Saturday, March 12, 2022

MAKE IT: Traditional Irish Scones

In honor of St. Patrick’s Day, here is a recipe for traditional Irish Scones called Frances’ Scones. Several years ago, I was able to go with my daughter, at the time, one of the Wild Irish Acres Dancers, on a trip to Ireland. During that magical trip, we visited the Rathbaun Farm, a working sheep farm in County Galway. After watching the farm’s border collie round up the sheep, we went inside the farm’s thatched cottage for some freshly baked scones, prepared by Frances, and topped with farm-fresh whipped cream and preserves. Every time that I make Frances’ scones, the scent of them baking brings me back to the farm in Ireland.

*If you do not have self-rising flour, you can create your own with 1 ½ teaspoons baking powder and ¼ teaspoon salt per cup of flour. For this recipe, you would add 2.5 Tablespoons of baking powder and 1 ¼ teaspoons of salt to the 5 cups of flour, and mix thoroughly before following the remaining steps.


 5 cups self-rising flour
 1/2 lb. butter
 2 cups sugar (or less)
 3 eggs
 2 1/2 cups buttermilk (or 2 ½ cups milk and 2 Tablespoons lemon juice; let sit for 5
minutes prior to using to allow the mixture to curdle)
 Raisins, cranberries, or other dried fruit (optional)


1. Preheat oven to 375 degrees Fahrenheit
2. Put flour and butter into a large mixing bowl. Using your fingertips, mix butter and flour
3. Add sugar (and dried fruit if desired) and mix well
4. Mix egg and buttermilk together. Make a well in the middle of the dry ingredients and
gradually add just enough of the buttermilk/egg mixture to make a soft dough, mixing
together with a spoon or spatula until combined (I do not usually use all the
buttermilk/egg mixture. You want the dough to be slightly sticky but not overly gooey)
5. Turn dough out onto lightly floured surface. Press dough down to around 3/4 inch high,
and cut with scone cutter or the mouth of a glass
6. Bake at 375 degrees Fahrenheit for 20-25 minutes, or until nicely browned

Nutrition Information (calculated using 2% buttermilk and no dried fruit): Serving size: 1
scone | Servings per recipe: 20 | Calories: 238.7, total fat: 6.3 g, saturated fat: 3.6 g, trans

fat: 0.2 g, cholesterol: 42.6 mg, sodium: 451.2 mg, carbohydrates: 40.1 g, fiber: 0.9 g,
sugar: 16.9 g, protein: 5.3 g

*Recipe adapted from Rathbaun Farm

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MB, an ADK 46-R, is an Assistant Professor and Director of the Online MPH Program at George Mason University. In her free time, she can usually be found scampering up and over mountains whilst munching on eggplant bacon, writing odd things, or doing zoomies with Sig and Bella, the shollie and entledoodle dynamic duo who own me. She can also be found at:

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