Irish Soda Bread Scones (Printable version)

Tender, rustic scones with a golden crust and fluffy interior, perfect with creamy butter.

# What you need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 1/2 cup raisins or currants

→ Wet Ingredients

07 - 1 cup cold buttermilk
08 - 1 large egg
09 - 1/4 cup unsalted butter, melted and cooled

→ For Serving

10 - 1/4 cup softened unsalted butter

# How to make it:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt. Stir in raisins or currants if using.
03 - In a separate bowl, whisk together buttermilk, egg, and melted butter until combined.
04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; do not overmix.
05 - Turn the dough out onto a lightly floured surface. Pat into a 1-inch-thick round. Using a floured 2.5-inch cutter, cut out scones and place them on the prepared baking sheet. Gather scraps and repeat as needed.
06 - Bake for 16–18 minutes, or until scones are golden and a toothpick inserted in the center comes out clean.
07 - Let scones cool slightly. Serve warm with softened butter.

# Expert tips:

01 -
  • The entire process from craving to biting into a warm scone takes under 35 minutes
  • That magical contrast between a crusty golden outside and impossibly tender inside feels like eating at a cozy Irish bakery
  • They reheat beautifully so you can make them once and pretend you baked fresh all week
02 -
  • Overmixing makes tough scones so stop when streaks of flour remain
  • Cold buttermilk is non-negotiable for the best texture and rise
  • The dough should feel sticky and slightly shaggy, not smooth like cookie dough
03 -
  • Flour your cutter between each cut to prevent sticking
  • Do not twist the cutter when cutting or scones will bake up lopsided
  • Gather scraps gently and recut once, but more than that affects texture

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