Irish Soda Bread Scones Currants

My tiny apartment kitchen smelled like warm butter and sugar the morning I first attempted Irish soda bread, only to realize halfway through that I had neither a proper loaf pan nor the patience to wait for a dough to rise. Standing there with flour-dusted hands at 7am, I decided to bake the dough as scones instead, cutting them into wedges and sliding them into the oven with my fingers crossed. Twenty minutes later, I pulled out these golden triangles with their crisp sugary tops and tender currant-studded centers, and Ive never looked back at traditional soda bread since.

Last winter, my sister dropped by unannounced during a snowstorm, tracking wet boots across my kitchen floor while complaining about her terrible morning. I threw these together while she stood there shivering, and by the time the tea was steeping, the whole house smelled like a bakery. She took one bite of a warm scone, slathered with salted butter, and completely forgot about her bad day.

Ingredients

• All-purpose flour: The backbone that gives structure, though Ive learned to measure by weight when possible for consistency
• Whole wheat flour: Just enough to add nutty depth without making these too heavy or dense
• Granulated sugar: A modest amount that sweetens without overpowering, letting the currants shine through
• Baking soda and powder: The dual leavening agents that create that characteristic soda bread rise and tenderness
• Fine sea salt: Dont skip this, it balances the sweetness and makes all the flavors pop
• Dried currants: Tiny gems of tart sweetness that distribute beautifully throughout each bite
• Cold buttermilk: The acid activates the soda while keeping the dough tender, and it must be frigid
• Egg: Adds richness and helps bind everything together into a cohesive dough
• Cold butter: Working cold butter into the flour creates those tender pockets that make scones melt in your mouth
• Demerara sugar: That final sparkly crunch on top makes these feel special and bakery-worthy

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper, giving yourself a head start so everything moves smoothly once the dough comes together

Whisk the dry foundation:

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

Work in the butter:

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

Add the currants:

Toss them in gently so theyre coated in flour, which prevents them from sinking to the bottom during baking

Bring it together:

Whisk the buttermilk and egg in a separate bowl, then pour over the dry ingredients and stir with a fork until just combined, stopping as soon as the flour disappears

Shape the scones:

Turn the dough onto a floured surface and pat it into a 1-inch thick circle, then cut into 8 wedges like a pizza and transfer to your prepared baking sheet

Add the finishing touch:

Sprinkle demerara sugar over the tops for that bakery-style crunch that catches the light beautifully

Bake until golden:

Slide into the oven for 18 to 20 minutes, until theyre bronzed on top and a toothpick comes out clean from the center

Warm moments:

Let them cool slightly on a wire rack, though Ive been known to burn my fingers tearing into one fresh from the oven

Save

These scones have become my go-to for bringing to new neighbors, as housewarming gifts, or simply because Tuesday needed something special. Something about breaking bread with someone, even in scone form, turns strangers into friends.

Making Them Ahead

Ive learned to cut the wedges and freeze them raw on a baking sheet, then transfer to a bag for emergency scones. Bake them straight from frozen, adding a few extra minutes, and youll have fresh warm scones without any morning effort.

Serving Suggestions

While these are perfect with just salted butter, Ive taken to serving them alongside clotted cream and lemon curd when friends visit for tea. The tang of the buttermilk in the scone pairs beautifully with rich cream, and the currants provide little bursts of sweetness throughout.

Storage and Freshness

These are undoubtedly best the day they are made, when the exterior is at its crispest and the interior is still steaming slightly. That said, I always make a double batch because day-old scones, warmed for 10 seconds in the microwave and spread with butter, are still better than anything from a coffee shop.

• Store in an airtight container at room temperature for up to 2 days
• Freeze baked scones for up to a month and reheat in a 350°F oven
• Never refrigerate them, as the cold makes the texture turn rubber and sad

Save

Theres something profoundly comforting about the chemistry of soda bread, the way simple ingredients react and rise into something nourishing and warm. These scones are proof that sometimes the best recipes come from improvisation and a little bit of kitchen courage.

Recipe FAQs

→ What gives these scones their tender texture?

The combination of cold butter cut into the flour and buttermilk gently mixed into the dough creates a tender, flaky crumb.

→ Can I substitute the currants with another dried fruit?

Yes, raisins or chopped dried cranberries work well as flavorful alternatives to currants.

→ What is the purpose of using both baking soda and baking powder?

Using both leavening agents ensures proper rise and a light, airy texture characteristic of soda bread-inspired baked goods.

→ How should I store the scones to keep them fresh?

Store scones in an airtight container at room temperature for up to two days. Reheat slightly before serving for best results.

→ Is it possible to make the dough ahead of time?

The dough can be prepared in advance and refrigerated for a few hours before shaping and baking to enhance flavor and texture.