In honor of the upcoming St. Patrick’s Day Holiday I wanted to share this incredibly yummy version of Irish Soda Bread, in a scone format. This classic Irish Soda Bread recipe is made with buttermilk, currants and baking soda (used as a leavening agent instead of yeast). What makes this THE best Irish Soda Bread recipe you’ll ever try is the salted whiskey butter component – feel free to generously slather this onto the hot from the oven scones and watch it melt into all of the nooks and crannies – is your mouth watering yet?
This recipe was tested with my Dad when I was home in February and I absolutely recommend serving the scones the same day you make them – after a few days they dried out a bit. This recipe makes 6 scones and it’s going to be hard not to gobble them all up in one sitting – especially when you slather each bite with a big spread of salted whiskey butter.
- 3 cups all-purpose flour
- 3 tablespoons white granulated sugar
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 4 tablespoons unsalted butter, very cold
- 1/2 cup currants
- 1 cup buttermilk, shaken
- 3 tablespoons Irish whiskey
- 6 tablespoons unsalted butter
- 2 tablespoons powdered sugar, sifted
- 1/4 teaspoon sea salt
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper; set aside.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, salt and baking soda. Using a box grater, grate the butter into the dry ingredients and mix quickly, breaking up the butter so it’s broken up into pea-sized bits throughout. Next, add the currants and toss them gently in the flour mixture so they are evenly distributed.
- Create a well in the center of the flour mixture and pour in the buttermilk. Using a wooden spoon, mix it together until it forms a shaggy ball. Drop the soda bread dough onto a lightly floured counter and knead a few times, being sure to not over handle it, which will result in tough bread. Form the soda bread into a 1 1/2-inch thick disc. Using a knife, cut the scones into 6 equal triangles. Form the triangles into circular shaped scones. Transfer the scones to the baking sheet and put in the freezer to chill for 5 to 10 minutes. Using a knife, score the tops, forming an X; brush the tops with buttermilk and sprinkle each scone with a pinch of salt.
- Transfer the soda bread scones to the oven and bake for 25 to 30 minutes, until a knife inserted into the centers comes out clean and the scones are golden brown. Serve warm with salted whiskey butter.
- To make the salted whiskey butter, add the whiskey to a small saucepan, cook for a few minutes, until it begins to simmer slightly and it decreases to about 2 tablespoons Irish whiskey. You really just want to cook some of the alcohol out. Allow the whiskey to cool completely. To a small bowl, add the softened butter, powdered sugar, cooled Irish whiskey and salt. Using a hand mixer, beat until fluffy.