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A bowl lined with blue and white patterned cloth holds several golden brown Irish soda bread scones, one split open and topped with butter and red jam, just like Mary O's copycat recipe—perfect with currants for a classic touch.
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5 from 1 vote

Irish Soda Bread Scones Recipe (Mary O’s Copycat)

These Irish soda bread scones are soft, buttery, and lightly sweet with currants or raisins, baked in a muffin tin for perfectly golden tops. Made with cold Irish butter, buttermilk, and simple pantry ingredients, they’re an easy Mary O’s copycat-style treat that’s perfect for breakfast, brunch, or St. Patrick’s Day!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Irish
Keyword: soda bread scones, irish soda bread scones, irish scones
Servings: 6 scones
Calories: 401kcal
Author: Kaity Farrell

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.

Nutrition

Serving: 1scone | Calories: 401kcal | Carbohydrates: 58g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 439mg | Potassium: 187mg | Fiber: 2g | Sugar: 20g | Vitamin A: 521IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg