Irish Soda Bread Scones

The first time I made these scones, I was running late for a brunch and needed something impressive but fast. My grandmother had always sworn by the magic of baking soda as the only leavening anyone really needed, and standing there with flour on my apron, I finally understood why she was so right about the chemistry of quick breads.

Last March, when my sister came to visit during that endless stretch of gray weather, I pulled these warm from the oven just as she shook the rain from her coat. She took one bite and declared them better than anything we had eaten in Dublin, which might have been the travel exhaustion talking, but I chose to believe her anyway.

Ingredients

• All-purpose flour: The structure builder here, no need to sift since the chemical leaveneners do the heavy lifting
• Granulated sugar: Just enough sweetness to balance the tang of buttermilk without making these dessert sweet
• Baking soda and baking powder: The dynamic duo that creates those beautiful rise and tender texture
• Fine sea salt: Enhances all the flavors and cuts through the richness
• Dried currants: These little jewels provide pops of sweetness throughout every bite
• Buttermilk: Cold buttermilk activates the baking soda and creates the most tender crumb imaginable
• Egg: Adds structure and helps the scones hold their shape while keeping them moist
• Unsalted butter: Melted and cooled butter distributes evenly through the dough for consistent richness

Instructions

Preheat and prepare:

Get your oven to 400 degrees and line a baking sheet with parchment paper so nothing sticks

Whisk the dry ingredients:

Combine the flour, sugar, baking soda, baking powder, and salt in a large bowl until everything looks uniform

Add the currants:

Toss the dried currants into the flour mixture and stir until they are evenly distributed throughout

Mix the wet ingredients:

In a separate bowl, whisk together the cold buttermilk, egg, and slightly cooled melted butter

Combine everything:

Pour the wet ingredients into the dry mixture and gently fold with a fork until a soft, slightly sticky dough forms

Shape the dough:

Turn the dough onto a floured surface and pat it into a round about one inch thick

Cut and arrange:

Slice the round into 8 wedges and space them slightly apart on your prepared baking sheet

Brush and bake:

Lightly brush the tops with buttermilk and bake for 16 to 18 minutes until golden brown

Save Pin

These became my go-to recipe after a friend told me she always felt intimidated by baking. Watching her face light up when she pulled her first batch from the oven, perfectly risen and golden, reminded me why simple recipes are often the most powerful ones to share.

Making Them Your Own

I have made countless variations of these scones depending on what is in my pantry. The base recipe is forgiving enough that you can play with different dried fruits or add spices without worrying about the chemistry failing you.

The Science of the Rise

What makes these special is the double action of both baking soda and baking powder. The buttermilk activates the soda immediately, creating those lovely air pockets, while the baking powder gives an extra boost in the oven heat.

Serving Suggestions

These are best served warm, split open with generous amounts of butter and your favorite jam. The contrast between the crisp exterior and tender interior is something you really want to experience fresh from the oven.

• Wrap extras in foil and refresh them in a 350 degree oven for 5 minutes
• Freeze unbaked wedges on a baking sheet, then transfer to a bag for later
• Add extra buttermilk if your dough seems too dry to hold together

Save Pin

There is something deeply satisfying about a recipe that requires such little effort but delivers such comfort. May your kitchen always smell like warm bread and happy moments.

Recipe FAQs

→ Can I substitute the currants with other dried fruits?

Yes, raisins or chopped dried apricots work well as alternatives, adding a different sweetness and texture.

→ What’s the best way to ensure a tender crumb?

Mix the wet and dry ingredients gently until just combined to avoid overdeveloping gluten, which keeps scones tender.

→ Why is buttermilk used in this dough?

Buttermilk adds acidity that reacts with baking soda for leavening and imparts a subtle tangy flavor, enhancing the crumb.

→ Can these scones be frozen for later?

Yes, freeze baked scones wrapped well. Thaw and warm them before serving for best texture.

→ How can I add a crunch to the scones’ tops?

Sprinkling coarse sugar on top before baking adds a pleasant, sweet crunch to the crust.