Irish Soda Bread Scones Recipe
Five ingredients. One bowl. No eggs or No butter. These Irish Soda Bread Scones feature a signature crackly exterior and an airy, tender crumb. They’re simple, rustic, and endlessly adaptable—just check the recipe note below for our favorite add-in ideas.
Servings 10 Scones
Calories 106.2kcal
Ingredients
- 2 cups 240 grams all-purpose flour, more as needed
- ½ teaspoon 4 grams sea salt
- 2 tablespoons 25 grams granulated sugar
- 1 teaspoon 6 grams baking soda
- 1 cup 220 grams buttermilk, at room temperature
Instructions
- Adjust your oven rack to the lower-third position and preheat the oven to 410°F (210°C). Line a large baking tray or a half-sheet pan with parchment paper and set aside.
- In a large bowl, whisk together the flour, sugar, salt, and baking soda. Using a silicone spatula, stir in the buttermilk just until a shaggy, slightly sticky dough forms. Do not over-mix or knead the dough as you would with yeast recipes—the key is keeping the dough rough rather than smooth.
- Generously flour your work surface. Turn the dough out and lightly dust the top with flour. With floured hands or a bench scraper, gently shape the dough into a ball—if it feels too sticky, lightly flour your palms. Press the dough into an 8-inch (20cm) disc, approximately 1 inch thick.
- Dip a 2.5-inch scone cutter into flour before each cut to prevent sticking. Stamp out your scone rounds by pressing the cutter straight down without twisting. You will likely get about 7–8 scones on the first pass. Gently gather the remaining dough scraps, pat them together, and flatten again to cut the final 2–3 scones for a total of 9-10.
- Place the Irish soda bread scones on the prepared baking tray, leaving at least 2 inches of space between them. This allows the heat to circulate so the edges become golden and crisp.
- Bake for 12–15 minutes at 210°C (410°F), or until they are deeply golden brown. Since oven temperatures can vary, keep a close eye on them at the 12-minute mark to prevent over-browning. Remove from the oven and cool for a few minutes before serving.
Notes
Special Tools (affiliate links): Kitchen Scale with Liquid Measuring Cups / Measuring Cups & Spoons | Glass Mixing Bowl |Silicone Spatula | Bench Scraper | 2.5-inch Scone Cutter |Half Baking Pan.
Buttermilk substitute: Mix 1 cup of full-fat milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 10–15 minutes until curdled. This acidity is required for the baking soda to react and make the scones rise; it also allows the milk to slightly curdle, providing that essential buttermilk-like texture and tart taste.
Mix-ins Options: Feel free to add up to 1/2 cup of your favorite additions (raisins, currants, caraway seeds, chopped nuts, or chocolate chips). For the best results, toss your mix-ins into your dry ingredients before adding the buttermilk. This ensures they are evenly distributed without overworking the dough.
