Annnndddd, we have internet again! Yay! It cost us $120 dollars, but we have internet again! My life can now go on.
I’ve been seeing lots of Irish Soda Bread recipes floating around and figured that would be an easy enough recipe for me to whip up, but I wanted to do something a little different so I opted for a scone version! These scones would be perfect for your St. Patty’s Day breakfast! Now, I haven’t made scones since the 8th grade. No joke. We made them in Home Ec. class and my teacher looked like Dolly Parton. For realsies.
I have actually never had Irish Soda Bread before and with all the recipes floating around, I wanted for these to be as authentic as possible. Traditional Irish Soda bread is made with flour, baking soda, salt, and buttermilk. I made a few additions with some whole wheat flour, cinnamon, a little sugar and raisins which takes away the traditional factor, but whatever! These scones smelled SO good while they were baking and I had to take a big bite right out of the oven. They have a nice chewy texture with a touch of sweetness. Perfect for breakfast with a smear of butter or jam!
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 tbs. sugar
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon (optional)
- 1 1/2 cups low-fat buttermilk (plus 3 tbs. for brushing)
- 1/2 cup raisins or currants
- 1-2 tbs. raw sugar (optional)
- Preheat the oven to 425 degrees. Whisk together the flours, sugar, baking soda, salt, and cinnamon. Make a well in the center. Add the buttermilk and use your hands or a wooden spoon to mix in the milk until you have a soft dough. Mix in the raisins or currants.
- Place the dough on a lightly floured work surface and knead into a round circle that is approximately 8 inches round.
- Slice the dough into 8 triangles and place onto a lined baking sheet. Brush the tops with buttermilk and sprinkle the raw sugar evenly on top of each scone.
- Bake for approximately 20 minutes or until golden brown.
Since there is no butter or eggs, soda bread dries out very quickly so I recommend making these scones the night before or the morning of the day you want to serve them. The scones are best served warm.
Adapted from: Joy of Baking