Irish Soda Bread Scones (Printable version)

Lightly sweetened scones with currants, inspired by classic Irish soda bread, ideal for any time snack.

# List of ingredients:

→ 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 for sprinkling

# Directions:

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 blended.
03 - Add cold butter cubes to the flour mixture. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Stir dried currants into the flour-butter mixture until evenly distributed.
05 - In a separate bowl, whisk together cold buttermilk and egg until thoroughly combined.
06 - Pour buttermilk mixture over dry ingredients. Stir gently with a fork until just combined; dough should be slightly sticky but hold together. Do not overmix.
07 - Turn dough onto lightly floured surface. Pat into a 1-inch thick circle. Cut into 8 equal wedges and transfer to prepared baking sheet, leaving space between pieces.
08 - If desired, sprinkle tops with demerara or turbinado sugar for extra crunch and sweetness.
09 - Bake for 18 to 20 minutes until golden brown and a toothpick inserted into the center comes out clean.
10 - Cool slightly on wire rack. Serve warm or at room temperature with salted butter and jam.

# Expert Advice:

01 -
  • The whole wheat flour gives these a nutty depth you rarely find in bakery scones
  • They come together in under 20 minutes with zero fancy techniques
  • The combination of buttermilk and butter creates that tender crumb that makes people ask for seconds
02 -
  • Overworking the dough makes tough scones so stop mixing as soon as the flour disappears
  • Keep everything cold especially the butter and buttermilk until the moment they hit the heat
  • The dough should feel slightly sticky and shaggy not smooth like bread dough
03 -
  • Use a sharp knife and press straight down when cutting wedges without dragging or sawing
  • Space the scones at least 2 inches apart on the baking sheet for even browning
  • Let them cool on the pan for 5 minutes before moving to a wire rack so they set properly

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