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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?

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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. 

Irish Soda Bread Scones with Salted Whiskey Butter
Yields 6
A version of Irish Soda Bread in a scone format with a Salted Whiskey Butter spread.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
For the scones
  1. 3 cups all-purpose flour
  2. 3 tablespoons white granulated sugar
  3. 1/2 teaspoon sea salt
  4. 1 teaspoon baking soda
  5. 4 tablespoons unsalted butter, very cold
  6. 1/2 cup currants
  7. 1 cup buttermilk, shaken
For the salted whiskey butter
  1. 3 tablespoons Irish whiskey
  2. 6 tablespoons unsalted butter
  3. 2 tablespoons powdered sugar, sifted
  4. 1/4 teaspoon sea salt
Instructions
  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Adapted from A Cozy Kitchen
Adapted from A Cozy Kitchen
Treats, Sweets, and Savories http://treatssweetsandsavories.com/