You catch the smell through the steam vent and suddenly you are starving. The warm, sweet scent of baking bread curls out and wraps around your kitchen like a cozy hug. You spot the golden crust peeking as your pressure cooker hits that broth depth and the steam starts to really build.
You remember those Sunday mornings when the whole house smelled like fresh soda bread, but right now, you gotta feed that hunger fast. The pressure cooker is your secret weapon here, turning a classic slow bake into a quick comfort fix.
It’s like a little piece of Ireland right on your countertop. Fluffy, tender, and with just that right tang from buttermilk, these scones bring all the joy without the wait. Plus, raisins and a sneaky hint of orange zest give it a nice burst that’s kinda unexpected but totally addictive.
The Real Reasons You Will Love This Method
- You save time because the pressure cooker fast-tracks the whole baking process without drying out your dough.
- The broth depth setting keeps a perfect moisture level so your scones stay soft inside with a nice crust outside.
- No need to babysit the oven or worry about uneven heat - the pressure build does all the work for you.
- The natural release step lets the scones finish cooking gently, giving you a tender crumb.
- You use less energy since you’re not heating a big oven for a long time.
- It’s super satisfying to hear that slow release hiss and know your delicious treat is almost ready.
What Goes Into the Pot Today
- 2 cups all-purpose flour - the base of your tender scones
- 2 teaspoons baking powder to help ‘em rise nice and fluffy
- ¼ teaspoon baking soda adding just a bit of lift with buttermilk
- 5 tablespoons sugar to sweeten those raisin bits
- ½ teaspoon salt that brings all the flavors together
- 1 stick cold butter, cut into pieces to make those crumbs crumbly
- ½ cup raisins for chewy sweet pops
- 1 teaspoon orange zest - trust me, it brightens things up real good
- 1 cup buttermilk plus an extra tablespoon to get that perfect dough texture
- 1 teaspoon vanilla extract to deepen the flavor just a bit
Your Complete Cooking Timeline
First, preheat your oven to 375°F. You gotta start with a warm oven if you wanna finish strong. While it’s heating, mix your dry stuff in a big bowl so everything’s evenly spread out.
Next, get the cold butter in there and use your fingers or a cutter to mash it until it looks like coarse crumbs. This step is what makes your scones flaky and soft inside.
Then, add your raisins and orange zest and give it a gentle stir. Now comes the wet stuff - pour in your buttermilk and vanilla. Don’t overmix, you just wanna bring it together.
Turn that dough onto a floured surface. Give it a few gentle kneads, just long enough to help it stick together, then pat it down into a circle about 1 inch thick.
Cut your circle into wedges just like a pie. Lay those wedges on a baking sheet with parchment paper so nothing sticks.
Pop ’em in the oven and bake for 25 to 30 minutes or until they look golden and smell like heaven. Let ’em cool just a bit before you dig in. If you wanna try the pressure cooker trick, set it on broth depth, seal it tight with your sealing ring, and use natural release after the pressure build. This slow release part really helps finish em nice without drying out.
Smart Shortcuts for Busy Days
If you’re rushin', pre-mix your dry ingredients the night before. Just toss ’em in a zip-top bag and stash in the fridge.
Frozen raisins? No prob. You can toss those straight into the mix without thawing. They won’t mess up your texture.
Also, you can cut your butter into chunks and freeze it. Just grate it on a box grater when you’re ready—you’ll get that perfect crumb without standing around chopping.
When You Finally Get to Eat
One bite and you’ll feel that soft crumb melt in your mouth. The edges have that satisfying crunch from baking, a nice contrast to the tender middle.
Those sweet raisins burst with flavor and the orange zest sneaks in like a fresh breeze, lifting the whole taste up and making you wanna reach for another wedge fast.
It’s the kinda comfort food that’s cozy and bright at the same time. Spread a little butter or jam if you want, but honestly, these scones stand strong all on their own.
Making It Last All Week Long
If you’re lucky to have any leftovers, wrap them tight in foil or keep them in an airtight container. They stay good on the counter for a couple days.
For longer keeping, pop ’em in the fridge. They last about a week but you might wanna warm ’em up a bit either in the oven or microwave to bring back that fresh-baked feel.
Want to stash ’em longer? Freeze your scones individually wrapped. When ready, thaw at room temp or toast lightly. They come back nearly fresh and just as lovely.
Common Questions and Real Answers
- Can I use whole wheat flour? Sure thing, but your scones might turn out denser and a bit less tender. Maybe swap half with all-purpose for best results.
- What if I don’t have buttermilk? No worries! Mix 1 cup milk with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before you use it.
- How important is the sealing ring on the pressure cooker? Very! It helps keep the seal tight so pressure builds properly and nothing leaks out.
- Should I use the natural release or quick release? Natural release is your friend here. It finishes cooking the scones gently, so they don’t dry out or get tough.
- Can I add nuts to the dough? Yeah, toss in some chopped walnuts or pecans if you like a little crunch with your sweet.
- What’s broth depth? It means filling your pressure cooker with just enough liquid to cover the bottom without drowning the scones. This keeps moisture right where it’s needed.
Try more quick and flavorful recipes using your pressure cooker like our Easy Chicken Caesar Pasta Salad and Quick High Protein Greek Pasta Salad for inspiration!
The Best Irish Soda Bread Scones Recipe
Equipment
- 1 Pressure cooker for fast-track baking
- 1 Mixing bowl large
- 1 Baking sheet lined with parchment paper
Ingredients
Main ingredients
- 2 cups all-purpose flour the base of your tender scones
- 2 teaspoons baking powder to help ‘em rise nice and fluffy
- ¼ teaspoon baking soda adding just a bit of lift with buttermilk
- 5 tablespoons sugar to sweeten those raisin bits
- ½ teaspoon salt that brings all the flavors together
- 1 stick butter cold, cut into pieces to make those crumbs crumbly
- ½ cup raisins for chewy sweet pops
- 1 teaspoon orange zest trust me, it brightens things up real good
- 1 cup buttermilk plus an extra tablespoon to get that perfect dough texture
- 1 teaspoon vanilla extract to deepen the flavor just a bit
Instructions
Instructions
- Preheat your oven to 375°F. You gotta start with a warm oven if you wanna finish strong. While it’s heating, mix your dry stuff in a big bowl so everything’s evenly spread out.
- Next, get the cold butter in there and use your fingers or a cutter to mash it until it looks like coarse crumbs. This step is what makes your scones flaky and soft inside.
- Then, add your raisins and orange zest and give it a gentle stir. Now comes the wet stuff - pour in your buttermilk and vanilla. Don’t overmix, you just wanna bring it together.
- Turn that dough onto a floured surface. Give it a few gentle kneads, just long enough to help it stick together, then pat it down into a circle about 1 inch thick.
- Cut your circle into wedges just like a pie. Lay those wedges on a baking sheet with parchment paper so nothing sticks.
- Pop ’em in the oven and bake for 25 to 30 minutes or until they look golden and smell like heaven. Let ’em cool too, just a bit, before you dig in.
- If you wanna try the pressure cooker trick, set it on broth depth, seal it tight with your sealing ring, and use natural release after the pressure build. This slow release part really helps finish em nice without drying out.
