Best Irish Soda Scones Recipes

IRISH SODA SCONES

Steps:

• Preheat oven to 425 degrees. Whisk together flour, baking powder, baking soda, granulated sugar, and salt.
• Cut butter into small pieces; work into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal. Add currants, caraway seeds, and buttermilk; stir until just combined.
• Scoop 1/3 cup-size mounds of dough onto a parchment-lined baking sheet, spaced 3 inches apart. Bake until bottoms are golden, 15 to 20 minutes. Let cool completely on sheet.
• Meanwhile, combine confectioners' sugar, milk, and orange zest. Drizzle over scones; serve.

IRISH AND SCOTTISH GAELIC SODA BREAD SCONES

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

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!

IRISH SODA BREAD SCONES

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.

IRISH SODA BREADS (SCONES)

Steps:

• 1. Preheat oven to 450F. Sift flour, salt, and baking powder. Add orange zest, seeds, currants, sugar, and sour cream.
• 2. Add butter in small pieces, cut into flour until mixture resembles coarse crumbs. Add buttermilk, mixing lightly with your fingers.Knead briefly until mixture just comes together. It's important not to overmix. Dough will be a little sticky.
• 3. Pull off clumps to make 12 mini breads. I sometimes sprinkle these with a pinch of sanding sugar to give them a sparkle.
• 4. Divide breads onto 2 baking sheets about 3-4" apart. Bake until puffed and golden, 12-14 minutes at 450F.

CHEESY IRISH SODA BREAD SCONES

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.

CHEESY IRISH SODA SCONES

Steps:

• Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
• Combine the flour, salt, and baking soda in a medium mixing bowl and whisk. Add the dill and stir. Make a well in the centre and add the buttermilk. Working quickly, use your hands or the end of a wooden spoon and mix until you have soft, moist dough.
• Transfer the dough to a lightly floured work surface and shape it into an 8" round disk. Using a sharp knife or bench scraper, cut the dough into 6 equal triangular sections.
• Set the scones on the prepared baking sheet and sprinkle each with some of the cheese. Bake for 15-20 minutes, or until a tester inserted into the centre of one of the scones comes out clean. Another way to test the doneness of the scone is to tap on the bottom of it, and if it sounds hollow then it's baked through.

IRISH SODA SCONES

Steps:

• Preheat oven to 425 degrees F and place rack in center of oven. Line a baking sheet with parchment paper. Set aside. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Make a well in the center of the flour mixture and add most of the buttermilk. Using one hand, or a wooden spoon, mix (adding more buttermilk if necessary) until you have a soft, moist dough. Transfer to a lightly floured surface and gently knead the dough into a 7-8 inch round that is about 1 inch thick. Cut this circle into 6 triangular sections. Place the scones on your prepared baking sheet and brush the tops with a little extra buttermilk and then dust with a little flour. This gives the baked scones a wonderful brown crust. Bake for about 20 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Test by tapping the bottom of a scone - it should sound hallow. Remove from oven. Best if served warm