Irish Soda Bread Scones Butter (Print View)
Tender, rustic soda bread scones with a golden crust and soft crumb, served warm with butter.
# What You'll 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 salt
→ Add-ins
07 - 1/2 cup currants or raisins
→ Wet Ingredients
08 - 1 cup buttermilk, cold
09 - 1 large egg
10 - 4 tablespoons unsalted butter, melted and cooled slightly
→ For Serving
11 - 4 tablespoons unsalted butter, softened
# 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 until well blended.
03 - Stir in currants or raisins if using, distributing evenly throughout the flour mixture.
04 - In a separate bowl, whisk together buttermilk, egg, and melted butter until fully incorporated.
05 - Pour wet ingredients into dry ingredients. Stir with a fork until just combined; do not overmix. The dough should remain slightly shaggy.
06 - Turn dough onto a lightly floured surface. Gently pat into a circle about 1 inch thick.
07 - Using a floured 2.5-inch round cutter, cut out scones and place on the prepared baking sheet. Gather scraps and gently press together to cut additional scones.
08 - Bake for 18 to 20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
09 - Transfer to a wire rack. Serve warm, split, and topped with softened butter.
# Insider Tips:
01 -
- The chemistry of buttermilk and baking soda creates the most irresistible rise without any yeast waiting games
- That golden crust gives way to a crumb so tender you might accidentally eat three before realizing what happened
02 -
- Overmixing is the enemy of tender scones, so stop as soon as the flour disappears
- Cold buttermilk makes a difference in texture, so do not let it sit out
03 -
- Do not twist the cutter when cutting scones or they will rise unevenly
- Space them at least 2 inches apart on the baking sheet for proper air circulation