Irish Soda Bread Scones

The first time I made these was during a gray March weekend when I was craving something warm from the oven but didn't want to wait for yeast dough to rise. The caraway seeds caught my eye in the spice cabinet, and suddenly I was back in my grandmother's kitchen, watching her hands work flour into something that felt like magic. These scones bridge the gap between traditional Irish soda bread and something meant for afternoon tea, with a golden crust that shatters when you bite into it.

I brought a batch to a brunch last spring, and my friend Sarah, who's usually suspicious of anything labeled "scone," took one bite and immediately asked for the recipe. Something about the buttermilk working with the baking soda creates these beautiful air pockets that make each wedge feel like it was baked individually for maximum butter absorption potential.

Ingredients

• All purpose flour (2 cups): Forms the structure of your scones, giving them that classic bread-like texture while keeping things tender enough to still be called a scone
• Whole wheat flour (1/2 cup): Adds just enough nuttiness and heartiness to remind you of traditional soda bread without making the final product too dense or heavy
• Granulated sugar (1/4 cup): Provides subtle sweetness that balances the tangy buttermilk and complements the raisins without making these taste like dessert
• Baking soda (1 teaspoon): Reacts with the buttermilk to create that characteristic rise and slightly tangy flavor that defines Irish soda bread
• Baking powder (1 1/2 teaspoons): Works alongside the baking soda to ensure your scones achieve that beautiful lift and golden crown
• Fine sea salt (1/2 teaspoon): Enhances all the other flavors and helps balance the sweetness from the sugar and raisins
• Raisins or currants (1/2 cup): Distribute little pockets of sweetness throughout each bite, plumping up beautifully as the scones bake
• Caraway seeds (1 tablespoon, optional): Add that signature Irish soda bread flavor with their distinctive aromatic slightly anise-like taste
• Buttermilk (1 cup cold plus 2 tablespoons for brushing): The acidic ingredient that activates the baking soda and creates the most tender crumb imaginable
• Large egg: Provides structure and richness while helping the scones hold their shape during baking
• Unsalted butter (1/4 cup melted and cooled): Adds fat for flavor and tenderness without requiring you to cut cold butter into the flour
• Coarse sugar (1 tablespoon optional): Creates a sparkling sweet crust on top that makes these look as good as they taste

Instructions

Heat things up:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper, giving yourself a head start while the oven gets nice and hot

Mix the dry family:

In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt until everything looks uniformly combined

Add the fun stuff:

Stir in the raisins (or currants) and caraway seeds if you're using them, making sure they're evenly distributed throughout the flour mixture

Whisk the wet team:

In a separate bowl, whisk together the buttermilk, egg, and melted butter until the mixture is smooth and slightly frothy

Bring them together gently:

Pour the wet ingredients into the dry ingredients and mix gently with a fork until just combined, being careful not to overmix or your scones will be tough

Shape and portion:

Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch (2.5 cm) thick, then cut into 8 wedges and transfer to your prepared baking sheet

Give them a shine:

Brush the tops with the extra buttermilk and sprinkle with coarse sugar if desired, which will create that gorgeous golden finish

Bake to golden perfection:

Bake for 16 to 18 minutes until golden brown and a toothpick inserted into the center comes out clean

Cool and serve:

Let them cool on a wire rack for a few minutes, then serve warm or at room temperature with plenty of butter

Save Pin

These became my go-to when a friend was going through a rough patch and I didn't know what to say, but I knew I could show up with warm scones and that would say enough. Sometimes food is the language we need when words feel too heavy or inadequate.

Making Them Savory

Skip the sugar and raisins entirely, then fold in shredded sharp cheddar and fresh herbs like rosemary or thyme. The caraway seeds still work beautifully here, creating this sophisticated savory version that pairs perfectly with a bowl of tomato soup or a simple green salad for lunch.

Freezing Instructions

Once the scones are completely cool, wrap them individually in plastic wrap and then place them in a freezer-safe bag. They'll keep for up to a month, and you can reheat them directly from frozen in a 350°F oven for about 10 minutes, which brings back that freshly baked texture surprisingly well.

Serving Suggestions

These are fantastic split and served with salted Irish butter and your favorite jam, preferably something tart like raspberry or black currant to balance the sweetness of the scones. I also love them alongside a cup of strongly brewed Irish breakfast tea with a splash of milk.

• Warm them slightly before serving to reactivate that freshly baked comfort
• The caraway seeds make these especially good with a slice of sharp cheddar cheese
• Leftovers make incredible bread pudding if you somehow have any remaining the next day

Save Pin

There's something deeply satisfying about a recipe that connects you to generations of bakers while feeling entirely modern in your own kitchen. These scones are exactly that kind of timeless comfort.

Recipe FAQs

→ What flours are used in these scones?

A mix of all-purpose and whole wheat flours provides a rustic texture and depth to these scones.

→ Can I omit the raisins and caraway seeds?

Yes, you can omit raisins and caraway seeds for a more savory variation or to suit your taste.

→ How do I achieve a golden crust on the scones?

Brushing the tops with buttermilk before baking helps create a golden, slightly crisp crust.

→ What is the ideal baking temperature and time?

Bake at 400°F (200°C) for 16-18 minutes until the scones turn golden and a toothpick comes out clean.

→ Can these scones be frozen?

Yes, they freeze well for up to one month and are best enjoyed fresh or warmed after thawing.