Description
This Irish Soda Bread Scones recipe is a delightful take on traditional Irish soda bread, inspired by Mary O’s copycat version. These scones are tender and fluffy with a slightly sweet flavor, enhanced by dried currants and a hint of citrus zest. Perfect for breakfast or teatime, they bake quickly in muffin tins to give a conveniently sized, golden brown, and delicious treat.
Ingredients
Dry Ingredients
- 280 g all-purpose flour (2 cups)
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 66 g sugar (1/3 cup) plus more for sprinkling
Wet Ingredients
- 113 g cold Irish butter (unsalted or salted can be used)
- 75 g dried currants (1/2 cup) or raisins
- 150 g buttermilk (1/2 cup plus 2 tbsp) plus more for brushing scones
- 1 tsp lemon or orange zest
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (205°C). Grease six alternate muffin cups in a muffin tin for more even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, and sugar until well combined.
- Cut in Butter: Add cold butter to the flour mixture. Cut the butter into the flour using a pastry cutter or fingers until the mixture becomes coarse crumbs resembling pebbles.
- Add Fruits and Zest: Stir in the dried currants or raisins along with the lemon or orange zest evenly throughout the flour mixture.
- Combine Buttermilk and Vanilla: Mix vanilla extract into the buttermilk if using. Pour this liquid into the dry ingredients and gently stir with a butter knife or fork until the dough just comes together. Avoid overmixing to keep the scones tender.
- Divide Dough and Prepare for Baking: Evenly divide the dough into the prepared muffin cups. Brush the tops with extra buttermilk and sprinkle with additional sugar for a slight crunch and sweetness.
- Bake: Bake the scones for 20 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
Notes
- Using cold butter is essential to get flaky texture in scones.
- Do not overmix the dough to avoid tough scones; stop mixing as soon as dry ingredients are moistened.
- Alternate muffin cups helps heat circulate evenly, promoting uniform baking.
- Currants can be swapped with raisins or other dried fruits like cranberries or chopped apricots.
- Brush with buttermilk and sprinkle sugar on top for a beautiful golden crust and a touch of sweetness.
- Best served warm, ideally on the day they are baked.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: Irish
