This single-serve version of classic Irish soda bread is fun for St. Patrick's Day, but you'll find they're also delicious for weekend brunches. All you need with these scones is a warm cup of tea.

Sarah Epperson
Source:, March 2019


Recipe Summary

10 mins
30 mins
Nutrition Profile:




Instructions Checklist
  • To prepare scones: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

  • Whisk flour, baking powder, baking soda and salt in a large bowl. Using a pastry cutter (or your fingers), work butter into the flour mixture until it resembles small pebbles. Add currants and toss to coat.

  • Whisk buttermilk, maple syrup and egg in a medium bowl until blended. Add the wet ingredients to the dry ingredients and stir just until combined; do not overmix.

  • Transfer the dough to a clean surface and, using floured hands, press into a 6-inch circle. Cut into 10 wedges. Place the wedges in a single layer on the prepared baking sheet.

  • Bake the scones until golden brown, 16 to 18 minutes. Transfer to a wire rack to cool completely, about 30 minutes.

  • Meanwhile, prepare the glaze: Combine confectioners' sugar and orange juice in a small bowl. Spoon the glaze onto the cooled scones and serve immediately.


Equipment: Parchment paper

Nutrition Facts

248 calories; protein 4.7g; carbohydrates 41.8g; dietary fiber 3.6g; sugars 18.1g; fat 6.9g; saturated fat 3.8g; cholesterol 34.6mg; vitamin a iu 223.1IU; vitamin c 1.4mg; folate 4.9mcg; calcium 123.5mg; iron 0.6mg; magnesium 8.9mg; potassium 141.6mg; sodium 433.1mg; added sugar 11g.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Very tasty. What a treat in the morning and fairly easy to put together and bake. Read More
Rating: 5 stars
Sliced butter into 5 individual tablespoons put the butter in the freezer for 15 minutes to chill and then grated into the flour mixture. Plumped up currants in hot water for 10 minutes drained them and then added to flour/butter mixture. I used white whole wheat flour and we loved the flavor. Left the glaze off for a savory scone. Read More