These Irish soda bread scones are everything you love about traditional Irish soda bread – just softer, richer, and baked into perfectly tender, golden muffins. If you’ve ever had Mary O’s version, this copycat recipe gets you incredibly close at home.
Inspired by the beloved soda bread scones from Mary O’s bakery in NYC, this Irish soda scone recipe uses simple ingredients and a no-fuss method, making it perfect for everything from a cozy morning with a cup of tea to a festive St. Patrick’s Day brunch.
Table of contents
- Why You’ll Love This Irish Soda Bread Scones Recipe
- Ingredients (And Why They Matter)
- How to Make Irish Soda Bread Scones
- Recipe Variations
- Tips for Perfect Soda Scones
- Serving Suggestions
- Common Mistakes to Avoid
- Storage Tips
- Soda bread Scones FAQs
- Final Thoughts
- Try Our Other irish Inspired Recipes:
- Love This Recipe?
Why You’ll Love This Irish Soda Bread Scones Recipe
Quick Summary:
- No yeast, no rising time
- One bowl, minimal cleanup
- Soft, bakery-style texture
- Perfect for St. Patrick’s Day or everyday baking
If you love traditional Irish soda bread, these Irish soda scones are about to become your new favorite bake. They use simple ingredients, come together in one bowl, and bake into the most tender scone with a lightly sweet crumb and crispy golden crust.
Unlike classic loaf-style soda bread, this soda scone recipe is portioned into a muffin tin for perfectly soft centers and beautifully domed tops, making it ideal with a cup of tea or slathered in your favorite jam.
Love scones? Try our buttery classic blueberry lemon scones recipe for a Sunday brunch treat.
Ingredients (And Why They Matter)
This ingredient list is built on traditional flavors, with a few optional additions to elevate the final texture and taste.
- All-purpose flour (purpose flour) – The base of the flour mixture, giving structure
- Whole wheat flour (optional) – Adds a nutty flavor for a more healthy Irish soda bread scones variation
- Baking soda – The key leavening agent in traditional Irish soda bread
- Kosher salt – Balances sweetness and enhances flavor
- Sugar – Adds subtle sweetness and helps create that golden brown top
- Cold Irish butter (or unsalted butter) – Cut into small cubes, this creates coarse crumbs and ensures a flaky, tender texture
- Buttermilk – Reacts with baking soda and creates a soft crumb
- Vanilla extract (optional) – Adds warmth and depth
Mix-Ins:
- Currants or raisins (or golden raisins) – Classic flavor and texture
- Lemon zest or orange zest (optional) – Brightens the flavor
How to Make Irish Soda Bread Scones
This method is simple, forgiving, and perfect for beginner bakers.
1. Prep Your Oven and Pan
Preheat your oven to 400°F and grease a muffin tin (or line with parchment paper or cupcake liners).
2. Combine the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, and sugar until evenly combined.
3. Cut in the Cold Butter
Add cold butter and use a pastry cutter or your fingertips to work it into the flour until you have coarse crumbs.
Pro Tip: Visible butter pieces = a more tender scone.
4. Add Mix-Ins
Stir in currants and lemon zest, distributing evenly throughout the flour mixture.
5. Add Wet Ingredients
In a small bowl, combine the buttermilk mixture (and vanilla if using). Pour into the center of the dry ingredients and gently mix with a wooden spoon or fork until a soft scone dough forms.
6. Portion the Dough
Scoop into your muffin tin. This creates that signature scone form without needing a lightly floured surface or biscuit cutter.
7. Finish and Bake
Brush tops with buttermilk using a pastry brush, sprinkle with extra sugar, and bake for about 20 minutes until golden brown.
8. Serve Them Warm
Serve the buttery scones while they are still warm from the oven for the best texture or transfer to a wire rack and let cool slightly.
Recipe Variations
- Whole Wheat Version: Swap in part whole wheat flour for a heartier texture – great if you want a more healthy Irish soda bread scones option.
- Dairy-Free Option: Use plant-based milk such as almond milk with a splash of acid instead of buttermilk and swap butter for a plant-based alternative.
- Add Caraway Seeds: For a twist on traditional flavor, mix in caraway seeds – a nod to favorite Irish soda bread recipes.
- Sweeter Bakery Style: Add 1 beaten egg and a bit more sugar to the scone dough and serve with a generous pat of butter and blackberry jam.
Love whole wheat recipes? Try our whole wheat chocolate chip cookies for a sweet treat baked with hearty whole grains.
Tips for Perfect Soda Scones
- Don’t overmix – Overworking the dough makes tough scones
- Keep butter cold – Essential for flaky texture
- Use a light touch – This keeps the crumb soft
- Bake immediately – Don’t let the scone dough sit too long
Pro Tip: If making multiple batches, note how your first batch bakes and adjust slightly next time.
Serving Suggestions
These Irish soda scones are best served warm with:
- Butter and favorite jam (Mary O’s are served with Irish butter and homemade blackberry jam)
- Honey or marmalade – try our easy marmalade recipe
- Alongside a cup of tea
- As part of a St. Patrick’s Day breakfast spread
They also pair beautifully with savory dishes like soups or stews.
Try our flaky buttery sourdough scone recipe to use up your sourdough starter.
Common Mistakes to Avoid
Quick Summary: Avoid overmixing and too much flour to keep your scones soft and tender.
- Overmixing → tough texture
- Too much flour → dry scones
- Warm butter → less flaky texture
- Overbaking → crumbly, dry result
Storage Tips
- Store in an airtight container at room temperature for 2 days
- Refrigerate for up to 5 days
- Freeze in a freezer bag for up to 2 months
To reheat, warm in the oven to bring back that crispy golden crust.
Soda bread Scones FAQs
Irish soda bread is typically baked as a loaf, while irish soda scones are portioned individually, resulting in a softer interior and more evenly baked texture.
Yes, but you’ll need to acidify it (add lemon juice or vinegar) to mimic the buttermilk mixture.
This usually happens from overmixing or adding too much flour. Keep the dough soft and slightly sticky.
Yes—shape the dough on a lightly floured work surface and cut with a sharp knife or bench scraper.
Yes, portion into the tin, freeze, then transfer the frozen scones to a freezer bag and store them frozen for up to 3 months. Bake from frozen in the muffin tin with a few extra minutes.
They should be soft and tender, not dry—closer to a biscuit than a dense bread.
Final Thoughts
This soda scone recipe brings together everything you love about traditional Irish soda bread in an easy, approachable format. With simple ingredients, minimal prep, and a foolproof method, it’s a recipe you’ll come back to again and again—whether for a cozy weekend bake or a festive St. Patrick’s Day spread.
Try Our Other irish Inspired Recipes:
- Guinness Brown Bread
- Traditional Irish Shortbread Cookies Recipe
- Easy Sourdough Irish Soda Bread Recipe
- Vegan Irish Soda Bread Recipe
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Irish Soda Bread Scones Recipe (Mary O’s Copycat)
Equipment
- 1 standard muffin tin
Ingredients
Scone Dough
- 280 g all-purpose flour (2 cups)
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 66 g sugar (1/3 cup) plus more for sprinkling
- 113 g cold Irish butter (unsalted or salted can be used)
- 75 g dried currants (1/2 cup) or raisins
- 150 g buttermilk (1/2 cup plus 2 tbs) plus more for brushing scones
Optional
- 1 tsp lemon or orange zest
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 400°F (205˚C). Grease six muffin cups of a muffin tin well. Alternate the muffin cups for more even baking.
- In a large bowl, whisk together the flour, baking soda, salt, and sugar.
- Add the cold butter and cut it into the flour mixture until it resembles coarse crumbs.
- Stir in the currants or raisins and lemon zest (if using).
- If using, mix the vanilla extract into the buttermilk. Pour the buttermilk into the dry ingredients and gently stir with a butter knife or fork until just combined.
- Divide the dough evenly between the prepared muffin cups. Brush the tops with the extra buttermilk and sprinkle with extra sugar.
- Bake for 20 minutes, or until the tops are golden brown.
Notes
- Serve warm with butter and blackberry or raspberry jam.
- Scones are best eaten warm from the oven the day they are made.
- Store leftover scones in an bag on the counter or freeze. Warm them in the oven, toaster oven or air fryer before serving.
Kaity Farrell
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