert Suggestions:
01 -
- The combination of tender crumb and golden crust gives you the best of both worlds
- They come together in under 20 minutes with ingredients you probably already have
02 -
- Overmixing creates tough scones, so stop when the dough just comes together
- Cold buttermilk is essential for proper activation of the baking soda
03 -
- Use a sharp knife and press straight down when cutting wedges to get clean edges
- Space the scones at least 2 inches apart for proper air circulation and even browning