Irish Soda Bread Scones with Honey Cinnamon Butter



  1. Preheat oven to 375°F.
  2. In a heavy-bottomed small saucepan melt butter over medium heat until golden brown, about 3 minutes. Remove from heat and let cool.
  3. In a large bowl stir together flour, oats, sugar, baking powder, baking soda, salt, and dried cherries. Pour buttermilk, cream, vanilla, and melted browned butter over flour mixture; stir gently with a wooden spatula just until flour mixture is moistened.
  4. Turn dough out onto a lightly floured work surface. Knead gently until dough comes together, about 7 or 8 turns, don't overwork the dough.
  5. Divide dough in half. Shape each half into a ball; flatten each ball into an 8-inch round. Cut each round into 4 pieces. This can be easily done by making a large x then cutting the x through.
  6. Place scones on an ungreased baking sheet, spacing 4 inches apart. Brush tops with beaten egg.
  7. Bake scones until deep golden brown, about 20-25 minutes. Cool scones on rack at least 30 minutes. Serve warm or at room temperature, with plenty of honey cinnamon butter, of course :)
  8. For the Honey Cinnamon Butter:
  9. Place softened butter in a small bow. Add cinnamon and honey and whisk together until well blended. Serve at room temperature.

Recipe by Baker by Nature at