Best 3 Soda Bread Scones With Irish Whiskey Butter Recipe By Tasty Recipes

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Indulge in the delightful fusion of Irish and American flavors with our tantalizing Soda Bread Scones with Irish Whiskey Butter, a culinary journey that promises a taste of tradition with a modern twist. These delectable scones, infused with the essence of classic soda bread, boast a golden-brown crust and a soft, fluffy interior, perfectly complemented by the velvety smoothness of our Irish Whiskey Butter. Accompany your scone indulgence with our refreshing Lemon Curd, a tangy and zesty delight that adds a burst of citrusy brightness. For a sweet and indulgent treat, dive into our decadent Chocolate Ganache, a rich and creamy masterpiece that will satisfy any chocolate lover's cravings. Whether you prefer a classic pairing or a touch of indulgence, our Soda Bread Scones with Irish Whiskey Butter, Lemon Curd, and Chocolate Ganache offer a trio of culinary delights that will elevate your taste buds to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

IRISH SODA BREAD SCONES



Irish Soda Bread Scones image

Irish soda bread in scone form! These Irish Soda Bread Scones are fluffy, lightly sweetened, filled with plump golden raisins, and pair perfectly with some butter and jam.

Provided by Laura / A Beautiful Plate

Categories     Biscuits and Pastries

Time 30m

Number Of Ingredients 11

2 cups (240 g) unbleached all-purpose flour (plus more for dusting)
¼ cup (50 g) granulated sugar (plus more for sprinkling)
1 tablespoon aluminum-free baking powder
½ teaspoon baking soda
¾ teaspoon Diamond Crystal kosher salt
4 tablespoons (2 oz; 60 g) very cold unsalted butter (cut into ½-inch cubes)
¾ cup (180 mL) cold buttermilk
1 large egg
⅓ packed cup plump golden raisins
1 large egg
1 teaspoon milk

Steps:

  • Preheat the oven to 425°F (220°C) with a rack in the center position. Line a sheet pan with parchment paper (or a silicone baking mat). Set aside.
  • In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter and toss in the flour mixture. Using a pastry cutter or a fork, cut the butter into the flour mixture until the mixture resembles coarse meal. Place the bowl in the freezer for 5 minutes to chill. In a large measuring cup, whisk together the cold buttermilk and egg.
  • Prepare the egg wash: In a small bowl, whisk together the egg and milk. Set aside.
  • Remove the flour mixture from the freezer. Stir in the golden raisins. Create a well in the center of the dry ingredients and add the buttermilk mixture. Using a wooden spoon, stir the wet ingredients into the flour mixture until just absorbed. The dough will seem shaggy and slightly dry. Transfer the dough and any dry remaining bits to a lightly-floured countertop. Knead the dough gently 4 to 5 times until it comes together, dusting the dough lightly with flour as necessary to prevent it from sticking to the countertop.
  • Pat the dough gently with your hands into a disc that is roughly ¾-inch thick. Fold the dough over itself 2 to 3 times, this will help create layers. Dip a 2½-inch-diameter biscuit cutter in flour and cut out the scones. Do not twist the biscuit cutter as you cut the dough, this will prevent the scones from rising evenly. Gently press and knead any remaining scone dough and repeat to make 8 scones total.
  • Distribute the scones evenly on the lined sheet pan, setting them apart by several inches. Lightly brush the tops of the scones with egg wash and generously sprinkle with granulated sugar. Place the scones in the oven and immediately increase the oven temperature to 450°F (230°C).
  • Bake until golden in color, about 10 to 12 minutes. Transfer the scones to a wire rack. Slice and eat warm with butter and/or jam. Scones best served the day of baking.

Nutrition Facts : ServingSize 1 serving, Calories 198 kcal, Carbohydrate 37 g, Protein 6 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 51 mg, Sodium 523 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 1 g

IRISH SODA BREAD AND WHISKEY BUTTER



Irish Soda Bread and Whiskey Butter image

An old family recipe that gets rave reviews!

Provided by Kerri Klein

Categories     Bread     Quick Bread Recipes     Irish Soda Bread Recipes

Time 9h25m

Yield 12

Number Of Ingredients 12

1 cup raisins
½ cup whiskey
3 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1 tablespoon grated orange peel
1 tablespoon caraway seeds
1 ⅓ cups buttermilk
¼ cup butter, melted
½ cup butter at room temperature

Steps:

  • Place raisins in a small bowl; pour in whiskey and allow to soak overnight.
  • The next day, drain raisins and reserve the leftover whiskey.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 2-quart casserole dish.
  • Whisk together flour, sugar, baking powder, salt, and baking soda in a large bowl.
  • Stir drained raisins, orange peel, and caraway seeds into dry ingredients.
  • Beat in buttermilk and 1/4 cup melted butter to make a thick batter.
  • Transfer batter to prepared casserole dish.
  • Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
  • Beat 1/2 cup butter in a bowl until fluffy; beat in reserved whiskey, 1 teaspoon at a time, to taste. Serve with soda bread.

Nutrition Facts : Calories 321.4 calories, Carbohydrate 43.8 g, Cholesterol 31.6 mg, Fat 12.2 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 7.5 g, Sodium 480.5 mg, Sugar 16.9 g

IRISH WHISKEY SODA BREAD WITH IRISH WHISKEY BUTTER



Irish Whiskey Soda Bread With Irish Whiskey Butter image

Moist hearty round loaf with whisky soaked raisins. Goes together quickly and is baked immediately after mixing. Break off pieces at the table and spread with Irish Whiskey butter. Authentic Irish Soda Bread submitted for Zaar III British/Ireland Tour.

Provided by Pastryismybiz

Categories     Quick Breads

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup raisins
1 cup Irish whiskey (option -- can substitute with hot water)
4 tablespoons unsalted butter, cold
1 cup flour, allpurpose
1 cup whole wheat flour
3 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup buttermilk, plus
1 tablespoon buttermilk

Steps:

  • Preheat oven to 375. Oven shelf should be just below the center of oven.
  • Grease baking sheet, or use silpat liner, or greased parchment paper.Makes a 7" by 3" high round of bread.
  • Soak the raisins in whiskey or water for 30 minutes. If using whiskey, drain and reserve the whiskey.You will have about 3 tblsp left.
  • Cut the butter into small slices so that it begins to soften.
  • In a large bowl, stir together the flours,sugar,baking soda,and salt.
  • With fingertips rub in the butter until the mixture resembles coarse crumbs.
  • Stir in the raisins.
  • With a wooden spoon,stir in the buttermilk just until the dry ingredients are moistened and the dough comes together.
  • Empty dough onto counter and knead it lightly about 8 times until smooth but still a little sticky. If it sticks to the counter,use a bench scraper to gather it together. Avoid adding extra flour. Flour hands if absolutely necessary.
  • Pat out dough into a 6 inch round and about 1 & 3/4 inches high. If it sticks flour it lightly at this stage.
  • Place on baking sheet and score top 1/2" deep from top to bottom and side to side forming a cross.
  • Bake the bread for 30 minutes or until an instant read thermometer reads 190 degrees in the middle of loaf.
  • Remove from oven and cool on rack covered with towel. Keep warm to serve.
  • Irish Whiskey Butter.
  • 3 tblsp whiskey.
  • 1 tblsp sugar.
  • 9 tblsp unsalted butter softened.
  • Microwave whiskey and sugar until hot, about 20 seconds. Cool.
  • Stir whiskey sugar mixture into softened butter until incorporated. It will be a.
  • caramel brown color.
  • Store at cool room temp up to 2 days, refrigerated up to 2 weeks.
  • This bread freezes well up to 1 month. Reheat at a 300 degree oven for 20 to 30 minutes.

Tips:

  • For a crispier scone, brush the tops with milk before baking.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
  • Be careful not to overmix the dough, as this will make the scones tough.
  • For a more flavorful scone, use a good quality Irish whiskey in the butter.
  • Serve the scones warm with Irish whiskey butter and your favorite toppings, such as jam, honey, or clotted cream.

Conclusion:

These soda bread scones with Irish whiskey butter are a delicious and easy-to-make treat that is perfect for any occasion. Whether you're serving them for breakfast, lunch, or dinner, these scones are sure to be a hit. So next time you're looking for a tasty and satisfying snack, give these scones a try. You won't be disappointed!

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