Just the right amount of sweetness with a wholesome, fulfilling bite. Irish-inspired Soda Bread Raisin Scones made with sourdough discard are good year-round, but will make breakfast feel more festive during the month of March for those who celebrate St. Patrick’s Day!
Not everyone celebrates St. Patrick’s Day, but in our family we make it a big deal (as I described here) by wearing green, decorating, and making special meals.
I would have these several times during the month to “celebrate”, but mostly because they are delicious. Not too sweet and perfect with some Kerrygold butter and honey.
I hope you get a chance to try this recipe and let me know how you enjoy them! Or try the Irish-Inspired Soda Bread made with sourdough discard with a heart pot of Irish stew or corned beef and cabbage.
If all this “discard” talk is foreign to you, here is a post on what sourdough discard is and is part of a 4-part series on sourdough discard.
Both this recipe and the non-raisin sourdough version are inspired by the more traditional version made with buttermilk that can be found in my book Celebrate with Bread Baking
Irish-inspired Soda Bread Raisin Scones with sourdough discard (dairy-free)
- Food Scale
- 1 large bowl
- Parchment Paper
- cast-iron skillet or flat baking sheet
- Pastry brush
- 200 grams all-purpose flour 1 1/3 cups
- 50 grams whole wheat flour 1/3 cup
- 5 grams baking soda 3/4 teaspoons
- 5 grams salt 3/4 teaspoons
- 15 grams optional: white cane sugar 1 tablespoon
- 200 grams sourdough discard about 2 cups
- 98 grams water (room temperature, see notes) 6.5 T.
- 60 grams raisins
- Prepare baking sheet: Cut a large piece of parchment and lay on a flat baking sheet.
- Stir dry ingredients: Add flours, baking soda, salt, and sugar (if using) to a large mixing bowl. Stir together with a spoon.
- Add wet ingredients: Pour sourdough discard and water into the dry mixture.
- Mix: Stir until there are no dry patches left and a thick sticky mixture is made. Add raisins and mix into the dough. Mixing with hands is helpful for this thick dough.
- Knead: Place dough onto a work surface. Continue to mix and knead with hands for 1-3 minutes to check for dry spots. Dough should be soft and smooth.
- Divide: Divide dough into 6 equally sized or weight pieces.
- Shape: Use hands to form each piece of dough into a round shape. Place the round balls of dough about 4 inches apart on the parchment covered baking sheet. Cover with plastic wrap.
- Ferment: Leave the dough covered at room temperature for 6-10 hours (or overnight) to ferment and rise. It will expand and spread into a large round of dough.
- Preheat: After that time has passed, preheat oven to 425º F.
- Score: Uncover dough. Use a knife to cut an x on the top of each round of dough across the dough that is about ¼ to ½ inch deep in the center.
- Optional step: Use a pastry brush to brush additional water on the top, in the cut x, and all around the sides of the rounds. Sprinkle some additional sugar all over the tops of the moistened surface, once baked it will add a nice color and sugary crunch on the crust.
- Bake: Place baking sheet into oven and bake 15 to 18 minutes. The rolls/scones should have a golden brown crust on top and a toothpick or knife inserted into the center should come out clean.
- Cool: Allow the breads to cool for about 15-30 minutes.
- Serve: Enjoy fresh or cut in half and add your favorite spread, honey, or jam.
- When adding water, you may need to adjust the water amount you add depending on the thickness of your sourdough discard and the way your flour is absorbing the liquid. After you have mixed the dough by hand and it still feels dry, add 10 grams of water, mix again for a minute. Check consistency. Repeat as needed until there is no dry flour left and the dough is thick and sticky.
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