Soda Bread Scones
Discover the charm of homemade baking with these quick and easy Soda Bread Scones, a delightful twist on traditional Irish soda bread. Made without yeast, these scones rely on baking soda and buttermilk for their signature light, airy texture, making them perfect for bakers of all skill levels. The recipe calls for simple pantry staples like all-purpose flour, granulated sugar, and cold, cubed butter, while optional currants or raisins add a touch of sweetness and rustic flair. With just 10 minutes of prep time, these scones come together effortlessly and bake to golden perfection in under 15 minutes. Serve them warm with butter and jam for breakfast, brunch, or an afternoon tea treat that’s sure to impress. Quick, versatile, and utterly delicious, these soda bread scones bring the comfort of classic baking to your table in no time. Keywords: soda bread scones, easy scone recipe, Irish baking, no yeast scones, quick bread recipe.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 tablespoons granulated sugar
- 200 milliliters buttermilk
- 50 grams unsalted butter (cold, cubed)
- 50 grams currants or raisins (optional)
- 20 grams extra flour (for dusting)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, baking soda, salt, and granulated sugar. Stir well.
Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
If using currants or raisins, stir them into the mixture at this point.
Make a well in the center of the mixture and pour in the buttermilk. Using a fork or your hands, gently mix until the dough just comes together. Avoid over-mixing to ensure tender scones.
Lightly dust your work surface with extra flour. Turn the dough out onto the floured surface and gently pat it into a 2 cm (3/4 inch) thick disk.
Using a round 5 cm (2 inch) cookie cutter, cut out scones and place them onto the prepared baking sheet. Re-roll any scraps to cut out more scones, but try not to overwork the dough.
Lightly dust the tops of the scones with a little extra flour for a rustic look.
Bake in the preheated oven for 12–15 minutes, or until the scones are golden brown and sound hollow when tapped on the bottom.
Transfer the scones to a wire rack to cool slightly before serving. Enjoy warm with butter and jam.
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 308 mg | 13% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 9.1 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 113 mg | 2% | |
*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.
