Irish Soda Scones with Chocolate Chips – Recipe! Image 1
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Irish Soda Scones with Chocolate Chips – Recipe!

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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.

Irish Soda Scones with Chocolate Chips – Recipe! Image 2


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)

Irish Soda Scones with Chocolate Chips – Recipe! Image 3

Irish Soda Scones with Chocolate Chips – Recipe! Image 4

To Prepare:

  1. Preheat oven to 400 degrees.  Line sheet pan with parchment paper.
  2. In a large bowl, add flour, baking powder, baking soda, salt, allspice, and 1/4 cup sugar, whisk.
  3. In center of dry mixture, add egg and buttermilk, whisk until it begins to just come together.
  4. Add 6 tablespoon butter, and fold together with wooden spoon.  Add currants and chocolate chips, fold until just combined.  Do not overmix.
  5. 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).
  6. Brush with remaining butter and sprinkle with sugar.  Place back in refrigerator for 10 minutes.  Remove and bake for 18 minutes.
  7. Cool for 20 minutes before serving or store in airtight container for later.  Enjoy!




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