December 23, 2024

Irish Soda Bread Scones

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These Irish soda bread scones resemble traditional Irish soda bread, but in scone form. They’re buttery, studded with raisins, lightly sweet, and lightly salty. No rise time required—both the airy texture and the name come from baking soda, which reacts with acidic buttermilk to create air bubbles. Serve warm or at room temperature with butter, jam, or clotted cream.

Prep Time:

10 mins

Cook Time:

20 mins

Additional Time:

30 mins

Total Time:

1 hr

Servings:

8

Yield:

8 scones

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 cup quick-cooking rolled oats
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 5 tablespoons granulated sugar, divided
  • ½ cup cold unsalted butter, cut into ½-inch pieces
  • ½ cup raisins or dried currants
  • ½ teaspoon grated orange zest
  • ¾ cup plus 3 tablespoons cold whole buttermilk, divided

Directions

  1. Gather all ingredients.all ingredients to make Irish soda bread scones gathered in bowls on a kitchen counter.
  2. Whisk together flour, oats, baking powder, salt, baking soda, and 1/4 cup sugar in a large bowl until combined.dry ingredients whisked together.
  3. Cut butter into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal. butter being cut into the dry ingredients.
  4. Add raisins, orange zest, and 3/4 cup plus 1 tablespoon buttermilk; stir until just combined.wet and dry scone ingredients combined until a shaggy dough forms.
  5. Transfer dough to a lightly floured work surface; pat dough into a 7-inch circle, about 3/4-inch thick. Line a baking sheet with parchment.dough turned out on a floured surface and shaped into a 1/2 in thick disc
  6. Using a floured bench scraper or knife, cut dough circle into 8 wedges; place wedges on the prepared baking sheet, spacing about 1 inch apart. Alternatively, scoop 8 (1/3-cup) mounds of dough onto a parchment-lined baking sheet, about 2 inches apart. Brush each scone evenly with remaining 2 tablespoons buttermilk, and sprinkle with remaining 1 tablespoon sugar. Place baking sheet in freezer, and freeze until chilled, about 30 minutes. dough sliced into 8 equal slices, placed on a prepared baking sheet and topped with sugar.
  7. Preheat the oven to 425 degrees F (220 degrees C).
  8. Bake scones in the preheated oven until bottoms and tops are golden, about 20 minutes. Remove from the oven, and let cool completely on the baking sheet, about 30 minutes. Serve warm or at room temperature with butter and jam, if desired.Irish soda bread scones baked until edges are golden-brown.

Nutrition Facts (per serving)

318Calories
13gFat
45gCarbs
6gProtein

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