Irish Soda Scones
These Irish Soda Scones offer the same rustic comfort found in a traditional English or Welsh breakfast—hearty, quick, and fuss-free. Serve them warm with butter or cheese alongside eggs, grilled tomatoes, or even laverbread for a delightful cross-cultural breakfast experience.
Why You’ll Like It
- Quick & Easy – No yeast or proofing required.
- Crispy Outside, Soft Inside – The perfect texture contrast.
- Wholesome Ingredients – Simple, pantry-friendly components.
- Versatile – Enjoy with butter, jam, cheese, or soup.
- Traditional Comfort – A taste of classic home baking.
Tips for the Best Soda Bread Scones
- ✔️ Handle the dough lightly – Overworking can lead to dense, tough scones.
- ✔️ Use fresh buttermilk – This ensures a tender texture and proper rise. If you don’t have buttermilk, mix 400 ml of milk with 1 tbsp lemon juice or vinegar and let it sit for 10 minutes.
- ✔️ Bake immediately – Soda bread relies on the reaction between the baking soda and buttermilk, so don’t let the dough sit for too long before baking.
- ✔️ Try different variations – Add cheese for a robust savoury taste or seeds for extra crunch.
What You Need
- 3⅔ cups (450g) plain white flour (preferably unbleached)
- 1 tsp salt
- 1 tsp baking soda (bicarbonate of soda)
- 2 tbsp granulated sugar (optional, for a hint of sweetness)
- 400 ml (14 fl oz) buttermilk (or sour milk, depending on consistency)
Saving The Scones For Later
- Room Temperature: Keep in an airtight container for up to 2 days.
- Refrigerate: Store in the fridge for up to 5 days—reheat in the oven for a fresher taste.
- Freeze: Wrap in plastic wrap and freeze for up to 3 months. Defrost at room temperature and warm in the oven before serving.
Serving The Irish Soda Scones
There’s nothing better than the taste of freshly baked bread, warm from the oven and straight to the plate. Let the scones cool for about five minutes, then spread them with butter and your favourite jam.
And here’s a little secret from my childhood—one that still makes me crave these scones to this day: dunking them in tea. Yes, with butter! However, I can’t promise your milk tea will stay unspoiled—those buttery bubbles tend to take over the surface.
If you’re having soup for lunch or dinner that day, make sure to save a few scones for dunking into a hearty soup or stew—it’s pure comfort. And if you need an extra indulgent treat after a stressful day, try them with clotted cream and honey. Absolutely my favourite!
Goes Well With
Irish Soda Scones are incredibly versatile and pair beautifully with both sweet and savoury dishes. Whether you’re dunking them into a warm bowl of soup, enjoying them with a flavorful chutney, or serving them alongside a hearty meal, these scones are the perfect companion.
Here are some delicious pairings to try:
Health Info
Irish Soda Bread Scones Recipe
Description
Ingredients
- 3⅔ cups (450g) plain white flour preferably unbleached
- 1 tsp salt
- 1 tsp baking soda bicarbonate of soda
- 2 tbsp granulated sugar optional, for a hint of sweetness
- 400 ml 14 fl oz buttermilk (or sour milk, depending on consistency)
Instructions
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Sieve the dry ingredients (flour, baking soda, salt, and sugar) into a large, wide mixing bowl.
- Make a well in the center and pour in most of the buttermilk. Using one hand, grip the bowl and use the other to gently mix in the flour from the sides. Add more buttermilk as needed until the dough is soft but not too wet or sticky.
- Turn the dough onto a well-floured surface, wash and dry your hands, then tidy up the dough and flip it over gently.
- Pat the dough into a round about 1 inch (2.5 cm) thick. Traditionally, a deep cross is cut into soda bread to let the fairies out—if you like, you can do this before cutting the dough into scones.
- Cut into scones using a round cutter or slice into triangles for a more rustic look.
- Arrange the scones on the baking sheet, reduce the oven temperature to 400°F (200°C), and bake for 20 minutes, until golden brown and well risen.
- Serve warm with butter and jam, or alongside hearty soups and stews.
- For a traditional soda bread loaf: Shape the dough into a round, cut a deep cross, and bake for 15 minutes at 450°F (230°C), then lower to 400°F (200°C) for 30 more minutes.
- Variations:
- Brush the tops with egg wash and sprinkle with grated Cheddar cheese for a savoury twist.
- Add a mix of sesame seeds, pumpkin seeds, sunflower seeds, kibbled wheat, or oat flakes for extra texture.