Irish Soda Bread Scones (Printer-friendly)

Rustic Irish soda bread scones with a golden crust and soft center, perfect warm with creamy butter.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 1/2 cup raisins or currants (optional)

→ Wet Ingredients

07 - 1 cup cold buttermilk
08 - 1 large egg
09 - 1/4 cup unsalted butter, melted and cooled

→ For Serving

10 - 1/4 cup softened unsalted butter

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt. Stir in raisins or currants if using.
03 - In a separate bowl, whisk together buttermilk, egg, and melted butter until combined.
04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; do not overmix.
05 - Turn the dough out onto a lightly floured surface. Pat into a 1-inch-thick round.
06 - Using a floured 2.5-inch cutter, cut out scones and place them on the prepared baking sheet. Gather scraps and repeat as needed.
07 - Bake for 16–18 minutes, or until scones are golden and a toothpick inserted in the center comes out clean.
08 - Let scones cool slightly. Serve warm with softened butter.

# Expert Tips:

01 -
  • They come together in under 20 minutes with zero kneading required
  • The texture is somewhere between a proper scone and traditional soda bread—tender but substantial
  • They reheat beautifully so you can make them ahead and still serve them warm
02 -
  • Overmixing is the enemy here—work the dough as little as possible once you add the liquid
  • A hot oven is crucial for that initial burst of lift, so don't be tempted to lower the temperature
  • These are best eaten the day they're made, though they'll keep for 2 days in an airtight container
03 -
  • Use a sharp cutter and press straight down without twisting—twisting seals the edges and prevents proper rising
  • Make sure your butter isn't too hot when you add it to the egg and buttermilk, or you'll end up with scrambled bits