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mary os irish soda bread scones

Mary Os Irish Soda Bread Scones

Straightforward recipe for soft, slightly sweet, and incredibly satisfying scones. Perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: Irish
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour plus extra for dusting
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter cut into small cubes
  • 2/3 cup buttermilk plus extra if needed
  • 1 large egg lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1/4 cup raisins or currants optional: soaked briefly and drained

Equipment

  • Baking Sheet
  • Parchment paper
  • Pastry blender
  • Fork
  • Spatula
  • Sharp Knife
  • Cookie cutter
  • Round biscuit cutter
  • Wire rack

Method
 

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. If using, prepare your raisins by soaking them in warm water for about 5 minutes, then drain them thoroughly.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Ensure these dry ingredients are well combined to distribute the leavening agents evenly.
    2 cups all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking soda, 1/4 teaspoon salt
  3. Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible. This step is crucial for creating a tender scone.
    1/2 cup cold unsalted butter
  4. In a separate small bowl, whisk together the buttermilk, lightly beaten egg, and vanilla extract until just combined.
    2/3 cup buttermilk, 1 large egg, 1 teaspoon pure vanilla extract
  5. Pour the wet ingredients into the dry ingredients. Gently mix with a fork or a spatula until the dough just begins to come together. Be careful not to overmix, as this can result in tough scones. If the dough seems a bit dry, add a tablespoon of buttermilk at a time until it forms a cohesive, shaggy dough.
  6. If you’re using raisins or currants, gently fold them into the dough now.
    1/4 cup raisins or currants
  7. Turn the dough out onto a lightly floured surface. Gently bring the dough together and pat it into a disc about 3/4 to 1 inch thick. You can either cut the disc into 8 wedges using a sharp knife or cookie cutter, or use a round biscuit cutter.
  8. Place the shaped scones onto the prepared baking sheet, leaving a little space between them. Bake for 12-15 minutes, or until the tops are golden brown and a skewer inserted into the center comes out clean.
  9. Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze cooled scones individually wrapped in plastic wrap then in a freezer-safe bag for up to 2 months. Reheat frozen scones at 300°F (150°C) for 10-15 minutes.