What this recipe is about
These Easy Irish Soda Bread Scones give you the best of both worlds: the quick rise of soda bread and the tender, flaky texture of a scone. They bake fast, need no yeast, and are great for a casual breakfast or a snack. If you like quick baking projects, try them after something like this banana zucchini bread with blueberries for more simple morning treats.
Why you’ll enjoy making these scones
- No yeast, no waiting — make the dough and bake right away.
- Buttery, slightly sweet, and studded with currants or raisins for a classic Irish flavor.
- Easy to shape and serve for family or guests.
- Keeps well and warms up nicely the next day.
How to make Easy Irish Soda Bread Scones (overview)
You work with dry ingredients, cut in cold butter, fold in the fruit, then mix briefly with buttermilk and egg. Handle the dough gently so the scones stay tender. If you like richer desserts, these scones pair well with other quick breads such as this double chocolate banana bread.
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoon sugar
- 2 teaspoon brown sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick (8 tablespoons) cold unsalted butter, cut into small cubes
- 1/2 cup buttermilk
- 1 egg
- 1 teaspoon vanilla
- 1 to 2 teaspoons lemon or orange zest, depending on your taste preference
- 2/3 to 3/4 cup currants or raisins
- Egg wash (1 egg plus 1 tablespoon of water) Optional — for brushing scones before baking
- Turbinado sugar for sprinkling. Optional. You can substitute brown or white sugar.
Directions for the Irish soda bread scones
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, brown sugar, baking soda, baking powder, and salt.
- Add the cold butter cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter.
- Stir in the currants or raisins and the citrus zest so they mix evenly into the dry mix.
- In a separate small bowl, beat the egg lightly with the buttermilk and vanilla.
- Pour the wet mix into the dry ingredients and stir gently with a wooden spoon or spatula until the dough just comes together. Do not overmix. The dough will be slightly shaggy but hold when pressed.
- Turn the dough onto a lightly floured surface. Press it together into a round disk about 1 to 1 1/2 inches thick. Pat the disk to about 7–8 inches across.
- Use a sharp knife to cut the disk into 8 wedges. Place the wedges a little apart on the prepared baking sheet.
- If using, brush each scone with the egg wash and sprinkle turbinado sugar on top.
- Bake for 12–16 minutes, until the scones are golden on top and set in the center. A toothpick inserted into the thickest part should come out mostly clean.
- Cool on a wire rack for 10 minutes before serving.
Smart ways to serve these scones
Serve warm with butter and jam, clotted cream, or a little honey. They also make a nice base for a quick breakfast sandwich with ham and cheese. For a fun pairing, try them with a small sweet like this Irish peanut butter potato candy at brunch.
How to store and reheat them
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezer: Wrap individual scones in plastic and freeze in a sealed bag for up to 3 months.
- Reheat: Warm in a 300°F (150°C) oven for 8–10 minutes, or microwave for 20–30 seconds for a quick warm-up.
Simple tips for better scones
- Keep the butter cold until you cut it in. Cold butter makes flaky pockets.
- Mix just until combined. Overworking makes tough scones.
- Use fresh baking powder and baking soda for best rise.
- If the dough seems too dry, add a tablespoon more buttermilk; if too wet, dust with a little flour.
Flavor variations to try
- Lemon currant: Use 2 teaspoons lemon zest and currants.
- Orange chocolate chip: Replace currants with 2/3 cup mini chocolate chips and use orange zest.
- Savory: Omit sugars and currants, add 1/2 cup grated cheddar and 1 tablespoon chopped chives.
Nutrition snapshot (approximate)
Per scone (if recipe makes 8):
- Calories: ~320–360 kcal
- Protein: ~4–6 g
- Fat: ~14–18 g
- Carbs: ~40–45 g
These are rough estimates and vary with exact ingredients and scone size.
Family serving ideas
- Cut scones in half, spread with butter and jam for kids’ snacks.
- Serve alongside scrambled eggs and fruit for a filling family breakfast.
- Pack one in a lunchbox with a small container of jam for dipping.
What to eat with these scones
- Hot tea or coffee for a classic combo.
- A lightly dressed salad for a simple lunch.
- Smoked salmon and cream cheese for a savory brunch option.
Frequently Asked Questions
Q: Can I use regular milk instead of buttermilk?
A: Yes. Add 1 tablespoon of white vinegar or lemon juice to 1/2 cup milk, let it sit 5 minutes, then use as a buttermilk substitute.
Q: How do I keep currants from sinking?
A: Toss them in a little flour before adding to the dough. This helps them stay suspended in the batter.
Q: Can I make these gluten-free?
A: Yes. Use a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture will be slightly different but still tasty.
Q: How large should each scone be?
A: Aim for 7–8 inch disk cut into eight wedges. That size yields a good single-serve scone.
Q: Can I add nuts?
A: Sure — fold in 1/3 to 1/2 cup chopped nuts like pecans or walnuts for crunch.
Conclusion
If you want more recipe ideas or different takes on Irish soda bread scones, check out these helpful guides: Irish Soda Bread Scones – Strawberry Blondie Kitchen, a useful home cook version; Copycat Mary O’s Irish Soda Bread Scones, for a classic copycat take; and The Best Irish Soda Bread Scones Recipe – the scone blog, for more tips and variations.
Easy Irish Soda Bread Scones
Ingredients
Dry Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons sugar
- 2 teaspoons brown sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 stick (8 tablespoons) cold unsalted butter, cut into small cubes Keep cold for best texture
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla
- 1 to 2 teaspoons lemon or orange zest To taste
Mix-Ins and Toppings
- 2/3 to 3/4 cup currants or raisins Can be substituted with chocolate chips
- 1 egg for egg wash (plus 1 tablespoon of water) Optional for brushing
- Turbinado sugar for sprinkling Optional; can substitute with brown or white sugar
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, baking powder, and salt.
- Add the cold butter cubes and cut into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
- Stir in the currants or raisins and citrus zest until evenly mixed.
- In a separate bowl, beat the egg lightly with the buttermilk and vanilla.
- Pour the wet mix into the dry ingredients and stir gently until the dough just comes together; do not overmix.
Shaping and Baking
- Turn the dough onto a floured surface and shape into a round disk about 1 to 1 1/2 inches thick.
- Press the disk to approximately 7–8 inches across and cut into 8 wedges.
- Place wedges on the prepared baking sheet, brush with egg wash, and sprinkle with turbinado sugar if desired.
- Bake for 12–16 minutes, until golden on top and set in the center; a toothpick should come out mostly clean.
- Cool on a wire rack for 10 minutes before serving.
