Irish Soda Breads (Scones)

Sheryl Faulkner


As March roars in, I'm getting that hankerin' for Irish Soda Bread. These are more like scones and are perfect with a cup of tea. They are better served fresh, as with most scones, they don't keep well.This recipe comes from a local bakery and was in our paper several years ago.I've been making them ever since.The caraway seed leaves a little crunch with a perfect 'Irish-y' burst of flavor. My family prefers less seeds so I only use about 2 tsp.

★★★★★ 1 vote
makes 1 dozen
30 Min


3 c
3/4 tsp
1 1/2 Tbsp
baking powder
zest of 1 orange
1 1/2 Tbsp
caraway seeds
1 c
dried currants
1/4 c
2 Tbsp
sour cream or plain yogurt
1/2 c
+ 1 t butter
3/4 c
well-shaken buttermilk


1Preheat oven to 450F.
Sift flour, salt, and baking powder. Add orange zest, seeds, currants, sugar, and sour cream.
2Add butter in small pieces, cut into flour until mixture resembles coarse crumbs.
Add buttermilk, mixing lightly with your fingers.Knead briefly until mixture just comes together. It's important not to overmix. Dough will be a little sticky.
3Pull off clumps to make 12 mini breads. I sometimes sprinkle these with a pinch of sanding sugar to give them a sparkle.
4Divide breads onto 2 baking sheets about 3-4" apart. Bake until puffed and golden, 12-14 minutes at 450F.

About Irish Soda Breads (Scones)

Course/Dish: Savory Breads