These Irish soda scones are fun St Patrick's Day treat that can be enjoyed all year long! The recipe does not include heavy cream but does use buttermilk. If you don't have buttermilk, don't worry! I've included instructions for making clabbered milk.
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Similar to famous Irish soda bread, these scones are made with baking soda instead of yeast. This means they are quick and easy because they don't require time to rise and proof.
These scone are extra easy to make because they're shaped "biscuit style" instead of being cut into triangular wedges.
These soda bread scones are a tasty treat for breakfast, tea, or a "healthier" dessert option since they have minimal sugar.
I hope you enjoy making these delicious Irish soda scones with your family!
Easy Irish Soda Scones Ingredients
This recipe is for raisin and caraway seed scones, but it's easy to adapt it for other flavors. Chocolate chips and blueberries would work just as well in this recipe!
- 2 cups. + 1 teaspoon all-purpose flour, divided. I recommend King Arthur organic.
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda (make sure your baking soda is fresh!)
- ¼ teaspoon salt
- ½ cup cold butter, cubed
- ⅔ cup raisins
- 1 tablespoon caraway seeds (these can be omitted, but it's more authentic to include them)
- 1 cup buttermilk. Don't have buttermilk? Make clabbered milk. Combine regular milk with a teaspoon of lemon juice or white vinegar. Bottled lemon juice is fine.
- 2 tablespoons raw cane sugar
- Extra butter and jam, for serving (optional but highly recommended)
How to make Irish soda scones
Preheat the oven to 400° F. Line a rimmed baking sheet with a piece of parchment paper.
If you don't have buttermilk, make clabbered milk by combining a cup of milk with a teaspoon of lemon juice or white vinegar. Set aside.
In a large bowl, whisk together 2 cups of flour, sugar, baking powder, baking soda, and salt.
Add butter and using a pastry cutter or your hands, rub the butter into the flour mixture until a coarse mixture forms. Kids love helping with this step.
In a small bowl, toss together the raisins with the teaspoon of flour. If you're swapping blueberries, do the same. Chocolate chips don't need the coating.
Add the raisins, caraway seeds, and buttermilk to the scone dough and mix just until combined.
Using 2 spoons or an ice-cream scoop, scoop the mixture onto the prepared baking sheet. The mixture makes 8 scones.
Sprinkle on the raw sugar and transfer into the oven to bake until deeply golden-brown on top and bottom, approximately 18-20 minutes.
Allow to cool completely before serving with extra butter and jam of choice.
Enjoy!
Don't get butter on your phone - grab the printable PDF from the recipe card below.
Irish Soda Scones
These Irish soda scones whip up in a flash since they're yeast free. Enjoy them for breakfast, with tea, or as dessert.
Ingredients
- 2 cups. + 1 teaspoon all-purpose flour, divided. I recommend King Arthur organic.
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda (make sure your baking soda is fresh!)
- ¼ teaspoon salt
- ½ cup cold butter, cubed
- ⅔ cup raisins
- 1 tablespoon caraway seeds (these can be omitted, but it's more authentic to include them)
- 1 cup buttermilk. Don't have buttermilk? Make clabbered milk. Combine regular milk with a teaspoon of lemon juice or white vinegar. Bottled lemon juice is fine.
- 2 tablespoons raw turbinado sugar
- Extra butter and jam, for serving (optional but highly recommended)
Instructions
Preheat the oven to 400° F. Line a rimmed baking sheet with a piece of parchment paper.
If you don't have buttermilk, make clabbered milk by combining a cup of milk with a teaspoon of lemon juice or white vinegar. Set aside.
In a large bowl, whisk together 2 cups of flour, sugar, baking powder, baking soda, and salt.
Add butter and using a pastry cutter or your hands, rub the butter into the flour mixture until a coarse mixture forms.
In a small bowl, toss together the raisins with the teaspoon of flour.
Add the raisins, caraway seeds, and buttermilk to the scone dough and mix just until combined.
Using 2 spoons or an ice-cream scoop, scoop the mixture onto the prepared baking sheet. The mixture makes 8 scones.
Sprinkle on the raw sugar and transfer into the oven to bake until deeply golden-brown on top and bottom, approximately 18-20 minutes.
Allow to cool completely before serving with extra butter and jam of choice.
Enjoy!
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