Irish Soda Bread Scones

These Irish Soda Bread Scones are a delightful twist on the classic Irish soda bread—soft, tender, and lightly sweet with a hint of tang from buttermilk and a touch of crunch from sugar on top. Perfect for breakfast, brunch, or tea time, they’re easy to make and bring a taste of Ireland to your table any day of the year.

Why You’ll Love This Recipe

If you love the hearty, rustic flavor of traditional Irish soda bread, you’ll adore these scones. They bake up quicker, with a crumbly, tender texture and golden crust. Each bite has the perfect balance of buttery richness and gentle sweetness, and you don’t need yeast or fancy equipment—just mix, shape, and bake!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Baking soda
• Baking powder
• Salt
• Unsalted butter (cold, cubed)
• Buttermilk
• Egg (for brushing, optional)
• Currants or raisins (optional)
• Coarse sugar for sprinkling (optional)

Directions

this recipe

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
3. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
4. Stir in currants or raisins if using.
5. Make a well in the center and pour in the buttermilk. Gently mix until a soft dough forms—don’t overwork it.
6. Turn the dough onto a lightly floured surface and pat it into a circle about 1 inch thick. Cut into wedges or use a round cutter for individual scones.
7. Place scones on the prepared baking sheet. Brush with beaten egg and sprinkle with coarse sugar if desired.
8. Bake for 15-20 minutes, or until golden brown. Serve warm with butter and jam.

Servings and timing

This recipe makes about 8 scones. Total time is approximately 30 minutes.

Variations

• Add orange or lemon zest for a bright citrus twist.
• Use dried cranberries or chopped dried apricots instead of raisins.
• Sprinkle with cinnamon sugar before baking for extra flavor.
• Make savory scones by skipping the sugar and adding herbs and shredded cheese.

Storage/Reheating

Store leftover scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the oven for a few minutes at 300°F (150°C) or microwave for about 10 seconds to enjoy warm.

FAQs

What makes these scones like Irish soda bread?

They use the same basic ingredients—flour, baking soda, and buttermilk—giving them a similar tangy flavor and rustic crumb.

Can I make these scones ahead of time?

Yes! Prepare the dough, cut the scones, and freeze them unbaked. Bake straight from frozen, adding a few extra minutes to the baking time.

Do I have to use buttermilk?

Buttermilk adds classic flavor and helps the scones rise properly. You can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar.

Can I make them gluten-free?

Use a gluten-free all-purpose flour blend, but the texture may vary slightly.

How do I keep scones from being dry?

Don’t overmix the dough, and bake just until golden. Serve warm with butter for extra moisture.

What should I serve with these scones?

Butter, jam, honey, or a drizzle of clotted cream are all delicious!

Can I skip the raisins?

Absolutely! They’re traditional, but you can leave them out or swap for another dried fruit.

Why do my scones spread too much?

Make sure your butter is cold and handle the dough lightly—overworking melts the butter.

Can I double the recipe?

Yes, but bake in batches to avoid overcrowding the baking sheet.

How do I get a crisp top?

Brushing the tops with egg wash and sprinkling with sugar before baking gives a lovely golden, crunchy finish.

Conclusion

These Irish Soda Bread Scones are a quick, comforting bake that’s perfect for breakfast or an afternoon treat with tea. With simple ingredients and no yeast required, they’re a fuss-free way to bring a taste of Irish tradition to your home any time of year.

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