Irish Soda Bread Scones (Print Version)
Light, tender scones studded with dried currants and a rich, golden crust.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon fine sea salt
→ Add-ins
06 - 1/2 cup dried currants
→ Wet Ingredients
07 - 1 cup cold buttermilk
08 - 1 large egg
09 - 3 tablespoons unsalted butter, melted and slightly cooled
→ For Brushing
10 - 2 tablespoons buttermilk
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well blended.
03 - Stir in the dried currants, ensuring they are evenly distributed throughout the flour mixture.
04 - In a separate bowl, whisk together the buttermilk, egg, and melted butter until combined.
05 - Pour the wet ingredients into the dry mixture. Gently stir with a fork or spatula until a soft, slightly sticky dough forms. Do not overmix.
06 - Turn the dough onto a lightly floured surface. Pat into a 1-inch thick round. Cut into 8 wedges and arrange on the prepared baking sheet, spaced slightly apart.
07 - Brush the tops with buttermilk. Bake for 16 to 18 minutes until golden brown and a toothpick inserted into the center comes out clean.
08 - Cool slightly before serving. Enjoy warm or at room temperature.
# Expert Tips:
01 -
- The buttermilk creates the most tender crumb while still giving you that satisfying crunch on the outside
- These come together in under 20 minutes from start to finish, perfect for unexpected guests
02 -
- Overworking the dough makes tough scones, so stop mixing as soon as the flour disappears
- Cold ingredients are your secret weapon for flaky layers and proper rise
03 -
- Use a sharp knife and cut straight down through the dough without sawing back and forth
- Let the baked scones cool on the pan for at least 5 minutes before moving them