Best Irish Soda Bread Scones Recipes

Irish and Scottish Gaelic Soda Bread Scones image

Provided by French Tart

Categories Scones

Time 25m

Yield 8-12 scones, 8-12 serving(s)

Number Of Ingredients 5

275 g wholemeal flour
275 g plain white flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
400 -500 ml buttermilk (14 to 18 flluid ozs)

Steps:

Pre-heat the oven to 220C/450F.
Mix all the dry ingredients together in a large bowl. Make a well in the centre and add the smaller quantity of buttermilk, 400ml or 14 fluid ozs.
Mix by hand, adding more buttermilk if necessary, until you have a soft but not sticky dough.
Turn out on to a floured surface and knead lightly - just enough to shape the dough into a round. Flatten it to about 2.5cm/1in thick and cut out 8-10 scones, using a 7.5cm/3in plain cutter.
Put on to a floured baking tray and bake for about 20 minutes, until well risen and golden. Leave to cool slightly on a wire rack.
Serve with soup, stews or traditional breakfasts.

Soda Bread Scones With Irish Whiskey Butter Recipe by Tasty image

Provided by Chris Salicrup

Categories Breakfast

Yield 8 scones

Number Of Ingredients 15

⅓ cup irish whiskey
½ cup golden raisin
2 cups all-purpose flour
¾ cup whole wheat flour
3 tablespoons granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda, scant
1 ¼ teaspoons fine sea salt
8 tablespoons unsalted butter, cold, cut into 1/2 inch (1 cm) cubes
¾ cup buttermilk, plus more for brushing
2 teaspoons caraway seed, divided
flaky sea salt, for sprinkling
4 tablespoons unsalted butter, room temperature
1 tablespoon irish whiskey, leftover from soaking raisins
1 teaspoon flaky sea salt

Steps:

In a small saucepan over medium heat, bring the whiskey to a simmer. Turn off the heat, add the raisins, and set aside for at least 15 minutes to allow the raisins to plump.
Drain and reserve the raisins and whiskey separately.
Preheat the oven to 400°F (200˚C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and fine sea salt.
Add the butter and use your hands to pinch together the butter and flour mixture until coarse crumbs form.
Add the buttermilk to the mixture and mix just until a dough begins to form. Add the whiskey-soaked raisins and 1½ teaspoons of caraway seeds. Mix just to combine.
Shape the dough into a 7-inch (18 cm) round. Use a pastry brush to brush the top of the round with buttermilk. Sprinkle with the remaining ½ teaspoon caraway seeds and flaky salt
Cut the dough into 8 triangles and transfer to the parchment-lined baking sheet, spacing the scones 2 inches (5 cm) apart. Bake until golden, 20 to 25 minutes.
While the scones bake, make the whiskey butter: In a medium bowl, add the reserved whiskey to the butter, a little at a time, mixing after each addition until fully combined. Stir in the salt.
Serve the scones warm or at room temperature with the whiskey butter alongside.
Enjoy!

Nutrition Facts : Calories 404 calories, Carbohydrate 48 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, Sugar 9 grams

Irish Soda Bread Scones image

Provided by ratherbeswimmin

Categories Scones

Time 55m

Yield 8 scones

Number Of Ingredients 14

2 cups all-purpose flour
3 tablespoons firmly packed light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon caraway seed
1/2 teaspoon salt
1/3 cup unsalted butter, chilled
1/2 cup buttermilk
1 large egg
1/2 cup coarsely chopped walnuts
1/4 cup raisins
1/4 cup golden raisin
1 egg yolk, mixed with
1/2 teaspoon water, for glaze

Steps:

Preheat oven to 375°; butter a 10-inch diameter circle in the center of a baking sheet.
In a big bowl, stir the flour, brown sugar, baking powder, baking soda, caraway seeds, and salt.
Cut the butter into ½ inch cubes and distribute them over the flour mixture.
Using a pastry blender, cut in the butter until it resembles coarse crumbs.
In a small bowl, stir the buttermilk and egg together; add the buttermilk mixture to the flour mixture and stir to combine.
The dough will be sticky; with lightly floured hands, knead in the nuts and raisins until evenly distributed.
With lightly floured hands, pat the dough into a 9-inch diameter circle in the center of the prepared baking sheet.
Brush the egg yolk mixture over the top and sides of the dough.
With a serrated knife, cut into 8 wedges.
Bake for 20-25 minutes, or until a pick comes out clean.

Nutrition Facts : Calories 298.3, Fat 14, SaturatedFat 5.8, Cholesterol 64.9, Sodium 322.3, Carbohydrate 38.2, Fiber 1.7, Sugar 11.4, Protein 6.3

Cheesy Irish soda bread scones image

Provided by sherry monfils @smonfils

Categories Breads

Number Of Ingredients 11

1 cup(s) raisins
3 cup(s) flour
3/4 cup(s) whole wheat flour
1 cup(s) plus 2 tbsp reduced-fat, shredded sharp cheddar cheese
2/3 cup(s) sugar
1 tablespoon(s) caraway seeds
2-1/4 teaspoon(s) baking soda
3/4 teaspoon(s) salt
1-1/4 cup(s) buttermilk
1 large egg
6 tablespoon(s) melted butter

Steps:

Heat oven to 325. Coat a baking sheet w/ cooking spray. In microwave-safe bowl, microwave raisins in 1 cup water on high until hot, 1-2 mins. Let stand about 10 min, drain.
In bowl, mix flours, 1 cup cheese, sugar, caraway seeds, baking soda and salt. In another bowl, beat buttermilk, egg and 4 tbsp butter until mixed well. Stir into flour mix, along w/ raisins.
On floured surface, knead until dough forms. Divide dough into 2 equal pieces. Shape each piece into a 6" disk. Cut each disk into 6 wedges. Transfer wedges onto baking sheet, 2" apart. Brush tops w/ reamining butter. Bake 20 min, or until golden. Sprinkle tops w/ remaining cheese during the last 5 mins of cook time.