Delicious Irish soda scones recipe with traditional ingredients, plus cinnamon and raisins. Easy to make bread perfect for a breakfast treat.
I love a good cinnamon biscuit recipe, so when I decided to take Irish soda bread and morph it into Irish soda bread scones, I knew they would be delicious.
And they are. While I do add a few more ingredients beyond the traditional, the ingredients are what give these scones a rise, a lift, a fluffiness, and a softness that can't be beat.
Plus they're chock full of cinnamon flavor (and raisins). While the raisins *could* be optional, I wouldn't want to make Irish soda scones without them because they add so much more flavor and a hint of sweetness.
Give yourself about 20 minutes to mix these up, pop them in the oven, and you've got a quick breakfast bread the whole family will love.
If you do still want that taste of cinnamon without the raisins, you may enjoy these Bisquick scones with cinnamon in the dough and a crisp cinnamon sugar topping.
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my scone baking tips, important info for this recipe, and similar recipe ideas – and get straight to the Irish soda bread cinnamon scones recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
LET'S TALK ABOUT A FEW OF THE INGREDIENTS:
The right ingredients are the secret to making good soda bread scones.
Baking Powder and Baking Soda: Why use both? Because I want just the right amount of lift (and fluffiness) in my scones. Baking soda neutralizes the acid, and baking powder steps in to give the extra rise these scones need. The Kitchn has a wonderful explanation for why use baking soda and baking powder.
Unsalted Butter: I use unsalted butter because I want a little more control over how salty my scones are.
Egg: The egg helps to bind the ingredients together. It helps make them more fluffy and gives a richer flavor to the scones.
Buttermilk: I use this buttermilk mix to make buttermilk. But if you don't have either buttermilk or a mix, you can make your own with about 1 tablespoon of vinegar for every cup of milk you use. Just let the mixture sit for a few minutes before adding to your scone mixture.
Raisins: While raisins are totally optional, I highly recommend them. They give a flavor and a hint of sweetness that can't be beat.
Keep in mind, all of the ingredients and ingredient amounts you’ll need are in the printable recipe card below.
KITCHEN TOOLS AND EQUIPMENT YOU'LL NEED:
Large Mixing Bowl – I love my handled mixing bowls; the handle makes them easy to use.
Pastry Blender – This enables you to cut the cold butter into the dry ingredients. Although I've watched my grandma use a table knife in the past to do the same thing.
Baking Sheet with Parchment Paper
HOW TO MAKE IRISH SODA BREAD SCONES
Before you get started mixing up your batter, be sure to pre-heat your oven to 400° F, and either grease a baking sheet, or add parchment paper to it. I prefer to use parchment paper because the scones just slide right off of it after baking.
MIX UP YOUR BATTER…
- In a large mixing bowl, whisk together the dry ingredients, including the flour, sugar, cinnamon, baking powder, baking soda, and salt.
- Using a pastry blender (or table knife), cut the cold, sliced butter into the dry ingredients until the mixture has fine crumbles.
- In a separate measuring cup or bowl, beat the egg and buttermilk together.
- Mix the egg mixture into the dry ingredients.
- Then fold the raisins into your batter.
- Drop the dough, by the spoonful, onto your parchment paper covered baking sheet, and bake.
Bake your scones at 400° F for about 30-40 minutes, or 'til your scones turn a nice golden brown. Serve the scones warm with butter, apple butter, etc.
FAQ:
Buttermilk gives scones a lighter, fluffier texture. While I have not attempted to make these dairy-free, you could try making them with almond milk, rice milk, or coconut milk. You can also substitute a non-dairy butter, though keep in mind this will likely change the texture and density of the finished scone.
Yes, you can; and I have made them gluten-free using a good gluten-free all-purpose flour (my favorite is Authentic Foods Classical Blend). You may need to add a little xanthan gum (per the package), as well, for extra leavening. Of course, be sure to check all ingredient labels to make sure everything is truly gluten-free.
Not adding enough buttermilk and over mixing can cause scones to be harder.
Ingredients play a huge role in rise, as we read above. Baking powder, baking soda, egg, and even the buttermilk all work together to give scones both a rise and a fluffiness. I've also read that placing them so they're slightly touching on the baking sheet can help with lift while baking; while I don't do this, it is worth a try.
Make sure they've cooled completely; then store them in a covered airtight container.
You can freeze scones for up to 3 months. While you can freeze them unbaked or baked, it's better to freeze them unbaked. To do so, place all your scones on a parchment paper covered baking sheet; place the baking sheet in the freezer 'til the scones are good and frozen. Then remove them from the freezer, place the unbaked scones in an airtight container or freezer bag, and put them back in the freezer 'til you're ready to bake them.
HOW TO SERVE SODA SCONES
I prefer mine with a little pat of butter. I also sometimes like to sprinkle a little cinnamon sugar on the melted butter, or add a dollop of homemade apple butter.
Either way, they are so delicious!
MORE ST. PATRICK'S DAY TREATS:
- How to make a leprechaun graham cracker house
- Lime Jello cupcakes
- Mint chocolate chip sundae
- For a more savory treat, sloppy Joe shepherd's pie is the best.
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Irish Soda Scones Recipe with Cinnamon
Delicious Irish soda scones recipe with traditional ingredients, plus cinnamon and raisins. Easy to make bread perfect for a breakfast treat.
Ingredients
- 4 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon cinnamon
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, cold
- 1 large egg
- 2 cups buttermilk*
- 1 cup raisins
Instructions
- Pre-heat your oven to 400° F, and either grease a baking sheet, or add parchment paper to it.
- In a large mixing bowl, whisk together the dry ingredients, including the flour, sugar, cinnamon, baking powder, baking soda, and salt.
- Using a pastry blender (or table knife), cut the cold, sliced butter into the dry ingredients until the mixture has fine crumbles.
- In a separate measuring cup or bowl, beat the egg and buttermilk together..
- Mix the egg mixture into the dry ingredients.
- Then fold the raisins into your batter.
- Drop the dough, by the spoonful, onto your parchment paper covered baking sheet, and bake at 400° F for about 30-40 minutes, or 'til your scones turn a nice golden brown. Serve the scones warm with butter, apple butter, etc.
Notes
*I use this buttermilk mix to make buttermilk. But if you don't have either buttermilk or a mix, you can make your own with about 1 tablespoon of vinegar for every cup of milk you use. Just let the mixture sit for a few minutes before adding to your scone mixture.
Can I make them gluten-free?
Yes, you can; and I have made them gluten-free using a good gluten-free all-purpose flour (my favorite is Authentic Foods Classical Blend). You may need to add a little xanthan gum (per the package), as well, for extra leavening. Of course, be sure to check all ingredient labels to make sure everything is truly gluten-free.
How should Irish soda bread scones be stored?
Make sure they've cooled completely; then store them in a covered airtight container.
Can I freeze these scones?
You can freeze scones for up to 3 months. While you can freeze them unbaked or baked, it's better to freeze them unbaked. To do so, place all your scones on a parchment paper covered baking sheet; place the baking sheet in the freezer 'til the scones are good and frozen. Then remove them from the freezer, place the unbaked scones in an airtight container or freezer bag, and put them back in the freezer 'til you're ready to bake them.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 290Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 372mgCarbohydrates: 38gFiber: 2gSugar: 10gProtein: 5g
I made these scones and they were delicious. I added some maple syrup to the egg and milk mixture and it gave these scones a great flavor combin d with the cinnamon. I served them with corned beef and cabbage, beans, and hash browns and my family gobbled it up. I will definitely make these scones again! Thanks for the amazing recipe.
Amy, I’m so glad you enjoyed them! Thank you for the wonderful feedback. And I love your tip on using maple syrup and egg; that would really add a kick to the flavor. Yum!
Your cinnamon scones look so delicious. I will definitely make them this week! Awesome recipe!
Thank you so much!
I totally pinned these! They look soooo good, and I must, must have one immediately. I love scones and to combine it with irish soda bread — yes please!
Thanks so much, Liz! Jacob’s been begging me to make another batch.
Hi Mel!
I featured your recipe for this week’s Tasty Tuesdays!
I hope you’ll stop by and link up again this week!
http://mrsthreeinthree.com/2014/03/tasty-tuesdays-54.html
-Karly
Karly, thank you so much! Headed over now.:)
Every year I make Soda bread, but this year I was just tired of it. We only eat a small section of it before it goes bad. Next year I want to make these! Yum. The perfect size, too.
Thanks, Andrea! These were a great size for smaller servings. Happy St. Patrick’s Day!
How timely! Perfect for spring tea party. The only thing is it snowed this morning and I am still trying to figure out why. Where is spring anyway? Regardless, this would be great to make today because we are snowed in. I have all the ingredients too.
Lisa, oh perfect for a snow day! You’ll have to let me know how they turned out. Oh, and I am so ready for spring too. We got up yesterday morning to snow, which we didn’t see coming at all. It was beautiful, but I’m ready for more warm days with the windows open.