Looking for a recipe for soda bread "scones"?

Here is one:

Recipe:

3 cups (420 grams) all-purpose flour (or a mixture of whole wheat flour and white all purpose flour)

1 tablespoon (15 grams) granulated white sugar

1 teaspoon baking soda

1 teaspoon salt

1½ cups (360 ml) buttermilk

Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper. Set aside.

In a large bowl, whisk together the flour, sugar, baking soda, and salt. Make a well in the center of the flour mixture and add most of the buttermilk. Using one hand, or a wooden spoon, mix (adding more buttermilk if necessary) until you have a soft, moist dough.

Transfer to a lightly floured surface and gently knead the dough into a 7 – 8 inch (18 – 23 cm) round that is about 1 inch (2.54 cm) thick. Cut this circle into 6 triangular sections. Place the scones on your prepared baking sheet and brush the tops with a little extra buttermilk and then dust with a little extra flour. This gives the baked scones a wonderful floury brown crust.

Bake for about 20 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Test by tapping the bottom of a scone – it should sound hollow. Remove from oven. These scones are best served warm from the oven with a little butter and jam.

Makes 6 large scones.

Try this site:
http://www.joyofbaking.com/IrishSodaScones.html

Irish soda bread isn’t supposed to be “light”. It’s supposed to be heavy and harsh and raisiny and keep you alive while you’re out digging the sod in the pouring rain.

I have a great recipe for mini cherry scones. I suppose you could make them without the cherries, but they’re so good with. The person that gave me this recipe said the trick was not to overwork the dough, and that she made them entirely by hand, which is what I did, too. They weren’t heavy or dry.

Cherry Scones
5 cups flour, divided
1 cup dried cherries or cranberries
Rind of one lemon
1 teaspoon salt
1 cup sugar
4 teaspoon baking powder
⅔ cup chilled butter
2 eggs
2 Tablespoons buttermilk
1 Tablespoon vanilla
2–½ cups sour cream

Preheat oven to 425 degrees.

In a small bowl, combine dried cherries with ¼ cup flour and set aside.

In another bowl, combine dry ingredients. Cut in butter until crumbly. Add dried cherries.

In a third bowl, whisk together eggs, buttermilk, vanilla and sour cream. Add slowly to dry ingredients and mix until dough forms a ball. Turn dough out onto floured board and pat into rectangle 1 inch thick. Use a small glass to cut into bite size scones, or cut into small triangles. Place on parchment covered baking sheet and bake for 15–20 minutes, until lightly browned. Makes about 4 dozen.

I found this recipe from recipe.com here:
http://www.recipe.com/soda-bread-scones/

Ingredients
1 teaspoon ground cinnamon
2½ cups white whole-wheat flour
½ teaspoon baking soda
½ teaspoon coarse salt
¾ cup low-fat buttermilk or plain soymilk
3 tablespoons pure maple syrup
¾ cup dried currants
8 teaspoons raw sugar, such as turbinado, optional

Directions
1. Preheat oven to 450 degrees F. Coat baking sheet with cooking spray.
2. Whisk together flour, cinnamon, baking soda, and salt in bowl. Whisk together buttermilk, maple syrup, and currants in separate bowl. Stir buttermilk mixture into flour mixture until soft dough forms. Transfer to floured work surface, and shape into 8-inch round. Cut round into 8 wedges. Transfer to prepared baking sheet, and sprinkle each wedge with 1 teaspoon sugar, if using. Bake 20 minutes, or until browned.

The only issue I have is that it includes cinnamon, currants and maple syrup which sound too sweet for me. The normal soda bread recipe I have uses black treacle which gives it an entirely different flavour than the ingredients above.

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This recipe is more traditional than the first one:
http://www.bigoven.com/160714-Scones-recipe.html

Ingredients
2 cups All purpose flour
1½ tsp Sugar
½ tsp Baking soda
¼ tsp Salt
¼ cup Unsalted butter cold, cut into pieces
¾ cup Buttermilk or sour milk, chilled

Directions
Sift the flour, the optional sugar, baking soda, and salt into a bowl. Rub in the butter until the mixture resembles course meal. Stir in the buttermilk all at once and mix with a sppon until all ingredients are moistened. Turn out onto a lightly floured surface and knead 4 or 5 times. Roll or pat the dough to inch thick and cut rounds with a 2 inch cutter, or diamonds approximately the same size, reforming and recutting the scraps. Arrange the scones 2 inches apart on an ungreased baking sheet. Bakethe scones in the middle of a preheated 400F oven for 13 to 16 minutes, or until they are well risen and the tops are golden brown. Let the scones cool slightly on a rack, but serve them warm.