Here’s a classic Irish Soda Bread Scones recipe — tender, slightly crumbly, and just the right balance of sweet and savory. They’re perfect for breakfast or afternoon tea, served warm with butter and jam.
🍀
Here’s a classic Irish Soda Bread Scones recipe — tender, slightly crumbly, and just the right balance of sweet and savory. They’re perfect for breakfast or afternoon tea, served warm with butter and jam.
🍀 Irish Soda Bread Scones
Makes: 8 scones
Prep time: 15 minutes
Bake time: 18–20 minutes
Ingredients
2 cups all-purpose flour
½ cup whole wheat flour (optional — use more all-purpose if preferred)
2 Tbsp granulated sugar
1 tsp baking soda
1 tsp baking powder
½ tsp salt
3 Tbsp cold unsalted butter, cut into small cubes
¾ cup buttermilk (plus a bit more if dough is dry)
1 large egg
½ cup currants or raisins (optional but traditional)
½ tsp caraway seeds (optional for a traditional Irish flavor)
Instructions
Preheat the oven:
Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper.Mix the dry ingredients:
In a large bowl, whisk together the flours, sugar, baking soda, baking powder, and salt. Add caraway seeds if using.Cut in the butter:
Using a pastry cutter or your fingertips, rub the cold butter into the flour until the mixture resembles coarse crumbs.Add the raisins or currants:
Stir them into the flour mixture.Combine the wet ingredients:
In a small bowl, whisk together the buttermilk and egg.Form the dough:
Make a well in the dry mixture and pour in the buttermilk mixture. Stir just until a soft dough forms — it should be slightly sticky but hold together. If it seems too dry, add another tablespoon of buttermilk.Shape the scones:
Turn the dough onto a lightly floured surface and gently knead 2–3 times. Pat into a 1-inch thick circle. Cut into 8 wedges or use a round cutter for traditional scones.Bake:
Place the scones on the baking sheet. Brush the tops with a bit of buttermilk or cream. Bake for 18–20 minutes, or until golden brown and firm to the touch.Cool and serve:
Let cool on a rack for a few minutes. Serve warm with butter, clotted cream, or jam.
☘️ Tips & Variations
For a savory twist, omit the sugar and raisins, and add ½ cup shredded Irish cheddar and a pinch of black pepper.
For a lighter texture, replace ¼ cup of the flour with oat flour or quick oats.
These freeze beautifully — reheat in the oven for 5–7 minutes before serving.
Makes: 8 scones
Prep time: 15 minutes
Bake time: 18–20 minutes
Ingredients
2 cups all-purpose flour
½ cup whole wheat flour (optional — use more all-purpose if preferred)
2 Tbsp granulated sugar
1 tsp baking soda
1 tsp baking powder
½ tsp salt
3 Tbsp cold unsalted butter, cut into small cubes
¾ cup buttermilk (plus a bit more if dough is dry)
1 large egg
½ cup currants or raisins (optional but traditional)
½ tsp caraway seeds (optional for a traditional Irish flavor)
Instructions
Preheat the oven:
Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper.Mix the dry ingredients:
In a large bowl, whisk together the flours, sugar, baking soda, baking powder, and salt. Add caraway seeds if using.Cut in the butter:
Using a pastry cutter or your fingertips, rub the cold butter into the flour until the mixture resembles coarse crumbs.Add the raisins or currants:
Stir them into the flour mixture.Combine the wet ingredients:
In a small bowl, whisk together the buttermilk and egg.Form the dough:
Make a well in the dry mixture and pour in the buttermilk mixture. Stir just until a soft dough forms — it should be slightly sticky but hold together. If it seems too dry, add another tablespoon of buttermilk.Shape the scones:
Turn the dough onto a lightly floured surface and gently knead 2–3 times. Pat into a 1-inch thick circle. Cut into 8 wedges or use a round cutter for traditional scones.Bake:
Place the scones on the baking sheet. Brush the tops with a bit of buttermilk or cream. Bake for 18–20 minutes, or until golden brown and firm to the touch.Cool and serve:
Let cool on a rack for a few minutes. Serve warm with butter, clotted cream, or jam.
☘️ Tips & Variations
For a savory twist, omit the sugar and raisins, and add ½ cup shredded Irish cheddar and a pinch of black pepper.
For a lighter texture, replace ¼ cup of the flour with oat flour or quick oats.
These freeze beautifully — reheat in the oven for 5–7 minutes before serving.
Yellow Bells, Tecoma stans, Conservatory Photowalk, Lewis Ginter Botanical Garden, Richmond, Virginia USA IMG 1066
Canon PowerShot G11 Camera
Photograph by Roy Kelley
Roy and Dolores Kelley Photographs
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