Irish Soda Scones
Recently I posted a recipe for Orange-Raisin Irish Soda Bread which is one of my favorite things to bake in the spring. It’s not only quick and easy, but delicious while still being pretty healthy. Today I’m sharing a variation of that recipe with these Irish Soda Scones. In this version, I omitted the orange, added more raisins, swapped out the flax egg for aquafaba, used unrefined sugar instead of conventional, and used more skim milk and less buttermilk.
To keep this these Irish Soda Scones a little lower in fat (an also because I didn’t have much buttermilk 🙃) I only used 1/4 cup of buttermilk and then 1/2 cup of skim milk. In the past I’ve done the opposite. But instead of using conventional skim milk, I used Ultra-Filtered Milk from Organic Valley. The filtration process leaves it high in protein and free of lactose! Unlike other lactose free milks, they didn’t add in other sugars to compensate, so it’s not sickeningly sweet either. Regular milk will work too, and it doesn’t have to be fat free if you’re not into that, but I’d definitely recommend trying out this Ultra-Filtered Organic Milk fresh from Wisconsin!
Similar Recipes to Irish Soda Scones
- Orange-Raisin Irish Soda Bread
- Egg-Free Cranberry Orange Scones
- Mocha Chocolate Chip Scones
- Egg-Free Triple Chocolate Scones
- Glazed Lemon Raspberry Scones
- Pumpkin Scones & Maple-Nutmeg Glaze
Irish Soda Scones
- 2 cups whole wheat pastry flour plus extra for keading
- 1 Tbsp organic, raw sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 Tbsp Organic Valley butter cold
- ¼ cup Organic Valley buttermilk
- ½ cup Organic Valley Ultra-Filtered Fat Free Milk
- 3 Tbsp aquafaba
- ½ cup raisins
- Preheat the oven to 375°F and line a small baking sheet with parchment paper or a silicone baking mat.
- In a large bowl whisk the flour, sugar, baking powder, baking soda, and salt.
- Cut in the butter and combine it with the other ingredients using a pastry blender. Fold in the raisins.
- In a medium bowl, combine the buttermilk, skim milk, and aquafaba. Add this mixture to the dry ingredients. If it is still very sticky, try adding a bit more flour.
- Turn out half the dough onto a lightly floured surface and form into a circle, about 1 ½ inches high.
- Cut into five triangles and transfer scones to the baking sheet. Repeat with the remaining dough.
- Bake for approximately 15 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Enjoy!