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Crispy medial halves of Irish Soda Scones with melted butter.

Irish Soda Scones

Irish Soda Scones: so light and flakey...the most perfect breakfast treat. They’re gluten free, nut free, egg free and easily dairy free (vegan). They’re so so simple to make...you can have fresh scones in under 40 minutes. 
5 from 1 vote
Prep Time 15 mins
Cook Time 22 mins
Total Time 37 mins
Course Breakfast
Cuisine American
Servings 8 Scones
Calories 330 kcal


For the scones:

  • 2 cups gluten free flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 frozen stick unsalted butter or vegan baking stick
  • ½ cup raisins
  • 1 cup milk of choice
  • 1 tablespoon white vinegar

For the glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons room temperature water
  • ¼ teaspoon grated lemon zest


  • Preaheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. 
  • Measure out one cup of milk of choice. Add in the tablespoon of white vinegar and stir to combine. Put the milk vinegar mixture into the fridge while you make the scones. 
  • In a large bowl, whisk together the gluten free flour, sugar, the baking powder, baking soda and salt. 
  • Take your butter or vegan baking stick out of the freezer (if you didn’t freeze the butter that’s ok but the scones won’t be as flaky).
  • Using a cheese grater, grate the entire stick of butter or vegan baking stick into the flour mixture. I do this half at a time. 
  • Mix the grated butter into the flour using clean hands. I kind of rub the flour together in my hands like sand to make sure there are no giant clumps of butter. The pieces of butter should be super tiny. Less than the size of a pea. 
  • Once you grated the entire stick into the flour mixture and it’s combined, pour in the raisins and stir with a spatula. 
  • Take the homemade buttermilk (the milk vinegar mixture) out of the fridge and stir again with a spoon. It will be thick and chunky and that’s supposed to happen. 
  • Pour your buttermilk in a circular motion into the flour mixture and mix in with the spatula. It should start to form a dough. If the dough is too sticky to work with, add more flour, one tablespoon at a time. 
  • Take your dough out of the bowl and into a clean floured work surface. Form the dough into a flat disc that is about 8 inches in diameter. I actually use a tape measure. 
  • Carefully put a little gluten free flour on a sharp knife and cut the dough like a pizza into 8 equal slices. 
  • Place the slices on the lined baking sheet at least 2-3 inches apart from one another. 
  • Bake for 22 min or until the tops just start to get golden. They take 22 min exactly in my oven.
  • Take the sheet out and let the scones cool on the baking sheet. 
  • While they’re cooling, make the glaze. Whisk all the glaze ingredients together in a medium bowl. If the glaze is too thick, add more water, ¼ teaspoon at a time. If the glaze is too thick, add more confectioners’ sugar, 1 teaspoon at a time.
  • Drizzle the glaze over the scones. 
  • Place wax or parchment paper underneath your cooling rack and take the wet scones off the baking sheet and onto the cooling rack. If you don’t do this part the scones will get very soggy on the bottoms. (The parchment paper under the rack is just to prevent a giant mess on your counter because the glaze can drip as it hardens). 
  • Cut them open and serve them with butter or vegan baking stick or just eat them as they are! Enjoy!


Calories: 330kcalCarbohydrates: 52gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 34mgSodium: 302mgPotassium: 125mgFiber: 4gSugar: 23gVitamin A: 402IUVitamin C: 1mgCalcium: 123mgIron: 1mg
Keyword Dairy Free, Egg Free, Gluten Free, irish soda, Nut Free, Scones, Vegan
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