Mini Irish Soda Bread with Blood Orange Marmalade
Prep time
Cook time
Total time
Mini Irish Soda Bread is rustic and crusty, with orange zest and currants baked right in. Slather it with homemade blood orange marmalade for an extra delicious breakfast or snack!
Serves: 12 servings
  • 4 cups all purpose flour, plus extra for dried apricots
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1½ teaspoons salt
  • 4 tablespoons cold unsalted butter, cut into ½" dice
  • 1¾ cup cold low fat buttermilk, shaken
  • 1 egg
  • 1 tablespoon orange zest
  • 1 cup dried currants
  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Add the dry ingredients to the bowl of a stand mixer fitted with the paddle attachment, or use your handheld electric mixer. Mix the dry ingredients on low speed. Add the butter and mix on low speed until the butter is completely mixed into the dry ingredients. Using a fork, beat the egg, buttermilk, and zest in a measuring cup. Turn the mixer on low speed, and slowly add the wet ingredients to the dry ingredients. Combine the dried currants with one tablespoon of flour, then mix into the dough on low speed just until combined. The dough is VERY wet!
  3. Pour the dough out onto a well floured surface and knead a few times until the dough comes together. Separate the dough into 12 portions, as equally as possible, forming each into a round. Place on the prepared baking sheet within 2 inches of one another. Using a serrated knife, cut an "X" into the center of each dough round. Bake 35-45 minutes or until golden brown and the bread sounds hollow when tapped. Cool on a wire rack and enjoy!
If you tap on the bread to check for a hollow sound and you hear crackling noises, that indicates moisture. You should continue baking the bread until you don't hear any. If your bread is very browned, turn down the heat to about 325 and continue to bake until no crackling noises are heard.

Recipe adapted from Barefoot Contessa's Irish Soda Bread.
Recipe by Flavor the Moments at