Irish Soda Bread Scones (with raisins, orange, and caraway)
User Reviews
5
Irish Soda Bread Scones (with raisins, orange, and caraway)
Description
These Irish Soda Bread Scones combine 3 cups all-purpose flour and 1 cup whole wheat flour with sugar, baking soda, cream of tartar, and salt for a balanced leavened dough. Cold butter is cut into the dry ingredients until it forms coarse crumbs, helping create a tender, crumbly texture. Raisins soaked briefly in warm orange juice with zest and caraway seeds add moisture, sweetness, and a subtle licorice-like flavor. The drained juice is mixed with buttermilk and an egg to bind the dough and lend richness.
The dough is shaped and baked at 400°F until golden. The inclusion of orange zest and juice provides a fresh citrus note that complements the earthiness of whole wheat and the aromatic caraway seeds. These scones can be enjoyed at breakfast or as a snack with tea or coffee, offering a hearty, mildly sweet bread to start the day or curb hunger.
Practical tips include storing the scones at room temperature in an airtight container for 1-2 days or freezing them for up to 6 months. Defrost by microwaving briefly. The recipe suggests a small sharp knife to score the traditional criss-cross pattern but notes this is optional. Other small dried fruits like cranberries or chopped apricots can be substituted. Buttermilk can be replaced with powdered buttermilk, yogurt, or homemade buttermilk made by mixing milk and vinegar.
Ingredients
- 1 cup raisins or dried currants
- 1 tablespoon caraway seeds
- 1 tablespoon orange zest from about 1 orange
- ¼ cup orange juice from about 1 orange, fresh
- 1 cups whole wheat flour
- 3 cups all-purpose flour plus a little more to help you roll the dough balls
- 1/4 cup sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon kosher salt
- 6 tablespoons butter divided
- 1 1/4 cups buttermilk see notes
- 1 egg
Instructions
- Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
- Add the raisins (1 cup), caraway seeds (1 tablespoon), orange zest (1 tablespoon), and the orange juice (¼ cup) to a small bowl. Stir together and microwave for 20 seconds or so to warm up, then set aside for 5-10 minutes, giving it another stir now and then.
- Whisk together the all purpose flour (3 cups), the whole wheat flour (1 cup), sugar (¼ cup), baking soda (1 ½ teaspoons), cream of tartar (1 ½ teaspoons), and kosher salt (½ teaspoon), in a large bowl.
- Cut 5 tablespoons of the butter (cold straight from the fridge) into small pieces and add to the bowl. Use a pastry cutter or fork to cut butter into flour mixture, until it resembles coarse crumbs. Tip: If this seems difficult to do, you can use your hands to break the butter up or pulse the mixture in your food processor.
- Drain the liquid from the raisin mixture into another small bowl. Add the buttermilk (1 ¼ cups), egg (1), and drained raisin/zest/caraway seed mixture to the flour and butter mixture. Mix together until the dough just comes together. It may be crumbly and in multiple pieces- this is OK.
- Roll a portion of the dough into a ball about 2-inches in diameter (I used a disher/ice cream scoop to evenly measure each portion). Use a little bit of flour to help you roll the dough so it's not too sticky and so it's relatively smooth on the edges. Place place on parchment covered baking sheet, allowing for plenty of room for spreading (you will likely need to bake two batches).
- In a small bowl, melt the remaining 1 tablespoon of butter and mix with the drained orange juice liquid. Cut a cross or x-shape into the top of each one (see notes), and brush with melted butter and orange juice mixture using a pastry brush.
- Bake at 400 for about 13 minutes, or until golden brown on top.
Notes
- Store scones at room temperature up to 2 days or freeze for up to 6 months; reheat briefly in the microwave before serving.
- A sharp small knife can be used to score a traditional criss-cross pattern on the scones before baking, but this is optional.
- Other small dried fruits such as cranberries, chopped apricots, or dates can be used in place of raisins.
- Powdered buttermilk is a convenient substitute for fresh buttermilk, or use plain yogurt thinned with milk or water in equal measure.
- Homemade buttermilk can be made by mixing 1 cup whole milk with 1 tablespoon vinegar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16scones
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 234mg | 10% |
| Potassium | 216mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
