Irish Soda Bread Scones Currants (Printable)
Lightly sweet, tender scones with currants inspired by classic Irish soda bread.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 cup whole wheat flour
03 - 1/4 cup granulated sugar
04 - 1 teaspoon baking soda
05 - 1 teaspoon baking powder
06 - 1/2 teaspoon fine sea salt
→ Add-ins
07 - 3/4 cup dried currants
→ Wet Ingredients
08 - 1 cup cold buttermilk
09 - 1 large egg
10 - 4 tablespoons cold unsalted butter, cut into small cubes
→ Optional Topping
11 - 1 tablespoon demerara or turbinado sugar for sprinkling
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt until well blended.
03 - Add cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Stir in the dried currants until evenly distributed throughout the flour mixture.
05 - In a separate bowl, whisk together cold buttermilk and egg until fully combined.
06 - Pour the buttermilk mixture over the dry ingredients. Stir gently with a fork until just combined and a shaggy dough forms. Do not overmix.
07 - Turn the dough out onto a lightly floured surface. Pat gently into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet, spacing them evenly apart.
08 - Optionally sprinkle tops with demerara or turbinado sugar. Bake for 18-20 minutes until golden brown and a toothpick inserted into the center comes out clean.
09 - Cool scones slightly on a wire rack. Serve warm or at room temperature with butter and jam if desired.
# Expert Hints:
01 -
- The whole wheat flour adds just enough nuttiness to make them interesting without becoming heavy or dense
- These scones come together in under 20 minutes from start to finish, perfect for unexpected guests or sudden cravings
02 -
- Overworking the dough activates gluten and makes these tender scones tough, so mix gently and stop as soon as the flour disappears
- Cold ingredients are non-negotiable here because the butter needs to stay solid until it hits the hot oven
03 -
- If your kitchen is particularly warm, chill the mixing bowl and flour in the freezer for 15 minutes before starting
- For the tallest scones, cut the dough into wedges and space them 2 inches apart on the baking sheet