Irish "Soda Bread" Currant Scones
- Mar 16
- 3 min read
Homemade. Easy. Wholesome. Go to recipe.
There’s something deeply comforting about homemade food — it’s not just about flavor, but about knowing exactly what goes into what you eat. Cooking at home means fresh ingredients, balanced portions, and meals made with care rather than chemicals or shortcuts. It’s healthier because it’s real — no hidden preservatives, no excess salt or sugar, just honest food that nourishes both body and mind.
Bite-sized currant scones — perfectly golden, lightly sweet, and just enough to satisfy without overindulging.
Beyond health, food is joy. It’s laughter around the table, the smell of something simmering on a Sunday afternoon, the small rituals that make life feel full. Good food isn’t only fuel — it’s celebration, connection, and love served on a plate. So slow down, savor what you cook, and remember: the best kind of health is the one that tastes good too.
Irish "Soda Bread" Currant Scones
Ingredients
2 cups all-purpose flour, spooned and leveled
2 teaspoon sugar
2 teaspoon brown sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (8 tablespoons ) cold unsalted butter, cut into small cubes
1/2 cup buttermilk
1 egg
1 teaspoon vanilla
1 to 2 teaspoons lemon or orange zest, depending on your taste preference I do 2 teaspoons of both!
2/3 to 3/4 cup currants or raisins
Egg wash ( 1 egg plus 1 tablespoon of water) Optional, and is for brushing scones before baking.
Optional: Turbinado sugar for sprinkling. You can substitute brown or white sugar.
Directions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together combine the all-purpose flour, baking soda, baking powder, brown and white sugar, and salt.
Add the cold cubed butter, and work the butter into the flour using your fingers or a pastry cutter until the butter resembles the size of peas.
Put the bowl in the fridge.
In another bowl, whisk together the buttermilk, egg, lemon zest, and vanilla.
Add the buttermilk mixture to the flour mixture. Mix lightly with a fork until just combined. Add the currants, incorporating them into the dough carefully.
Turn the dough out onto a lightly floured surface. With floured hands, pat the dough into a round disc, approximately 3/4 to 1 inch thick.
Use a bench scraper to cut straight down into about 1" squares. DO NOT twist the cutter. (twisting will seal the edges and won’t allow the scone to rise) Place the scones on a parchment-lined baking sheet, about 2 inches apart, and allow to chill for at least 15 min.
Optional: Lightly brush the tops of the scones with the egg wash.
Bake in the preheated oven for 15-20 minutes or until the scones have a golden-brown crust. Cool slightly, and serve warm with butter, clotted cream, or your favorite jam.
Other notes...
I cut the butter ahead of time and leave them in a bowl in the fridge.
The colder the better before cooking.
The pastry cutter keeps the butter cold where your fingers will warm it up.
Chill at least 30 minutes to set. I usually leave it overnight and put the dough in the oven straight from the fridge..
I never add extra unneeded sugar to anything but you can sprinkle with turbinado sugar after you do the egg wash.
Storage Tips...
To store they have to be cut and cold.
Fridge: Store the uncooked dough in an airtight container for a couple days and cook as needed.
Freeze: Keep the uncooked dough in a freezer-safe container/bag for up to 2 months (use parchment between layers).
Thaw: Move to fridge overnight to cook the next day.
Variations For These Irish Scones...
Feel free to get creative with this recipe. The basic dough serves as a blank canvas for your culinary imagination.
Sweet ~ Mix and match with different dried or fresh fruits. Add in various nuts for texture and crunch.
Savory ~ Use herbs such as rosemary, thyme, or chives. Mix and match with cheeses! parmesan, asiago, or whatever you have on hand. Hard or semi-hard cheeses will work best.
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