I’m featuring Rachel Allen’s Cheesy Irish Soda Bread Scones. This soda scone recipe is a savory herb and cheese scone perfect for dunking in soup or stew.
Irish Soda Bread Scones
Here’s a recipe for St. Patrick’s Day! I’m celebrating Rachel Allen’s cookbook: Rachel’s Irish Family Foodwith acheesy version of Irish Soda Bread Scones. We enjoy dunking them in myIrish Stew.The three people in my family have no problem demolishing 8 scones between us.
If you’re familiar with breakfast scones, then you know that a typical sweet scone is made with a lot of butter and it breaks apart easily into chunks. Many times it’s dry and not all that appetizing either. This soda scone recipe is different. It’s savory instead of sweet, and it’s more like an Irish Soda Bread biscuit with chives and cheese added in.
Soda Scone Recipe
These soda scones are super easy to make, and there are just 6 ingredients. There’s no butter in the recipe, but it does utilize buttermilk. The fun part is, the instructions have you using your hands to mix. If that weirds you out, you can always enlist the kiddos to do the hand-mixing part. The dough is just patted onto a floured surface.
I use a biscuit cutter for the rounds, but you can take a drinking glass with a semi-small diameter and use that instead if you don’t have fancy cutters. Or just use whatever you can dig up that works as a quasi-cutter.
Each dough round is topped with (sharp) cheddar cheese and more chopped chives. You could get all fancy here and use a different kind of cheese and whatever herb you want (rosemary, thyme, etc.). I love to use SHARP cheddar because I enjoy the flavor. In fact, I usually purchase the sharpest cheddar I can. I love the stuff… which is why I have to banish myself from eating cheese every so often or I’ll go through a whole slab of the stuff in a couple of days time.
They bake in just 15 minutes and come out looking like this: all crazy cheesy and golden brown. They are best when hotsy totsy right out of the oven (or at least eaten the same day). We do love them just out of the oven, but leftover soda scones with leftoverIrish Stew is just about the best thing ever!
You have to be thinking of this soda scone recipe as a version of Irish Soda Bread (which is not super duper rich and flavorful by any stretch of the imagination), and just think of them as an easy “biscuit” to serve with your meal. We gobble them up, but it’s important to add your favorite flavors to the scone to fully appreciate them.
- Brown Butter Soda Bread
- Irish Soda Bread Muffins
- Breakfast Irish Soda Bread
- Irish Soda Bread with Raisins and Caraway
Cheesy Soda Scones
A savory scone topped with herbs and cheese. They're perfect with soup or stew.
Recipe Details
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Course: Bread
Cuisine: Irish
Keyword: cheese, scones, soda bread
Servings: 8 servings (1 scone per serving)
Calories: 134kcal
Author: RecipeGirl.com (re-printed with permission from Harper Collins and adapted slightly from Rachel's Irish Family Food)
Ingredients
- 1¾ cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ tablespoon finely chopped chives (plus a few extra)
- ½ + ⅓ cup buttermilk (measure ½, then measure ⅓)
- ⅓ cup grated sharp cheddar cheese
Instructions
Preheat the oven to 475 degrees. Flour a baking sheet.
Sift the flour, salt and baking soda into a bowl. Mix in ½ tablespoon chives. Make a well in the center and pour the buttermilk (both) into the well. Using one hand, with your fingers outstretched like a claw, stir in a full circular movement from the center to the outside of the bowl to form a dough. The dough should be soft, though not too wet and sticky.
When the dough comes together, turn it out onto a well floured surface. Pat the dough until it is about ¾ inch thick. Cut into 8 rounds and place on the prepared baking sheet. Sprinkle each round of dough with cheese and additional chives.
Bake for 15 minutes, or until golden and sounding hollow when tapped on the bottom. Turn the oven down to 400 after 10 minutes if they are already golden. Remove from the baking sheet and place on a wire rack to cool slightly before serving.
Notes
- Change up the cheese and/or herbs as you see fit (think: Swiss, Gouda, rosemary, thyme!)
Nutrition
Serving: 1serving, Calories: 134kcal, Carbohydrates: 22g, Protein: 5g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 7mg, Sodium: 271mg, Potassium: 67mg, Fiber: 1g, Sugar: 1g, Vitamin A: 97IU, Vitamin C: 0.1mg, Calcium: 66mg, Iron: 1mg
Disclosure: There are Amazon affiliate links included within this post.
FAQs
Irish brown bread has a deep, nutty flavor because of its wheat flour and wheat bran while soda bread uses only white flour. Soda bread is slightly sweet and more scone-like while Irish brown bread is more savory with a tender interior.
What is the myth behind Irish soda bread? ›
Contrary to a common misconceptions, the Irish did not import the Soda Bread recipe from the American Indians. This misconception is my fault because 30+ years ago on the original site I happened to mention Native Americans using Potash to make bread.
Why is my Irish soda bread hard? ›
Too much kneading will create a hard dense crumb on the bread. Rule of thumb with no yeast breads, the less kneading the softer the crumb. Score the bread. This is an important step to helping to ensure that the center is cooked.
Why does Irish soda bread not need yeast? ›
Unlike yeast breads, soda bread relies on the reaction between the bicarbonate of soda and the acid in the buttermilk to give it it's rise, as well as it's familiar flavour. In terms of texture, it is quite a dense bread and slightly chewy.
Is Irish soda bread better warm or cold? ›
Although soda bread is ideal for serving at room temperature, it is better to serve it warm. The thick and cakey texture of the bread and warm temperature brings out its hearty flavors. If you can't have it fresh from the over at least have it toasted.
How are you supposed to eat Irish soda bread? ›
How to Eat Irish Soda Bread. This versatile bread works for any meal, but Irish soda bread is a natural for breakfast, whether simply spread with (Irish) butter and jam or alongside that hearty fry-up known as a full Irish breakfast. It's also wonderful with a cup of tea in the afternoon or as a late-night snack.
Why do you cut a cross on top of Irish soda bread? ›
The Southern Irish regions bake their loaves in a classic round fashion and cut a cross on top of the bread. This was done for superstitious reasons, as families believed a cross on top of the bread would let the fairies out or ward off evil and protect the household.
Is Irish soda bread bad for you? ›
Nutrition Notes
Whole-wheat soda bread is a healthy addition to your plate! One serving—a 1/2-inch-thick slice—provides complex carbohydrates for sustained energy, protein, fiber, and vitamins and minerals.
What do the Irish call Irish soda bread? ›
It depends on where in Ireland you are: Down South, where I live, it's called white soda bread (with only white flour) or brown soda bread (with brown and white flour) and are created as a cake of bread.
Should you refrigerate Irish soda bread? ›
Tightly wrap your leftover bread and place it in an airtight container. There's no need to refrigerate. As for how long soda bread lasts: Irish soda bread tends to dry out faster than other breads. The bread will be good for 3-4 days or up to three months if frozen.
You spent too much time kneading the dough. Baking soda starts to react and release its gas as soon as it comes into contact with the sour milk. Take too long and the gas will escape before the bread is baked. Kneading will also cause chewy gluten to form.
How do you know when Irish soda bread is done baking? ›
Cover and bake until well risen and golden, 45 minutes. Remove lid and continue baking until chestnut brown, with an internal temperature of 210°F (99°C), 12 to 15 minutes longer.
What's the difference between sourdough bread and Irish soda bread? ›
The main difference between sourdough bread and soda bread is in its leavening agent – sourdough bread rises due to the gasses released from yeast and bacteria fermentation, while soda bread rises from the gasses produced during the chemical interaction between baking soda and acids in the dough.
What's the difference between wheaten bread and soda bread? ›
Soda breads are made using wholemeal, white flour, or both. In Ulster, the wholemeal variety is usually known as wheaten bread and is normally sweetened, while the term "soda bread" is restricted to the white savoury form.
Why are raisins in Irish soda bread? ›
Adding raisins to this version of Irish soda bread adds a touch of sweetness that we've become accustomed to in the country. Some people also like to add dried currants but sometimes they're a little bit harder to come by.
Is soda bread an Irish bread? ›
Almost every family in Ireland has its own recipe for this delicious bread, hand-written on a slip of floury paper, or tucked away in an old cookbook. While its ingredients may be simple, soda bread is an Irish tradition that has led the country through some of its darkest times.
What's the difference between bread and soda bread? ›
What is soda bread? Soda bread is a type of quick bread which takes its name from the baking soda (or, sodium bicarbonate) that is used as a leavening agent instead of the traditional yeast. Traditionally, soda bread is made using flour, baking soda, salt, and buttermilk.
Do people in Ireland eat Irish Soda Bread? ›
Soda bread is a type of bread that uses baking soda instead of yeast as a leavening agent. It is a traditional bread in Ireland and has been a staple food for many Irish families for centuries.
What is the difference between bread and soda bread? ›
Sourdough is a healthier alternative to regular white or whole wheat bread. Although it has comparable nutrients, the lower phytate levels mean it is more digestible and nutritious. The prebiotics also help to keep your gut bacteria happy, and it may be less likely to spike blood sugar levels.
