Description
These Irish Soda Bread Scones are a delightful twist on traditional soda bread, offering a tender crumb studded with sweet raisins and brightened with orange zest. Perfect for a cozy breakfast or afternoon tea, these scones boast a buttery flavor enhanced with vanilla and are quick to prepare, baking to a golden perfection in just 15 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 5 tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon orange zest
Wet Ingredients
- 1 stick cold butter (8 tablespoons)
- 1 cup buttermilk, plus 1 tablespoon for brushing
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup raisins
Instructions
- Preheat the oven: Preheat your oven to 425°F (218°C) to ensure it reaches the perfect temperature for baking the scones evenly.
- Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and orange zest to evenly distribute the leavening agents and flavor components.
- Cut in the butter: Using a pastry blender or two knives, cut the cold butter into the flour mixture until it resembles coarse crumbs, which helps create a tender, flaky texture.
- Add wet ingredients: Stir in 1 cup of buttermilk and the vanilla extract gently until just combined, being careful not to overmix to maintain the scones’ lightness.
- Fold in raisins: Gently fold the raisins into the dough, ensuring they are evenly distributed without crushing them.
- Knead lightly and shape: Turn the dough onto a floured surface and knead it lightly 5 to 10 times to bring it together. Use a 1/3 cup scoop to portion the dough into mounds on a baking sheet, spacing them apart.
- Prepare scones for baking: Cut a small ‘X’ on the top of each scone to allow steam to escape and brush them with the remaining tablespoon of buttermilk. Sprinkle a little sugar on top for a slight crunch and sweetness.
- Bake: Place the baking sheet in the preheated oven and bake for 13 to 15 minutes until the scones turn golden brown and a toothpick inserted comes out clean.
- Cool and serve: Remove the scones from the oven and let them cool slightly on a wire rack before serving warm.
Notes
- Use cold butter to ensure the scones have a flaky texture.
- Do not overwork the dough to keep the scones tender and light.
- Raisins can be substituted with currants, dried cranberries, or chocolate chips for variation.
- For a dairy-free version, substitute buttermilk with a mixture of plant-based milk and lemon juice or vinegar.
- Serve warm with butter, jam, or clotted cream for a classic touch.
