Irish soda bread scones (Printable)
Tender rustic scones with a golden crust and light crumb, perfect for breakfast or teatime.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup whole wheat flour
03 - 1/3 cup granulated sugar
04 - 1 teaspoon baking soda
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon salt
→ Wet Ingredients
07 - 1/2 cup cold unsalted butter, cubed
08 - 1 cup cold buttermilk
09 - 1 large egg
→ Add-ins
10 - 1/2 cup raisins or currants
11 - 1 tablespoon caraway seeds (optional)
→ Finishing
12 - 1 tablespoon buttermilk for brushing
13 - 1 tablespoon coarse sugar (optional)
# How-To Steps:
01 - Preheat the oven to 400°F. 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 - Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Stir in the raisins or currants and caraway seeds if using until evenly distributed throughout the flour mixture.
05 - In a small bowl, whisk together the buttermilk and egg until combined. Pour into the dry mixture and stir gently with a wooden spoon or spatula just until the dough comes together. Do not overmix; the dough will appear shaggy.
06 - Turn the dough onto a lightly floured surface. Gently pat it into a round disk about 1 inch thick. Using a sharp knife, cut the disk into 8 equal wedges and transfer them to the prepared baking sheet, spacing them about 2 inches apart.
07 - Brush the tops of each scone with the additional buttermilk using a pastry brush. Sprinkle with coarse sugar if desired for a crunchy topping.
08 - Bake for 16 to 18 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
09 - Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm with butter and jam, or with clotted cream and Irish cheddar.
# Expert Suggestions:
01 -
- The crust gets beautifully golden while the inside stays light and crumbly
- They come together in under 20 minutes with ingredients you probably have
02 -
- Overmixing makes tough scones, so stop as soon as the dough comes together
- Cold ingredients are essential for flaky texture, so don't let your butter warm up
03 -
- Use a light hand when patting out the dough to keep scones tender
- If you don't have buttermilk, mix regular milk with a tablespoon of vinegar and let it sit 5 minutes