IRISH SODA BREAD SCONES
These little Irish soda bread scones are perfect for any meal but wonderful served for breakfast with coffee and your favorite jams and jellies. Seriously, they are DELICIOUS and simple to prepare. They are perfect for St. Patrick’s Day, but I could eat them anytime.
Ingredients Needed for Irish Soda Bread Scones:
Raisins
Hot water
All-purpose flour
Salt
Baking powder
Baking soda
White granulated sugar
Caraway seeds (optional)
Cold butter
Buttermilk
Recipe Notes:
- We love the addition of caraway seeds in this recipe. It adds a wonderful flavor. However, you can certainly leave them out.
- You can reheat these scones in the microwave. I cover them with a damp paper towel, so they don’t dry out.
You may also want to try our corned beef and cabbage and Irish colcannon.
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Irish Soda Bread Scones
Ingredients
- 3/4 cup raisins
- 1 cup hot water
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoon white granulated sugar
- 1/2 teaspoon caraway seeds optional
- 4 tablespoons cold butter
- 1 1/4 cups buttermilk
Instructions
- Soak the raisins in the 1 cup of hot water for 30 minutes and drain.
- Whisk together the flour, salt, baking powder, baking soda, sugar and caraway seeds in a large bowl. Grate the butter or cut in small pieces into the flour mixture and cut in until mixture looks like coarse crumbs. I just use a large spoon to cut the butter into the flour. Fold in the raisins and add buttermilk. Mix with a spoon until flour becomes a ball.
- Turn out onto a floured surface and roll or pat with your hands until dough is about 1/2 inch thick, then fold it over and pat to 1/2 inch thickness again. I used a small biscuit cutter that is 2 inches round to cut out these scones but you can use whatever you have. Brush tops of unbaked scones with additional buttermilk. Bake in a preheated 400 degree oven until brown or about 15 to 20 minutes. Makes 18 (2 inch sized) biscuits.
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Can you use regular milk
That would probably work okay.
Wow…these scones are fabulous!!!! Definitely will be making them more often than St. Patrick’s Day! Thank you ☘️
Followed recipe to the T, dough was like wet gloppy oatmeal, was never going to form into a ball. I added more and more flour, about 2/3 cup extra, until it was at least somewhat touchable without getting wet dough on my hands. Floured surface very well, put dough on it to roll it out……never happened, the dough was still way too wet to roll out. I finally bit the bullet and just put it into a single pan to bake as a loaf. Hopefully it tastes good, it smells great. Any chance some of your measurements are off? Typos? ♀️
Hi Darcy, we just made this bread this week to update it and add more photos for St. Patrick’s day; as you can see, it turned out perfect. There is absolutely nothing wrong with the recipe. It is correct as written. Several factors contribute to sticky dough, as in the humidity in your home, and the type of flour you are using. You will certainly need to continue to add flour to the dough until it is workable. This is the case when working with any dough.