Irish Soda Bread Scones (Print Version)
Tender scones with a crisp crust and a soft, crumbly interior featuring currants and a subtle sweetness.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup whole wheat flour
03 - 1/4 cup granulated sugar
04 - 1 teaspoon baking soda
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon fine sea salt
07 - 1/2 cup currants or raisins (optional)
→ Wet Ingredients
08 - 1 1/4 cups cold buttermilk
09 - 1 large egg
10 - 1/4 cup unsalted butter, melted and slightly cooled
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt. Stir in currants or raisins if using.
03 - In a separate bowl, whisk together buttermilk, egg, and melted butter until well blended.
04 - Add wet ingredients to dry ingredients. Stir gently with a fork or spatula until just combined; do not overmix—the dough will be shaggy.
05 - Turn dough out onto a lightly floured surface. Pat into a circle about 1 inch thick. Cut into 8 wedges and transfer to the prepared baking sheet, spacing scones slightly apart.
06 - Optionally brush tops with extra buttermilk for shine. Bake for 18–22 minutes until golden brown and a toothpick inserted into the center comes out clean.
07 - Cool slightly before serving warm with butter and jam.
# Insider Tips:
01 -
- The dough comes together in minutes with no special equipment or technique required
- That magical combination of crisp crust and tender crumb feels like something from a bakery despite being so simple
02 -
- Overworking the dough makes tough scones—undermixing is always better than overmixing here
- Cold buttermilk is non-negotiable for the best texture and rise
- The dough should look shaggy and rough, not smooth like cookie dough
03 -
- Patting the dough with floured hands prevents sticking better than adding more flour to the dough itself
- Space wedges at least 2 inches apart on the baking sheet for even browning
- A light hand with the brushing liquid gives you shine without making the crust tough