Irish Soda Bread Scones Currants

The smell of baking bread has always pulled me toward the kitchen before I even realized I was hungry. These scones came about on a rainy Sunday when I wanted something comforting but couldn't wait hours for traditional yeast bread to rise. The whole wheat flour gives them a lovely earthiness, while the currants provide little bursts of sweetness throughout.

I first made these for a book club gathering when I completely forgot to buy dessert. Everyone thought I'd been planning for days. Now they're my go-to when I need something that looks impressive but actually requires zero stress.

Ingredients

• All-purpose flour: Forms the base structure, providing the light and tender crumb we want
• Whole wheat flour: Adds a subtle nuttiness that bridges the gap between sweet and savory
• Granulated sugar: Just enough to hint at sweetness without making these feel like dessert
• Baking soda and baking powder: Work together to give that characteristic quick bread rise and split top
• Fine sea salt: Enhances all the other flavors and keeps the scones from tasting flat
• Dried currants: Small and naturally sweet, they distribute evenly throughout the dough
• Buttermilk: Creates tenderness and activates the baking soda for proper lift
• Egg: Enriches the dough and helps bind everything together
• Cold butter: Essential for creating those flaky pockets we love in quick breads
• Demerara sugar: An optional crunch that makes these feel bakery special

Instructions

Get everything ready:

Preheat your oven to 400°F and line a baking sheet with parchment paper so you're not scrambling later

Mix the dry foundation:

Whisk together both flours, sugar, baking soda, baking powder, and salt in a large bowl until well combined

Work in the butter:

Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea sized pieces remaining

Add the currants:

Toss them through the flour mixture so they're evenly distributed and won't clump together

Combine the wet ingredients:

Whisk the buttermilk and egg together in a separate bowl, then pour over the dry mixture

Gentle mixing:

Use a fork to bring everything together, stopping as soon as the flour disappears

Shape and cut:

Turn the dough onto a floured surface and pat it into a 1 inch thick circle, then cut into 8 wedges

Add some sparkle:

Sprinkle the tops with demerara sugar if you want that extra bakery style crunch

Bake to golden:

Bake for 18 to 20 minutes until the tops are golden brown and a toothpick comes out clean

Wait it out:

Let them cool briefly on a wire rack, then serve while still slightly warm

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My neighbor's daughter asked for the recipe after trying one, and now she makes them every weekend for her family. There's something so wonderful about a recipe that travels like that between kitchens.

Getting the Texture Right

The key is patting the dough gently rather than kneading it. Think of it as coaxing the ingredients together rather than forcing them. The shaggier your dough looks before cutting, the more tender your scones will be.

Making Them Your Own

Sometimes I swap the currants for chopped dried apricots when I want something different. The method stays exactly the same, but the whole mood of the scones changes completely.

Storage and Serving Suggestions

These really are best the day they're made, when the exterior is still crisp and the interior is steaming soft. That said, I've been known to toast day old scones and slather them with butter.

• Wrap cooled scones tightly and freeze for up to a month
• Reheat frozen scones in a 350°F oven for about 10 minutes
• Serve with salted butter and your favorite jam for the full experience

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Whether for breakfast or an afternoon break, these scones have a way of making any ordinary Tuesday feel a little more special.

Common Questions

→ What gives these scones their light texture?

The combination of baking soda and baking powder creates a tender crumb, making the scones light and fluffy.

→ Can I substitute the currants with other fruits?

Yes, raisins or chopped dried cranberries make excellent alternatives to currants in this baked good.

→ How does using cold butter affect the scone texture?

Cold butter creates small pockets of fat which melt during baking, resulting in a flaky and tender crumb.

→ What is the best way to serve these scones?

Serve warm or at room temperature with salted butter and jam for a delightful treat at breakfast or tea time.

→ How can I make the scones richer in flavor?

Substituting half the buttermilk with plain yogurt adds moisture and depth to the overall flavor.