Irish Soda Bread “Scone Muffins”
I am 50% Irish. My dad is full Irish and very proud of his heritage. When I texted him about the dishes his family made for St. Patrick’s Day, he told me they did not like the taste of corned beef and that they would just eat their normal steak or fried chicken with potatoes.
I was honestly taken aback when I heard this because I was so certain that his family would have made traditional Irish food on the most widely celebrated Irish holiday of the year. So, I decided to make my own Irish traditions for St. Patrick’s Day. You have probably seen the Irish Soda Bread Scones from Mary O’s in New York City all over social media. I wanted to recreate that scone but in a smaller muffin form. I am so pleased with the results!
This has all the flavors of a biscuit/scone with a buttery, tangy, tender crumb. It has the iconic craggy top of Irish soda bread and the fluffiness and shape of a muffin. Slathering them with Irish butter and wild blueberry jam while they are still warm is key. This hasn’t happened often—but literal tears swelled in my eyes when I took my first bite. I am so proud of these “scone muffins,” and I am proud to be Irish! Happy St. Patrick’s Day to you all—I hope your day is filled with luck (and hopefully some of these scone muffins!).
Prep Time: 5 minutes | Cook Time: 18 minutes
Yields: 12
Ingredients:
2 1/4 cups all-purpose flour
1/4 cup cane sugar
1 tsp kosher salt
1 tsp baking powder
1/2 tsp baking soda
6 tbsp of cold unsalted Irish butter, cubed
3/4 cup cold buttermilk
1 large egg
for serving: salted Irish butter (like Kerrygold) and wild blueberry jam (Stonewall Kitchen has an amazing one)
Method:
Preheat your oven to 375°F. Place your muffin tin out on the counter, greasing it if it is not non-stick.
In a large bowl, whisk the flour, sugar, kosher salt, baking powder, and baking soda together until well combined.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to rub the butter in until the mixture resembles coarse crumbs with pea-sized bits.
In a separate bowl, whisk together the cold buttermilk and the egg until the egg is beaten.
Make a well in the dry ingredients and pour in the buttermilk mixture. Stir gently with a fork until just combined. Do not overmix—some dry floury spots are fine.
Using a cookie scoop or large spoon, divide the dough evenly into the muffin cups, filling them to the top. The tops of the scone muffins should be rough and craggy—do not smooth them down.
Bake for 18-20 minutes or until they are lightly golden and a toothpick inserted in the center comes out clean.
Let cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm with Irish butter and wild blueberry jam. These are best served freshly baked but they can be kept in an airtight container for a couple of days at room temperature. Just reheat the muffin in the microwave for 10-12 seconds and enjoy!
