Want to make something special for St. Patrick’s Day that isn’t corned beef and cabbage or soda bread? Then I recommend these savory and oh so cheesy Dubliner scones!
Dubliner is an Irish cheese made by Kerrygold and is similar to white cheddar but with a hint of sweetness that makes it a slam dunk for baked goods. It’s also great on its own, grated over soups, melted into mac and cheese or… you get the idea.
To make your scones even more festive, serve them with Irish Breakfast tea spiked with a little Irish whiskey- Sláinte! (Cheers!).
Everyone in my family is a huge fan of these scones, and they’re one of my mom’s favorites. This adorable illustration of our pets having their own tea time is her work. Her support and collaboration on the more visual aspects of the blog (she also helps out with photo shoots) has been a huge help and so much fun. Thanks mom!
Thanks to buttermilk, a generous amount of cheese, fresh oregano, and a dash of cayenne, these scones have a savory kick that sets them apart- even people who don’t usually go in for sweet and savory combinations will love them! A warm Dubliner scone not only makes a great afternoon snack but also works for breakfast or a side for more traditional St. Patrick’s Day fare. (Well, they might not go with green beer, but everything else is good!)
Getting the texture of the dough just right can be tricky, I actually had to put the dough back in the bowl and add more buttermilk after my first attempt at forming the dough into disks. The important thing to remember is that the dough shouldn’t crumble when you try to form it into a disk or cut it into wedges, but it also shouldn’t feel wet. (A little sticky is fine, but if you find the dough is sticking to your hands after you form it into disks add more flour.) I recommend freezing the scones on the baking sheet before baking because the bottoms of the scones tend to brown very quickly, and we want to give the baking powder and baking soda time to do their jobs in the oven and let the scones rise.
I hope however you choose to celebrate that all of you have a fun and safe St. Patrick’s Day! What are some of your favorite St. Paddy’s foods and traditions?
- 4 ½ cups flour, + more for work surface
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ tsp salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons fresh oregano leaves, roughly torn
- 1 1/2 cups grated Dubliner cheese (or sharp white cheddar cheese), divided use
- 3 sticks (1 ½ cups) unsalted butter, softened
- 1 ¼ cups buttermilk, + more for egg wash
- 1 large egg, beaten
- Preheat oven to 325°. Line two baking sheets with foil and spray them with butter flavored cooking spray.
- In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cayenne pepper and oregano. Cut in the butter and 3/4 cup grated cheese until just combined. (The mixture should resemble dry bread crumbs with a few pea-sized lumps remaining.)
- Make a well in the middle of dry ingredients, pour in the buttermilk and mix until just combined. Shape the dough into a ball, adding more flour as needed if the dough is too sticky or more buttermilk if it’s too dry. Dough may be a little sticky but should not be wet, or so dry that it crumbles.
- Turn dough out onto a lightly floured work surface and shape it into two 6” rounds 1 ½” thick.
- Cut each round in half, then cut each half into 3 wedges. Place scones on cookie sheets and freeze for at least 20 min. (It’s important to freeze the scones on the baking sheet that will go into the oven, so that the baking sheet doesn’t get hot too quickly and burn the bottoms of the scones.)
- Add two tablespoons buttermilk to the beaten egg. After removing scones from the freezer brush them liberally with egg wash.
- Bake scones 22-25 min, sprinkling the tops of scones with remaining cheese during last 3 minutes of baking time. When done, the bottoms of the scones should be an even golden brown and the tops will be golden brown in places. The scones are best warm from the oven but will keep for 1 day in a sealed bag or container.