Recipe Details

Irish Soda Bread Scones

These Irish soda bread scones are deliciously fluffy and bursting with raisins. They're quick to make with no rise time required for a breakfast treat.

Makes:8 servings

Ingredients

1 3/4 cups all-purpose flour, plus more for work surface
1 cup quick-cooking rolled oats
2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
5 tablespoon granulated sugar, divided
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
1/2 cup raisins or dried currants
1/2 teaspoon grated orange zest (from 1 orange)
3/4 cup, plus 3 tablespoon cold whole buttermilk, divided

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Directions

Prep:10 mCook:20 mReady:1 h

Gather all ingredients.
Whisk together flour, oats, baking powder, salt, baking soda, and 1/4 cup sugar in a large bowl until combined.
Cut butter into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal.
Add raisins, orange zest, and 3/4 cup plus 1 tablespoon buttermilk; stir until just combined.
Transfer dough to a lightly floured work surface; pat dough into a 7-inch circle, about 3/4-inch thick. Line a baking sheet with parchment.
Using a floured bench scraper or knife, cut dough circle into 8 wedges; place wedges on the prepared baking sheet, spacing about 1 inch apart. Alternatively, scoop 8 (1/3-cup) mounds of dough onto a parchment-lined baking sheet, about 2 inches apart. Brush each scone evenly with remaining 2 tablespoons buttermilk, and sprinkle with remaining 1 tablespoon sugar. Place baking sheet in freezer, and freeze until chilled, about 30 minutes.
Preheat the oven to 425 degrees F (220 degrees C).
Bake scones in the preheated oven until bottoms and tops are golden, about 20 minutes. Remove from the oven, and let cool completely on the baking sheet, about 30 minutes. Serve warm or at room temperature with butter and jam, if desired.