Scone and Soda Bread Tips
Taken in part from https://www.kingarthurbaking.com/

There are some key differences between Scones and Irish Soda Bread. Scones originated from Scotland and are a beloved part of British tea culture. They serve as versatile snacks that grace many tables during teatime, a highlight for casual visits or festive gatherings. Irish soda bread is a traditional quick bread famous in Ireland. Made with simple ingredients and baking soda, it’s a part of Irish heritage and usually eaten as a meal accompaniment.

Irish soda bread is typically lower in sugar and fat, while scones may have added sugars and higher fat content due to butter or cream. Soda bread boasts a rustic, soft yet dense texture and is often made with buttermilk giving them a delicate sour tang, while scones offer a crumbly, tender feel with milk or cream.

Yet, there are similarities to making both of them. They both use the same mixing technique (mix dry goods, cut in butter, add liquid, quickly mix, shape and bake), have similar texture when baked and both are risen by baking soda. In fact, there are many recipes out there for Irish Soda Bread Scones!

When done right, soda bread is has a delicate sour tang from buttermilk and a firm, crusty exterior, offering a satisfying chew that goes well as a meal accompaniment, eaten with butter and possibly jam, or as part of a cheese platter. Scones, being sweetened and often mixed with with dried fruits, are a delightful breakfast treat or snack that have a delicate crumbly texture and a slight buttery taste. But when either turn out dense and dry, it feels like there isn’t enough butter, jam, or clotted cream in the world to right that wrong.

Measure flour by weight: “Making moist scones and soda bread begins with accurate flour measurement.” Flour measured by volume easily compacts, so you end up adding more than the recipe calls for. As a result, these baked goods will be denser, drier, and crumblier than intended. For the most accurate results (and fewer dishes to wash), measure your flour by weight with a baking scale instead of measuring cups. “If you don’t have a scale, fluff the flour before sprinkling it into the measuring cup, then level it off without compacting it,” says Bethany.

Use high-quality ingredients: “Using fresh, high-quality butter and cream ensures a rich flavor and tender texture.” Make sure your butter and liquid ingredients are cold, too. And don’t forget to use high-quality flour, which will give you consistent results, great flavor, and the structure needed for a good rise.

Tip for getting flaky, moist scones and soda bread: The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. Similar to making pie crust and baking powder biscuits, using cold ingredients prevents the butter from melting before the scones are baked, leaving it instead to melt in the oven and create a super-light end result. And if the butter is soft when your scones enter the oven, it will leak out, taking your scone’s moisture with it. The same is true for soda bread - the ingredients need to be cold, right from the frig.
Follow this tip: Keep your butter, eggs, and cream in the fridge until you’re ready to make your scone dough. Heck, chill your bowl while you’re at it!

Just to note, British scones have a more crumbly texture compared to the flakey texture of baking powder biscuits which use a similar mixing technique, and also require cold butter and milk or cream to turn out well.

Handle scone and soda bread dough gently: “Overmixing leads to too much gluten development, which leads to tough, dense scones and soda bread, instead of flaky, moist ones.” Once you’ve added the liquid in your recipe, mix the dough gently until just combined — and no more. “Aim for a slightly tacky dough that holds its shape when pressed.” When it comes to shaping scones, avoid rolling, cutting, and rerolling the dough, which can overwork it. Instead, use a scone scoop or a scone pan, or press the dough into a circle with your fingers, then cut it into wedges with a bench knife.

Tip for getting a better rise: These breads are risen by baking soda which starts to react as soon as it comes in contact with liquid, especially a sour liquid. The longer you let the dough sit before baking it, the less your scones will rise. Try to bake the dough as soon as you finishing kneading and rolling it out. Letting the mixture sit too long will cause the gas bubbles from the leavening agent to disappear. These gas bubbles are what help the scones rise.

Don’t overbake! If you bake scones or soda bread too long, they’ll dry out, so keep an eye on them through the oven window. (Don’t open the oven to look — it’ll let out the heat.) “Bake your scones until they are just golden brown.” When making soda bread, do not forget to slash the top so the center bakes, and use a toothpick to test the bread to make sure it is cooked throughout. The dough in the cut on the top should look dry. And for accurate baking, ensure your oven is running at the right temperature with an oven thermometer.

There are even more ways to enhance the flavor, texture, and moisture level of your scones.

Add moisture-boosting mix-ins: “Adding fruit or chocolate can introduce moisture and flavor to your scones. Don't be afraid to get creative. Experiment with different flavor combinations to customize your scones to your liking.” Whether you prefer classic flavors like blueberry-lemon or chocolate chip, or more unique combinations like Carrot Cake Scones or our bakery’s popular Bacon Cheddar Chive Scones, the possibilities are endless. (Note: Butter-based scones are sturdier and able to handle more mix-ins than cream-based scones.)

Soda breads are usually quite plain, perhaps with some butter and jam, although toasted nuts, seeds and currants or raisins are sometimes added for extra flavor and texture, whereas scones are often closer to fruit and nut breads with their additions.

Freeze for more moisture and a better rise: Freeze your scones for about 30 minutes before baking to help them rise taller while maintaining moisture and flavor. “Since scones are one of those baked goods best enjoyed within a day or so of baking, freezing some of them, unbaked, for future enjoyment is a great way to bake moist scones at a moment’s notice,” Bethany recommends.

Add toppings: Once your scones are cooled, a quick glaze of confectioners’ sugar and milk (or tea!) will add a pretty coat of additional flavor and moisture. Take the decadent route and top your scones with frosting, like our Carrot Cake Scones with Cream Cheese Frosting. (Frosting makes everything better.) If you don’t want your topping to add sweetness, try brushing your scones with melted butter as soon as they come out of the oven. It will sink in through the crust and give them a moist, rich boost.

By focusing on precise flour measurements, gentle dough handling, great ingredients, and well-timed baking, you can create moist, tender scones every time. So go ahead, get baking! Choose cream-based scones for a super-tender, cakey scone (5/5 on the scone moisture scale), or make butter-based scones for a flakier, biscuit-like scone (4/5 on the scone moisture scale).