Irish Soda Bread Scones Butter (Printable Version)
Rustic, tender scones with a golden crust and soft crumb, inspired by Irish soda bread and served warm with butter.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 cup whole wheat flour
03 - 1/4 cup granulated sugar
04 - 1 teaspoon baking soda
05 - 1 teaspoon baking powder
06 - 1/2 teaspoon salt
→ Add-ins
07 - 1/2 cup currants or raisins (optional)
→ Wet Ingredients
08 - 1 cup cold buttermilk
09 - 1 large egg
10 - 4 tablespoons unsalted butter, melted and slightly cooled
→ For Serving
11 - 4 tablespoons softened unsalted butter
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt until well blended.
03 - Stir in currants or raisins if using.
04 - In a separate bowl, whisk together cold buttermilk, egg, and melted butter until combined.
05 - Pour wet ingredients into dry ingredients. Stir with a fork until just combined; do not overmix as this will toughen the scones.
06 - Turn dough onto a lightly floured surface. Gently pat into a circle about 1 inch thick.
07 - Using a floured 2.5-inch round cutter, cut out scones and place on the prepared baking sheet. Gather scraps and repeat until all dough is used.
08 - Bake for 18 to 20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
09 - Transfer to a wire rack. Serve warm, split, and topped with softened butter.
# Expert Advice:
01 -
- The whole wheat gives these a nutty depth that regular scones never quite achieve
- They come together in under 40 minutes from start to warm, buttery finish
02 -
- Overmixing is the enemy here, so stop as soon as the flour is absorbed and trust me on this
- Cold buttermilk makes a real difference in the texture, so don't let it sit out too long
03 -
- Don't have a round cutter, a sharp knife works fine for cutting wedges instead
- Room temperature ingredients might seem faster, but cold is what gives you that tender crumb