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Soda Bread Scones

These scones have all the classic soda bread flavors. Serve warm with butter and marmalade for breakfast or brunch.

Serves 8
Ready in 35 mins
Prep time 10 mins
Cooking time 25 mins
343 calories per serving


> 2 1/2 cups all-purpose flour, plus more for dusting
> 2 tbsp raw sugar, plus more for sprinkling
> 4 tsp baking powder
> 1/4 tsp salt
> 1/2 cup (1 stick) unsalted butter, cold and cut into pieces
> 1/2 cup reduced-fat milk
> 1 large egg
> 1 tsp vanilla extract
> 1 cup raisins
> 2 tsp caraway seeds (optional)
> 2 tbsp heavy cream

To Serve:

> Butter
> Marmalade


Preheat oven to 375°F. Line a baking sheet with parchment. In a large bowl, combine the flour, sugar, baking powder, and salt.
Add the butter to flour mixture. Using a pastry cutter or your hands, quickly work butter into flour mixture until pea-size pieces form. Add the milk, egg, and vanilla, stirring and folding until just combined. Stir in the raisins and caraway seeds, if using.
Transfer dough to a lightly floured surface and gently knead until dough just comes together. Transfer dough to prepared baking sheet and shape into a round loaf (about 1½ inches thick). Cut loaf to form 8 wedges and separate, spacing pieces 2 inches apart.
Brush tops of scones with the heavy cream and sprinkle with more sugar. Bake 25–28 min., until scones are golden brown on top and a toothpick inserted in centers comes out clean. Let cool on a wire rack. Serve warm or at room temperature with butter and marmalade.

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