Irish Soda Bread Scones Mary O's Recipe
Inspired by Mary O’Halloran’s viral New York sensation, these Irish soda bread scones combine the rustic charm of traditional Irish soda bread with the flaky tenderness of scones. Packed with sweet raisins and enriched with Irish butter, they feature a crispy crust and soft center. This quick, no-yeast recipe takes just 30 minutes and is perfect for breakfast or a St. Patrick’s Day treat. Serve warm with butter or blackberry jam for a taste of Mary O’s magic
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