These soda bread scones with Irish whiskey butter are a deliciously rustic and comforting treat, ideal for brunch, afternoon tea, or a cozy weekend bake. Lightly sweet and studded with currants, the scones are tender and golden, while the whiskey-infused butter adds a smooth, warm richness that elevates every bite. A perfect blend of tradition and indulgence, this recipe brings a taste of Ireland to your table.
Why You’ll Love This Recipe
This recipe offers a quick and easy way to enjoy the texture and flavor of traditional Irish soda bread in scone form. The dough comes together without yeast or rising time, making it a perfect last-minute bake. The addition of currants adds bursts of natural sweetness, and the optional caraway seeds introduce a subtle aromatic note. Paired with creamy Irish whiskey butter, these scones become an indulgent treat with a grown-up twist. Whether served warm for breakfast or shared over tea, they’re an instant comfort.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the soda bread scones:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter, cubed
- 3/4 cup buttermilk
- 1/2 cup dried currants or raisins
- 1 teaspoon caraway seeds (optional)
- Extra buttermilk, for brushing
For the Irish whiskey butter:
- 1/2 cup unsalted butter, softened
- 1 tablespoon Irish whiskey
- 1 tablespoon brown sugar
- Pinch of salt
Directions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Stir in the currants and caraway seeds, if using.
- Add the buttermilk and mix gently until the dough just comes together—do not overmix.
- Turn the dough onto a floured surface and knead it lightly a few times.
- Pat the dough into a 1-inch thick round. Use a biscuit cutter to cut out scones and place them on the prepared baking sheet.
- Use a sharp knife to score a shallow “X” on the top of each scone. Brush the tops with a little extra buttermilk.
- Bake for 15–18 minutes, or until golden brown. Transfer to a wire rack and let cool slightly.
- While the scones bake, prepare the whiskey butter by combining the softened butter, Irish whiskey, brown sugar, and a pinch of salt in a small bowl. Mix until smooth and creamy.
- Serve the warm scones with a generous dollop of whiskey butter.
Servings and timing
This recipe yields approximately 8 scones.
Prep time: 15 minutes
Baking time: 18 minutes
Total time: 33 minutes
Calories per serving: 290 kcal
Variations
- Fruit Swap: Replace currants with chopped dried cranberries, golden raisins, or chopped dates for different flavor profiles.
- Add Zest: Add a bit of orange or lemon zest to the dough for a citrusy brightness.
- Spiced Scones: Mix a pinch of cinnamon or nutmeg into the flour mixture for a warm, spiced version.
- Non-Alcoholic Butter: Substitute the Irish whiskey in the butter with maple syrup or vanilla extract for a family-friendly alternative.
- Savory Version: Omit the sugar and currants, and add herbs and grated cheese for a savory scone suitable for soups or salads.
Storage/Reheating
Store scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheat in a preheated 325°F (160°C) oven for 5–7 minutes, or in the microwave for about 15 seconds.
The Irish whiskey butter can be stored in the refrigerator for up to 1 week; bring to room temperature before serving for easy spreading.
Scones can also be frozen (without the butter) for up to 2 months—thaw and warm before serving.
FAQs
Can I make the scone dough ahead of time?
Yes, you can prepare the dough and refrigerate it (wrapped tightly) for up to 12 hours before baking.
Do I have to use caraway seeds?
No, caraway seeds are optional and add a traditional flavor, but the scones are just as delicious without them.
Can I substitute the buttermilk?
If you don’t have buttermilk, mix 3/4 cup of milk with 2 teaspoons of lemon juice or vinegar. Let it sit for 5 minutes before using.
Is Irish whiskey required for the butter?
It adds a unique flavor, but you can omit it or use a small amount of vanilla extract for an alcohol-free version.
What kind of Irish whiskey works best?
Any smooth Irish whiskey will work well, such as Jameson, Bushmills, or Tullamore D.E.W.
How do I make these scones gluten-free?
Use a gluten-free all-purpose flour blend and check that all other ingredients are certified gluten-free.
Can I use a food processor for the dough?
Yes, pulse the dry ingredients with the butter until crumbly, then add the buttermilk just until combined.
What can I serve with these scones besides whiskey butter?
They pair well with clotted cream, fruit preserves, or plain salted butter.
Are these scones very sweet?
They are lightly sweetened, allowing the richness of the butter and the natural sweetness of the currants to shine.
Can I make mini scones with this recipe?
Yes, use a smaller cutter and reduce the baking time by 3–5 minutes. Watch for golden edges.
Conclusion
Soda bread scones with Irish whiskey butter are a heartwarming treat, blending traditional Irish flavors with a touch of indulgence. Easy to prepare and deeply satisfying, these scones are perfect for everything from festive brunches to quiet afternoons. Whether enjoyed warm from the oven or savored with a cup of tea, they bring comforting charm and a bit of celebratory spirit to every occasion.
Print
Soda Bread Scones with Irish Whiskey Butter
- Total Time: 33 minutes
- Yield: 8 scones
- Diet: Vegetarian
Description
These Soda Bread Scones with Irish Whiskey Butter are a cozy fusion of tradition and indulgence. Tender and lightly sweet with currants and optional caraway seeds, these golden scones pair perfectly with a smooth, boozy Irish whiskey butter for a delightful brunch, teatime, or St. Patrick’s Day treat.
Ingredients
For the soda bread scones:
-
2 cups all-purpose flour
-
1/4 cup granulated sugar
-
1 teaspoon baking soda
-
1/2 teaspoon salt
-
4 tablespoons cold unsalted butter, cubed
-
3/4 cup buttermilk
-
1/2 cup dried currants or raisins
-
1 teaspoon caraway seeds (optional)
-
Extra buttermilk, for brushing
For the Irish whiskey butter:
-
1/2 cup unsalted butter, softened
-
1 tablespoon Irish whiskey
-
1 tablespoon brown sugar
-
Pinch of salt
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
-
In a large bowl, whisk together flour, sugar, baking soda, and salt.
-
Cut in cold butter until the mixture resembles coarse crumbs.
-
Stir in currants and optional caraway seeds. Add buttermilk and mix just until a soft dough forms.
-
Turn dough onto a floured surface, knead a few times, and pat into a 1-inch thick round.
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Cut scones with a biscuit cutter and place on the baking sheet.
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Score tops with a shallow “X” and brush with buttermilk.
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Bake for 15–18 minutes, until golden. Cool slightly on a wire rack.
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While baking, blend softened butter, Irish whiskey, brown sugar, and a pinch of salt until creamy.
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Serve scones warm with Irish whiskey butter.
Notes
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Substitute raisins or omit currants for a simpler flavor.
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The Irish whiskey butter can be made in advance and refrigerated.
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These scones are best enjoyed fresh and warm.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Irish, European
