Irish soda bread scones

The first time I made these scones, my kitchen filled with that unmistakable soda bread aroma—slightly tangy, deeply comforting, like walking into an Irish bakery on a gray morning. I hadnt planned on scones that day, but I had buttermilk to use up and a craving for something warm from the oven. Since then, theyve become my go-to when I need bread that doesnt demand patience or proofing time.

Last winter, my neighbor stopped by while these were cooling on the counter. She ended up staying for tea and three scones, telling me about her grandmother in County Cork who made something similar every Sunday morning. Now I associate the smell of caraway seeds with unexpected company and good conversations that stretch well past their intended time.

Ingredients

• All-purpose flour: Forms the tender base of the scone while providing enough structure to hold everything together
• Whole wheat flour: Adds that signature rustic texture and a subtle nuttiness that makes these taste honest
• Granulated sugar: Just enough sweetness to balance the tangy buttermilk without turning these into desserts
• Baking soda and baking powder: This double-acting duo creates the impressive rise and tender crumb
• Fine sea salt: Enhances all the flavors and keeps these from tasting flat
• Raisins or currants: Little pockets of sweetness throughout each bite
• Caraway seeds: Optional, but they add that distinctive Irish soda bread flavor some of us grew up loving
• Cold buttermilk: The acidity activates the baking soda and creates an incredibly tender texture
• Large egg: Adds richness and helps bind the dough together
• Cold unsalted butter: Creating those tiny butter pockets throughout the dough is what makes these flaky instead of tough
• Extra buttermilk for brushing: Gives the tops a beautiful golden color and subtle shine
• Coarse sugar: An optional sparkle that adds a lovely crunch to the exterior

Instructions

Get your oven ready first:

Preheat to 400°F and line a baking sheet with parchment paper so you can slide these right in when the dough is ready.

Whisk the dry ingredients together:

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

Work in the butter:

Add the cold cubed butter and use a pastry cutter or your fingertips to break it into the flour until you have coarse crumbs with some pea-sized pieces remaining.

Add the mix-ins:

Stir in the raisins and caraway seeds if you are using them, making sure they are evenly distributed throughout.

Combine the wet and dry:

Whisk the buttermilk and egg together in a separate bowl, then pour into the flour mixture and stir just until combined.

Gentle handling is key:

Turn the dough onto a floured surface and pat it into a 1-inch thick circle without overworking it.

Cut your scones:

Slice into 8 wedges or use a round cutter—whatever shape you prefer, just work quickly so the butter stays cold.

Add the finishing touches:

Transfer to your prepared baking sheet, brush the tops with buttermilk, and sprinkle with coarse sugar if you want that extra crunch.

Bake until golden:

Bake for 16 to 18 minutes until they are beautifully browned and a toothpick comes out clean.

Cool just enough:

Let them rest briefly on a wire rack, then serve while still warm with plenty of butter.

Save

These scones have become my Sunday morning tradition, the kind of breakfast that makes the whole week feel possible. There is something about breaking into a still-warm scone, watching the steam escape, and spreading butter that melts into every crevice.

Making Them Your Own

I have swapped raisins for dried cranberries during winter and used chopped dates in spring. Sometimes I leave the fruit out entirely and increase the caraway seeds for a more traditional soda bread experience that pairs beautifully with sharp cheddar and soup.

Storage Wisdom

These are undeniably best the day they are baked, but I have learned to freeze any leftovers individually wrapped. A quick reheat in the oven brings them back to life surprisingly well, though nothing beats that first fresh-from-the-oven experience.

Serving Ideas That Work

Serve these with salted butter and your favorite jam, or split them and top with clotted cream for an extra indulgent treat. They are hearty enough to stand alone alongside a cup of tea, but also perfect for soaking up the yolk of a soft-boiled egg.

• Try them with orange marmalade for a classic combination
• Pair with sharp Irish cheddar and apple slices for a savory snack
• Warm them slightly before serving to bring back that fresh-baked texture

Save

May your kitchen smell like caraway and comfort, and may there always be warm scones when you need them most.

Recipe FAQs

→ What ingredient gives these scones their rise?

Baking soda and baking powder work together to help the scones rise and become tender without using yeast.

→ Can I substitute raisins with other dried fruits?

Yes, dried cranberries or currants are excellent alternatives and can be used to vary the flavor.

→ What is the role of buttermilk in the dough?

Buttermilk provides moisture, tenderness, and a subtle tang that complements the sweetness and activates the leavening agents.

→ How should the butter be incorporated for best texture?

Cold, cubed butter is cut into the dry ingredients until the mixture resembles coarse crumbs, creating a flaky texture when baked.

→ How can I store leftover scones?

Cool completely, then freeze in an airtight container. Reheat gently to restore freshness before serving.

→ Are there any optional add-ins to enhance flavor?

Caraway seeds add a distinctive, slightly nutty flavor and can be included based on preference.