Irish soda bread scones (Print)
Lightly sweet, tender scones with currants and a golden crust, perfect for breakfast or tea.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon fine sea salt
→ Add-ins
06 - 1/2 cup dried currants
→ Wet Ingredients
07 - 1 cup cold buttermilk
08 - 1 large egg
09 - 3 tablespoons unsalted butter, melted and cooled
→ For Brushing
10 - 2 tablespoons buttermilk
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.
03 - Stir in the currants, ensuring they are evenly distributed throughout the flour mixture.
04 - In a separate bowl, whisk together the buttermilk, egg, and melted butter until smooth.
05 - Pour the wet ingredients into the dry mixture. Gently stir with a fork or spatula until a soft, slightly sticky dough forms. Do not overmix.
06 - Turn the dough out onto a lightly floured surface. Pat into a 1-inch thick round.
07 - Cut the dough into 8 wedges and arrange them on the prepared baking sheet, spaced slightly apart.
08 - Brush the tops with buttermilk. Bake for 16-18 minutes or until golden brown and a toothpick inserted into the center comes out clean.
09 - Cool slightly before serving. Enjoy warm or at room temperature.
# Expert Advice:
01 -
- The dough comes together in under five minutes with ingredients you probably already have in your fridge
- These scones manage to be both tender and substantial, perfect for slathering with butter or dipping into soup
02 -
- Overmixing will make these tough and rubbery instead of tender and flaky
- Cold buttermilk is essential for proper texture so don't let it sit out too long
03 -
- Use a sharp knife and press straight down without sawing for clean edges that rise evenly
- Room temperature ingredients create a denser scone, so keep everything cold until mixing