The Best Irish Soda Bread Scones Recipe
Fluffy and tender Irish soda bread scones made quickly in a pressure cooker with a hint of orange zest and raisins.
Equipment
- 1 Pressure cooker for fast-track baking
- 1 Mixing bowl large
- 1 Baking sheet lined with parchment paper
Ingredients
Main ingredients
- 2 cups all-purpose flour the base of your tender scones
- 2 teaspoons baking powder to help ‘em rise nice and fluffy
- ¼ teaspoon baking soda adding just a bit of lift with buttermilk
- 5 tablespoons sugar to sweeten those raisin bits
- ½ teaspoon salt that brings all the flavors together
- 1 stick butter cold, cut into pieces to make those crumbs crumbly
- ½ cup raisins for chewy sweet pops
- 1 teaspoon orange zest trust me, it brightens things up real good
- 1 cup buttermilk plus an extra tablespoon to get that perfect dough texture
- 1 teaspoon vanilla extract to deepen the flavor just a bit
Instructions
Instructions
- Preheat your oven to 375°F. You gotta start with a warm oven if you wanna finish strong. While it’s heating, mix your dry stuff in a big bowl so everything’s evenly spread out.
- Next, get the cold butter in there and use your fingers or a cutter to mash it until it looks like coarse crumbs. This step is what makes your scones flaky and soft inside.
- Then, add your raisins and orange zest and give it a gentle stir. Now comes the wet stuff - pour in your buttermilk and vanilla. Don’t overmix, you just wanna bring it together.
- Turn that dough onto a floured surface. Give it a few gentle kneads, just long enough to help it stick together, then pat it down into a circle about 1 inch thick.
- Cut your circle into wedges just like a pie. Lay those wedges on a baking sheet with parchment paper so nothing sticks.
- Pop ’em in the oven and bake for 25 to 30 minutes or until they look golden and smell like heaven. Let ’em cool too, just a bit, before you dig in.
- If you wanna try the pressure cooker trick, set it on broth depth, seal it tight with your sealing ring, and use natural release after the pressure build. This slow release part really helps finish em nice without drying out.
Notes
If you’re lucky to have any leftovers, wrap them tight in foil or keep them in an airtight container. They stay good on the counter for a couple days. For longer keeping, pop ’em in the fridge. They last about a week but you might wanna warm ’em up a bit either in the oven or microwave to bring back that fresh-baked feel. Want to stash ’em longer? Freeze your scones individually wrapped. When ready, thaw at room temp or toast lightly. They come back nearly fresh and just as lovely.