nutritional information

Per Scone:

  • Calories: 193
  • Protein: 6 g
  • Total Fat: <1 g
  • Saturated Fat: <1 g
  • Carbohydrates: 44 g
  • Cholesterol: <1 mg
  • Sodium: 226 mg
  • Fiber: 4 g
  • Sugar: 15 g

Soda Bread Scones

Soda Bread Scones

Serves 6

30 minutes or fewer

Irish soda bread is just barely sweet and biscuit-like—perfect with a savory meal.  It’s usually baked in a large round, but here we’ve cut it into scone-like wedges that take only 20 minutes to bake. 
  • 1 tsp. ground cinnamon
  • 2 ½ cups white whole-wheat flour
  • ½ tsp. baking soda
  • ½ tsp. coarse salt
  • ¾ cup low-fat buttermilk or plain soymilk
  • 3 Tbs. pure maple syrup
  • ¾ cup dried currants
  • 8 tsp. raw sugar, such as turbinado, optional

1. Preheat oven to 450°F. Coat baking sheet with cooking spray.
2. Whisk together flour, cinnamon, baking soda, and salt in bowl. Whisk together buttermilk, maple syrup, and currants in separate bowl. Stir buttermilk mixture into flour mixture until soft dough forms. Transfer to floured work surface, and shape into 8-inch round. Cut round into 8 wedges. Transfer to prepared baking sheet, and sprinkle each wedge with 1 tsp. sugar, if using. Bake 20 minutes, or until browned. 

April 2009

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comments

I followed the recipe exactly, but they turned out dry and super hard. There should be more liquid in the recipe. So disappointed.

Ann - 2014-03-16 06:08:20

Followed the recipe exactly and they can out awful. The batter/dough was super dry and almost impossible to mix. The scones were leaden, to say the least for taste, and also the texture was way too heavy, no crumb at all. I think the liquid is too little, and they could also use a bit of oil of some kind. Very disappointed. Had to make another batch from a different recipe.

E. Reed - 2011-06-14 11:23:06

Don't know what I did wrong, but these turned out terrible for me- heavy, burnt on the outside, doughy on the inside. I think they would have benefited from a little bit of oil.

JH - 2010-04-11 09:46:49

Baking up some now and I used dried apricots, chopped (since my family loves them). I also used prunes in the last bunch and thought they were good. I think I shall try dried apples next.

stevabeth@roadrunner.com - 2010-04-02 17:22:40

I *love* these scones and use craisins in lieu of currants. Sweet enough for me w/o sugar.

Janet Lancaster - 2010-02-28 14:20:25

These scones were very good. I added an extra tablespoon of maple syrup and used golden raisins instead of currants. They were quite popular with my co-workers. The turbinado sugar is a must for texture, crunch and appearance.

J. Stickland - 2009-05-19 16:48:39

Update: I neglected to comment that I substituted part almond flour for the ww flour. I think that (along with an extra TB of syrup) helped produce a moist crumb in the absence of oil or butter. But it's definitely more of a biscuit vs. cakey scone.

J.Stickland - 2011-11-03 13:53:20