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Irish Soda Bread Scones

A small white plate with an Irish Soda Bread Scone, a spreader with a pat of butter and apricot jam. Basket lined with a green cloth filled with scones in the background

These tasty Irish Soda Bread Scones are lightly sweetened with brown sugar, they have a tender texture from the oats and are filled with sweet-tart craisins

I’ve always been a big fan of my Mom’s Irish Soda Bread and when I had these scones at a St. Patty’s Day brunch, I knew they’d be a hit in our house

They’re kind of like a personal Irish Soda bread that’s just for you!

Let’s measure out the wet ingredients.  We’ll need 1 cup of heavy cream or half & half, 1 teaspoon of vanilla, 1/2 stick of butter, melted and one cup of buttermilk


Click here to make your own buttermilk

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Now for the dry ingredients.  Measure out 3 1/2 cups of flour, 1/2 cup of oats, 2 tablespoons of brown sugar, 2 tablespoons of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt and one cup of craisins

You can certainly use raisins in place of the craisins, but we prefer the flavor of dried cranberries

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Preheat your oven to 375 degrees F

Add the flour, baking powder, baking soda and salt to the bowl of a mixer and whisk

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Slowly add in all of the liquids and lightly stir

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Now add in the oats, craisins and brown sugar

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Mix on medium low until just combined.  Do not over mix or the scones will be tough

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Turn the dough out onto a floured surface.  I like to use a sheet of parchment underneath the dough for an easy clean up

Form into a disc shape

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Cut the dough into halves and make each half into a disc

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Cut each disc into quarters and place on a sheet pan lined with parchment and sprayed with cooking spray

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I brush the tops of each scone with an egg wash to get a nice golden brown color and cream for a beautiful shine.  The sanding sugar adds a sweet crunch

We’ll need one beaten egg and 2 tablespoons of heavy cream

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Combine the egg and cream and brush each scone.  Sprinkle with the sanding sugar to taste.  I like a LOT of sugar on top

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Bake for 20-25 minutes, until golden brown.  Cool on a wire rack or serve warm

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These are tasty enough to eat just as they are, OR you could slather them with a pat of butter and some apricot jam.  That would be my choice!

Check out some of our other St. Patrick’s Day favorites!

Corned Beef & Cabbage

 NY Deli Style Reuben Sandwich

Irish Lamb Stew

Copycat Shamrock Shake

Shepherd’s Pie

A small white plate with an Irish Soda Bread Scone, a spreader with a pat of butter and apricot jam. Basket lined with a green cloth filled with scones in the background

Enjoy!

Simply Sundays ~ Irish Soda Bread Scones

  • Servings: 8
  • Difficulty: Medium
  • Print

Ingredients

1 cup of heavy cream or half & half

1 teaspoon of vanilla

1/2 stick of melted butter

1 cup of buttermilk

3 1/2 cups of flour

1/2 cup of oats

2 tablespoons of brown sugar

2 tablespoons of baking powder

1 teaspoon of baking soda

1/2 teaspoon of salt

1 cup of craisins

For the egg wash:

1 beaten egg

2 tablespoons of heavy cream

Sanding sugar

Directions

Preheat your oven to 375 degrees F

Measure out 1 cup of heavy cream or half & half, 1 teaspoon of vanilla, 1/2 stick of butter, melted and one cup of buttermilk

Measure the dry ingredients: 3 1/2 cups of flour, 1/2 cup of oats, 2 tablespoons of brown sugar, 2 tablespoons of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt and one cup of craisins

Add the flour, baking powder, baking soda and salt to the bowl of a mixer and whisk; slowly add in all of the liquids and lightly stir

Add in the oats, craisins and brown sugar; mix on medium low until just combined.  Do not over mix or the scones will be tough

Turn the dough out onto a floured surface; form into a disc shape

Cut the dough into halves and make each half into a disc; cut each disc into quarters and place on a sheet pan lined with parchment and sprayed with cooking spray

Combine the egg and cream and brush the tops of each scone.  Sprinkle with the sanding sugar to taste

Bake for 20-25 minutes, until golden brown.  Cool on a wire rack or serve warm

Tools used to make this recipe

KitchenAid Artisan Series 5-Qt. Stand Mixer

Spring Chef Baking Rack

Norpro Stainless Steel Scraper/Chopper

Mini Prep Glass Bowl

Pyrex Prepware 1-Cup Measuring Cup

Reynolds Kitchens Parchment Paper

Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

Baker’s Secret Cooling Rack

OXO Good Grips Flat Wire Whisk

Bob’s Red Mill Sanding Sugar

© Simply Sundays 2020
All rights reserved

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