Irish Soda Bread Scones (Printable version)

Tender, rustic scones with a golden crust and soft crumb, inspired by traditional Irish soda bread.

# 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 salt

→ Add-ins

07 - 1/2 cup currants or raisins

→ Wet Ingredients

08 - 1 cup cold buttermilk
09 - 1 large egg
10 - 4 tablespoons unsalted butter, melted and slightly cooled

→ For Serving

11 - 4 tablespoons softened unsalted butter

# How to make it:

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 until evenly distributed.
03 - Stir in currants or raisins if using, ensuring they are evenly coated with flour mixture.
04 - In a separate bowl, whisk together cold buttermilk, egg, and melted butter until fully combined.
05 - Pour wet ingredients into dry ingredients. Stir with a fork until just combined; do not overmix as this will toughen the scones.
06 - Turn dough onto a lightly floured surface. Gently pat into a circle about 1 inch thick, handling as little as possible.
07 - Using a floured 2.5-inch round cutter, cut out scones and place on the prepared baking sheet. Gather scraps and gently press together to cut remaining scones.
08 - Bake for 18 to 20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
09 - Transfer to a wire rack. Serve warm, split in half, and topped with softened butter.

# Expert tips:

01 -
  • The whole wheat flour adds subtle nuttiness without making them heavy or dry
  • They come together in under twenty minutes with ingredients you probably already have
  • The golden crust gives way to the softest interior you've ever experienced
02 -
  • Overmixing is the enemy here—work the dough as little as possible for tender results
  • Cold buttermilk and gentle handling are what create those lovely flaky layers
  • The scones are best enjoyed fresh but freeze beautifully if you want to save some
03 -
  • Brush the tops with extra buttermilk before baking for an even deeper golden color
  • Space them at least two inches apart on the baking sheet for proper air circulation

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