Save Pin These Irish soda bread scones combine the comforting crumb of traditional soda bread with buttery tenderness and bursts of sweet currants. Prepared with a blend of all-purpose and whole wheat flour, baking soda, and baking powder, they deliver a light yet satisfying texture. A simple wet mixture of buttermilk and egg joins the dry ingredients, forming a shaggy dough that is gently shaped and topped with coarse sugar for a golden finish. Baked until crisp outside and soft inside, these scones are a delightful treat for breakfast or afternoon tea.
Optional additions like vanilla extract enhance richness while substitutions such as raisins or dried cranberries provide variety. These scones freeze well and reheat beautifully, maintaining their fresh-baked appeal. Pair with Irish butter and jam for a truly authentic experience.
These scones came out of a rainy Sunday morning when I was craving something cozy but didn't want to wait hours for yeast dough to rise. The whole wheat flour gives them a rustic nuttiness that reminds me of the soda bread I'd had in a tiny Dublin café years ago, while the currants add just enough sweetness to make my tea feel special.
I made these for my sister when she came over last month, still wearing her coat from the cold walk over. We stood at the counter splitting one warm, the butter melting into every nook and cranny while the steam curled up between us. She took three home wrapped in a tea towel.
Ingredients
- All-purpose flour: Forms the base structure while keeping things light and airy
- Whole wheat flour: Adds a hearty depth and slight nuttiness without making them too dense
- Granulated sugar: Just enough to balance the tang of buttermilk and complement the currants
- Baking soda and baking powder: The double leavening action ensures these rise beautifully every single time
- Fine sea salt: Enhances all the flavors and keeps things from tasting flat
- Cold butter: Essential for creating those flaky layers we all love in a good scone
- Cold buttermilk: The acid activates the baking soda and creates the most tender texture
- Egg: Adds richness and helps bind everything together without making the dough tough
- Coarse sugar: That satisfying crunch on top makes these feel extra special
Instructions
- Get everything ready:
- Preheat your oven to 400°F and line a baking sheet with parchment paper
- Whisk the dry ingredients:
- Combine both flours, sugar, baking soda, baking powder, and salt in a large bowl until everything is evenly distributed
- Work in the butter:
- Add those cold butter cubes and use your fingertips to rub them into the flour until the mixture looks like coarse crumbs with some pea-sized pieces remaining
- Add the currants:
- Toss them in gently so they're coated in flour and won't sink to the bottom
- Make a well and add wet ingredients:
- Whisk the buttermilk and egg together separately, pour into the flour mixture, and fold gently just until the dough starts to come together
- Shape and cut:
- Turn the shaggy dough onto a lightly floured surface and pat it into a round about an inch thick, then cut into 8 wedges like a pizza
- Add the finishing touch:
- Brush the tops with a little buttermilk and sprinkle with coarse sugar for that bakery style sparkle
- Bake to golden perfection:
- Slide them into the oven for 18 to 20 minutes until they're gorgeously browned and a toothpick comes out clean
Save Pin My neighbor texted me at 7am asking what smelled so good. I sent her home with two still warm from the oven, and she texted later that they'd already vanished. Some recipes just belong in a kitchen filled with morning light and coffee steam.
Make Them Your Own
Sometimes I swap the currants for chopped dried apricots when I want something brighter, or add orange zest to the dry ingredients for a citrus twist that reminds me of weekend markets. The beauty of this recipe is how forgiving it is once you understand the basics.
Serving Suggestions
These deserve to be eaten slightly warm with a generous spread of Irish butter and your favorite jam. I've also been known to split them and top with clotted cream for a proper cream tea experience that makes any Tuesday feel special.
Storage And Freezing
Fresh is always best but these freeze beautifully if you find yourself with extras. Wrap cooled scones tightly in plastic wrap and freeze for up to a month, then reheat in a 350°F oven for about 10 minutes to bring back that freshly baked magic.
- Store at room temperature for up to 2 days in an airtight container
- Revive day old scones with a quick 5 minute warm up in the oven
- Never refrigerate them as it makes the starch retrograde and they'll stale faster
Save Pin There is something deeply comforting about pulling these from the oven, the kitchen filling with that warm buttery scent that says home no matter where you are. Hope they bring you as many cozy moments as they have me.
Recipe FAQs
- → What makes these scones similar to Irish soda bread?
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The scones use baking soda and baking powder for leavening, mimicking the texture of traditional Irish soda bread but in a tender, buttery form.
- → Can I substitute currants with other dried fruits?
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Yes, raisins or dried cranberries can be used instead of currants without affecting the overall texture or flavor.
- → How do I ensure a golden crust on the scones?
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Brushing the tops with buttermilk and sprinkling coarse sugar before baking helps achieve a shiny, golden crust.
- → Is it important not to overmix the dough?
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Yes, overmixing can develop gluten and result in tough scones. Gently combine until just mixed for tender results.
- → Can these scones be frozen and reheated?
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They freeze well; thaw and warm in a low oven to refresh their texture and flavor.
- → Can I add flavor variations?
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Adding vanilla extract to the wet ingredients enhances richness, and different dried fruits or spices can create new flavor profiles.
