These little Irish soda bread scones are perfect for any meal but wonderful served for breakfast with coffee and your favorite jams and jellies. Seriously, they are DELICIOUS and simple to prepare. They are perfect for St. Patrick’s Day, but I could eat them anytime.
Ingredients Needed for Irish Soda Bread Scones:
White granulated sugar
Caraway seeds (optional)
- We love the addition of caraway seeds in this recipe. It adds a wonderful flavor. However, you can certainly leave them out.
- You can reheat these scones in the microwave. I cover them with a damp paper towel, so they don’t dry out.
You may also want to try our corned beef and cabbage and Irish colcannon.
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Irish Soda Bread Scones
These little Irish soda bread scones are perfect for any meal but wonderful served for breakfast with coffee and your favorite jams and jellies.
Servings: 18 scones
- 3/4 cup raisins
- 1 cup hot water
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoon white granulated sugar
- 1/2 teaspoon caraway seeds optional
- 4 tablespoons cold butter
- 1 1/4 cups buttermilk
Soak the raisins in the 1 cup of hot water for 30 minutes and drain.
Whisk together the flour, salt, baking powder, baking soda, sugar and caraway seeds in a large bowl. Grate the butter or cut in small pieces into the flour mixture and cut in until mixture looks like coarse crumbs. I just use a large spoon to cut the butter into the flour. Fold in the raisins and add buttermilk. Mix with a spoon until flour becomes a ball.
Turn out onto a floured surface and roll or pat with your hands until dough is about 1/2 inch thick, then fold it over and pat to 1/2 inch thickness again. I used a small biscuit cutter that is 2 inches round to cut out these scones but you can use whatever you have. Brush tops of unbaked scones with additional buttermilk. Bake in a preheated 400 degree oven until brown or about 15 to 20 minutes. Makes 18 (2 inch sized) biscuits.
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