Tender Irish Soda Bread (Print Version)

Lightly sweet scones with a crisp crust and soft crumb, inspired by traditional Irish soda bread.

# Recipe Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup whole wheat flour
03 - 1/4 cup granulated sugar
04 - 1 teaspoon baking soda
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon fine sea salt
07 - 1/2 cup currants or raisins

→ Wet Ingredients

08 - 1 1/4 cups cold buttermilk
09 - 1 large egg
10 - 1/4 cup unsalted butter, melted and slightly cooled

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in currants or raisins if using.
03 - Whisk together buttermilk, egg, and melted butter in a separate bowl until fully incorporated.
04 - Pour wet ingredients into dry ingredients. Stir gently with a fork or spatula until just combined; the dough will appear shaggy. Avoid overmixing.
05 - Turn dough onto a lightly floured surface. Pat into a circle approximately 1 inch thick. Cut into 8 wedges and transfer to the prepared baking sheet, spacing slightly apart.
06 - Brush tops with additional buttermilk for a shiny finish if desired.
07 - Bake for 18 to 22 minutes until scones are golden brown and a toothpick inserted into the center comes out clean.
08 - Cool slightly before serving warm with butter and jam.

# Expert Advice:

01 -
  • They come together in under 15 minutes with ingredients you probably already have in your pantry
  • The texture is this perfect balance of crisp outside and tender inside that makes you wonder why regular soda bread needs to rise so long
  • Freeze beautifully and reheat in 3 minutes for fresh baked taste on chaotic mornings
02 -
  • Overmixing is the enemy here, so stop as soon as the flour streaks disappear for tender results every time
  • Cold buttermilk is nonnegotiable because it keeps the butter from melting before hitting the oven heat
  • The dough should look messy and shaggy, not smooth like cookie dough, so do not be tempted to keep mixing
03 -
  • Use a light touch when patting out the dough because heavy handling makes tough scones
  • Brush with extra buttermilk and sprinkle with coarse sugar before baking for a bakery style finish

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