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:
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2 cups all-purpose flour
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1/4 cup granulated sugar
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1 teaspoon baking soda
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1/2 teaspoon salt
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4 tablespoons cold unsalted butter, cubed
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3/4 cup buttermilk
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1/2 cup dried currants or raisins
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1 teaspoon caraway seeds (optional)
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Extra buttermilk, for brushing
For the Irish whiskey butter:
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1/2 cup unsalted butter, softened
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1 tablespoon Irish whiskey
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1 tablespoon brown sugar
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Pinch of salt
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a large bowl, whisk together flour, sugar, baking soda, and salt.
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Cut in cold butter until the mixture resembles coarse crumbs.
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Stir in currants and optional caraway seeds. Add buttermilk and mix just until a soft dough forms.
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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
