Irish soda bread scones (Printable)
Tender, lightly sweet scones inspired by Irish soda bread, filled with juicy currants.
# Ingredient List:
→ 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 fine sea salt
→ Add-ins
07 - 3/4 cup dried currants
→ Wet Ingredients
08 - 1 cup cold buttermilk
09 - 1 large egg
10 - 4 tablespoons cold unsalted butter, cut into small cubes
→ Optional Topping
11 - 1 tablespoon demerara or turbinado sugar
# Steps:
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 well combined.
03 - Add cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
04 - Stir the dried currants into the flour-butter mixture until evenly distributed.
05 - In a separate bowl, whisk together cold buttermilk and egg until blended.
06 - Pour the buttermilk mixture over the dry ingredients. Stir gently with a fork just until combined; do not overmix. The dough should be slightly shaggy.
07 - Turn the dough onto a lightly floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet, leaving space between each wedge.
08 - If desired, sprinkle the tops with demerara or turbinado sugar for extra crunch.
09 - Bake for 18 to 20 minutes, until golden brown and a toothpick inserted into the center comes out clean.
10 - Let scones cool slightly on a wire rack. Serve warm or at room temperature with salted butter and jam.
# Expert Advice:
01 -
- They come together in under 40 minutes with ingredients you probably already have in your pantry
- The combination of buttermilk and cold butter creates pockets of tenderness that make every bite worth savoring
02 -
- Overworking the dough is the quickest way to tough scones, so stop mixing the moment everything comes together
- Cold ingredients are non-negotiable, so pop your butter and buttermilk in the fridge for 15 minutes before you start
03 -
- Use a sharp knife and press straight down when cutting wedges, don't saw or drag the blade through the dough
- Space the scones at least 2 inches apart on the baking sheet so heat can circulate and they bake evenly