Authentic Mary O’s Irish Soda Bread Scones

I’d never heard of Irish soda bread scones until my friend Mary O brought them to our neighborhood potluck last spring. They looked like regular scones, but when I bit into one slathered with butter and jam, I knew something was different. They had this perfect balance—not too sweet, with a tender crumb and just enough raisins to make things interesting.

Mary finally shared her recipe with me after I bugged her about it for weeks. Turns out, they’re basically Irish soda bread shaped into scones, which is kind of genius when you think about it. You get all that traditional soda bread flavor but in a more breakfast-friendly form. And unlike yeast breads that require planning ahead, these come together in about an hour from start to finish.

What Kind of Flour Should I Use?

All-purpose flour is your best bet for Irish soda bread scones, and it’s what most people have sitting in their pantry already. You don’t need anything fancy like bread flour or cake flour – regular all-purpose gives you that perfect balance of tender crumb and enough structure to hold the scones together. If you’re feeling adventurous, you could swap out one cup of the all-purpose for whole wheat flour to add a bit of nuttiness and texture, which actually works really well with the raisins. Just make sure your flour is fresh and hasn’t been sitting in the back of your cupboard for years, as old flour can give your scones an off taste.

Options for Substitutions

These scones are pretty forgiving, so here are some swaps you can make if needed:

• Buttermilk: Don’t have buttermilk? Make your own by adding 2 teaspoons of lemon juice or white vinegar to 2/3 cup regular milk. Let it sit for 5 minutes before using.
• Cream: Heavy cream works best here, but you can use half-and-half if that’s what you have. Whole milk will work too, though your scones might be slightly less rich.
• Raisins: Not a raisin fan? Try dried cranberries, currants, or chopped dried apricots instead. You can also mix in some caraway seeds for a more traditional Irish soda bread flavor.
• Butter: Stick with butter for this recipe – it’s what gives these scones their flaky texture and rich taste. Margarine or oil won’t give you the same results.
• Baking powder and baking soda: These two work together to help the scones rise properly, so try not to substitute or skip either one. Make sure they’re fresh for the best results.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with Irish soda bread scones is overworking the dough, which activates the gluten and turns your tender scones into tough hockey pucks – mix just until the ingredients come together and stop.

Using warm or softened butter instead of cold butter is another common error, as cold butter creates those flaky layers you’re looking for, so make sure it’s straight from the fridge and work quickly to keep it from melting.

Don’t skip the egg wash on top, because it’s what gives your scones that golden brown color and slight shine, and if your scones are browning too quickly on top but still raw inside, lower the temperature to 400°F and bake a few minutes longer.

One final tip: let the scones cool for at least 5 minutes in the pan before removing them, as they’re quite delicate when hot and can break apart easily.

What to Serve With Irish Soda Bread Scones?

These scones are perfect for breakfast or an afternoon snack with a hot cup of tea or coffee. I love slathering them with salted butter while they’re still warm, then adding a generous spoonful of your favorite berry jam – strawberry and raspberry both work great. They’re also really good alongside scrambled eggs and crispy bacon for a more filling breakfast, or you can serve them with a bowl of fresh fruit and Greek yogurt. If you’re having people over for brunch, set out a little spread with different jams, honey, and clotted cream so everyone can customize their own scone.

Storage Instructions

Store: Keep your Irish soda bread scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. They’re best enjoyed within the first day or two when they’re at their freshest and most tender.

Freeze: These scones freeze really well for up to 3 months. Just wrap them individually in plastic wrap, then place them all in a freezer bag. You can also freeze the unbaked scones on a baking sheet, then transfer to a bag once solid, and bake them straight from frozen when you’re ready.

Warm Up: To bring back that fresh-baked taste, wrap a scone in a damp paper towel and microwave for about 15-20 seconds. Or you can warm them in a 300°F oven for 5-7 minutes. They taste amazing served warm with a pat of butter and your favorite jam!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3600-4000
• Protein: 45-55 g
• Fat: 140-160 g
• Carbohydrates: 500-540 g

Ingredients

For the dough:

• 4 1/4 cups flour (I always use King Arthur all-purpose flour)
• 1/2 cup sugar
• 4 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1 3/4 tsp salt
• 3/4 cup butter (I like Kerrygold unsalted butter for this)
• 1 cup raisins
• 2/3 cup buttermilk
• 2/3 cup cream
• 1/4 teaspoon ground nutmeg

For the egg wash:

• 1 egg yolk
• 3 tbsp cream

For serving:

• berry jam
• butter
• sea salt (Maldon flaky salt adds a nice crunch)

Step 1: Prepare Mise en Place and Preheat Oven

• butter
• 4 1/4 cups flour
• 1/2 cup sugar
• 4 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1 3/4 tsp salt
• 1/4 teaspoon ground nutmeg

Preheat your oven to 425°F and lightly grease a 12-cup muffin tin with butter or cooking spray.

While the oven heats, cut the cold butter into small cubes and place it in the freezer for a few minutes—keeping it very cold is crucial for creating those tender, flaky scone layers.

Measure out all your dry ingredients and the liquids so everything is ready to go when you start mixing.

Step 2: Build the Dry Mixture and Cut in Butter

• 4 1/4 cups flour
• 1/2 cup sugar
• 4 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1 3/4 tsp salt
• 1/4 teaspoon ground nutmeg
• 3/4 cup cold butter, cubed

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg until evenly combined.

Add the cold butter cubes and use your fingertips to rub the butter into the flour mixture, working quickly and gently until it resembles coarse sand with some pea-sized butter pieces still visible.

This technique keeps the butter cold and creates pockets that produce tender, flaky scones.

I like to work over a cool surface to keep everything as cold as possible.

Step 3: Combine Liquids and Mix Dough

• dry ingredient mixture from Step 2
• 2/3 cup buttermilk
• 2/3 cup cream
• 1 cup raisins

In a small bowl or measuring cup, stir together the buttermilk and cream until combined.

Create a well in the center of your flour mixture and pour in the buttermilk-cream mixture.

Using a wooden spoon or your hands, gently fold and mix until a shaggy dough just comes together—do not overmix, as this will toughen the scones.

Fold in the raisins with just a few gentle turns until they’re distributed throughout.

Step 4: Portion Dough into Muffin Cups

• scone dough from Step 3

Divide the scone dough evenly among the 12 prepared muffin cups, filling each about two-thirds full.

The dough will be slightly sticky and rustic-looking, which is exactly what you want.

I find it helpful to use a small ice cream scoop to keep the portions consistent, ensuring even baking.

Step 5: Apply Egg Wash and Bake

• 1 egg yolk
• 3 tbsp cream

In a small bowl, whisk together the egg yolk with 3 tablespoons of cream until well combined.

Brush this egg wash generously over the top of each scone, which will give them a beautiful golden-brown exterior.

Place the muffin tin in the preheated 425°F oven and bake for 22 to 25 minutes, until the scones are golden brown and a probe thermometer inserted into the center reads 190°F.

They should smell wonderfully buttery and toasted.

Step 6: Cool and Serve with Jam and Butter

• berry jam
• butter
• sea salt

Allow the scones to cool in the muffin tin for 5 minutes, then carefully turn them out onto a wire rack or serve them directly from the tin while still warm.

The warm scones are best enjoyed topped with a generous dollop of butter and your favorite berry jam.

These are perfect served warm with a cup of tea or coffee.

Authentic Mary O's Irish Soda Bread Scones

Delicious Authentic Mary O's Irish Soda Bread Scones recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 12 scones

Calories 3800 kcal

Ingredients

  

For the dough::

• 4 1/4 cups flour (I always use King Arthur all-purpose flour)
• 1/2 cup sugar
• 4 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1 3/4 tsp salt
• 3/4 cup butter (I like Kerrygold unsalted butter for this)
• 1 cup raisins
• 2/3 cup buttermilk
• 2/3 cup cream
• 1/4 teaspoon ground nutmeg

For the egg wash::

• 1 egg yolk
• 3 tbsp cream

For serving::

• berry jam
• butter
• sea salt (Maldon flaky salt adds a nice crunch)

Instructions

 

• Preheat your oven to 425°F and lightly grease a 12-cup muffin tin with butter or cooking spray. While the oven heats, cut the cold butter into small cubes and place it in the freezer for a few minutes—keeping it very cold is crucial for creating those tender, flaky scone layers. Measure out all your dry ingredients and the liquids so everything is ready to go when you start mixing.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg until evenly combined. Add the cold butter cubes and use your fingertips to rub the butter into the flour mixture, working quickly and gently until it resembles coarse sand with some pea-sized butter pieces still visible. This technique keeps the butter cold and creates pockets that produce tender, flaky scones. I like to work over a cool surface to keep everything as cold as possible.
• In a small bowl or measuring cup, stir together the buttermilk and cream until combined. Create a well in the center of your flour mixture and pour in the buttermilk-cream mixture. Using a wooden spoon or your hands, gently fold and mix until a shaggy dough just comes together—do not overmix, as this will toughen the scones. Fold in the raisins with just a few gentle turns until they're distributed throughout.
• Divide the scone dough evenly among the 12 prepared muffin cups, filling each about two-thirds full. The dough will be slightly sticky and rustic-looking, which is exactly what you want. I find it helpful to use a small ice cream scoop to keep the portions consistent, ensuring even baking.
• In a small bowl, whisk together the egg yolk with 3 tablespoons of cream until well combined. Brush this egg wash generously over the top of each scone, which will give them a beautiful golden-brown exterior. Place the muffin tin in the preheated 425°F oven and bake for 22 to 25 minutes, until the scones are golden brown and a probe thermometer inserted into the center reads 190°F. They should smell wonderfully buttery and toasted.
• Allow the scones to cool in the muffin tin for 5 minutes, then carefully turn them out onto a wire rack or serve them directly from the tin while still warm. The warm scones are best enjoyed topped with a generous dollop of butter and your favorite berry jam. These are perfect served warm with a cup of tea or coffee.