Irish Soda Bread Scones
These easy Irish Soda Bread Scones are made with raisins and caraway seeds. They are quick, flaky, and ready in 35 minutes!
When I think of traditional Irish soda bread, I imagine a rustic loaf with a crisp crust and tender crumb, perfect for St. Patrick’s Day or any time of year. But what if you could enjoy all that classic flavor in a quicker, more portable form?
That’s where these Irish soda bread scones come in. They’ve got all the goodness of traditional soda bread, but with the ease of a scone. Plus, they’re ready in just over 30 minutes.
How to Make Irish Soda Bread Scones
These scones are easy to make and only require a few ingredients. They use the same base dough that I use in most of my scone recipes. Here’s how we do it:
Prep: Start by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a bowl, combine the flour, baking powder, sugar, salt, and caraway seeds if using.
Cut in the Butter: Add the cold, cubed butter and use a pastry cutter to mix until the mixture looks like coarse crumbs. Toss in the raisins or currants, making sure they’re well coated.
Add Wet Ingredients: Whisk together the cream and egg, then pour into the dry mixture. Stir until you have a shaggy dough.
Shape and Chill: Pat the dough into a circle on a floured surface, cut into wedges, and pop them in the fridge for about 30 minutes. While optional, this little trick helps the scones hold their shape better in the hot oven.
Bake: Brush with a bit of heavy cream, sprinkle with coarse sugar if you’d like, and bake for 18-22 minutes until they’re golden brown.
Baking Tips for Perfect Scones
- Keep It Cold: The cold butter is what gives these scones their lovely, flaky texture. I like to cube the butter and then pop it back in the fridge until I’m ready to use it.
- Minimal Handling: Overworking the dough can lead to tougher scones. Mix until just combined and gently pat the dough into shape rather than rolling it out.
- Chill Before Baking: This is a step I never skip. It helps the scones hold their shape in the oven and gives them a bit of extra rise.
Ingredient Substitutions
- Currants or Raisins: You can swap in golden raisins, dried cranberries, or even a bit of candied orange peel for a different flavor.
- Caraway Seeds: Not a fan? Just leave them out. The scones will still be delicious.
- Dairy Alternatives: While I prefer heavy cream for richness, you could try a non-dairy cream or even buttermilk if you’d like.
Can I use a substitute for heavy cream?
Yes, you can substitute heavy cream with buttermilk or whole milk, but keep in mind that the texture of the scones may change slightly.
Heavy cream provides richness and tenderness, while buttermilk will give a bit of tang and might make the scones slightly denser. Whole milk is a good substitute, but the scones may not be as soft and rich.
Do I really need to chill the scones before baking?
Chilling the scones before baking isn’t absolutely necessary, but I highly recommend it. It helps the butter stay cold, which creates a flakier texture and prevents the scones from spreading too much during baking.
It’s a similar concept that you’d follow for oatmeal cookies or peanut butter cookies.
How do I know when the scones are fully baked?
The best way to know if your scones are fully baked is to look for a golden-brown color on top and a clean toothpick inserted into the center. If you have a kitchen thermometer, the internal temperature should be around 200°F (93°C).
How to Store Leftovers
Once baked, store the scones in an airtight container at room temperature for up to 2 days.
They also freeze well. Wrap individual scones in plastic wrap followed by aluminum foil or freezer paper then drop them into a freezer-safe container. Reheat in a warm oven before serving.
More Scone Recipes
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Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon caraway seeds
- ¼ cup unsalted butter, cold and cubed
- ½ cup raisins
- ¾ cup plus 2 tablespoons heavy cream, plus 1 tablespoon for brushing
- 1 large egg
- 1 tablespoon coarse sugar, optional
Instructions
- Preheat Oven: Preheat to 400℉ (200℃). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, salt, and caraway seeds.2 cups all-purpose flour1 tablespoon baking powder1 teaspoon granulated sugar1 teaspoon salt1 teaspoon caraway seeds
- Cut in Butter: Add the cold, cubed butter and blend using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.¼ cup unsalted butter
- Add Raisins: Stir in the raisins until they are evenly distributed.½ cup raisins
- Combine Wet Ingredients: In a small bowl, whisk together the heavy cream and egg. Pour into the dry ingredients and mix until a shaggy dough forms.¾ cup plus 2 tablespoons heavy cream1 large egg
- Shape Dough: Turn the dough onto a floured surface. Gently pat into a 7-inch (18-centimeter) circle, about ¾-inch (2-centimeter) thick.
- Cut and Arrange: Cut the dough into 8 wedges and place them on the prepared baking sheet.
- Optional Chill: For the best shape and texture, refrigerate the dough wedges for 30 minutes before baking.
- Brush and Bake: Brush the tops with the remaining 1 tablespoon of heavy cream and sprinkle with coarse sugar if desired. Bake for 18 to 22 minutes, until golden brown.1 tablespoon coarse sugar
- Cool and Serve: Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm and enjoy!
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 scone assuming the dough is cut into 8 equal pieces. Actual calories will vary.
- The dough should hold together but not be sticky. If it’s too tacky, add a teaspoon or two more flour. If it’s too dry, add a teaspoon or two more heavy cream.
- If you decide not to chill the dough, the scones can be prepped and baked in about 35 minutes.