• 4 cups flour
  • 1 cup sugar
  • ½ tsp salt
  • 4 tsp baking powder
  • 2 sticks (1 cup) of frozen butter
  • 2 cold eggs
  • 2 tsp vanilla
  • 1 cup cold heavy cream or buttermilk + 2-4 TBS
  • 1 ½ cups raisins (optional)
  • Coarse white sugar sprinkles

  1. Whisk flour, sugar, salt, and baking powder together. Grate frozen butter and mix in with a pastry blender until incorporated. If using raisins, gradually mix them in making sure they’re evenly distributed. Put in the freezer as you mix the wet ingredients. 
  1. Whisk eggs, vanilla, and milk in a small bowl. Drizzle into dry ingredients. Work dough with hands gently until all ingredients are incorporated but do not overwork. For best results, chill the dough for 15 minutes before continuing. 
  1. There are several ways to form your scones. Drop about ½ cup amounts of dough on an ungreased cookie sheet, use a biscuit cutter, or form into a disc and cut it into 8 wedges. Heat oven to 400 degrees. Refrigerate formed scones again for at least 15 min. Keeping the dough cold is important. It keeps them from spreading while baking. 
  1. Lightly brush each scone with the rest of the heavy cream/ buttermilk. Sprinkle with white sugar sprinkles. Bake for 20-23 minutes or until golden brown. 
  1. If you want to drizzle the baked scones with vanilla icing, mix some powdered sugar, some extra heavy cream, and vanilla together until smooth. Makes about 8-10.

   

I’m not one to partake in St. Patrick’s Day shenanigans. Honestly, corned beef and cabbage are not my favorites. I’m of Polish descent and like pierogis better. What I do enjoy about March 17 is making these Irish Scones!

This recipe was ripped from a magazine long ago. I can’t even give the proper periodical credit because, honestly, I’m not sure which it came from. After I made them for the first time, I attached the torn-out recipe to a plain index card so I wouldn’t lose it. Today, the recipe card is well-loved. There are lots of staining on the tattered card. That indicates these scones are a great treat and I make them every St. Patrick’s Day. In recent years I have improved them by tweaking some of the ingredients.

These scones have a great crumb texture and pair perfectly with a cup of tea or maybe some Irish coffee! The flavor reminds me of a vanilla pound cake, simple and classic. You probably have most of the ingredients in your pantry and refrigerator. I would recommend having some large white sugar sprinkles on hand to give them a little sparkle and crunch. 

While most folks are having a blast drinking Guinness and enjoying Irish music at a bar, my idea of a great St. Patrick’s Day is eating my delicious and simple-to-make Irish scones. If you’re wearing your green next Friday and headed out for the day, bring these scones along to share! After your Shepard’s Pie, I think you’ll really enjoy them! 

I apologize for not having a photo of the finished product. Time got away from me! I will post a picture on my Instagram account if I make them next week.

Happy St. Patrick’s Day to my favorite Irish family, the Gardners! My #1 brother-in-law, Marty, is Irish which makes my sister, Barb, Irish plus my 3 nephews their wives, and kids. I’m sure they’ll be partaking in some mischief on the 17th.