Irish Soda Scones

Irish Soda Scones

This hearty bread is delicious at breakfast, brunch or tea--yet perfectly complements homemade soup or stew.


8 scones


  • 2 cups all-purpose flour
  • 3 tablespoons Domino® Granulated Sugar divided
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) cold butter, cut into pieces
  • 1/3 cup raisins
  • 1 teaspoon caraway seeds
  • 2/3 cup plus 1 teaspoon buttermilk, divided
  • 1 large egg


Preheat oven to 425°F. Prepare greased cookie sheet.

Combine flour, 2 tablespoons sugar, salt, baking powder and baking soda in mixing bowl. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins and caraway seeds.

In separate bowl, beat 2/3 cup buttermilk and egg. Pour this mixture over dry ingredients; stir just until blended.

Turn out dough onto lightly floured surface; knead gently 5 to 6 times. Transfer dough to prepared cookie sheet; pat into an 8-inch circle.

With floured knife, cut dough into 8 wedges, but do not separate the wedges. Brush top with remaining 1 teaspoon buttermilk; sprinkle with remaining 1 tablespoon sugar.

Bake 14 to 16 minutes, until golden in color.


Some secrets to making the perfect scone: All ingredients must be cold; the oven must be preheated; don't over-knead the dough; don't pat out the dough too thin–keep it to an 8-inch circle.

Use your ingenuity to create your own sweet and savory variations.