Irish Soda Bread Scones (Print)
Golden crusted Irish soda bread scones featuring raisins and caraway seeds for a tender, crumbly bite.
# What You 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 1/2 teaspoons baking powder
06 - 1/2 teaspoon fine sea salt
→ Add-ins
07 - 1/2 cup raisins or currants
08 - 1 tablespoon caraway seeds (optional)
→ Wet Ingredients
09 - 1 cup cold buttermilk
10 - 1 large egg
11 - 1/4 cup unsalted butter, melted and cooled
→ Topping
12 - 2 tablespoons buttermilk for brushing
13 - 1 tablespoon coarse sugar (optional)
# How to Make:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt until well blended.
03 - Stir in the raisins or currants and caraway seeds if using.
04 - In a separate bowl, whisk together the buttermilk, egg, and melted butter until smooth.
05 - Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined; do not overmix as this will toughen the dough.
06 - Turn the dough out onto a lightly floured surface and pat into a circle about 1 inch thick.
07 - Cut into 8 wedges and transfer to the prepared baking sheet, spacing them apart for even baking.
08 - Brush the tops with buttermilk and sprinkle with coarse sugar if desired.
09 - Bake for 16–18 minutes, or until golden and a toothpick inserted into the center comes out clean.
10 - Cool on a wire rack. Serve warm or at room temperature.
# Expert Advice:
01 -
- The dough comes together in under ten minutes with no yeast or rising time needed
- That golden crust gives way to the most tender interior that practically melts in your mouth
02 -
- Overmixing is the enemy here, a few streaks of flour are better than tough scones
- Cold buttermilk is essential for the chemical reaction that makes these rise
03 -
- Use a light hand when patting out the dough, heavy pressure makes dense scones
- Room temperature ingredients work better for mixing, except keep that buttermilk cold