Irish soda bread scones (Print Version)

Rustic scones featuring a golden crust and light, crumbly texture with hints of raisins and caraway seeds.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup whole wheat flour
03 - 1/3 cup granulated sugar
04 - 1 teaspoon baking soda
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 1/2 cup cold unsalted butter, cubed
08 - 1 cup cold buttermilk
09 - 1 large egg

→ Add-ins

10 - 1/2 cup raisins or currants
11 - 1 tablespoon caraway seeds

→ Finishing

12 - 1 tablespoon buttermilk for brushing
13 - 1 tablespoon coarse sugar for sprinkling

# Directions:

01 - Preheat the oven to 400°F and 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 thoroughly blended.
03 - Add the cold butter cubes to the flour mixture. Cut into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - Stir in the raisins or currants and caraway seeds until evenly distributed throughout the flour mixture.
05 - In a small bowl, whisk together the buttermilk and egg until blended. Pour into the dry mixture and stir gently with a spatula just until combined. The dough will appear shaggy—avoid overmixing.
06 - Turn the dough onto a lightly floured surface. Gently pat into a 1-inch thick round. Cut into 8 equal wedges and transfer to the prepared baking sheet, spacing them evenly apart.
07 - Brush the tops of each scone with buttermilk using a pastry brush. Sprinkle with coarse sugar if desired for extra crunch and sweetness.
08 - Bake for 16 to 18 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
09 - Allow scones to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm with butter and jam.

# Expert Tips:

01 -
  • The dough comes together in minutes, but the golden crust and tender crumb make them taste like they came from a bakery
  • Whole wheat flour adds nutty depth while keeping them light enough to devour two without thinking
  • They are equally brilliant slathered with salted butter for breakfast or topped with sharp cheddar for a quick afternoon snack
02 -
  • Overmixing is the enemy, so stop as soon as the dough holds together to keep them tender
  • Cold ingredients are non-negotiable because warm butter melts before baking and ruins the flaky texture
  • The caraway seeds are traditional but feel free to leave them out or swap in orange zest for a completely different vibe
03 -
  • If you do not have buttermilk, measure 1 cup of regular milk and add 1 tablespoon of white vinegar, let sit for 5 minutes
  • Brush the scones with heavy cream instead of buttermilk for an even richer, darker golden crust

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