Irish Soda Bread Scones
Buttery Irish soda bread scones made with buttermilk and raisins. A quick, easy bakery-style twist on traditional Irish soda bread perfect for brunch or St. Patrick’s Day.
Equipment
- large mixing bowl
- Whisk
- Pastry cutter (pastry blender)
- Bench scraper or sharp knife
- pastry brush
- cooling rack
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoon cold unsalted butter, cubed
- ¾ cup buttermilk (plus 1 tablespoon if needed)
- 1 teaspoon vanilla extract
- ¾ cup raisins or currants
- 1 tablespoon coarse sugar (optional topping)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, sugar, baking soda, and salt.
- Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Stir in raisins.
- Mix buttermilk and vanilla together. Pour into dry mixture and stir gently until just combined.
- Turn dough onto lightly floured surface and gently form into a 1-inch thick circle.
- Cut into 8 wedges and place on baking sheet.
- Brush tops lightly with buttermilk and sprinkle with coarse sugar.
- Bake 14–16 minutes until golden brown.
- Cool slightly and serve warm with butter or jam.
Notes
🍀 Serving Ideas
- Serve warm with salted butter
- Drizzle with honey
- Pair with clotted cream and jam
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Add to a brunch board with fruit and tea
Just in case you've never heard of clotted cream: -
Clotted cream is a rich, thick cream that comes from British cuisine, traditionally served with scones, jam, and tea. It has a silky, spreadable texture that’s thicker than whipped cream but softer than butter.