Irish soda bread scones (Print)
Tender, golden crust scones with whole wheat and raisins, perfect for warm breakfast or snack.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup whole wheat flour
03 - 1/3 cup granulated sugar
04 - 1 teaspoon baking soda
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon salt
→ Wet Ingredients
07 - 1/2 cup cold unsalted butter, cubed
08 - 1 cup cold buttermilk
09 - 1 large egg
→ Add-ins
10 - 1/2 cup raisins or currants
11 - 1 tablespoon caraway seeds (optional)
→ Finishing
12 - 1 tablespoon 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 - Whisk together the all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt in a large bowl.
03 - Add cold butter cubes to the flour mixture. Cut into the flour using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Stir in raisins or currants and caraway seeds if using.
05 - Whisk buttermilk and egg together in a small bowl. Pour into dry mixture and stir gently until just combined. Do not overmix; dough will be shaggy.
06 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick round. Cut into 8 wedges and transfer to prepared baking sheet.
07 - Brush tops with buttermilk and sprinkle with coarse sugar if desired.
08 - Bake for 16 to 18 minutes until golden brown and a toothpick inserted in center comes out clean.
09 - Cool slightly before serving warm with butter and jam.
# Expert Advice:
01 -
- The crust gets beautifully golden while staying incredibly tender inside
- They come together in under 20 minutes with ingredients you probably have
- The caraway seeds add this subtle aromatic warmth that makes them feel special
02 -
- Overworking the dough makes tough scones so stop as soon as the flour disappears
- Cold ingredients are non negotiable for that flaky, tender texture
- These are at their absolute best within a few hours of baking
03 -
- Grate your butter on the large holes of a box grater if you forget to cube it ahead of time
- Sprinkle a little flour on your hands before patting the dough to prevent sticking
- Use a sharp knife and press straight down when cutting wedges to help them rise