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These Irish Soda Bread Scones with Salty Whiskey Butter are a divine way to bring in the St. Patrick’s Day celebration. Pair them with my Homemade Irish Cream.
Let it be known that I love all things Irish. I went to Ireland a few years ago and thought the country was just so dreamy, so green and the people were the loveliest.
Ingredients You’ll Need for these Irish Soda Bread Scones with Salty Whiskey Butter
- Baking soda – This is the key ingredient in any Irish Soda Bread. This is how it gets any height and fluffiness.
- Buttermilk – Traditionally “soured milk” is what’s used. But now in modern times, we’re using buttermilk.
- Sugar – This gives is a bit of moisture and flavor.
For the rest of the minimal ingredients, please see the recipe index card below!
How to Make Irish Soda Bread Scones with Salty Whiskey Butter
- In a large bowl, whisk together the flour, sugar, salt and baking soda.
- Using a box grater, grate in the cold butter. You could also cube it up into a little bits but I find this way easier.
- Break it up using your fingers. It should be teeny-pea sized throughout the flour mixture.
- Pour in the buttermilk and mix it up. I like to knead it a few times until it comes together.
- Form the dough into a 2-inch sheet. Using a biscuit cutter, stamp out scones. I ended up with six.
- Brush the tops with buttermilk and sprinkle with salt. Bake until golden brown. Serve them with the whiskey butter.
Recipe Tip
Make it ahead. You can make this Irish bread dough, form it into a round and then freeze it on a baking sheet for 1 hour. Transfer to a freezer-safe plastic bag and then bake from the freezer. You might need to add about 5 to 7 minutes to the baking time.Â
More Cozy Bakes to Make
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Irish Soda Bread Scones with Salty Whiskey Butter
Equipment
Ingredients
Scones:
- 3 cups all-purpose flour
- 3 tablespoons white granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 4 tablespoons unsalted butter, very cold
- 1/2 cup zante currants or raisins
- 1 cup buttermilk, shaken
Salty Whiskey Butter:
- 3 tablespoons Irish whiskey
- 6 tablespoons unsalted butter
- 2 tablespoons powdered sugar, sifted
- 1/4 teaspoon kosher salt
Instructions
To Make the Scones:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment; set aside.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, salt and baking soda. Using a box grater, grate the butter into the dry ingredients and mix quickly, breaking up the butter so it's broken up into pea-sized bits throughout.
- Next, add the currants or raisins and toss them gently in the flour mixture so they are evenly distributed.
- Create a well in the center of the flour mixture and pour in the buttermilk. Using a wooden spoon, mix it together until it forms a shaggy ball. Drop the soda bread dough onto a lightly floured counter and knead a few times, being sure to not over handle it, which will result in tough bread.
- Form the soda bread into a 1 1/2-inch thick disc. Using a biscuit cutter, cut the scones into 6. Transfer the scones to the baking sheet and put in the freezer to chill for 5 to 10 minutes. Using a knife, score the tops, forming an X; brush the tops with buttermilk and sprinkle each scone with a pinch of salt.
- Transfer the soda bread scones to the oven and bake for 25 to 30 minutes, until a skewer inserted into the centers comes out clean and the scones are golden brown.
To Make the Salty Whiskey Butter:
- To make the butter, add the whisky to a small saucepan, cook for a few minutes, until it begins to simmer slightly and it decreases to about 2 tablespoons Irish whiskey.
- We really just want to cook some of the alcohol out. Allow the whisky to cool completely. To a small bowl, add the softened butter, powdered sugar, cooled Irish whiskey and salt. Using a hand mixer (I only used one of the beaters!), beat until fluffy.
- Serve the scones with the salty whiskey butter.
Notes
- Make it ahead. You can make this Irish bread dough, form it into a round and then freeze it on a baking sheet for 1 hour. Transfer to a freezer-safe plastic bag and then bake from the freezer. You might need to add about 5 to 7 minutes to the baking time.Â
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mmmm. These look delicious. I know it’s completely stereotypical but we Irish really love our alcohol!! I made some Guinness cupcakes myself!!
http://jenniferbakes.blogspot.ie/2014/03/happy-st-patricks-day.html#.Uyb0pV7N6LI
Happy Paddy’s Day!
Jen
This is a good recipe and makes a good Irish Scone, but I will substitute regular salt for sea salt next time. The sea salt doesn’t dissolve into the scone dough, so when you are eating the scone, you hit pockets of salty that are kind of unpleasant. Other than that they are a nice flaky scone, not muffin-y at all. I used convection and 5 minutes less time and got a nice crumbly outer texture.
Someone posted this on tumblr and I came to see the recipe, decided I must make them as soon as humanly possible. They were delicious. I doubled the whiskey butter so I’d have an excuse to make them again tomorrow. Thanks for this, seriously!
Made these for breakfast this morning! So light and delicious, went perfect with my cup of tea!
Wow, I know technically the scones are the stars of the show here, but I could see myself putting this salted whiskey butter on just about anything in sight! Dangerous.
Salty whiskey butter? Genius, I tell you, pure genius! I just made Irish soda bread and was looking for a unique butter when I found this. And now, I think I’ll just have a little bread with my butter!
divine!!! I hope you shared this at my Thursday Hop ( you can still link up until Sat) Hugs!!!
Oh man. These are what I want to eat right now. Soft, layered scones are the best!
Love love love the whisky butter recipe. Great idea! Can’t wait to try with our Irish Soda bread on Sunday.
I don’t know if I’ve ever had Irish Soda bread before but these look good. I’m on the fence about raisins but because of your change of heart, I might have to give them a try in these..
Haha. Give it a try. Or put chocolate chips in these scones. I won’t tell.