Description
These Irish Soda Bread Scones with Marmalade Butter bring together the rustic charm of traditional Irish soda bread with the tender flakiness of scones. Infused with citrus, caraway, and lightly sweetened, they pair perfectly with a rich, buttery orange marmalade spread. Enjoy them warm for breakfast, afternoon tea, or as a cozy snack with a cup of coffee.
Ingredients
Scale
For the Scones:
- ¾ cup (105 g) currants
- 1 orange, zested and juiced
- Whiskey, rum, or bourbon (optional)
- 2 ⅓ cups (315 g) all-purpose flour (or gluten-free blend)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (50 g) granulated sugar
- 1 teaspoon caraway seeds
- ½ cup (115 g) unsalted cold or frozen butter
- ¾ cup (175 ml) kefir or buttermilk (plus more if needed)
- 1 large egg
- 1 tablespoon kefir (for brushing, optional)
For the Marmalade Butter:
- 8 tablespoons (½ cup) softened butter
- 2 tablespoons orange marmalade
- 2 teaspoons runny honey
Instructions
- Prepare the Currants
- In a small bowl, soak currants in orange juice (and whiskey, if using) for 15 minutes.
- Preheat Oven
- Set oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and caraway seeds.
- Cut in Butter
- Grate or cut cold butter into the flour mixture and rub with fingers until crumbly.
- Combine Wet Ingredients
- Drain currants and add them to the flour mixture.
- Whisk together buttermilk and egg, then mix into the dry ingredients to form a dough.
- Shape & Cut Scones
- Turn dough onto a floured surface, pat into a ¾-inch thick round, and cut into 8 wedges.
- Place scones on the baking sheet and brush with kefir for a golden crust.
- Bake the Scones
- Bake for 15-18 minutes, until golden brown.
- Make the Marmalade Butter
- Mix softened butter, orange marmalade, and honey until smooth.
- Serve & Enjoy
- Spread marmalade butter on warm scones and enjoy!
Notes
- For extra crispiness, bake slightly longer.
- Adjust liquid based on flour type—gluten-free may need more buttermilk.
- Store scones at room temperature for 2 days or freeze for up to 3 months.
- Reheat in the oven at 350°F (175°C) for 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Irish