Fluffy Irish Soda Bread Scones: Your New Go-To Recipe for a Sweet Treat
Welcome to a delightful twist on a classic! These Irish Soda Bread Scones are a true celebration of comfort baking, perfectly blending the rustic charm of traditional Irish soda bread with the delicate fluffiness of a classic scone. Imagine a scone that’s lightly sweetened, generously studded with plump golden raisins, and so tender it practically melts in your mouth. That’s exactly what you’ll find in this recipe.
While St. Patrick’s Day often brings out our desire for Irish-inspired treats, these scones are so delicious and easy to make, you’ll want to enjoy them all year round. They’re a fantastic addition to any breakfast table, a cozy afternoon snack, or even a thoughtful homemade gift.
The Inspiration Behind These Delicious Scones
Sometimes the best recipe ideas come to us unexpectedly. That’s precisely how these Irish Soda Bread Scones came to be. During a particularly creative burst, the idea for a scone that captured the essence of Irish soda bread, but with a lighter, sweeter profile, sparked to life. The result? A recipe that exceeded all expectations and quickly became a favorite!
Not Your Traditional Irish Soda Bread: A Delicious Hybrid
Let’s be clear from the start: while inspired by Irish soda bread, these aren’t strictly traditional. Traditional Irish soda bread is typically denser, less sweet, and often baked as a single loaf. Our scone version, however, leans closer to the light, airy texture of British tea scones, while borrowing key ingredients from its Irish namesake, like buttermilk and baking soda. Think of them as a delightful hybrid – perhaps an Americanized, slightly sweeter take on Irish soda bread, reimagined in individual scone form. They share characteristics with both a buttermilk biscuit and a classic scone, yet offer a unique lightness and texture distinct from cream scones you might have tried before, like these orange chocolate chunk scones.
If you’ve ever had the pleasure of tasting a truly good English scone – that perfectly crumbly, slightly sweet pastry often served with clotted cream and jam – then you’ll recognize the familiar comfort in these! They boast a similar subtle sweetness and are lightly studded with those wonderful golden raisins.
A Nod to British Tea Culture and “Sultanas”
My childhood summers spent visiting my grandmother in Cornwall, England, instilled in me a deep appreciation for the art of afternoon tea. Cornwall, famous for its elaborate tea traditions, always featured an array of tea sandwiches, cakes, petit fours, and, of course, scones. These scones were almost invariably served with generous dollops of clotted cream and a selection of exquisite jams. (A quick tip: true Cornish clotted cream, like that from Roddas, is a special treat and far superior to many American supermarket varieties!).
While discussing “Irish” scones, it might seem unusual to bring up England. However, the influence of British scone culture on the texture and sweetness of this recipe is undeniable. Many classic British scones often contain raisins, which I personally adore. My grandmother, with her charming accent, always referred to them as “sultaaaaanas” – a more elegant term for golden raisins, which truly does make them sound more refined, doesn’t it? Perhaps if we all called them sultanas, more people would embrace these delightful dried fruits!
Why You’ll Love This Irish Soda Bread Scone Recipe
Unlike their denser loaf-form counterparts, these Irish Soda Bread Scones are remarkably light and airy. They are the perfect accompaniment to your morning coffee or tea, especially when slathered with a generous spread of butter and your favorite jam. The best part? This recipe is incredibly quick, taking approximately 30 minutes from start to finish. And here’s a crucial difference from traditional Irish soda bread: you don’t have to wait for them to cool completely! These scones are much tastier when sliced and served warm directly from the oven, allowing the butter to melt into their tender crumb.
While best enjoyed fresh on the day they’re baked, leftover scones can easily be refreshed. A quick reheat in the oven for 10 to 15 minutes will bring back their delightful warmth and texture. This makes them a fantastic make-ahead option or a convenient treat for a busy morning.
Perfect for Any Occasion
This recipe is a secret weapon for any home baker. Do you have leftover buttermilk in the fridge? This is the ideal way to use it up! Need a last-minute homemade gift for friends or family? A beautiful basket lined with a linen cloth, piled high with these warm scones and a jar of gourmet jam, is an instant hit and the epitome of comforting hospitality. They embody simple elegance and heartfelt deliciousness.
Irish Soda Bread Scones
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Ingredients
- 2 cups (240 g) unbleached all-purpose flour plus more for dusting
- ¼ cup (50 g) granulated sugar plus more for sprinkling
- 1 tablespoon aluminum-free baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 4 tablespoons (2 oz; 60 g) very cold unsalted butter cut into ½-inch cubes
- ¾ cup (180 mL) cold buttermilk
- 1 large egg
- ⅓ packed cup plump golden raisins
Egg Wash:
- 1 large egg
- 1 teaspoon milk
Instructions
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Preheat the oven to 425°F (220°C) with a rack in the center position. Line a sheet pan with parchment paper (or a silicone baking mat). This prevents sticking and helps with even baking. Set aside.
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In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. These dry ingredients form the foundation of our light and airy scones. Add the very cold butter, cut into small ½-inch cubes, and toss it thoroughly in the flour mixture. Using a pastry cutter or a fork, quickly cut the butter into the flour mixture until the mixture resembles coarse meal with some pea-sized pieces of butter still visible. The cold butter is crucial for flaky scones. Place the bowl in the freezer for 5 minutes to chill further. Meanwhile, in a large measuring cup, whisk together the cold buttermilk and egg.
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Prepare the egg wash: In a small bowl, whisk together the remaining large egg and milk until well combined. This wash will give our scones a beautiful golden crust and a slight sheen. Set aside.
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Remove the chilled flour mixture from the freezer. Stir in the plump golden raisins, ensuring they are evenly distributed. Create a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a wooden spoon or a sturdy spatula, gently stir the wet ingredients into the flour mixture until just absorbed. Be careful not to overmix; the dough will appear shaggy and slightly dry, which is perfectly normal. Transfer the dough and any remaining dry bits to a lightly-floured countertop. Knead the dough gently 4 to 5 times until it just comes together into a cohesive ball, dusting the dough lightly with flour as necessary to prevent it from sticking to the countertop. Minimal handling is key for tender scones.
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Pat the dough gently with your hands into a disc that is roughly ¾-inch thick. For extra layers and a flakier texture, fold the dough over itself 2 to 3 times, pressing it down lightly each time. Dip a 2½-inch-diameter biscuit cutter in flour to prevent sticking and cut out the scones. It’s crucial not to twist the biscuit cutter as you cut the dough, as this can seal the edges and prevent the scones from rising evenly and achieving their characteristic fluffy layers. Gently press and knead any remaining scone dough scraps together and repeat the cutting process to make 8 scones total.
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Distribute the cut scones evenly on the prepared parchment-lined sheet pan, ensuring they are set apart by several inches to allow for proper air circulation and even baking. Lightly brush the tops of the scones with the prepared egg wash, then generously sprinkle with granulated sugar for a lovely crunchy, sweet topping. Place the scones in the preheated oven and immediately increase the oven temperature to 450°F (230°C). The initial high heat helps create a quick rise.
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Bake the scones until they are beautifully golden brown in color, which typically takes about 10 to 12 minutes. The exact time may vary slightly depending on your oven, so keep an eye on them. Once baked, transfer the scones to a wire rack to cool slightly. For the best experience, slice them open while still warm and serve immediately with softened butter and your favorite fruit jam or preserves. These scones are truly best enjoyed the day of baking, but see our make-ahead tips for reheating!
Make Ahead Tips:
- Scones can be reheated in a 325ºF oven (160ºC) for about 10 minutes to restore their warmth and tender crumb. If you’re in a hurry, they can be warmed briefly in the microwave, though the oven method is preferred for texture.
- To prepare ahead for baking later, cut the scones and arrange them on the parchment-lined baking sheet. Cover loosely with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove from the fridge, brush with egg wash, sprinkle with sugar, and bake as directed, adding a minute or two to the baking time if needed.
- Unbaked scones can also be frozen! Place the cut scones on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe bag or airtight container for up to 2-3 months. Bake directly from frozen, adding an extra 5-10 minutes to the baking time.
Tips for Perfect Fluffy Scones
- Keep Ingredients Cold: This is arguably the most important tip for flaky scones. Cold butter creates pockets of steam in the oven, leading to those desirable layers. Cold buttermilk also helps keep the dough from overworking.
- Don’t Overmix: Overmixing develops gluten, which results in tough scones. Mix just until the ingredients are combined and the dough barely comes together. A shaggy dough is a happy dough!
- Gentle Handling: When kneading the dough, handle it as little as possible. Just a few gentle folds are enough to bring it together.
- No Twisting the Cutter: When cutting the scones, press straight down with your biscuit cutter and lift straight up. Twisting the cutter can seal the edges of the dough, preventing a full rise.
- Hot Oven Initial Bake: Starting with a hot oven (and then immediately increasing the temperature as per the recipe) helps the scones rise quickly and creates a lovely golden crust.
- Use Good Quality Raisins: Plump, moist golden raisins (or “sultanas”) make a big difference in the final taste and texture.
Serving Suggestions & Variations
While these Irish Soda Bread Scones are divine simply with butter and jam, don’t hesitate to experiment! Here are a few ideas:
- Clotted Cream: For a truly authentic British scone experience, serve them with clotted cream and a berry jam.
- Lemon Curd: A dollop of tangy lemon curd offers a wonderful contrast to the sweet raisins.
- Honey or Maple Syrup: Drizzle with a touch of local honey or pure maple syrup for added sweetness.
- Cream Cheese Frosting: A thin layer of cream cheese frosting would transform them into a decadent dessert-like treat.
- Savory Twist: For a savory version, omit the sugar and raisins, and add chopped chives, cheddar cheese, and a pinch of black pepper. They would be fantastic with soup or stew.
- Orange Zest: Add a tablespoon of orange zest to the dry ingredients for a brighter, citrusy flavor that pairs wonderfully with golden raisins.
- Different Dried Fruits: While golden raisins are classic, feel free to experiment with dried cranberries, currants, or even chopped dried apricots.
Whether you’re celebrating St. Patrick’s Day, hosting an afternoon tea, or simply craving a warm, homemade treat, these Fluffy Irish Soda Bread Scones with Golden Raisins are an absolute winner. Their quick preparation time and irresistible flavor make them a staple in any baker’s repertoire. Give them a try and enjoy the comforting taste of a truly beautiful bake!