Tender Irish soda bread scones (Print View)

Lightly sweetened scones featuring a crisp crust and tender, crumbly interior, inspired by Irish soda bread.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup whole wheat flour
03 - 1/4 cup granulated sugar
04 - 1 teaspoon baking soda
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon fine sea salt
07 - 1/2 cup currants or raisins

→ Wet Ingredients

08 - 1 1/4 cups cold buttermilk
09 - 1 large egg
10 - 1/4 cup unsalted butter, melted and slightly cooled

# Method:

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. Stir in currants or raisins if using.
03 - In a separate bowl, whisk together buttermilk, egg, and melted butter until blended.
04 - Add wet ingredients to dry ingredients. Stir gently with a fork or spatula until just combined; do not overmix—the dough will be shaggy.
05 - Turn dough out onto a lightly floured surface. Pat into a circle about 1 inch thick. Cut into 8 wedges and transfer to the prepared baking sheet, spacing scones slightly apart.
06 - Optionally, brush tops with a little extra buttermilk for enhanced shine.
07 - Bake for 18–22 minutes, or until scones are golden brown and a toothpick inserted into the center comes out clean.
08 - Cool slightly before serving warm with butter and jam.

# Insider Tips:

01 -
  • The crisp crust gives way to the most tender, cake-like interior that practically melts with butter.
  • They come together in under 15 minutes with ingredients you probably already have in your kitchen.
  • The whole wheat adds a subtle nutty sweetness that makes these feel special without being fussy.
02 -
  • Overmixing is the enemy here—stop as soon as the flour disappears for tender results.
  • Cold buttermilk makes a difference, so don't let it sit out while you prep.
  • The dough should feel sticky and slightly shaggy, not smooth like cookie dough.
03 -
  • Use a sharp knife and press straight down when cutting wedges—sawing motions flatten the scones.
  • If your dough feels too sticky to handle, flour your hands rather than adding more flour to the dough.

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