Irish Soda Bread Scones Butter (Printer-friendly)
Rustic Irish soda bread scones with a golden crust and soft crumb, great served warm with creamy butter.
# 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 teaspoon baking powder
06 - 1/2 teaspoon salt
→ Add-ins
07 - 1/2 cup currants or raisins (optional)
→ Wet Ingredients
08 - 1 cup cold buttermilk
09 - 1 large egg
10 - 4 tablespoons unsalted butter, melted and cooled
→ For Serving
11 - 4 tablespoons softened unsalted butter
# How to Make It:
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 - Stir in currants or raisins if using.
04 - In a separate bowl, whisk together buttermilk, egg, and melted butter until combined.
05 - Pour wet ingredients into dry ingredients. Stir with a fork until just combined; do not overmix.
06 - Turn dough onto a lightly floured surface. Gently pat into a circle about 1 inch thick.
07 - Using a floured 2.5-inch round cutter, cut out scones and place on the prepared baking sheet. Gather scraps and repeat.
08 - Bake for 18–20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
09 - Transfer to a wire rack. Serve warm, split, and topped with softened butter.
# Expert Tips:
01 -
- The dough comes together in minutes without any fussy kneading or proofing time
- That characteristic soda bread tang meets tender scone texture in every bite
02 -
- Overmixing will make these tough, so stop as soon as the flour is barely incorporated
- The dough should feel slightly sticky and shaggy, not smooth like bread dough
03 -
- Keep everything cold, especially the buttermilk, for the tallest rise
- Flour your cutter between each cut to prevent sticking