Irish Soda Bread Scones

Every year I make an Irish soda bread for St. Patrick’s Day and EVERY year I forget it takes 40 minutes (or more!) to make. Then, a few years ago, I thought about making mini loaves and that train of thought quickly went to scones. Scones are basically mini bread loaves - and when you’re making bread that’s based in buttermilk and cold butter - you are LITERALLY making scones!

Scones are buttermilk or cream + cold butter + flour + your favorite fruit. It could not be simpler. And the recipe could not read more like an Irish Soda Bread recipe - they are so close to the same recipe.

It makes turning one into the other painfully simple.

Here are the secrets

Use frozen butter and grate it on a cheese grater. You need tiny curls of butter
Don’t let the dough warm up - either work fast or pop them in the fridge before baking
Don’t overwork the dough. You’re going to knead it a few times and then let it go. They won’t be perfectly smooth and that’s ok.

Irish Soda Bread Scones

makes 8-12

1/2 cup buttermilk

1 egg

1 egg yolk

2 1/2 cups flour

1/2 cup sugar

1/2 teaspoon salt

1/2 tablespoon baking powder

1 teaspoon caraway seeds

1/2 cup frozen butter, grated

1/2 cup currants

1 tablespoon heavy cream (or an egg yolk) for brushing the top

STEP 1

Preheat oven to 400 degrees. Mix together the buttermilk, egg and egg yolk and set aside.

STEP 2

Combine flour, sugar, baking power, and currants in the bowl of a stand mixer. Grate the butter into the flour. Turn on the mixer and combine until almost mixed but there will still be some flour in the bowl (about 1/2 cup should be remaining.

STEP 3

Turn out the dough and knead it 5-6 times until the flour is combined into the dough. Form the dough into a 12 inch circle. Slice into 8-12 triangles.

STEP 4

If the dough does not feel cold to the touch, pop the scones into the fridge and let them rest for 10-15 minutes. If they are still cool, then place the scones on a baking sheet lined with parchment and brush the top with cream.

STEP 5

Bake 20 minutes until brown on the edges. Serve warm with butter.