Irish Soda Bread Scones

Rainy Saturday afternoons were made for baking something that makes the whole house smell like comfort. These scones came from one of those gray days when I needed something warm but didnt want to wait hours for yeast dough to rise. The cross between Irish soda bread and proper scones happened because I grabbed the wrong flour bag one day and never looked back.

My grandmother would say a good scone should be humble enough for everyday but special enough for company. I brought these to a book club meeting once and watched three different people ask for the recipe between bites and sips of tea. Now they are my go to when I want to bake something that feels like a hug without spending all day in the kitchen.

Ingredients

• All purpose flour and whole wheat flour: The blend creates structure while keeping the texture tender and interesting
• Baking soda and baking powder: This double acting duo ensures a good rise even on cold rainy days
• Cold butter: Working cold butter into the flour creates those flaky pockets that separate good scones from great ones
• Dried currants: Smaller and more tart than raisins these little gems distribute sweetness throughout every bite
• Buttermilk: The acidity activates the baking soda and creates the most tender crumb imaginable
• Egg: Adds richness and helps bind everything together without making the dough too heavy

Instructions

Get everything ready:

Preheat your oven to 400°F and line a baking sheet with parchment paper before you start mixing anything

Whisk the dry ingredients:

In a large bowl combine both flours sugar baking soda baking powder and salt until everything is evenly distributed

Cut in the butter:

Add those cold butter cubes and work them into the flour with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea sized pieces remaining

Add the currants:

Toss the dried currants into the bowl so they get coated in flour which helps them stay evenly distributed

Mix the wet ingredients:

In a separate bowl whisk the cold buttermilk and egg until combined then pour this over your flour mixture

Gentle folding:

Use a fork to stir everything together just until the flour is moistened and you see no more dry patches

Shape the scones:

Turn the dough onto a floured surface pat it into a 1 inch thick circle and cut it into 8 wedges like a pizza

Bake to golden:

Arrange the wedges on your prepared sheet optionally sprinkle with coarse sugar and bake for 18 to 20 minutes until they are beautifully golden

Save

These became a weekend tradition during a particularly cold February when my kids would hover around the oven watching them turn golden. The way the kitchen fills with that buttery sweet aroma while the scones bake is half the reason I make them so often. Nothing beats pulling them fresh from the oven and watching steam rise from the first split scone.

Making Them Your Own

Sometimes I swap half the buttermilk for plain yogurt which adds a subtle tang and makes them even more tender. Dried cranberries work beautifully in place of currants especially in fall when you want something that feels a little more festive. A handful of orange zest in the dry ingredients transforms them into something that tastes like sunshine.

Timing and Temperature

Hot ovens are non negotiable for scones because that initial burst of heat creates steam and lift. I always let my oven preheat for at least 15 minutes and use an oven thermometer to be certain. If your scones spread too much your butter was probably too soft or your oven not hot enough.

Serving and Storing

These are absolutely best served warm split open with salted butter and your favorite jam. They freeze beautifully if you want to double the batch and save half for another day.

• Wrap cooled scones tightly and freeze for up to three months
• Reheat frozen scones in a 350°F oven for about 10 minutes
• Never refrigerate them unless absolutely necessary as it makes them stale faster

Save

There is something so satisfying about pulling a batch of these from the oven knowing they took less than an hour from start to finish. Hope they become a staple in your kitchen too.

Recipe FAQ

→ What gives these scones their tender texture?

Using cold butter cut into the flour creates a crumbly dough that bakes into tender scones with a flaky texture.

→ Can I substitute currants with other dried fruit?

Yes, raisins or dried cranberries work well as alternatives to currants for a similar sweetness and texture.

→ Why is buttermilk used in the dough?

Buttermilk reacts with baking soda to create lightness and helps develop a moist, tender crumb.

→ What is the purpose of adding turbinado sugar on top?

Sprinkling turbinado sugar before baking adds a crunchy, caramelized surface for extra texture and flavor.

→ How should these scones be stored after baking?

Store cooled scones in an airtight container at room temperature for up to two days to retain freshness.