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These Irish Soda Bread Scones with Salty Whiskey Butter are a divine way to bring in the St. Patrick’s Day celebration. Pair them with my Homemade Irish Cream.
Let it be known that I love all things Irish. I went to Ireland a few years ago and thought the country was just so dreamy, so green and the people were the loveliest.
Ingredients You’ll Need for these Irish Soda Bread Scones with Salty Whiskey Butter
- Baking soda – This is the key ingredient in any Irish Soda Bread. This is how it gets any height and fluffiness.
- Buttermilk – Traditionally “soured milk” is what’s used. But now in modern times, we’re using buttermilk.
- Sugar – This gives is a bit of moisture and flavor.
For the rest of the minimal ingredients, please see the recipe index card below!
How to Make Irish Soda Bread Scones with Salty Whiskey Butter
- In a large bowl, whisk together the flour, sugar, salt and baking soda.
- Using a box grater, grate in the cold butter. You could also cube it up into a little bits but I find this way easier.
- Break it up using your fingers. It should be teeny-pea sized throughout the flour mixture.
- Pour in the buttermilk and mix it up. I like to knead it a few times until it comes together.
- Form the dough into a 2-inch sheet. Using a biscuit cutter, stamp out scones. I ended up with six.
- Brush the tops with buttermilk and sprinkle with salt. Bake until golden brown. Serve them with the whiskey butter.
Recipe Tip
Make it ahead. You can make this Irish bread dough, form it into a round and then freeze it on a baking sheet for 1 hour. Transfer to a freezer-safe plastic bag and then bake from the freezer. You might need to add about 5 to 7 minutes to the baking time.
More Cozy Bakes to Make
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To Make the Scones:
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Preheat the oven to 425 degrees F. Line a baking sheet with parchment; set aside.
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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.
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Next, add the currants or raisins and toss them gently in the flour mixture so they are evenly distributed.
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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.
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Form the soda bread into a 1 1/2-inch thick disc. Using a biscuit cutter, cut the scones into 6. 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.
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Transfer the soda bread scones to the oven and bake for 25 to 30 minutes, until a skewer inserted into the centers comes out clean and the scones are golden brown.
To Make the Salty Whiskey Butter:
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To make the butter, add the whisky to a small saucepan, cook for a few minutes, until it begins to simmer slightly and it decreases to about 2 tablespoons Irish whiskey.
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We really just want to cook some of the alcohol out. Allow the whisky to cool completely. To a small bowl, add the softened butter, powdered sugar, cooled Irish whiskey and salt. Using a hand mixer (I only used one of the beaters!), beat until fluffy.
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Serve the scones with the salty whiskey butter.
- Make it ahead. You can make this Irish bread dough, form it into a round and then freeze it on a baking sheet for 1 hour. Transfer to a freezer-safe plastic bag and then bake from the freezer. You might need to add about 5 to 7 minutes to the baking time.
Serving: 6g | Calories: 680kcal | Carbohydrates: 87g | Protein: 12g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 779mg | Potassium: 190mg | Fiber: 3g | Sugar: 16g | Vitamin A: 974IU | Calcium: 92mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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