Irish Soda Scones are a delightful twist on the classic Irish soda bread. They have a moist texture and slightly a sweet taste. They are perfect for breakfast with a cup of tea, or as a snack. They would be a fun way to start of the day on St. Patrick’s Day. The scones are best served warm with butter.
If you want to add a special festive addition to the Irish Soda Scones make the glaze from the Bailey’s Glazed Chocolate Donuts and drizzle it over the scones. Also check out my favorite Irish Soda Bread recipe. This easy quick bread is made with simple ingredients and is a bit more sweet and moist than a traditional recipe. If you would like to bake another Irish recipe check out Irish Tea Cake.
If you would like to try some other scone recipes check out Orange Pomegranate Scones and Blueberry Lemon Scones. You might also like Homemade Strawberry Drop Biscuits.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- All-purpose flour works best for this recipe providing the right structure without making the scones too dense.
- Cold Butter ensures that your scones will have a flaky texture. Keeping the butter cold prevents it from being absorbed too quickly into the flour. For an even flakier texture try freezing the butter and then grating it into the flour mixture.
- Read 5 Mistakes to Avoid When Baking Scones.
- The acidity in buttermilk reacts with the baking soda helping the scones rise and giving them a tender crumb. It also adds a slight tanginess.
SPECIAL EQUIPMENT NEEDED:
- Baking Sheet: To bake the scones. Lining the sheet with parchment paper helps prevent sticking and makes for an easy cleanup.
- Parchment Paper: For lining the baking sheet.
- Pastry Brush: If you choose to brush the tops of your scones with heavy cream for a golden finish a pastry brush is handy.
- Round Cutter: For cutting out the scones. The size can vary depending on how large you want your scones to be, but a 2- to 3-inch scone is typical. If you do not have a round cutter, you can use the rim of a glass or a sharp knife to cut the scones into wedges or squares.
- Measuring Cups and Spoons: For accurately measuring your ingredients.
- Large Mixing Bowl: To mix the dry ingredients.
- Smaller Mixing Bowl: For whisking together the wet ingredients.
- Whisk: To combine the dry ingredients and to mix the wet ingredients.
- Fork or Pastry Blender: For incorporating the butter into the flour mixture. A fork can work, but a pastry blender makes it easier to cut the butter into the flour.
- Food Processor: While not necessary, a food processor can make quick work of cutting the butter into the flour. Gently pulse the butter into the flour taking care not to over mix.
- Spatula or Wooden Spoon: To fold the wet and dry ingredients together.
- Wire Rack: For cooling the scones after baking to prevent them from becoming soggy.
SUBSTITUTIONS:
- Use a gluten-free all-purpose flour blend if you are avoiding gluten. Make sure it’s a 1:1 baking blend that includes xanthan gum to mimic the texture of gluten.
- If you prefer a different type of sugar instead of granulated sugar, brown sugar can add a deeper flavor, or coconut sugar for a less refined option. The texture and flavor of the scones may change slightly.
- You can use margarine as a dairy free substitute for the butter.
- If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for 5-10 minutes.
- Raisins, golden raisins, dried cranberries, chopped dried apricots, or dried cherries can be used in place of the currants. in this Irish soda scone recipe. You could also add lemon zest, or orange zest for a different but equally delightful flavor.
HOW TO STORE IRISH SODA SCONES:
- Once cooled, store the scones in an airtight container at room temperature. They will last for up to 2 days. You can place a piece of parchment paper between them to reduce sticking.
- For longer storage, you can refrigerate the scones in an airtight container for up to 5 days. The refrigeration might slightly alter the texture.
- Irish Soda scones can be frozen for up to 3 months. Make sure that the scones are completely cool before freezing them to prevent ice crystals from forming. Wrap each scone tightly in plastic wrap or aluminum foil. This helps prevent freezer burn. Put the wrapped scones into a freezer bag or airtight container.
- Defrost the scones on a wire rack at room temperature.
HOW TO REHEAT IRISH SODA SCONES:
- Preheat your oven to 350°F (175°C). Place the room temperature scones onto a baking sheet. Heat for 5-10 minutes or until warmed through. This method helps restore some of their original texture and crispness.
- While not ideal for achieving a crisp texture, you can quickly warm the scones in the microwave. Wrap a scone in a paper towel (this helps keep moisture in) and microwave on high for about 20-30 seconds from room temperature. Be careful not to overheat the scones, as they can become tough.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
Add the cold butter pieces to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles a coarse meal. You can also do this by gently pulsing the butter into the dry ingredients in a food processor.
In a separate bowl, whisk together the buttermilk and egg.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir in the currants and caraway seeds.
Using a spatula, gently mix until the dough starts to come together. Be careful not to over mix.
Turn the dough out onto a lightly floured surface. Knead it gently a few times to bring it together. Pat the dough into a round disc, 1 inch thick. Use a round cutter, glass or a knife to cut out the scones.
Place the Irish soda scones onto a lined baking sheet. Lightly brush the top of the scones with the heavy cream.
Bake the Irish Soda Scones in the preheated oven for about 15-20 minutes, or until the scones are golden brown. Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Irish Soda Scones
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Ingredients
- 3 cups all-purpose flour, plus extra for dusting
- ½ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small pieces
- ¾ cup currants
- 2 teaspoons caraway seeds
- 1 large egg
- 1 cup buttermilk
- ¾ cup currants
- 2 teaspoons caraway seeds
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
Add the cold butter pieces to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles a coarse meal. You can also do this by gently pulsing the flour into the dry ingredients in a food processor.
In a separate bowl, whisk together the buttermilk and egg. Combine the buttermilk mixture well.
Make a well in the center of the dry ingredients and pour in the wet ingredients.
Stir in the currants and caraway seeds.
Using a spatula, gently mix until the dough starts to come together. Be careful not to over mix.
Turn the dough out onto a lightly floured surface. Knead it gently a few times to bring it together. If it feels sticky, pat some additional flour over the outside of the dough ball and gently knead it in.
Pat the dough into a round disc 1 inch thick.
Using a round cutter or a knife cut out scones and place them on the prepared baking sheet. You can re-roll the scraps gently to cut out more scones.
If you prefer large scones follow the cutting instructions in the Orange Pomegranate Scones recipe for large triangular scones.
Place the scones onto a lined baking sheet.
Lightly brush the top of the scones with the heavy cream.
Bake the Irish Soda Scones in the preheated oven for about 15-20 minutes, or until the scones are golden brown.
Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve the Irish Soda Scones warm or at room temperature.
