Irish soda bread scones (Printable)

Light and tender scones featuring classic Irish soda bread flavors with a crisp crust and soft center.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup whole wheat flour
03 - 1/4 cup granulated sugar
04 - 1 teaspoon baking soda
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon fine sea salt
07 - 1/2 cup currants or raisins

→ Wet Ingredients

08 - 1 1/4 cups cold buttermilk
09 - 1 large egg
10 - 1/4 cup unsalted butter, melted and slightly cooled

# Steps:

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. Stir in currants or raisins if using.
03 - In a separate bowl, whisk together buttermilk, egg, and melted butter until well combined.
04 - Add wet ingredients to dry ingredients. Stir gently with a fork or spatula until just combined; do not overmix—the dough will be shaggy.
05 - Turn dough out onto a lightly floured surface. Pat into a circle about 1 inch thick. Cut into 8 wedges and transfer to the prepared baking sheet, spacing scones slightly apart.
06 - Optionally, brush tops with a little extra buttermilk for shine.
07 - Bake for 18–22 minutes, or until scones are golden brown and a toothpick inserted into the center comes out clean.
08 - Cool slightly before serving warm with butter and jam.

# Expert Tips:

01 -
  • The buttermilk creates this impossibly tender crumb that practically melts in your mouth with every bite
  • Everything comes together in one bowl without any fancy equipment or techniques
  • That crisp crust giving way to the soft, sweet inside is the kind of textural contrast that makes breakfast feel special
02 -
  • Cold buttermilk is absolutely crucial here because warm ingredients will activate the leavening too early and you will lose that impressive rise
  • The dough will look messy and unfinished but that shaggy texture is exactly what creates those lovely tender pockets in the finished scones
03 -
  • If you do not have buttermilk, mix 1 1/4 cups milk with 1 tablespoon vinegar and let it sit for 5 minutes
  • Brushing the tops with heavy cream instead of buttermilk creates an even deeper, more golden crust

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