Irish Scones: A St. Patrick’s Day Tradition

Irish Scones: A St. Patrick’s Day Tradition

By Renee McCausey

    When my children were little I made special breakfasts on certain holidays.  I bought holiday themed glasses or mugs at the dollar store and sometimes filled them with candy or pencils for school.  For St. Patrick’s Day, I would make Irish Scones and sprinkle green sugar on top.  I  also purchased Irish cream coffee creamer and let them have “coffee” for breakfast.  This created special memories for my kids growing up that they still talk about.  Even as they get older, I keep these traditions. They always remind me to follow them every year.

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What you will need to create a memory:

Irish Scones (recipe follows) You can also purchase biscuits, crescent rolls, pancakes, or waffles and sprinkle the sugar on before baking them. The fun is in the memory you are creating!

Green sugar sprinkles

Irish Cream coffee creamer (this can be put into milk also)

Dollar store goodies with a holiday mug

Ingredients for Irish Scones:

2  cups all-purpose flour
1/4 cup sugar
1 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt
⅓ cup Unsalted Butter
½ cup buttermilk (if you don’t have this on hand, you can make it by putting a teaspoon of vinegar in regular milk)

1 large egg

1 Tablespoon buttermilk


Step 1

Preheat oven to 425° F.

Step 2

Combine flour, sugar, baking powder, baking soda, and salt in a food processor bowl with steel blade and blend for 8 seconds (or whisk together in a large bowl).

Step 3

Cut in butter by pulsing 8 times with food processor (or use a pastry cutter), until mixture resembles coarse meal. Do not over blend.

Step 4

Whisk egg with buttermilk. Add egg mixture to dry mix in food processor and pulse just until dough comes together (or create a well in dry ingredients, add egg mixture & stir just until moistened). Stir in currants.

Step 5   Don’t forget the sprinkles before you bake!

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Turn dough onto floured surface and pat into 8-inch circle, approximately ½ to ¾- inch thick. Cut into wedges or cut with 3-inch biscuit cutter and place on a parchment lined or buttered baking sheet. Brush with buttermilk. Bake 15-18 minutes or until golden brown.


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Recipe revised from the website





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