Irish Soda Bread Scones Currants (Printable)

Tender scones inspired by Irish soda bread, studded with currants for a sweet touch.

# What You Need:

→ 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

# How-To:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt in a large bowl.
03 - Add cold butter cubes to flour mixture. Using pastry cutter or fingertips, work butter into flour until mixture resembles coarse crumbs.
04 - Stir dried currants into flour-butter mixture until evenly distributed.
05 - Whisk buttermilk and egg together in separate bowl until combined.
06 - Pour wet mixture over dry ingredients. Stir gently with fork until just combined. Do not overmix.
07 - Turn dough onto lightly floured surface. Pat into 1-inch thick circle. Cut into 8 wedges and place on prepared baking sheet.
08 - Optionally sprinkle tops with demerara or turbinado sugar for added crunch.
09 - Bake for 18-20 minutes until golden brown and toothpick inserted into center comes out clean.
10 - Cool slightly on wire rack. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The magic of soda bread meets the convenience of scones, no waiting for dough to rise required
  • That irresistible contrast between crunchy sugar tops and pillowy soft interiors
  • They come together in under 40 minutes, perfect for unexpected guests or sudden cravings
02 -
  • Overworking the dough once the liquid is added makes tough scones, so stop mixing the second everything comes together
  • Cold ingredients are non-negotiable, that temperature contrast is what creates flaky layers
  • The dough will feel slightly sticky and shaggy, but resist the urge to add more flour or theyll turn out dry
03 -
  • If your buttermilk has been sitting in the fridge too long and thickened, thin it with a splash of regular milk before using
  • Freeze your butter for 15 minutes before cutting it into cubes, making it easier to work into the flour quickly

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