Irish Soda Bread Scone with Butter and Jam
Irish Soda Bread Scone with Butter and Jam
Ingredients
For the Irish Soda Bread Scones
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, cold, cut into 1/2 inch cubes
- 3/4 cup buttermilk
For Serving
- unsalted butter, softened, as needed
- fruit jam, your favorite, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined.
⏱️ 2 min
- 3
Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips, a pastry blender, or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 4 min
- 4
Pour the buttermilk into the flour mixture. Stir with a fork or rubber spatula until just combined. Be careful not to overmix; the dough will be shaggy.
⏱️ 2 min
- 5
Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently knead it 4-5 times, just enough to bring it together into a cohesive ball. Do not overwork the dough.
⏱️ 2 min
- 6
Shape the dough into a round disk, about 6-7 inches in diameter and 1 1/2 inches thick. Transfer the disk to the prepared baking sheet. Using a sharp knife, score the top of the disk to create 4-6 wedges, cutting about 1/2 inch deep into the dough.
⏱️ 3 min
- 7
Bake for 20-25 minutes, or until the scone is golden brown on top and a wooden skewer inserted into the center comes out clean. The internal temperature should reach 200-210°F.
⏱️ 25 min•🌡️ 400
- 8
Remove the scone from the oven and transfer it to a wire rack to cool slightly. Serve warm, pulled apart into wedges, with softened unsalted butter and your favorite fruit jam.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Irish Soda Bread Scone with Butter and Jam
Ingredients
For the Irish Soda Bread Scones
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, cold, cut into 1/2 inch cubes
- 3/4 cup buttermilk
For Serving
- unsalted butter, softened, as needed
- fruit jam, your favorite, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined.
⏱️ 2 min - 3
Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips, a pastry blender, or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 4 min - 4
Pour the buttermilk into the flour mixture. Stir with a fork or rubber spatula until just combined. Be careful not to overmix; the dough will be shaggy.
⏱️ 2 min - 5
Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently knead it 4-5 times, just enough to bring it together into a cohesive ball. Do not overwork the dough.
⏱️ 2 min - 6
Shape the dough into a round disk, about 6-7 inches in diameter and 1 1/2 inches thick. Transfer the disk to the prepared baking sheet. Using a sharp knife, score the top of the disk to create 4-6 wedges, cutting about 1/2 inch deep into the dough.
⏱️ 3 min - 7
Bake for 20-25 minutes, or until the scone is golden brown on top and a wooden skewer inserted into the center comes out clean. The internal temperature should reach 200-210°F.
⏱️ 25 min•🌡️ 400 - 8
Remove the scone from the oven and transfer it to a wire rack to cool slightly. Serve warm, pulled apart into wedges, with softened unsalted butter and your favorite fruit jam.
⏱️ 5 min