Irish Soda Bread Scones with Orange and Caraway
Tender, cake-like scones built on Irish soda bread traditions with bright citrus, warm caraway, and plump raisins. The buttermilk and cream of tartar create lift without yeast, while butter folded into the dough produces a delicate crumb. Serve warm for breakfast, afternoon tea, or alongside soup. This version balances the earthy whole wheat with all-purpose flour and adds orange juice to both the filling and glaze for cohesive flavor.
Ingredients
- 1 cup raisins and/or dried currants
- 1 tablespoon caraway seeds
- 1 tablespoon orange zest, from about 1 orange
- ¼ cup fresh orange juice, from about 1 orange
- 1 cup whole wheat flour
- 3 cup all-purpose flour, plus more for rolling
- ¼ cup sugar
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon cream of tartar
- ½ teaspoon kosher salt
- 6 tablespoon butter, divided, cold
- 1 ¼ cup buttermilk
- 1 egg
Instructions
- 1
Preheat oven to 400F and line a baking sheet with parchment paper.
- 2
Combine raisins, caraway seeds, orange zest, and orange juice in a small bowl. Microwave for 20 seconds, then let sit 5-10 minutes, stirring occasionally.
- 3
Whisk together all-purpose flour, whole wheat flour, sugar, baking soda, cream of tartar, and salt in a large bowl.
- 4
Cut cold butter into small pieces and add to dry ingredients. Use a pastry cutter or fork to break butter into flour until mixture resembles coarse crumbs.
- 5
Drain liquid from raisin mixture into another bowl. Add buttermilk, egg, and drained raisin mixture to flour-butter bowl. Mix until dough just comes together.
- 6
Roll dough into 2-inch balls using a disher or ice cream scoop, lightly flouring as needed. Place on parchment with space for spreading.
- 7
Melt remaining butter and whisk with drained orange juice. Cut a cross or X into each scone top and brush with butter mixture.
- 8
Bake until golden brown, about 13 minutes.
Tips
Keep butter cold when cutting into flour for the flakiest texture. If difficult to incorporate, use cold hands or pulse in a food processor.
Don't overmix the dough once wet ingredients are added. A shaggy, slightly crumbly texture is correct and yields tender scones.
Orange juice in the drained liquid adds moisture to the glaze and reinforces citrus flavor throughout the bake.
Good to Know
Keep in an airtight container at room temperature for 2 days. Freeze baked scones up to 3 months; reheat wrapped in foil at 300F for 10 minutes.
Prepare dough through step 5 and refrigerate up to 8 hours. Form and bake when ready. Or bake ahead and freeze; refresh before serving.
Serve warm with butter, jam, clotted cream, or honey. Pairs well with tea or coffee for breakfast or afternoon tea.
Common Mistakes
Overmixing dough creates tough, dense scones; mix only until dough comes together.
Using warm butter prevents the tender crumb that comes from cold fat; keep everything cold until mixing.
Skipping the cross score or brushing step results in drier tops; brush generously with butter-orange glaze.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
texture lighter, less nutty
General Alternatives
FAQ
Can I make these without cream of tartar?
Cream of tartar works with baking soda as a leavening agent. You can substitute 2 1/4 teaspoons baking powder for the baking soda and cream of tartar combined, though the flavor will shift slightly.
What if my dough is too sticky to roll?
Dust your work surface and hands with extra all-purpose flour. Chill the dough 10-15 minutes before shaping. Use an ice cream scoop rather than rolling by hand for easier handling.
How long do these keep and can I freeze them?
Baked scones stay fresh 2 days covered at room temperature. Freeze baked scones up to 3 months in an airtight container. Thaw at room temperature or rewarm wrapped in foil at 300F for 10 minutes.