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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.
Chopped Dates soaked in Whiskey. I hate Raisens!
I like to eat bread.
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Thinking about soaking the currents in whiskey. Might have to substitute raisins. These sound wonderful! Can hardly wait to make them!
Yum Yum!
Add me to the crowd of Salted Whisky Butter admirers. I’m now thinking there should be a mixologists butter menu, like a specialty cocktail menu, at all fine dining establishments. They’d make a fortune on bread alone. Thanks for the fantastic idea!
OH MY. Made these on Sunday for a little treat and they were so good–we had a bit of trouble with the liquid and butter separating while making the whiskey butter, but it didn’t stop us from gorging on it. I was over the moon. YUM
Oh no! Glad the scones turned out. But kinda bummed about the whiskey butter. It definitely shouldn’t have done that. Did it end up coming together in the end? The powdered sugar kinda helps bind it. But happy you liked it! xo