Irish Soda Bread Scones Recipes

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IRISH AND SCOTTISH GAELIC SODA BREAD SCONES

Delicious and easy to make soda bread scones, which are perfect when served alongside soups, stews or an Irish or Scottish breakfast. These can be whipped up in a trice and make a nice alternative to bread.........they are also delectable when eaten hot, split and spread with fresh butter.

Provided by French Tart

Categories     Scones

Time 25m

Yield 8-12 scones, 8-12 serving(s)

Number Of Ingredients 5



Irish and Scottish Gaelic Soda Bread Scones image

Steps:

  • Pre-heat the oven to 220C/450F.
  • Mix all the dry ingredients together in a large bowl. Make a well in the centre and add the smaller quantity of buttermilk, 400ml or 14 fluid ozs.
  • Mix by hand, adding more buttermilk if necessary, until you have a soft but not sticky dough.
  • Turn out on to a floured surface and knead lightly - just enough to shape the dough into a round. Flatten it to about 2.5cm/1in thick and cut out 8-10 scones, using a 7.5cm/3in plain cutter.
  • Put on to a floured baking tray and bake for about 20 minutes, until well risen and golden. Leave to cool slightly on a wire rack.
  • Serve with soup, stews or traditional breakfasts.

275 g wholemeal flour
275 g plain white flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
400 -500 ml buttermilk (14 to 18 flluid ozs)

IRISH SODA SCONES

These Irish Soda Scones pack the hallmarks of our favorite St. Patrick's Day bread-loads of currants and caraway seeds-into a single serving with a light, fluffy texture. Just mix, scoop, bake, and enjoy with a spot of tea.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 40m

Yield Makes 8

Number Of Ingredients 12



Irish Soda Scones image

Steps:

  • Preheat oven to 425 degrees. Whisk together flour, baking powder, baking soda, granulated sugar, and salt.
  • Cut butter into small pieces; work into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal. Add currants, caraway seeds, and buttermilk; stir until just combined.
  • Scoop 1/3 cup-size mounds of dough onto a parchment-lined baking sheet, spaced 3 inches apart. Bake until bottoms are golden, 15 to 20 minutes. Let cool completely on sheet.
  • Meanwhile, combine confectioners' sugar, milk, and orange zest. Drizzle over scones; serve.

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1 stick cold unsalted butter
1/2 cup dried currants
2 teaspoons caraway seeds
1 cup cold buttermilk
1 cup confectioners' sugar
2 tablespoons whole milk
1/4 teaspoon grated orange zest

MARILYN O'REILLY'S IRISH SODA BREAD

Provided by Food Network

Yield One large loaf

Number Of Ingredients 10



Marilyn O'Reilly's Irish Soda Bread image

Steps:

  • Set a rack in the middle level of the oven and preheat to 400 degrees.
  • In a mixing bowl, combine the flour, sugar, baking powder, soda and salt and stir well to mix.
  • Add the butter and rub in until the butter disappears into the dry ingredients.
  • Stir in the caraway seeds if used and the raisins.
  • In a small bowl, whisk the buttermilk and egg together and mix into the dough mixture with a rubber spatula.
  • Turn the dough out on a floured work surface and fold it over on itself several times, shaping it into a round loaf. Transfer the loaf to one cookie sheet or jelly roll pan covered with parchment or foil and cut a cross in the top. Bake for 15 minutes then reduce heat to 350 and cook for about 15 to 20 minutes more, until well colored and a toothpick plunged into the center emerges clean.
  • Cool the soda bread on a rack and serve with plenty of sweet butter and bitter orange marmalade.

3 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter (1/4 cup)
2 tablespoons caraway seeds, optional
1 cup raisins
1 cup buttermilk
1 egg

IRISH SODA BREAD

For quick and easy bread, make Ina Garten's Irish Soda Bread recipe from Barefoot Contessa on Food Network � just mix, knead and bake.

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 1 loaf

Number Of Ingredients 9



Irish Soda Bread image

Steps:

  • Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
  • Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
  • With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
  • Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
  • Cool on a baking rack. Serve warm or at room temperature.

4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants

IRISH SODA BREAD SCONES

Make and share this Irish Soda Bread Scones recipe from Food.com.

Provided by ratherbeswimmin

Categories     Scones

Time 55m

Yield 8 scones

Number Of Ingredients 14



Irish Soda Bread Scones image

Steps:

  • Preheat oven to 375°; butter a 10-inch diameter circle in the center of a baking sheet.
  • In a big bowl, stir the flour, brown sugar, baking powder, baking soda, caraway seeds, and salt.
  • Cut the butter into ½ inch cubes and distribute them over the flour mixture.
  • Using a pastry blender, cut in the butter until it resembles coarse crumbs.
  • In a small bowl, stir the buttermilk and egg together; add the buttermilk mixture to the flour mixture and stir to combine.
  • The dough will be sticky; with lightly floured hands, knead in the nuts and raisins until evenly distributed.
  • With lightly floured hands, pat the dough into a 9-inch diameter circle in the center of the prepared baking sheet.
  • Brush the egg yolk mixture over the top and sides of the dough.
  • With a serrated knife, cut into 8 wedges.
  • Bake for 20-25 minutes, or until a pick comes out clean.

Nutrition Facts : Calories 298.3, Fat 14, SaturatedFat 5.8, Cholesterol 64.9, Sodium 322.3, Carbohydrate 38.2, Fiber 1.7, Sugar 11.4, Protein 6.3

2 cups all-purpose flour
3 tablespoons firmly packed light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon caraway seed
1/2 teaspoon salt
1/3 cup unsalted butter, chilled
1/2 cup buttermilk
1 large egg
1/2 cup coarsely chopped walnuts
1/4 cup raisins
1/4 cup golden raisin
1 egg yolk, mixed with
1/2 teaspoon water, for glaze

IRISH SODA BREAD

Get the taste of Ireland with this fresh, no-fuss soda bread

Provided by Margaret Hickey

Categories     Buffet, Side dish, Snack

Time 55m

Yield Makes 1 loaf

Number Of Ingredients 7



Irish soda bread image

Steps:

  • Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.
  • Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn't ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
  • Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices - or simply slice across. Eat very fresh.

Nutrition Facts : Calories 296 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 56 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.21 milligram of sodium

250g plain white flour
250g plain wholemeal flour
100g porridge oats
1 tsp bicarbonate of soda
1 tsp salt
25g butter, cut in pieces
500ml buttermilk

BEST IRISH SODA BREAD

This recipe is similar to the one passed down through generations of my Irish family. I rarely touch a mixer because kneading by hand makes the bread taste so good.-Kerry McCormack, Marietta, GA

Provided by Taste of Home

Time 1h

Yield 2 loaves (8 slices each).

Number Of Ingredients 9



Best Irish Soda Bread image

Steps:

  • Preheat oven to 375°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbly. In a small bowl, whisk eggs and buttermilk; stir into flour mixture just until moistened. Fold in raisins. Turn onto a lightly floured surface; gently knead 5-6 times., Divide dough in half; shape each portion into a round loaf. Place 6 in. apart on a greased baking sheet. , Bake until golden brown, 30-35 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 255 calories, Fat 12g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 343mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.

4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup cold butter, cubed
2 eggs, lightly beaten
1 cup buttermilk
1/2 cup raisins or 3 tablespoons caraway seeds

SODA BREAD SCONES WITH IRISH WHISKEY BUTTER RECIPE BY TASTY

Here's what you need: irish whiskey, golden raisin, all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, fine sea salt, unsalted butter, buttermilk, caraway seed, flaky sea salt, unsalted butter, irish whiskey, flaky sea salt

Provided by Chris Salicrup

Categories     Breakfast

Yield 8 scones

Number Of Ingredients 15



Soda Bread Scones With Irish Whiskey Butter Recipe by Tasty image

Steps:

  • In a small saucepan over medium heat, bring the whiskey to a simmer. Turn off the heat, add the raisins, and set aside for at least 15 minutes to allow the raisins to plump.
  • Drain and reserve the raisins and whiskey separately.
  • Preheat the oven to 400°F (200˚C). Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and fine sea salt.
  • Add the butter and use your hands to pinch together the butter and flour mixture until coarse crumbs form.
  • Add the buttermilk to the mixture and mix just until a dough begins to form. Add the whiskey-soaked raisins and 1½ teaspoons of caraway seeds. Mix just to combine.
  • Shape the dough into a 7-inch (18 cm) round. Use a pastry brush to brush the top of the round with buttermilk. Sprinkle with the remaining ½ teaspoon caraway seeds and flaky salt
  • Cut the dough into 8 triangles and transfer to the parchment-lined baking sheet, spacing the scones 2 inches (5 cm) apart. Bake until golden, 20 to 25 minutes.
  • While the scones bake, make the whiskey butter: In a medium bowl, add the reserved whiskey to the butter, a little at a time, mixing after each addition until fully combined. Stir in the salt.
  • Serve the scones warm or at room temperature with the whiskey butter alongside.
  • Enjoy!

Nutrition Facts : Calories 404 calories, Carbohydrate 48 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, Sugar 9 grams

⅓ cup irish whiskey
½ cup golden raisin
2 cups all-purpose flour
¾ cup whole wheat flour
3 tablespoons granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda, scant
1 ¼ teaspoons fine sea salt
8 tablespoons unsalted butter, cold, cut into 1/2 inch (1 cm) cubes
¾ cup buttermilk, plus more for brushing
2 teaspoons caraway seed, divided
flaky sea salt, for sprinkling
4 tablespoons unsalted butter, room temperature
1 tablespoon irish whiskey, leftover from soaking raisins
1 teaspoon flaky sea salt

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