Irish Soda Bread Scones
These Irish Soda Bread Scones combine the classic flavors of traditional soda bread with the flaky, buttery texture of bakery style scones. Made with buttermilk, raisins soaked in orange juice, and frozen grated butter, they bake up golden, tender, and full of flavor. Perfect for breakfast, brunch, or afternoon tea.
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Servings: 8 Scones
Ingredients
Scones
- 2 cups all purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter frozen and grated
- ⅔ cup buttermilk cold
- ½ tsp vanilla extract
- Pinch cinnamon optional
- ½ cup raisins
- ½ cup orange juice for soaking raisins
For Brushing
- 1 large egg cold
- 2 tbsp heavy cream
Instructions
- Soak the raisins in orange juice for about 10 minutes. Drain before using.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon if using.
- Grate the frozen butter using a box grater. Add it to the flour mixture and gently toss until the mixture resembles coarse crumbs.
- Pour the buttermilk and vanilla into the dry ingredients. Mix gently until the dough just comes together.
- Fold in the soaked raisins.
- Turn the dough onto a lightly floured surface.
- Press into an 8 inch disc about 1 inch thick.
- Cut the dough in half and stack one half on top of the other.
- Press again into an 8 inch disc about 1 inch thick.
- Cut the dough into 8 wedges using a sharp knife or bench scraper.
- Place the scones on a parchment lined baking sheet and refrigerate for 30–45 minutes.
- Preheat oven to 400°F.
- Brush the tops with egg/heavy cream wash.
- Bake for 18–22 minutes, until golden brown and cooked through. (If the tops darken too quickly, loosely cover with foil for the final minutes.)
- Let the scones cool slightly on a wire rack before serving.