Imagine strolling through the bustling streets of New York’s East Village, the scent of warm, freshly baked bread wafting through the air. That’s where Mary O’Halloran, a spirited Irish woman from County Mayo, turned her family’s humble soda bread recipe into a viral sensation. Her little shop, Mary O’s, became a haven for scone lovers, with lines stretching down the block for a taste of her Irish soda bread scones. Inspired by her story—and those golden, buttery scones slathered with blackberry jam—I’ve crafted a recipe that brings her magic into your kitchen. This Irish soda bread scones Mary O recipe blends tradition with a touch of homey charm, perfect for St. Patrick’s Day or any cozy morning.
These scones are a delightful twist on classic Irish soda bread, offering a crispy crust and a tender, fluffy inside. With plump raisins and a hint of sweetness, they’re quick to whip up and pair beautifully with butter or jam. Let’s dive into this simple yet irresistible recipe that’s sure to become a favorite!
What Makes Mary O’s Irish Soda Bread Scones So Special?
Mary O’s scones aren’t just baked goods—they’re a story of resilience. When her pub shut down during the pandemic, Mary turned to her mother’s Irish soda bread recipe to keep going. What started as a small fundraiser exploded into a million-dollar sensation, thanks to Humans of New York. Her secret? A no-fuss dough, quality ingredients like Irish butter, and a whole lot of heart. This Mary O’s Irish soda bread scones recipe captures that spirit, blending the rustic charm of Ireland with a scone’s flaky goodness.
Why You’ll Love This Irish Soda Bread Scones Mary O Recipe
These scones are more than just a snack—they’re a little piece of Mary O’s legacy. The crispy edges give way to a soft, pillowy center, dotted with sweet raisins. They’re quick to make, needing no yeast or rising time, which is perfect for busy mornings. Plus, that Irish soda bread flavour shines through, making them a hit for St. Patrick’s Day or any day you crave comfort
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Irish Soda Bread Scones Mary O’s Recipe
Equipment
- 1 Large Mixing Bowl
- 1 Baking Sheet (lined with parchment paper)
- 1 Pastry Cutter (or fork)
- 1 Whisk
- 1 Set of Measuring Cups
- 1 Set of Measuring Spoons
- 1 Knife (or bench scraper)
- 1 Small Bowl (for egg wash)
- 1 Pastry Brush
- Oven (preheated to 425°F)
- Note: A muffin tin is an optional alternative for round scones.
Ingredients
- 2 cups all-purpose flour substitute: gluten-free flour
- 1/4 cup granulated sugar substitute: coconut sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 6 tablespoons unsalted butter cold and cubed (preferably Irish butter like Kerrygold)
- 1/2 cup raisins substitute: currants or dried cranberries
- 1/3 cup buttermilk substitute: 1/3 cup milk + 1/2 tsp lemon juice
- 1/3 cup heavy cream
- 1 egg yolk for egg wash, mixed with 1 tablespoon heavy cream
Instructions
- Preheat oven to 425°F(220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add cold, cubed butter and use a pastry cutter or fingers to blend into the flour until it resembles coarse crumbs.
- Stir in raisins, then pour in buttermilk and heavy cream, mixing gently until a shaggy dough forms.
- Turn dough onto a lightly floured surface, pat into a 1-inch thick rectangle, and cut into 6 squares or triangles.
- Mix egg yolk with 1 tablespoon heavy cream in a small bowl, then brush over scone tops.
- Place scones on the baking sheet and bake for 15–18 minutes until golden brown.
- Cool on the sheet for 5 minutes, then serve warm with butter or blackberry jam.
Notes
- Keep It Cold: Chill butter in the freezer for 10 minutes before use for flaky layers.
- Don’t Overmix: Mix just until dough forms to keep scones tender.
- Muffin Tin Option: Use a greased muffin tin for taller, round scones.
- Flavor Twist: Add 1 teaspoon caraway seeds or orange zest for an Irish flair.
- Savory Variation: Omit sugar and raisins, add 1/2 cup grated cheddar and 1 tablespoon chives.
Nutritional Information:
Curious about what’s in these scones? Here’s a rough breakdown per scone (based on 8 servings):- Calories: 250 kcal
- Protein: 4g
- Fat: 12g (mostly from butter)
- Carbs: 32g
- Sugar: 10g
Bringing Mary O’s Magic Home
Mary O’Halloran turned a simple family recipe into a New York sensation, and now you can too. These Irish soda bread scones are a nod to her creativity and grit, blending old-world tradition with a modern twist. Whether you’re sipping tea or celebrating St. Paddy’s, they’re a delicious way to connect with her story. So grab your apron, preheat that oven, and let’s bake some Mary O’s scones that’ll make your kitchen smell like an Irish dream!
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Irish soda bread is a rustic loaf leavened with baking soda and buttermilk, often baked whole. Scones, like these Mary O’s Irish soda bread scones, use similar ingredients but are shaped into smaller portions with added butter for flakiness. Think of these as a portable, tender take on the classic!
Yes! Bake them, let them cool, then freeze in an airtight bag for up to 2 months. Reheat in the oven at 350°F for 10 minutes for that fresh-baked taste.
Keep them in an airtight container at room temperature for 1–2 days. After that, they’re best in the fridge for up to a week—warm them up before eating!
