Irish and Scottish Gaelic Soda Bread Scones
Transport your taste buds to the Celtic countryside with these tender and rustic Irish and Scottish Gaelic Soda Bread Scones. Crafted with simple pantry staples like all-purpose flour, cold butter, and tangy buttermilk, these scones pay homage to the traditional soda bread of Ireland and Scotland with a quick and fuss-free method. Their crumbly texture and lightly golden crust make them perfect for breakfast, tea time, or an afternoon snack. The optional addition of raisins or currants lends a touch of natural sweetness, while a brush of buttermilk gives them a delightful finish. Ready in just 30 minutes from start to finish, these soda bread scones combine wholesome flavors with a nod to heritage and can be paired with butter, jam, or even a drizzle of honey for a comforting treat. Ideal for those seeking an authentic taste of traditional Irish and Scottish baking!
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Recipe Information
Ingredients
- 250 g all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1 tbsp sugar (optional, for slight sweetness)
- 50 g cold unsalted butter
- 180 ml buttermilk
- 50 g raisins or currants (optional)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, sift together the flour, baking soda, salt, and sugar (if using).
Using your fingertips, rub the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
If adding raisins or currants, stir them into the mixture now.
Make a well in the center of the bowl and pour in the buttermilk, reserving about 1 tablespoon to brush on top of the scones.
Using a spatula or your hands, gently mix until the dough just comes together. Be careful not to overmix—it’s okay if the dough is slightly sticky and shaggy.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat it into a round disc about 2 cm (3/4 inch) thick.
Using a round cutter or the rim of a glass (about 5 cm or 2 inches in diameter), cut out scones and place them on the prepared baking sheet. Re-roll scraps to cut out more scones if needed.
Brush the tops of the scones lightly with the reserved buttermilk for a golden finish.
Bake in the preheated oven for 12–15 minutes, or until the scones are golden brown and sound hollow when tapped on the bottom.
Remove the scones from the oven and let them cool slightly on a wire rack. Serve warm with butter, jam, or your favorite spread.
Nutrition Facts
Calories |
1585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 2650 mg | 115% | |
| Total Carbohydrate | 251.2 g | 91% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 58.5 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 283 mg | 22% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 917 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
