Irish Soda Bread Scones Currants (Printable)
Tender, lightly sweet scones studded with currants inspired by Irish soda bread, ideal for any time snack.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 cup whole wheat flour
03 - 1/4 cup granulated sugar
04 - 1 teaspoon baking soda
05 - 1 teaspoon baking powder
06 - 1/2 teaspoon fine sea salt
→ Add-ins
07 - 3/4 cup dried currants
→ Wet Ingredients
08 - 1 cup cold buttermilk
09 - 1 large egg
10 - 4 tablespoons cold unsalted butter, cut into small cubes
→ Optional Topping
11 - 1 tablespoon demerara or turbinado sugar for sprinkling
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt until well combined.
03 - Add cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Stir the dried currants into the flour-butter mixture until evenly distributed.
05 - In a separate bowl, whisk together cold buttermilk and egg until blended.
06 - Pour the buttermilk mixture over the dry ingredients. Stir gently with a fork until just combined; the dough should be shaggy and slightly sticky. Do not overmix.
07 - Turn the dough onto a lightly floured surface. Gently pat into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet, spacing them evenly apart.
08 - If desired, sprinkle tops with demerara or turbinado sugar for added crunch and sweetness.
09 - Bake for 18 to 20 minutes until golden brown and a toothpick inserted into the center comes out clean.
10 - Let scones cool slightly on the baking sheet, then transfer to a wire rack. Serve warm or at room temperature with salted butter and jam.
# Expert Advice:
01 -
- They come together in under 20 minutes with ingredients you probably already have
- The texture is somewhere between a proper scone and traditional Irish soda bread tender but substantial enough to feel satisfying
02 -
- Cold ingredients are non negotiable here, so don't let your butter sit out or your scones will spread instead of rise
- Overmixing is the enemy of tenderness, so stop working the dough the second it comes together
03 -
- If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice and let it sit for 5 minutes
- Cut your butter into small cubes and keep it in the fridge until the exact moment you need it