Irish Soda Bread Scones (Print Version)

Buttery soda bread scones with currants, golden crust, ideal for morning or tea time.

# What You 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 fine sea salt

→ Mix-Ins

07 - 1/2 cup currants

→ Wet Ingredients

08 - 4 tablespoons unsalted butter, cold and cubed
09 - 1 cup cold buttermilk
10 - 1 large egg

→ Topping

11 - 1 tablespoon buttermilk
12 - 1 tablespoon coarse sugar

# Directions:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Whisk together all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt in large bowl.
03 - Add cold butter cubes. Rub into flour mixture with fingertips or pastry cutter until coarse crumbs form.
04 - Stir in currants until evenly distributed throughout flour mixture.
05 - Whisk buttermilk and egg together in separate bowl. Pour into dry ingredients.
06 - Stir gently just until shaggy dough forms. Do not overmix.
07 - Turn dough onto lightly floured surface. Pat into 1-inch thick round. Cut into 8 wedges.
08 - Transfer wedges to prepared baking sheet, spacing slightly apart.
09 - Brush tops with buttermilk and sprinkle with coarse sugar if desired.
10 - Bake 18-20 minutes until golden brown and toothpick inserted in center comes out clean.
11 - Cool on wire rack. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The combination of buttermilk and butter creates impossibly tender crumb that practically melts in your mouth
  • Everything comes together in one bowl and they bake in under 20 minutes which means fresh baked goodness is never far away
02 -
  • Overworking the dough is the fastest way to tough scones so stop as soon as everything barely holds together
  • Keep everything cold right until it hits the oven because warm butter means flat sad scones
03 -
  • Freeze your butter for 15 minutes before starting if your kitchen runs warm
  • Use a light hand when patting out the dough and avoid pressing too hard

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