Irish Soda Bread Scones

Let’s face it, Irish Soda bread is basically one giant scone or biscuit. I wanted the flavor of Irish soda bread but with the softer delicate texture of a scone. The perfect little portions were just a bonus! Introducing : Simple Irish Soda Bread Scones!

If you’re going to make these moist Irish soda bread scones, than you’ll need to know they are best served warm with pure Irish butter and a drizzle of honey. Don’t worry, you can still make them ahead of time, just warm them up in the toaster oven, or microwave for a few seconds before serving.

Since these scones are so delicate and tender, you’ll want to spread the butter onto the bottom instead of attempting to slice them open.

These biscuits are just like Irish soda bread without buttermilk,

and just like scones with cream. Both Irish soda bread with raisins and scones with raisins are best served in the morning with a cup of hot tea.

You will notice the recipe has orange juice in it, but the scones don’t taste much like orange so if you’re hoping to have a pow of orange flavor, zest and orange and add 1 tbsp of the zest when you add the caraway seeds.

Why Irish Butter?

Irish butter has a higher fat and lower water count than American butter, so it has a better taste, and better mouth feel. There is a lot I can go on and say about why (like most food made in America) the imported is better, like the grass-fed cows, extra Omega-3’s, beautiful golden color, and the naturally softer texture. I love Tipperary butter with these moist Irish soda bread scones, their butter is soft which is perfect for such a delicate and tender scone. Don’t forget the honey, I used Steve and Ed’s raw unfiltered honey and it was perfect.

Let’s get to the recipe already!

Irish Soda Bread Scones

If you’re tired of dry Irish Soda Breads than you have found the right recipe. These scones have the delicious flavor of Irish Soda Bread, with a sweet and tender texture. They are perfect with a pat of pure Irish butter and a drizzle of honey.

5 from 1 vote

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Cook Time 12 mins

Course Breakfast, Snack

Servings 8 Scones

Ingredients

  

• ⅓ Cup Orange juice 60g
• 1 ½ Oz Sun-Maid mixed jumbo raisins 46g
• 6 Oz AP flour 170g
• ½ Oz cornstarch 15g
• 1 Oz sugar 30g
• 1 Dash salt
• 1 ¼ Oz baking powder 36g
• 1 Oz unsalted butter (cold) 30g
• 1 Tsp caraway seeds
• 2½-3 Oz heavy cream 70g
• 1 Oz honey 30g
• 2 Tbsp bread flour for topping
• 1 Tbsp sugar for topping

Instructions

 

• Preheat oven to 400° F.
• In a 1 cup liquid measuring cup, add the raisins & orange juice to soak.
  ⅓ Cup Orange juice, 1 ½ Oz Sun-Maid mixed jumbo raisins
• In a mixing bowl, combine the AP flour, cornstarch, sugar, salt, baking powder and stir to combine.
  6 Oz AP flour, ½ Oz cornstarch, 1 Oz sugar, 1 Dash salt, 1 ¼ Oz baking powder
• Cut the butter into small cubes and use your hands and fingers to combine it into the flour mixture until the pieces are the size of raisins or smaller.
  1 Oz unsalted butter (cold)
• Sprinkle the caraway seeds into the flour mixture.
  1 Tsp caraway seeds
• To the measuring cup with the raisins and orange juice, add 2 ½ ounces of heavy cream, reserving the additional ½ ounce.
  2½-3 Oz heavy cream
• Add the honey to the measuring cup, and stir to combine with the liquids.
  1 Oz honey
• Add the wet ingredients to the bowl with the dry ingredients and use your fingers to stir it to combine. If the dough seems to dry to come together without over mixing, drizzle in the remaining ½ ounce heavy cream and combine.
• Lightly press the dough into the bottom of your bowl and flatten to form a disc, and turn it out onto a cutting board.
• On a flat dish place the bread flour and sugar and stir together.
  2 Tbsp bread flour, 1 Tbsp sugar
• Slice your dough into 8 even triangle wedges with a sharp knife. Do this by cutting an X and than by repeating the X in between the first one.
• You can leave your scones in this shape or gently press them into a ball shape to resemble little Irish soda breads.
• Roll the tops and sides into the flour and sugar mixture, and place them onto a large baking sheet with room to spread.
• Use the sharp knife to cut an X into the top of each scone.
• Bake the scones for 12 minutes, a skewer will come out clean.
• Serve warm with soft room temperature pure Irish butter and honey.

Video

Notes

Scones are best served warm with pure Irish butter, I love Tipperary. The combination of the soft butter and sticky Steve’s and Ed’s raw unfiltered honey made my mouth water! I’ll be making these scones for years to come.

Keyword recipe, scone

If you want perfectly shaped scones, you can check out this scone pan. it’s easy to use and keeps the scones in their pretty shape while they bake. This link is an associates link so I may earn a commission at no extra cost to you.

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