Irish soda bread scones (Printable)
Tender, crumbly scones with raisins and caraway seeds offering a rustic, homey flavor ideal for morning or snack time.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 cup whole wheat flour
03 - 1/3 cup granulated sugar
04 - 1 teaspoon baking soda
05 - 1 teaspoon baking powder
06 - 1/2 teaspoon fine sea salt
→ Mix-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 cold unsalted butter, cubed
→ Topping
12 - 2 tablespoons buttermilk (for brushing)
13 - 1 tablespoon coarse sugar (optional)
# How To Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt until well blended.
03 - Add cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work butter into flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Stir in raisins or currants and caraway seeds if using, distributing evenly throughout the flour mixture.
05 - In a separate bowl, whisk together buttermilk and egg until combined. Pour into dry mixture and stir with a wooden spoon just until dough comes together; do not overmix.
06 - Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick circle, handling minimally to maintain tenderness.
07 - Cut circle into 8 equal wedges or use a round cutter for traditional round scones.
08 - Transfer scones to prepared baking sheet, spacing 2 inches apart. Brush tops with buttermilk and sprinkle with coarse sugar if desired.
09 - Bake for 16 to 18 minutes until golden brown on top and a toothpick inserted into the center comes out clean.
10 - Let scones cool on baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
# Expert Tips:
01 -
- The dough comes together in under fifteen minutes, meaning fresh baked goodness is practically instant
- That hint of caraway makes these feel special enough for tea time but humble enough for breakfast
- They freeze beautifully so you can bake a double batch and pretend you're that organized
02 -
- Overworking the dough is the enemy of tender scones—mix until just combined and shape gently
- Cold ingredients are non-negotiable here, so keep that butter chilled until the moment it hits the flour
03 -
- If you don't have buttermilk, mix regular milk with a tablespoon of lemon juice and let it sit for five minutes
- Use a sharp knife and press straight down when cutting wedges to get clean edges that rise evenly