Irish Soda Bread Scones (Print Version)

Tender, rustic Irish soda bread scones with a golden crust and light, crumbly interior for any time of day.

# 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 1/2 teaspoons baking powder
06 - 1/2 teaspoon fine sea salt

→ Add-ins

07 - 1/2 cup raisins or currants
08 - 1 tablespoon caraway seeds (optional)

→ Wet Ingredients

09 - 1 cup cold buttermilk
10 - 1 large egg
11 - 1/4 cup unsalted butter, melted and cooled

→ Topping

12 - 2 tablespoons buttermilk (for brushing)
13 - 1 tablespoon coarse sugar (optional)

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt until well blended.
03 - Stir in the raisins or currants and caraway seeds if using until evenly distributed.
04 - In a separate bowl, whisk together the buttermilk, egg, and melted butter until smooth.
05 - Pour the wet ingredients into the dry ingredients. Mix gently with a fork just until combined; the dough should remain slightly shaggy. Do not overmix.
06 - Turn the dough onto a lightly floured surface. Gently pat into a disk about 1 inch thick. Cut into 8 equal wedges.
07 - Transfer wedges to the prepared baking sheet, leaving space between each. Brush tops with buttermilk and sprinkle with coarse sugar if desired.
08 - Bake for 16 to 18 minutes until golden brown and a toothpick inserted into the center comes out clean.
09 - Cool on a wire rack for 5 minutes. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The crumb is impossibly tender while still having that satisfying rustic texture you want from soda bread
  • Mixing takes literally five minutes, making them perfect for unexpected guests or emergency comfort food
  • The combination of raisins and caraway creates this sophisticated sweet savory dance that keeps you reaching for just one more
02 -
  • Overmixing is the enemy here, so stop as soon as the flour is barely moistened and you still see some dry patches
  • Cold buttermilk is non-negotiable, as it keeps the butter from melting before the scones hit the oven heat
  • The dough should feel shaggy and slightly sticky, not smooth like cookie dough, so resist the urge to keep adding flour
03 -
  • If you don't have buttermilk, measure 1 cup of regular milk and add 1 tablespoon of white vinegar, then let it sit for 5 minutes
  • Use a sharp knife and press straight down when cutting the wedges, dragging the knife will seal the edges and prevent proper rising

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