Irish Soda Bread Scones
Infused with the charm of traditional Irish baking, these Irish Soda Bread Scones are a delightful twist on the classic soda bread recipe. Made with simple pantry staples like all-purpose flour, baking soda, and buttermilk, these scones come together in just 15 minutes for a quick yet satisfying treat. Studded with sweet raisins or currants and kissed with a golden finish from an optional egg wash, they’re perfectly tender with a slightly crisp exterior. Whether served warm with butter and jam or enjoyed alongside a cup of tea, these scones are a must-try for anyone craving a taste of Ireland. Bake a batch for St. Patrick’s Day or any time you want a rustic, homey addition to your breakfast or teatime spread!
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 56 grams unsalted butter (cold, cubed)
- 50 grams granulated sugar
- 75 grams raisins or currants
- 180 milliliters buttermilk
- 1 large egg (for egg wash, optional)
- 1 tablespoon milk (for egg wash, optional)
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the flour, baking soda, and salt to evenly combine.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
Stir in the granulated sugar and raisins (or currants), evenly distributing them through the dry ingredients.
Make a well in the center of the dry ingredients and pour in the buttermilk. Gently mix with a fork until the dough just comes together. Avoid over-mixing.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a cohesive ball. Pat the dough into a round disc about 3 cm (1.25 inches) thick.
Using a sharp knife, cut the disc into 8 equal wedges. Arrange the scones on the prepared baking sheet, spacing them evenly apart.
If desired, prepare an egg wash by whisking together the egg and milk. Brush the tops of the scones lightly with the egg wash for a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
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 |
1883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 2520 mg | 110% | |
| Total Carbohydrate | 302.9 g | 110% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 105.3 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 340 mg | 26% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1164 mg | 25% | |
*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.
