Copycat Mary O’s Irish Soda Bread Scones

Tall bakery-style Irish soda bread scones inspired by the viral NYC favorite

These Copycat Mary O’s Irish Soda Bread Scones recreate the famous viral bakery treat from Mary O’s Irish Soda Bread shop in New York City. Known for their tall, golden appearance and tender crumb, these scones combine the comforting flavor of traditional Irish soda bread with the soft, buttery texture of a bakery-style scone.

The original Mary O’s scones gained popularity online thanks to their rustic look, tall shape, and simple serving style with Kerrygold butter and homemade blackberry jam. This homemade version captures the same charm using simple ingredients and an easy one-bowl method.

Traditional Irish soda bread is a quick bread that relies on baking soda and buttermilk for its rise instead of yeast. Over time, bakers added ingredients like raisins, sugar, butter, and cream to create sweeter versions that are perfect for breakfast or afternoon tea. These soda bread scones are one of those delicious variations.

What makes this recipe unique is the baking technique. Instead of shaping the dough and cutting it like traditional scones, the dough is scooped directly into a muffin tin. This simple trick allows the scones to bake tall and fluffy while keeping their shape perfectly.

The result is a pastry with a lightly crisp golden crust and a soft, tender interior dotted with sweet raisins. The slight sweetness pairs beautifully with butter, jam, or even a sprinkle of flaky sea salt.

Because the dough comes together quickly and requires minimal mixing, these scones are perfect for beginner bakers. They’re also great for weekend breakfasts, brunch gatherings, St. Patrick’s Day celebrations, or cozy afternoon tea.

When served warm with butter melting into the crumb and a generous spoonful of jam, these Irish soda bread scones deliver comforting bakery-style flavor in every bite.

table of contents

Recipe Overview

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Servings: 12 large scones

Course: Breakfast, Brunch, Dessert
Cuisine: Irish-American

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Ingredients

• 4 cups (480 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• 4 teaspoons baking powder
• ½ teaspoon baking soda
• 1½ teaspoons kosher salt
• ¾ cup (170 g) unsalted butter, cold and cubed
• 1 cup raisins
• ⅔ cup buttermilk
• ⅔ cup heavy cream
• 1 egg yolk
• 2 tablespoons heavy cream (for egg wash)

For Serving

• Strawberry jam
• Softened butter
• Flaky sea salt

Instructions

1. Preheat the oven

Heat the oven to 425°F (218°C).

Place a rack in the center of the oven.

Generously grease a 12-cup muffin tin with butter or nonstick spray.

2. Mix the dry ingredients

In a large mixing bowl combine:

• flour
• sugar
• baking powder
• baking soda
• kosher salt

Stir until everything is evenly distributed.

3. Cut in the butter

Using your fingers or a pastry cutter, press the butter into the flour until the mixture resembles coarse sand with small buttery crumbs.

Work quickly so the butter stays cold.

4. Add raisins

Stir the raisins into the flour mixture so they are evenly distributed throughout the dough.

5. Add the liquid ingredients

Drizzle in the buttermilk and heavy cream.

Use your hands to gently fold the mixture together until the flour is absorbed.

The dough should look slightly rough and shaggy.

Avoid overmixing to keep the scones tender.

6. Fill the muffin tin

Divide the dough evenly among the 12 muffin cups.

Use your hands or a scoop to form tall mounds of dough.

7. Prepare the egg wash

In a small bowl whisk together:

• egg yolk
• 2 tablespoons heavy cream

Brush the mixture over the tops of the scones.

This helps create a beautiful golden crust.

8. Bake the scones

Bake for 22–25 minutes until golden brown.

A toothpick inserted into the center should come out mostly clean.

If using a thermometer, the internal temperature should reach 190°F (88°C).

9. Serve warm

Allow the scones to cool slightly before removing them from the pan.

Serve warm with:

• butter
• strawberry jam
• flaky sea salt

Why This Recipe Works

This recipe uses both baking powder and baking soda, which helps the dough rise tall while maintaining the classic flavor of Irish soda bread. The combination of buttermilk and cream creates a tender crumb, while cold butter produces flaky texture and rich flavor.

Baking the dough in a muffin tin encourages the scones to rise upward instead of spreading outward, resulting in tall bakery-style pastries.

Tips for Perfect Soda Bread Scones

Keep the butter cold
Cold butter helps create tender, flaky scones.

Mix the dough gently
Overmixing can make the scones dense.

Use buttermilk
Buttermilk adds tangy flavor and helps activate the baking soda.

Serve fresh and warm
These scones taste best shortly after baking.

Variations

Use different dried fruit

Try replacing raisins with:

• dried cranberries
• currants
• chopped dates

Add citrus zest

Orange or lemon zest adds brightness.

Add spices

A teaspoon of cinnamon adds warmth and flavor.

Storage Tips

Store the scones in an airtight container.

Room temperature: up to 2 days
Refrigerator: up to 5 days

Reheat in the oven for best texture.

You can also freeze them for up to 2 months.

FAQs

Disclaimer

This recipe is inspired by Mary O’s Irish Soda Bread shop but recreated for home baking. Ingredient brands and baking times may vary slightly.

Conclusion

These Copycat Mary O’s Irish Soda Bread Scones deliver the comforting flavor of classic Irish soda bread in a tall, fluffy bakery-style pastry. Quick to prepare and baked in a muffin tin for extra height, they’re the perfect treat for breakfast, brunch, or afternoon tea. Serve them warm with butter and jam for a simple yet irresistible homemade pastry inspired by the famous New York bakery favorite.