Bake up a batch of sweet and buttery Irish soda bread scones, filled with cinnamon and raisins. This easy to make recipe uses simple ingredients. It’s perfect for breakfast or brunch.
I love a good cinnamon biscuit recipe, so when I decided to take Irish soda bread and morph it into soda bread scones, I knew they would be delicious.
And they are. While I do add a few more ingredients beyond the traditional, the ingredients are what give these Irish soda scones a rise, a lift, a fluffiness, and a softness that can’t be beat.
What’s the Difference Between Scones and Irish Soda Bread?
The main difference is the shape of each…
Scones are round like biscuits, or wedges; soda bread, on the other hand, is loaf shaped and baked in a loaf pan.
Why I Love This Recipe (And You Will Too)
- This soda scone recipe is chock full of cinnamon flavor (and raisins). While the raisins *could* be optional, I wouldn’t want to make this soda scones recipe without them because they add so much more flavor and a hint of sweetness.
- Give yourself about 20 minutes to mix these up, pop them in the oven, and you’ve got a quick breakfast scone the whole family will love.
- They’re soft, tender, and fluffy, not to mention buttery with just a hint of sweetness.
- They’re perfect for breakfast and brunch, on St. Patrick’s Day (think St. Patrick’s Day scones), or any day of the year.
Ingredients and Substitution Notes:
The right ingredients are the secret to making a good Irish soda bread scones recipe.
- Baking Powder and Baking Soda: Why use both? Because I want just the right amount of lift (and fluffiness) in my scones. Baking soda neutralizes the acid, and baking powder steps in to give the extra rise these scones need. The Kitchn has a wonderful explanation for why use baking soda and baking powder.
- Unsalted Butter: I use unsalted butter because I want a little more control over how salty my scones are.
- Egg: The egg helps to bind the ingredients together. It helps make them more fluffy and gives a richer flavor to the scones.
- Buttermilk: I use this buttermilk mix to make buttermilk. But if you don’t have either buttermilk or a mix, you can make your own with about 1 tablespoon of vinegar for every cup of milk you use. Just let the mixture sit for a few minutes before adding to your scone mixture.
- Raisins: While raisins are totally optional, I highly recommend them. They give a flavor and a hint of sweetness that can’t be beat.
Keep in mind, all of the ingredients and ingredient amounts you’ll need are in the printable recipe card below.
How to Make Irish Soda Bread Scones
Before you get started mixing up your batter, be sure to pre-heat your oven to 400° F, and either grease a baking sheet, or add parchment paper to it. I prefer to use parchment paper because the scones just slide right off of it after baking.
Mix up the Scone Dough…
- In a large mixing bowl, whisk together the dry ingredients, including the flour, sugar, cinnamon, baking powder, baking soda, and salt.
- Using a pastry blender (or table knife), cut the cold, sliced butter into the dry ingredients until the mixture has fine crumbles.
- In a separate measuring cup or bowl, beat the egg and buttermilk together.
- Mix the egg mixture into the dry ingredients.
- Then fold the raisins into your batter.
- Drop the dough, by the spoonful, onto your parchment paper covered baking sheet, and bake.
- Bake your scones at 400° F for about 30-40 minutes, or ’til your scones turn a nice golden brown.
Serve the scones warm with butter, apple butter, etc.
FAQ:
Buttermilk gives scones a lighter, fluffier texture. While I have not attempted to make these dairy-free, you could try making them with almond milk, rice milk, or coconut milk. You can also substitute a non-dairy butter, though keep in mind this will likely change the texture and density of the finished scone.
Yes, you can; and I have made them gluten-free using a good gluten-free all-purpose flour (my favorite is Authentic Foods Classical Blend). You may need to add a little xanthan gum (per the package), as well, for extra leavening. Of course, be sure to check all ingredient labels to make sure everything is truly gluten-free.
Ingredients play a huge role in rise, as we read above. Baking powder, baking soda, egg, and even the buttermilk all work together to give scones both a rise and a fluffiness. Keep in mind that not adding enough buttermilk and over mixing can cause scones to be harder. Also, placing them so they’re slightly touching on the baking sheet can help with lift while baking; while I don’t do this, it is worth a try.
Make sure they’ve cooled completely; then store them in a covered airtight container.
You can freeze scones for up to 3 months. While you can freeze them unbaked or baked, it’s better to freeze them unbaked. To do so, place all your scones on a parchment paper covered baking sheet; place the baking sheet in the freezer ’til the scones are good and frozen. Then remove them from the freezer, place the unbaked scones in an airtight container or freezer bag, and put them back in the freezer ’til you’re ready to bake them.
How to Serve Soda Bread Scones
I prefer mine with a little pat of butter. I also sometimes like to sprinkle a little cinnamon sugar on the melted butter, or add a dollop of homemade apple butter.
Either way, they are so delicious!
More Quick Bread Recipes
If you love this soda scones recipe as much as I do, you’ll love these recipes too…
- If you do still want that taste of cinnamon without the raisins, you may enjoy these Bisquick scones with cinnamon in the dough and a crisp cinnamon sugar topping.
- Biscuit cinnamon rolls are my favorite thing to make when I’m craving cinnamon rolls but don’t want to go to all the work and waiting.
- Bisquick cinnamon muffins are quick, easy, and simple to make. Think soft, tender muffins dipped in a cinnamon sugar topping.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Irish Soda Bread Scones
Bake up a batch of sweet and buttery Irish soda bread scones. Easy to make recipe, simple ingredients, perfect for breakfast or brunch.
- Handled Mixing Bowls
- Whisk
- Pastry Blender
- Baking Sheet
- Parchment Paper
- 4 cups unbleached all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter (cold)
- 1 large egg
- 2 cups buttermilk*
- 1 cup raisins
Pre-heat your oven to 400° F, and either grease a baking sheet or add parchment paper to it.
In a large mixing bowl, whisk together the dry ingredients, including the flour, sugar, cinnamon, baking powder, baking soda, and salt.
Using a pastry blender (or table knife), cut the cold, sliced butter into the dry ingredients until the mixture has fine crumbles.
In a separate measuring cup or bowl, beat the egg and buttermilk together..
- Mix the egg mixture into the dry ingredients.
- Then fold the raisins into your batter.
Drop the dough, by the spoonful, onto your parchment paper covered baking sheet, and bake at 400° F for about 30-40 minutes, or 'til your scones turn a nice golden brown.
Serve the scones warm with butter, apple butter, etc.
*I use this buttermilk mix to make buttermilk. But if you don’t have either buttermilk or a mix, you can make your own with about 1 tablespoon of vinegar for every cup of milk you use. Just let the mixture sit for a few minutes before adding to your scone mixture.
Can I make them gluten-free?
Yes, you can; and I have made them gluten-free using a good gluten-free all-purpose flour (my favorite is Authentic Foods Classical Blend). You may need to add a little xanthan gum (per the package), as well, for extra leavening. Of course, be sure to check all ingredient labels to make sure everything is truly gluten-free.
How should Irish soda bread scones be stored?
Make sure they’ve cooled completely; then store them in a covered airtight container.
Can I freeze these scones?
You can freeze scones for up to 3 months. While you can freeze them unbaked or baked, it’s better to freeze them unbaked. To do so, place all your scones on a parchment paper covered baking sheet; place the baking sheet in the freezer ’til the scones are good and frozen. Then remove them from the freezer, place the unbaked scones in an airtight container or freezer bag, and put them back in the freezer ’til you’re ready to bake them.
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