Irish Soda Bread Scones

My flatmate Sarah had just come back from a semester in Galway, raving about this bread her host family made every morning. She tried describing it—crusty outside, somehow cakey inside, ready in under an hour—but I couldn't quite picture it until she actually attempted to recreate it in our tiny kitchen. The whole apartment smelled like warm wheat and butter, and even though her first attempt was more hockey puck than pastry, I was hooked on the concept. We've both gotten much better at it since those early attempts, and this scone version is what I make when I want that same comfort but in a more breakfast-friendly shape.

Last winter my neighbor popped over just as these were coming out of the oven, and she stood in my kitchen eating one warm with nothing but a bit of butter, eyes closed, saying it reminded her of her grandmother's house. Now she texts me whenever she sees my kitchen light on in the morning, hoping there's a batch happening. There's something about the smell that draws people in—it's become my go-to when I want to make someone feel welcomed home.

Ingredients

• 2 cups all-purpose flour: The structure-builder here, keeping things light while still giving you that satisfying bite
• 1 cup whole wheat flour: Adds that characteristic earthy soda bread flavor and a bit of heartiness
• 1/4 cup granulated sugar: Just enough sweetness to feel like a treat without tipping into dessert territory
• 1 teaspoon baking soda: The namesake ingredient that creates those beautiful air pockets and rise
• 1 1/2 teaspoons baking powder: Works with the soda for extra lift and tenderness
• 1/2 teaspoon fine sea salt: Balances the sweetness and enhances all the wheat flavors
• 1/2 cup currants or raisins: Optional but recommended—little bursts of sweetness throughout
• 1 1/4 cups buttermilk, cold: The acid activates the soda and creates that signature texture
• 1 large egg: Adds richness and helps bind everything together
• 1/4 cup unsalted butter, melted: Brings flavor and tenderness to the crumb

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper while you gather everything—having everything measured and ready makes this process feel effortless and calm.

Whisk the dry ingredients together:

In a large bowl, combine both flours, sugar, baking soda, baking powder, and salt until well blended, then stir in the currants if you're using them.

Mix the wet ingredients separately:

Whisk the cold buttermilk, egg, and melted butter together in another bowl until the mixture is smooth.

Bring it all together gently:

Pour the wet ingredients into the dry and stir with a fork or spatula just until combined—stop as soon as the flour disappears, even if the dough looks shaggy and a bit messy.

Shape and portion:

Turn the dough onto a lightly floured surface and pat it into a rough circle about 1 inch thick, then cut into 8 wedges like a pizza.

Bake to golden perfection:

Transfer wedges to your prepared baking sheet, optionally brush the tops with a bit of extra buttermilk, and bake for 18 to 22 minutes until golden brown and a toothpick comes out clean.

Save

My dad, who's typically a skeptical eater when it comes to anything that sounds 'health food,' now requests these whenever he visits. He'll stand at the counter slicing them in half, slathering with butter, and telling me about his grandmother who made something similar though he can never remember exactly what. Food does that—connects us to memories we didn't know we were holding onto.

Making Them Your Own

I've experimented with all sorts of additions over the years. Caraway seeds give it that more traditional Irish soda bread flavor, while dried cranberries make it feel a bit more festive. Sometimes I'll add orange zest along with the cranberries in winter—it brightens everything up and makes the kitchen smell incredible.

Storage and Freshness

These are absolutely best the day they're made, preferably while still slightly warm. But if you have leftovers, they'll keep for a day in an airtight container. I've been known to slice and toast day-old scones—the crust gets even better with a quick crisping in the toaster.

Serving Suggestions

Butter and jam is classic for a reason, but clotted cream takes these into proper afternoon tea territory. Honey works beautifully too, especially if you've added caraway seeds. They're hearty enough to stand up to savory toppings though—I've served them alongside soup more times than I can count.

• Try with Irish butter and strawberry jam for the most traditional experience
• Split and toast leftover scones to refresh the texture
• Freeze unbaked wedges on a baking sheet, then store in bags to bake fresh whenever you want

Save

There's something profoundly satisfying about turning such simple ingredients into something that makes people pause and appreciate the moment. Hope these bring a little warmth to your kitchen too.

Common Recipe Questions

→ What type of flour is best for these scones?

A combination of all-purpose and whole wheat flour provides a balance of tenderness and a hearty texture.

→ Can I substitute the currants with other dried fruits?

Yes, dried cranberries or chopped dried apricots are great alternatives that maintain the sweetness and texture.

→ How do I get a crisp crust on the scones?

Brushing the tops with a little extra buttermilk before baking helps achieve a golden and crisp crust.

→ Is it necessary to avoid overmixing the dough?

Yes, gently mixing until just combined prevents tough scones, resulting in a tender and crumbly texture.

→ What serving suggestions complement these scones?

They are delicious when served warm with butter, jam, clotted cream, or honey for added richness and flavor.