Irish Soda Bread Scones Currants (Print)
Tender Irish soda bread scones with currants and a golden crust, perfect for breakfast or afternoon tea.
# 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 teaspoon baking powder
06 - 1/2 teaspoon fine sea salt
→ Mix-Ins
07 - 1/2 cup currants
→ Wet Ingredients
08 - 4 tablespoons unsalted butter, cold and cut into small cubes
09 - 1 cup cold buttermilk
10 - 1 large egg
→ Topping
11 - 1 tablespoon buttermilk
12 - 1 tablespoon coarse sugar
# 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 - Add the cold butter cubes to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Stir in the currants until evenly distributed throughout the flour mixture.
05 - In a separate bowl, whisk together the buttermilk and egg until combined.
06 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon just until combined. The dough will be shaggy and slightly sticky. Do not overmix.
07 - Turn the dough out onto a lightly floured surface. Gently pat it into a round disk about 1 inch thick. Handle the dough minimally to keep it tender.
08 - Cut the disk into 8 equal wedges using a sharp knife or bench scraper. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
09 - Brush the tops of the scones with the additional buttermilk using a pastry brush. Sprinkle evenly with coarse sugar.
10 - Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a scone comes out clean.
11 - Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature with butter and jam.
# Expert Advice:
01 -
- The combination of buttermilk and cold butter creates impossibly tender layers that practically melt in your mouth
- These come together in under 40 minutes start to finish, making them perfect for lazy weekend mornings or unexpected guests
- The whole wheat addition adds nutty complexity without making them taste heavy or healthy
02 -
- Overworking the dough is the enemy of tender scones, so stop mixing as soon as the flour is absorbed
- Cold ingredients are nonnegotiable here—if your butter softens, pop everything in the freezer for 10 minutes before proceeding
- These are best eaten the day theyre made, but wrapping them tightly and rewarming in a low oven brings them back to life beautifully
03 -
- Use a light touch when patting out the dough—pressing too hard will compress those air pockets you created
- For extra tall scones, cut your round into smaller wedges and bake for a slightly shorter time