Irish soda bread scones

The scent of caraway seeds always pulls me back to a tiny bakery in Dublin where I watched the owner work flour into dough with weathered hands, explaining that good bread needs nothing more than patience and cold butter. These scones bridge the gap between traditional Irish soda bread and something meant for leisurely mornings, bringing that rustic charm into your own kitchen without requiring any special skills.

I first made these on a rainy Sunday when friends were coming over last minute and I had nothing to offer but tea. The kitchen filled with that distinctive warm baking smell, and we ended up standing around the counter eating them straight from the cooling rack, abandoning our mugs entirely.

Ingredients

• 2 cups all-purpose flour: Provides structure while keeping the crumb tender
• 1 cup whole wheat flour: Adds subtle nuttiness and rustic character
• 1/3 cup granulated sugar: Just enough sweetness to balance the tang of buttermilk
• 1 teaspoon baking soda: The traditional leavening agent that gives Irish bread its signature rise
• 1 1/2 teaspoons baking powder: Ensures reliable lift for a lighter texture
• 1/2 teaspoon salt: Enhances all the flavors without making them taste salty
• 1/2 cup cold unsalted butter: Creates those essential flaky pockets in the crumb
• 1 cup cold buttermilk: Provides acidity for the soda to activate and adds tang
• 1 large egg: Adds richness and helps bind the dough
• 1/2 cup raisins or currants: Sweet bursts throughout each bite
• 1 tablespoon caraway seeds: Optional but traditional, adding subtle anise notes
• 1 tablespoon buttermilk for brushing: Gives the tops a beautiful golden sheen
• 1 tablespoon coarse sugar: Creates a sparkly, sweet crunch on top

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper so nothing sticks and cleanup is effortless.

Whisk the dry ingredients:

Combine both flours, sugar, baking soda, baking powder, and salt in a large bowl until thoroughly blended.

Cut in the butter:

Work those cold butter cubes into the flour with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces remaining.

Add the mix-ins:

Gently fold in the raisins and caraway seeds if you are using them, distributing them evenly.

Combine wet and dry:

Whisk the buttermilk and egg together in a small bowl, pour into the flour mixture, and stir gently until just combined with a shaggy texture.

Shape the scones:

Turn the dough onto a lightly floured surface, pat into a 1-inch thick round, and cut into 8 wedges before transferring to your prepared baking sheet.

Add the finishing touches:

Brush the tops with buttermilk and sprinkle with coarse sugar for that bakery sparkle.

Bake to golden perfection:

Bake for 16 to 18 minutes until deeply golden brown and a toothpick comes out clean from the center.

Serve them warm:

Let cool slightly then serve while still warm with butter and jam.

Save Pin

These became my go-to when I need comfort food that does not demand hours of attention. Something about pulling warm scones from the oven makes even an ordinary Tuesday feel like a small celebration worth savoring.

Making Them Ahead

You can cut the wedges and freeze them raw on a baking sheet, then transfer to a bag and bake straight from frozen, adding just a few extra minutes. This means fresh baked scones are always possible without starting from scratch.

Serving Ideas

While butter and jam are classic, these scones are extraordinary with clotted cream and lemon curd. For savory moments, try them split and toasted with melted sharp cheddar and a smear of grainy mustard.

Storage Tips

These are undeniably best the day they are made, but if you have leftovers, wrap them tightly and store at room temperature for up to 2 days. Refresh them in a 350°F oven for 5 minutes to restore that just baked warmth and crisp exterior.

• Freeze fully cooled scones for up to 3 months and thaw at room temperature
• Revive day old scones by splitting and toasting them under the broiler for 1 minute
• Never store warm scones in an airtight container or they will become soggy

Save Pin

There is something profoundly satisfying about turning simple ingredients into something so warm and welcoming. May your kitchen always smell like caraway and melted butter.

Recipe FAQs

→ What gives these scones their tender texture?

The combination of cold butter cut into flours and buttermilk creates a light, crumbly texture typical of these scones.

→ Can raisins be substituted?

Dried cranberries or currants work well as alternatives, offering a similar sweetness and chew.

→ What is the purpose of caraway seeds in this bake?

Caraway seeds add a subtle earthy and slightly peppery flavor that complements the rustic nature of the bread.

→ How do I know when the scones are done baking?

They should have a golden-brown crust and a toothpick inserted in the center should come out clean.

→ What is the best way to serve these scones?

Enjoy them warm with butter, jam, whipped cream, or traditional Irish cheddar for a satisfying treat.

→ How should leftovers be stored?

Store in an airtight container at room temperature for up to two days to maintain freshness.