Irish Soda Bread 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!
One year ago: Irish Soda Bread
Two years ago: Brioche Raisin Snails[/donotprint]
Irish Soda Scones
- 3 cups (375 g) all-purpose flour
- 1 cup (125 g) cake flour
- ¼ cup (50 g) granulated sugar
- 1½ teaspoons (1.5 teaspoons) baking soda
- 1½ teaspoons (1.5 teaspoons) cream of tartar
- 1 teaspoon salt
- 4 Tablespoons unsalted butter, softened
- 1¼ cups (300 ml) buttermilk
- 1 egg, lightly beaten
- 1 cup (145 g) raisins
- 1 Tablespoon caraway seeds, optional
- 2 Tablespoons butter, melted (for brushing)
- 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.
Did you make this recipe?
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These scones look so good. I just came up with an Instant Pot corned beef recipe. These will make the perfect dessert.
Since my wife is a Certified Nutritional Therapy Practitioner, I took the liberty of modifying the recipe as follows: 1) substituted kefir made from raw goat’s milk for buttermilk; and 2) added a little over 1/2 a cup of sourdough starter I created. The scone batter was pretty sticky, and I was worried I’d have to bake longer to get the inside done, meaning the outside would end up getting very dark if not burnt, but the baking time ended up being the same, and the result was really moist, delicious scones. And because of using both kefir and the sourdough, digestion is easier as well.
These are just fantastic ! I make them every year, thanks so much for the recipe : )
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!
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).
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!
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!!
Yum! I’ve been on a scone kick lately, and I love Irish soda bread, so the combination sounds perfect!
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!
I never would have thought of making Irish soda bread into scones–love the idea (plus, they look fabulous)!
These are fantastic. Many thanks for this recipe!
Yum thanks for the tasty recipe. Caraway seeds are also good in cheese sauce over cauliflour
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!
Yeah..I dont do rye. But I sure can tear up some scones!!!!!
I am a scone fan-love these!
LOVE savory scones! These look delicious!!
Mmmmm, I love caraway! I think these will have to go on the To Bake list…
These look so fluffy and moist! I really like the idea of a sconed version of Irish soda bread instead of the entire loaf.
I love scones and these sounds very interesting! I will have to try this recipe.
I absolutely love scones, and am so glad you put this variety in your “cookbook”. They look great!
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…..:(.
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.
more scones! yay! these look amazing… i love the rustic-y look of these.
Your recipe for scones look fantastic! Aaaah! I am drooling!