Irish Soda Scones
Yield: 8 to 11 scones • Preparation: 10 minutes • Bake: 15 minutes
  • 2 cups bread flour
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup cold salted butter
  • ¼ cup dried currants
  • 1 teaspoon caraway seeds
  • ¾ cup plus 2 tablespoons whole buttermilk
  • Lingonberry jam* (optional)
  • Clotted cream (optional)
  1. Preheat oven to 350°.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a medium bowl, combine flour, sugar, baking soda, and salt, whisking until combined. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add currants and caraway seeds, stirring to combine. Add buttermilk, stirring until a soft dough forms. (If mixture seems dry, add more buttermilk, 1 tablespoon at a time, until dough is uniformly moist.)
  4. Using a levered 3-tablespoon scoop, drop dough onto prepared baking sheet.
  5. Bake until edges are light golden brown and a wooden pick inserted in centers comes out clean, approximately 15 minutes.
  6. Serve with lingonberry jam and clotted cream, if desired.
*Lingonberries are related to cranberries. Lingonberry jam can be found at specialty-foods stores and online. Substitute a favorite jam, if desired.
Recipe by TeaTime Magazine at