Spotted Dog Scones

An Irish recipe for sure, I’ve turned Spotted Dog Irish Soda Bread into Spotted Dog Scones.  Try this scone recipe for St. Patrick’s Day breakfast!

Spotted Dog Irish Soda Bread

Spotted Dog Irish Soda Bread

This recipe was inspired by the Spotted Dog bread recipe in Rachel Allen’s book, Irish Family Food.  They are small, barely sweetened scones spotted full of raisins and currants.  The texture is a lot like Irish Soda Bread.  Fresh out of the oven, they are warm and perfect for pulling apart and eating with butter and honey or jam.  We enjoy them for days after making them though since they warm up easily in the microwave too.

How to Make Irish Soda Bread Scones

How to Make Scones

Dry ingredients and wet ingredients are mixed separately…

Spotted Dog Scones Prep

…then they’re combined and mixed WITH YOUR HAND.  Rachel suggests moving your hand through the mixture, fingers spread like a rake.  Follow suit, and it will work perfectly.  The reasoning behind this is if the dough is overworked then it will turn out a tougher result.  Gentle hand mixing is best.  It’s quite messy, but it works well.

How to Make Scones

To make mini scones, work the dough carefully into a long rectangle.  Measurement isn’t really necessary, but maybe an inch high.  And yes… I cheat and dot some additional raisins and currants on top. After all, I want them to look authentically SPOTTED!

How to Cut Scones

Use a pizza cutter or a knife to cut some haphazard triangles.  Then pull them away from each other a bit.

How to Make Scones

Bake for about 15 minutes and they’re all set for dousing with goodies.

Spotted Dog Scones with Jam

We enjoy ours with (real) butter and a multi-berry jam.  They’re mighty good, but you have to know that you’re eating an Irish soda bread sort of scone (and not a typical scone that you might buy at a coffee shop).  I think these would be equally good with dried apricots in there too.

Here are a few more recipes for scones you might enjoy:

Spotted Dog Scones

Sharing how to make scones with this recipe for Spotted Dog Irish Soda Bread Scones.
Yield: 14 to 15 mini scones

Prep Time:15 minutes

Cook Time:15 minutes

Ingredients:
  • 3 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon granulated white sugar
  • 2/3 cup golden raisins
  • 1/2 cup currants
  • 1 large egg
  • 1 2/3 cups buttermilk
Directions:
  1. Preheat the oven to 450 degrees F. Lightly dust a baking sheet with flour.
  2. Sift the flour, baking soda, and salt into a large bowl. Stir in the sugar and the dried fruit.
  3. In a separate bowl, beat together the egg and buttermilk. Make a well in the center of the dry ingredients and pour in the liquid mixture. Use one hand stretched like a claw to mix the dough and combine until all is moistened (don't try to knead it or it will be too heavy). The dough will be soft but not too wet and sticky.
  4. Scrape the dough out onto a floured surface and bring together a little more, as needed. Transfer the dough to the floured baking sheet and form a long, flat rectangle- about 1-inch high. Cut into mini scones (triangles) using a pizza cutter or a knife. Pull each scone a little bit away from the others. Bake 12 to 15 minutes (or until golden and baked through). Let cool a bit, then serve warm with butter and jam. (re-heat as needed in the microwave)
SOURCE:  RecipeGirl.com (adapted lightly from Rachel's Irish Family Food)

Disclosure:  There are Amazon affiliate links included within this post.

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Comments

  • franki rrab wrote:

    I have a granddaughter that has a stomach allergy to dairy – she is okay with almond milk or rice milk, there are also other “milks” she can have. Do you think the consistency of the scones, made with those products, would stay pretty much the same…or would the addition of maybe coconut oil be advised to get the same viscosity as the butter milk.

    • Lori Lange wrote:

      I wish I could help, but I can’t really suggest anything that I haven’t experimented with myself. Hope you’re able to work it out!

  • ashley – baker by nature wrote:

    These spotted dog scones are so fun, Lori! My kind of breakfast 🙂

  • Elizabeth @ Confessions of a Baking Queen wrote:

    Love all the currants in these scones, I have grown up with currant scones- my mothers specialty!! I am so interested in the texture of these. Look great!

  • Stephanie @ Eat. Drink. Love. wrote:

    These look so delish!

  • Meghan wrote:

    These look delicious & you can see in the photos that they have a wonderful texture! Love that you made them mini too! I keep meaning to email you about your fabulous book! Great recipes and beautifully done, Lori! Going to pick up another one for a friend of mine!

    • Lori Lange wrote:

      Thank you!

  • Stacy | Wicked Good Kitchen wrote:

    Such a cute recipe for St. Patty’s Day, Lori! Thanks for sharing and have a fabulous weekend. Pinning!

  • Sarah wrote:

    I love Rachel Allen and Ireland! These scones look divine.

  • Annamaria @ Bakewell Junction wrote:

    Lori,
    I’ve only made/tasted scones once in my life but they were so good. I had to pin this for later.
    Annamaria

  • Jackie {The Beeroness} wrote:

    Those look perfect with coffee! Or with beer, let’s be honest 🙂

    • Lori Lange wrote:

      Yes!

  • Karen @ The Food Charlatan wrote:

    Love these Lori! I’ve never used currants before, what is my deal?? Also, I’m in love with your spoon in that last shot.

  • Jessica @ A Kitchen Addiction wrote:

    These are so fun! Love this twist on traditional scones!

  • Jenny Flake wrote:

    These look so fun Lori! Need!!

  • Liz@Virtually Homemade wrote:

    These look absolutely delicious and very festive for St. Patty’s! Pinned.

  • Pamela Baker wrote:

    Thanks for sharing this recipe. I have just learned how wonderful scones are! Yummy,

  • marcie wrote:

    I love scones and Irish soda bread, so this recipe is a 2 for 1!

  • dc wrote:

    Perfect for all those dogs I live with!!! (one husband, three sons) Thanks for sharing!

  • Lauren @ Hall Nesting wrote:

    I love this cookbook! I made her Chicken Casserole with Cheesy Dumplings a while ago. I love the change into scones!

  • Chelsea @ Gal on a Mission wrote:

    We absolutely love scones here! I love how versatile they are – so many different variations! Yummy!! Happy Friday. 🙂

  • Joshua Hampton wrote:

    These scones look cute. I love that they’re barely sweetened. Thanks for sharing the recipe.

  • Taylor @ Food Faith Fitness wrote:

    I am loving scones lately and these look delicious! I love that they are so versatile and you can top them with so many things, since they aren’t overly sweet! Pinned