St. Patrick’s Day is on Friday, but there is no need to wait to make a batch of these delicious Irish Soda Scones with Chocolate Chips. Soda Bread is a classic in the Irish culture, and these scones have some of those same flavors, but with a chocolaty touch.
Dried currants or raisins are usually what’s baked into Irish soda bread, but here I added chocolate chips along with currants for a chocolate twist. The crumb is super soft and tender, different from traditional soda bread – maybe it’s the butter or combination of baking soda and powder that make it happen. Whatever it is, you will just love them.
I think they taste terrific in the morning with a hot cup of coffee, but tea time in the afternoon would be a game-changer with the addition of these scones. Easter is almost here too and they would make a great treat at brunchtime.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 cup granulated sugar + more for sprinkling over top
1 large egg
1 cup buttermilk
7 tablespoons butter, melted
1/2 cup dried currants or raisins
2/3 cup chocolate chips
(Makes about 8)
- Preheat oven to 400 degrees. Line sheet pan with parchment paper.
- In a large bowl, add flour, baking powder, baking soda, salt, allspice, and 1/4 cup sugar, whisk.
- In center of dry mixture, add egg and buttermilk, whisk until it begins to just come together.
- Add 6 tablespoon butter, and fold together with wooden spoon. Add currants and chocolate chips, fold until just combined. Do not overmix.
- Form into large round on parchment about 8 inches wide by 3 inches thick. Cut into mini wedges (they will expand in oven). Separate each scone on parchment using spatula (dough will be sticky).
- Brush with remaining butter and sprinkle with sugar. Place back in refrigerator for 10 minutes. Remove and bake for 18 minutes.
- Cool for 20 minutes before serving or store in airtight container for later. Enjoy!