Irish Soda Bread Scones – everything you love about Irish Soda Bread in a buttery, flaky scone! The perfect St. Patrick’s Day breakfast.
Saint Patrick’s Day is one of those holidays that I just can’t get into. Mostly because I look awful in green. Also because I don’t like beer which ruins the whole “OMGGREENBEER” thing for me.
Last year, however, I found a reason to celebrate: Irish Soda Bread. I fell in love with it. Pretty sure I ate the whole loaf by myself.
I wanted to make it again this year but in an effort to shake things up, I turned it into scones. Scones are awesome because they’re buttery and flaky and sweet but not overly so. They turned out perfect – I split mine in half and covered both sides with salted butter; so good!
Ingredients for Irish Soda Bread Scones
- All-purpose flour
- Baking powder
- Baking soda
- Raisins (or currants)
- Heavy cream
- Whisk together flour, baking powder, baking soda, salt, and ¼ cup sugar
- Using a pastry cutter, work butter into the flour mixture until you have coarse crumbs
- In a separate bowl, whisk together buttermilk and egg
- Pour buttermilk mixture into flour mixture and stir until just combined
- Fold in raisins
- Turn dough out onto floured surface and press dough out into 1-inch thickness
- Use a cookie cutter or sharp knife to cut into desired shapes
- Transfer to prepared baking sheet
- Brush with heavy cream and sprinkle with remaining tablespoon of sugar
- Bake at 425F for 15 – 20 minutes
- Transfer to a wire rack to cool completely before serving
More St. Patrick’s Day Recipes
- Corned Beef and Irish Cheddar Sliders
- Homemade Shamrock Shake
- Corned Beef Pizza Rolls
- Chocolate Stout Cupcakes
- Crockpot Corned Beef and Cabbage
Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup plus 1 tablespoons sugar, divided
- 6 tablespoons unsalted butter, chilled & cut into small pieces
- ¾ cup buttermilk
- 1 egg
- 1 cup raisins or currants
- 1 tablespoons heavy cream
- Preheat oven to 425F. Line a large baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ¼ cup sugar, making sure to remove any lumps.
- Using a pastry cutter, 2 knives, or your fingers, work the butter into the flour mixture until you have coarse crumbs.
- In a small bowl, whisk together buttermilk and egg. Pour into the flour mixture and stir until just combined. Fold in the raisins, being careful not to overwork your dough.
- Turn your dough out onto a floured surface and press (or roll) your dough out to about 1-inch thickness. Use a cookie cutter or sharp knife to cut into your desired shapes; transfer to prepared baking sheet. Brush with the heavy cream and sprinkle with the remaining 1 tablespoon of sugar
- Bake for 15 - 20 minutes, depending on the size of your scones. The scones should be a beautiful golden brown. Transfer to a wire rack to cool slightly before serving.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 344Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 49mgSodium: 409mgCarbohydrates: 58gFiber: 3gSugar: 26gProtein: 7g