Irish Soda Bread Scones

Irish Soda Scones

I’m not particularly big on celebrating St. Patrick’s Day, but I do usually like to make something ethnic on March 17th, so when I saw a variation of Irish Soda Bread in the form of scones floating around the Internet, I knew I had my recipe for this year. I’ve been on quite a scone tear lately, and this savory scone is a great one to store in my “must keep” recipe bank. I do tend to enjoy the savory scones over sweet ones, I think because I can justify them as a meal. In this case, the raisins (I used golden raisins because I had them) and caraway seeds add great contrasting flavor.

Am I the only one who feels that caraway seeds and that rye flavor is an acquired taste? When I was a kid I absolutely despised rye bread and refused to eat it or anything that may have come in contact with it. Just the faint smell of it would send me into a tizzy. But now, I adore it. I have a newfound love for rye bread and especially enjoy reubens and corned beef sandwiches. This was the first time I tasted caraway seeds in something other than rye bread, and I think they are fantastic here. I feel like such a grown up, finally enjoying the flavor of rye bread!

Like all scones that I have talked about before, you can makes these in no time and with hardly any equipment or tools. They bake up quickly and are fantastic warm from the oven. They have a hint of Irish Soda Bread flavor, but with the flakiness of a scone and the delicious flavor of the dried fruit and caraway. I know that St. Patrick’s Day is over, but these would be a splendid treat for any breakfast, brunch or tea that you may be hosting. Or just treat yourself to an extra-special breakfast!

Irish Soda Scones

One year ago: Irish Soda Bread
Two years ago: Brioche Raisin Snails

Irish Soda Scones

Yield: 8 large scones

Prep Time: 20 minutes

Cook Time: 15 to 20 minutes

Total Time: 40 minutes

Ingredients:

3 cups all-purpose flour
1 cup cake flour
¼ cup granulated sugar
1½ teaspoons baking soda
1½ teaspoons cream of tartar
1 teaspoon salt
4 Tablespoons unsalted butter, softened
1¼ cups buttermilk
1 egg, lightly beaten
1 cup raisins
1 Tablespoon caraway seeds (optional)
2 Tablespoons butter, melted (for brushing)

Directions:

1. Preheat oven to 400 degrees F and position rack in upper-middle position. Line a baking sheet with parchment paper or a silicone baking mat (or lightly grease).

2. In a large bowl, whisk together the flours, sugar, baking soda, cream of tartar, and salt. Work the softened butter into the dry ingredients using a pastry blender or a fork or your hands until the flour mixture resembles coarse crumbs.

3. Add the buttermilk, egg, raisins and caraway seeds and stir with a fork just until the dough begins to come together. Turn the dough out onto a floured work surface and knead gently just until the dough is cohesive. It should be bumpy - overworking it will cause the resulting scones to be tough instead of tender and flaky.

4. Divide the dough evenly into 8 pieces and pat each into a round shape. Using a sharp knife, cut a cross shape into the top of each scone. Bake for 15 to 20 minutes, or until the internal temperature reaches 170 degrees F. The scones should be golden brown and a thin knife or skewer should come out clean. Remove from the oven and immediately brush with the melted butter. Allow to cool to room temperature.

(Recipe adapted from Smitten Kitchen)

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36 Responses to “Irish Soda Bread Scones”

  1. Melissa on March 22, 2010 at 1:42 am

    DELISH!

    trulyepicurious.blogspot.com

    Reply

  2. Mallika on March 22, 2010 at 1:43 am

    Your recipe for scones look fantastic! Aaaah! I am drooling!

    Reply

  3. jennifer on March 22, 2010 at 3:01 am

    more scones! yay! these look amazing… i love the rustic-y look of these.

    Reply

  4. Meghan on March 22, 2010 at 9:09 am

    These scones are so beautiful! I just recently heard about Irish Soda bread containing caraway seeds – guess I’ve never had it! I have always loved caraway seeds but my husband hasn’t; I would love to get him to try more things with them to acquire a taste for them.

    Reply

  5. kristan roland on March 22, 2010 at 9:15 am

    These scones look delicious!! I agree that caraway seeds are an acquired taste…I never have been crazy about them!! I can handle them as long as I don’t bite directly into the seed…..:(.

    Reply

  6. Katrina on March 22, 2010 at 10:26 am

    I absolutely love scones, and am so glad you put this variety in your “cookbook”. They look great!

    Reply

  7. bunkycooks on March 22, 2010 at 11:32 am

    I love scones and these sounds very interesting! I will have to try this recipe.

    Reply

  8. Christina on March 22, 2010 at 1:25 pm

    These look so fluffy and moist! I really like the idea of a sconed version of Irish soda bread instead of the entire loaf.

    Reply

  9. Kelly on March 22, 2010 at 1:31 pm

    Mmmmm, I love caraway! I think these will have to go on the To Bake list…

    Reply

  10. Ali on March 22, 2010 at 1:52 pm

    LOVE savory scones! These look delicious!!

    Reply

  11. Maria on March 22, 2010 at 1:59 pm

    I am a scone fan-love these!

    Reply

  12. leslie on March 22, 2010 at 7:54 pm

    Yeah..I dont do rye. But I sure can tear up some scones!!!!!

    Reply

  13. nicole on March 22, 2010 at 8:57 pm

    your scones look like they have the perfect texture and crunchiness to it. I need to try this recipe, I made a whole loaf which was good. I’d like to try these though!

    Reply

  14. brad on March 22, 2010 at 9:52 pm

    Yum thanks for the tasty recipe. Caraway seeds are also good in cheese sauce over cauliflour

    Reply

  15. Mary Hess on March 23, 2010 at 3:31 pm

    These are fantastic. Many thanks for this recipe!

    Reply

  16. Fuji Mama on March 23, 2010 at 4:00 pm

    I never would have thought of making Irish soda bread into scones–love the idea (plus, they look fabulous)!

    Reply

  17. Diane on March 24, 2010 at 10:00 am

    No, you’re not the only one. I, too, used to think rye bread (or just the caraway seeds, my mom had to tell me) was utterly…nauseating. (Caraway seeds sometimes show up in sauerkraut, too!) Likewise, raw onions, raw green peppers, swiss cheese, Greek olives, and various other strong flavors. However, with maturity, I’ve gradually discovered that flavors can be so bad that they’re actually kinda…good. And then it’s a simple step to liking or even loving them. One theory is that our taste buds start out extremely sensitive as children, but become gradually duller, so we enjoy stronger and stronger flavors…things which to a child’s tongue are overwhelming and therefore disgusting. I think it’s why children generally enjoy blander flavors than most adults do.

    Gotta try this recipe (and others)…I’m a scone fanatic too!

    Reply

  18. Jen @ My Kitchen Addiction on March 26, 2010 at 12:32 am

    Yum! I’ve been on a scone kick lately, and I love Irish soda bread, so the combination sounds perfect!

    Reply

  19. sallie on October 6, 2010 at 10:53 am

    My great grandmother made Irish soda bread with caraway seeds in it… I’ve never known it without them. What a great idea to make an Irish soda bread scone. It’s not March any longer, but I’m definitely Irish all year round, so I’m making these soon!!

    Reply

  20. Cate on March 7, 2011 at 7:43 pm

    I just baked these and they’re so good! I prepared dinner while these were in the oven and they smelled so good I had one before eating dinner! :) They’re the perfect scone texture and the flavor is nice. I’d planned on bringing these into the office but I think I’ll keep these to myself!

    Reply

  21. Edward on March 10, 2011 at 5:58 pm

    Quite near my family’s soda bread – which unlike the typical irish soda bread is more cake-like and has a finer crumb. But of course the star is the caraway seeds. All my life there was this bread toasted which huge pats of butter and dark tea. Stale left overs make a mean bread pudding! However, these scones are what I’m making this St Patrick’s day (and maybe the weekend following).

    Reply

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  25. Dorothy on March 12, 2012 at 10:57 am

    I decided that I needed a recipe for Irish Soda Bread Scones and this is the place I looked. Naturally you have this ready for me! I never did acquire the taste for caraway seeds so I’m leaving them out but will put the raisins in! So, I’ll start the day with these and end it with Irish Car Bomb Cupcakes! Not bad for an Italian girl!

    Reply

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  29. Leamlass on March 10, 2014 at 8:59 am

    These are just fantastic ! I make them every year, thanks so much for the recipe : )

    Reply

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