Scones are traditional British baked goods that are popular in Ireland as well. There’s a lot of variation in scones between regions and families, but Irish scones are generally less sweet than British and a little flatter. This simple and tasty recipe makes scones with a flaky yet moist texture and mild flavor. We used dried cranberries for a slightly more New England touch, but you can use currants or raisins too. They’re best served with a nice pot of Irish breakfast tea and plenty of butter and jam.
On the Ingredients
- Buttermilk is the liquid left over after churning cream into butter. However, getting buttermilk this way is relatively rare in the West. Buttermilk, as we know it, is a fermented dairy product that is mainly water, lactose, and casein. It’s tangy, a little sour, and acidic. Though It can be enjoyed as a drink on its own, in America, it is more commonly used for baking things like biscuits, pancakes, and other things leavened with baking soda, which reacts to the acid in the buttermilk.
Irish Soda Scones
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minutesScones are traditional British baked goods that are popular in Ireland as well. There's a lot of variation in scones between regions and families, but Irish scones are generally less sweet than British and a little flatter. This simple and tasty recipe makes scones with a flaky yet moist texture and mild flavor. We used dried cranberries for a slightly more New England touch, but you can use currants or raisins too. They're best served with a nice pot of Irish breakfast tea and plenty of butter and jam.
Ingredients
2 cups all-purpose flour
1 tbsp sugar OR monk fruit sweetener
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/2 cup cold butter
1/2 cup buttermilk
2 eggs (used separately)
1 tsp vanilla
zest of 1 lemon
2/3 cup dried cranberries, currants, or raisins
- Optional
turbinado or granulated sugar for sprinkling on top
Directions
- Mix together the flour, sugar, baking soda, baking powder, and salt. Cut the butter into small pieces. Using your hands, mix the butter into the flour mixture until you have crumbles the size of peas. Stir in the dried cranberries.
- In a separate bowl, mix together the buttermilk, 1 egg, vanilla, and lemon zest. Add the wet to the dry and use a fork to mix them until everything just sticks together.
- Turn the dough onto a clean surface and pat it into a rectangle about 1 inch thick. Use a large knife to cut the dough into 12 squares, pushing directly down without sliding the knife. Sliding the knife might seal the edges, making it harder for the scones to rise.
- Line the scones up on a parchment-covered baking sheet, about an inch apart. Place in the refrigerator to chill for 15 minutes.
- In the meantime, preheat the oven to 425° F.
- Beat the second egg with a tbsp of water and brush the tops of the scones. Sprinkle with turbinado or granular sugar (optional).
- Bake for 15-20 minutes, until the scones are golden brown. Serve with butter and jam!
Notes
- Nutritional Info Per serving (approx. 12 serving)
Unmodified recipe:
186 Calories
3g Protein
8g Total Fat
23g Carbs
Recipe with sugar substitute:
182 Calories
3g Protein
8g Total Fat
22g Carbs
