Irish Soda Bread Raisin Scones with Sourdough Discard

If you’re looking for a great recipe to celebrate St. Patrick’s Day, these dairy-free Irish Soda Bread Raisin Scones made with sourdough discard are the perfect choice.

Combining the tradition of Irish soda bread with the tangy depth of sourdough discard recipes, these scones deliver a tender crumb and just the right touch of sweetness. Whether you’re planning a festive breakfast or a cozy afternoon tea, this is a delicious way to mark the season.

For a more traditional Irish soda bread recipe using sourdough discard, try this one: Dairy-free Sourdough Irish Soda Bread

Or for a flaky, buttery scone recipe, try this: The Best Tender Sweet Sourdough Discard Scones (Shortcake)

A Family Tradition of St. Patrick’s Day Baking

Not everyone celebrates St. Patrick’s Day, but in our family St. Patty’s Day is more than just a date on the calendar—it’s a cherished family tradition(as I described here).

We celebrate by wearing green, decorating, and making special meals. These sourdough Irish soda bread scones are one of my favorite ways to bring the celebration to the table. I would have these several times during the month to “celebrate”, but mostly because they are delicious.

What I love most about these scones is their versatility. They’re less sweet than typical scones, making them ideal for pairing with creamy Irish butter, honey, or a dollop of jam. For an extra festive touch, I sometimes add a hint of orange zest or citrus zest, which brightens the flavors and pairs beautifully with the sour flavor from the discard.

Even if you don’t celebrate St. Patrick’s Day, this recipe is a great way to enjoy a traditional yet approachable type of quick bread. It’s an easy sourdough recipe to put together with ingredients that are commonly found in most home kitchens. Plus, it’s a fantastic way to use up leftover sourdough starter, transforming it into something truly special.

What is Sourdough Discard?

If you’re new to sourdough discard recipes, here’s the good news: sourdough discard is incredibly versatile.

It’s the portion of starter you remove when feeding your active sourdough starter, and while it’s not strong enough to leaven bread on its own, it adds flavor and texture to recipes like pancakes, crackers, and, of course, these vegan soda bread scones.

Learn more about how to make the most of your discard in my sourdough quick start guide.

More posts on sourdough discard:

• What is Sourdough Discard?
• How to Store Sourdough Discard for Starter Discard Recipes
• How do you use sourdough discard? (7 uses and video)
• Why use Sourdough Discard?

Why This Recipe Stands Out

• Simple ingredients: You only need a handful of pantry staples like flour, salt, baking soda, and raisins.
• Minimal waiting time: Although the dough ferments overnight, your hands-on prep time is quick and easy.
• No commercial yeast: The combination of baking soda and the natural acids in the discard acts as the perfect leavening agent.
• Wholesome texture: Using a mix of white flour and whole wheat flour creates a soft yet hearty bite.
• Dairy-free: These scones are made without cold butter or dairy, making them suitable for vegans.

Ingredients for Irish Soda Bread Raisin Scones with Sourdough Discard

Dry Ingredients:

• 200g all-purpose flour (soft wheat flour works well)
• 50g whole wheat flour (for added depth and fiber)
• 5g baking soda (essential rising agent)
• 5g kosher salt (or sea salt for extra flavor)
• 15g sugar (optional for a touch of sweetness)

Wet Ingredients:

• 200g sourdough discard (room temperature)
• 98g grams of water (adjust as needed)
• 60g raisins (or substitute with dried cranberries or currants)

Optional additions: orange zest for brightness, caraway seeds for a stronger traditional flavor

How to Make Irish Soda Bread Raisin Scones

1. Prepare your tools: Line a baking sheet with parchment paper and gather a large mixing bowl, wooden spoon, and a dough whisk.
2. Combine dry ingredients: In the large mixing bowl, whisk together flours, baking soda, salt, and sugar.
3. Add liquid ingredients: Pour the sourdough discard and water into the flour mixture. Stir until no dry patches remain.
4. Incorporate raisins: Fold in the raisins (or other dried fruit), ensuring they’re evenly distributed.
5. Shape the dough: Transfer the dough to a lightly floured work surface and knead gently for 1-2 minutes. Divide into six equal portions and shape into rounds.
6. Ferment overnight: Place the rounds on the prepared baking sheet, leaving space between them. Cover loosely with aluminum foil or plastic wrap, and let rise at room temperature for 6-10 hours.
7. Score and bake: Preheat your oven to 425°F. Use a sharp knife to score an “X” on the top of the bread. Brush with water and sprinkle with sugar for a crunchy crust. Bake for 15-18 minutes.
8. Cool and serve: Transfer the scones to a wire rack and let cool for 15-30 minutes. Serve warm with creamy Irish butter, honey, or jam.

Pro Tips

• Adjust water as needed: The moisture in sourdough discard can vary. Add more water, 10g at a time, if the dough feels dry.
• Customize flavors: Swap raisins for dried cranberries or add lemon juice for a tangy twist.
• Use a pastry cutter: If you want a richer scone with a more tender bite, mix in small chunks of unsalted butter for a richer crumb.

Variations

1. Savory Soda Bread Scones: Omit the sugar and raisins, and add herbs like rosemary or thyme for a savory side dish.
2. Traditional Soda Bread: Transform the recipe into a classic loaf of bread by baking in a loaf pan or dutch oven.
3. Quick Bread Recipes: Experiment with other mix-ins like chopped nuts, chocolate chips, or seeds for different occasions.

Perfect for St. Patrick’s Day and Beyond

These sourdough Irish soda bread scones are more than just a festive treat—they’re a versatile and simple bread that fits any occasion. Whether you’re hosting a holiday party, enjoying afternoon tea, or simply looking for a delicious way to use up your sourdough starter discard, this recipe will not disappoint.

Pair with a warm cup of tea and a slice of creamy Irish butter, and you’ve got yourself a perfect snack or breakfast.

Don’t forget to leave a review or share your baking success on social media—I’d love to hear how this recipe worked for you! Please share this recipe with your friends, and if you make it, comment here tag me on Instagram @livingbreadbaker

With its simple ingredients, ease of preparation, and satisfying flavor, this recipe is a must-try for anyone exploring soda bread recipes or quick bread recipes. Give it a go, and let it become part of your family’s traditions too! ☘️

More Sourdough Inspiration for St. Patrick’s Day:

• Make Shamrock cookies: Soft, Fluffy Sourdough Discard Sugar Cookies
• Herby, green goodness: Savory Sourdough Cheese Herb Babka Bread Recipe
• Add green food coloring: Easy Overnight Sourdough Muffins MASTER Recipe
• Traditional soda bread with sourdough: Dairy-free Sourdough Irish Soda Bread

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

Need more sourdough help?

Don’t let sourdough overwhelm you—get the guidance you need to bake with confidence! Whether you’re a complete beginner or looking to simplify your routine, I’ve got you covered.

• Just starting out? Download my free Quick Start Sourdough Guide to master the key terms and understand the basics of maintaining your starter and using sourdough discard.
• Ready to start making sourdough bread? My Intro. to Sourdough course will walk you through every stage with step-by-step video tutorials, perfect for anyone wanting to build a solid sourdough foundation and you can take it for just $27
• Short on time? The Once-a-Week No Knead Sourdough online course is designed for busy bakers and overwhelmed sourdough beginners! Make one batch of dough to create bread, pizza, bagels, and more throughout the week, without the hassle of daily baking.
• Need help planning your bakes? Check out my Sourdough Time Planning Workbook, perfect for new or experienced bakers! It includes 8 ready-to-use templates for classic sourdough breads and enriched doughs, plus a baking journal to help you track your bakes and work with baker’s percentages.

Thousands of bakers have already transformed their sourdough skills with my tutorials and resources. I’d love to help you make amazing sourdough (without the stress)!

Living Bread Baker posts mentioned

Easy sourdough for beginners

What is Sourdough Discard?

What is a sourdough starter?

How to Store Sourdough Discard for Starter Discard Recipes

How do you use sourdough discard? (7 uses and video)

Why use Sourdough Discard?

How much does a cup of sourdough starter weigh? (Active vs. Discard)

The Best Sourdough Discard Graham Crackers Recipe (my most shared!)

The Best Sourdough Pancakes Recipe (Discard Sponge Method)

Soft, Fluffy Sourdough Discard Sugar Cookies

The Best Tender Sweet Sourdough Discard Scones (Shortcake)

Soft, Fluffy Sourdough Discard Sugar Cookies

Savory Sourdough Cheese Herb Babka Bread Recipe

Easy Overnight Sourdough Muffins MASTER Recipe

Dairy-free Sourdough Irish Soda Bread

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Celebrate with Bread Baking book

FREE Sourdough Quick Start Guide

My Intro. to Sourdough online course

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5 from 1 vote

Irish-inspired Soda Bread Raisin Scones with sourdough discard (dairy-free)

These are dairy-free and vegan sourdough Irish soda bread rolls or scones as they would be called in Ireland. They are delicious with a butter, honey, or jam! After mixing they sit overnight (6-10 hours) before scoring and baking!

Course: Breakfast, Side Dish

Keyword: bread, sourdough discard, St. Patrick's Day

Servings: 6 large rolls/scones

Author: Jenny Prior

Equipment

• Food Scale
• 1 large bowl
• Spoon
• Parchment Paper
• cast-iron skillet or flat baking sheet
• knife
• Pastry brush

Ingredients

• 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

Instructions

• 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.

Notes

• 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.