Print

Irish Soda Bread Scones with Currants

Irish soda bread scones with currants - featured image
Print Recipe

These easy, fluffy Irish Soda Bread Scones with Currants are tender, golden, and filled with sweet-tart currants and a hint of buttermilk tang. Perfect for brunch, afternoon tea, or a comforting treat any time.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup whole wheat flour (or use all-purpose for all-white scones)
  • 1/3 cup granulated sugar (reduce to 1/4 cup for less sweet)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cut into cubes
  • 3/4 cup buttermilk, cold (or 3/4 cup milk + 2 teaspoons lemon juice/vinegar, rested 5 min)
  • 1 large egg
  • 2/3 cup currants (or raisins/dried cranberries, chopped small)
  • 1 teaspoon caraway seeds (optional)
  • Coarse sugar for sprinkling (Turbinado or Demerara)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease.
  2. Soak currants in hot water for 5 minutes to plump, then drain and pat dry.
  3. In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, salt, and caraway seeds if using.
  4. Add cold, cubed butter and cut into flour using a pastry cutter, two knives, or fingers until mixture resembles coarse crumbs with pea-sized bits.
  5. Toss in drained currants and coat with flour.
  6. In a separate bowl, whisk together buttermilk and egg. Reserve 1 tablespoon for brushing tops.
  7. Pour wet mixture into dry ingredients and stir gently with a fork until just combined. If dough is too dry, add an extra tablespoon of buttermilk.
  8. Turn dough onto a floured surface and gently pat into a 1-inch thick round. Do not knead.
  9. Cut dough into 8 wedges or use a floured biscuit cutter for rounds.
  10. Place scones on prepared baking sheet, spaced at least 1 inch apart. Brush tops with reserved buttermilk-egg mixture and sprinkle with coarse sugar.
  11. Bake for 15-18 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  12. Transfer scones to a cooling rack and cool at least 10 minutes before serving.

Notes

For fluffiest scones, keep all ingredients cold until baking. Do not overmix the dough. Scones freeze well unbaked; bake straight from freezer with 3-5 extra minutes. Substitute gluten-free flour blend and vegan butter/plant milk for gluten-free or dairy-free versions. Add citrus zest or nuts for variation.

Nutrition

Keywords: Irish soda bread, scones, currants, easy scone recipe, brunch, tea, quick bread, traditional Irish, fluffy scones

Find it online: https://hungermind.com/irish-soda-bread-scones-with-currants-easy-fluffy-recipe/