Irish Soda Bread Scones (Printable Version)
Tender, crumbly scones with raisins and a hint of sweetness inspired by classic Irish textures.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 cup whole wheat flour
03 - 1/3 cup granulated sugar
04 - 1 teaspoon baking soda
05 - 1 teaspoon baking powder
06 - 1/2 teaspoon fine sea salt
→ Mix-ins
07 - 1/2 cup raisins or currants
08 - 1 tablespoon caraway seeds
→ Wet Ingredients
09 - 1 cup cold buttermilk
10 - 1 large egg
11 - 1/4 cup cold unsalted butter, cubed
→ Topping
12 - 2 tablespoons buttermilk for brushing
13 - 1 tablespoon coarse sugar
# 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 - Add cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Stir in raisins or currants and caraway seeds if using until evenly distributed throughout the flour mixture.
05 - In a separate bowl, whisk together buttermilk and egg until fully incorporated.
06 - Pour the buttermilk mixture into the dry ingredients. Stir with a spatula or wooden spoon just until combined and dough begins to form. Do not overmix.
07 - Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick circle. Cut into 8 wedges or use a round cutter for traditional round scones.
08 - Transfer scones to the prepared baking sheet, leaving space between each. Brush tops with buttermilk and sprinkle with coarse sugar if desired.
09 - Bake for 16 to 18 minutes until golden brown on top and a toothpick inserted in the center comes out clean.
10 - Let scones cool slightly on the baking sheet, then transfer to a wire rack. Serve warm or at room temperature.
# Expert Advice:
01 -
- The chemical reaction between buttermilk and baking soda creates the most tender crumb without any kneading or waiting
- Caraway seeds add an unexpected aromatic twist that makes these scones memorable and uniquely comforting
02 -
- Overmixing develops gluten and makes scones tough, so stop stirring as soon as the flour is barely moistened
- Working quickly with cold butter is essential because once it melts before hitting the oven, you lose those flaky layers
03 -
- If you dont have buttermilk, mix regular milk with a tablespoon of lemon juice and let it sit for 5 minutes
- Freeze your butter for 15 minutes before starting if your kitchen is warm, which makes cutting it into the flour much easier