Print This Recipe

Irish Soda Scones

These savory Irish Soda Scones are perfect for a St. Patrick’s Day Tea Party! Serve them with some Lingonberry Jam and Devonshire Cream and they will be a hit! Click for my recipe for Devonshire Cream to go along with them.

*Buttermilk substitute: If you don’t have buttermilk, you can add 1 tablespoon of lemon juice or white vinegar to a cup of whole milk and let it set at room temperature for about an hour; stir. It will have thickened a bit and become slightly tangy like buttermilk.

500 recipes like this one can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop. *If you have our first cookbook, this recipe can be found in our original cookbook “Rocky Mountain Lodge & Cabins Favorite Recipes”.

And if you’re in the Colorado Springs, Pikes Peak area, plan to have a Tea Party at the Lodge. You can find out more about Tea parties at Rocky Mountain Lodge here

Fill out your e-mail address to receive our newsletter and/or recipes!
E-mail address:
Select your interests:
Occasional Newsletter:
Recipe List:
Subscribe
 
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
Servings: 8-12 scones

Ingredients:

  • 2 cups all purpose flour
  • 1 tsp. baking soda
  • 2 Tbsp granulated sugar
  • 1/2 tsp. salt
  • 1/4 cup cold butter, cut into small pieces
  • 1/4 cup dried currants
  • 1 tsp. caraway seeds
  • 3/4 cup plus 2 Tbsp whole buttermilk* (see butermilk substitution in the above description if you don't have buttermilk)
  • Lingonberry jam (optional)
  • Devonshire Cream (see my recipe for Devonshire Cream; link is in the description above)

Instructions:

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.

  2. In a medium bowl, sift the flour and baking soda; whisk in the sugar and salt, until combined. Using a pastry blender, cut in butter pieces until mixture resembles coarse crumbs. Stir in currants and caraway seeds. Add buttermilk, stirring until a soft dough forms.

  3. To make 8 scones, roll dough into a circle about about 3/4-inch thick. Cut into 8 wedges.
    To make 12 scones, divide dough in half and form into 2 circles about 3/4-inch thick. Cut each circle into 6 wedges.
    Bake until edges and tops are lightly golden brown, about 15 minutes.
    Serve warm with Lingonberry Jam and Devonshire Cream.

Leave a Reply

Your email address will not be published.