Tag Archives: St. Patrick’s Day

Irish Scones

These are the famous Irish scones I bring to work every year at St. Patrick’s Day.  They go so fast, that coworkers have been known to wait at the elevators for my arrival to be sure they snag one. These light as air scones are a far cry from the heavy, dry and glazed versions sold at a popular coffee chain.

My Auntie Anna from Castleisland, Co. Kerry, generously shared this recipe with me. Over the years, I’ve tweaked it, for instance using plain, whole milk yogurt instead of buttermilk for a lighter dough.   I also play around with adding ingredients to  the dough such as sultanas (golden raisins), dried cranberries and orange peel in the winter, apple and cinnamon walnut in the autumn or cheese and onion for cocktail parties.  Feel free to experiment with your favorite flavors, the recipe lends itself to creativity.   Happy St. Patrick’s Day!

Irish Scones

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 17 minutes

Yield: 2 dozen scones

Irish Scones


  • 4 cups all purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda sieved
  • 1/3 tsp. salt
  • 1 cup granulated sugar
  • 4 oz. (1 stick) butter chilled and cut into 1/2 inch pieces
  • 1 egg
  • 1 cup plain, whole milk yogurt


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Mix the dry ingredients together in a large bowl.
  3. Rub in the butter until the mixture looks like bread crumbs.
  4. Add the egg.
  5. Fold in the yogurt. At this point add dried fruit or other ingredients if using.
  6. Using an ice-cream scoop, scoop out the scone dough and place on greased baking sheets.
  7. Bake for about 15 minutes until golden brown.
  8. Remove from the oven and the baking sheets and let cool on a wire rack.
  9. Serve with butter and jam.

If you like this recipe, please share it.

Irish Wine – Who’d Have Drunk It?

Concannon Vineyards

Concannon Vineyards

Last week, my friends Dolores and Dan invited me to their house for a St. Patrick’s Day dinner of beef and Guinness stew.  When I told Dolores that I had brought an “Irish” wine for the dinner, she looked at me as if I had two heads.  Even to my Irish friends, the idea of Irish wine seems like a joke.  Not many of them know that one of the first families of California wine making is descended from an Irish immigrant.  I had just read about pioneering winemaker James Concannon on the Daily Sip blog.   What a great story. He was born in the Aran Islands on St. Patrick’s Day, 1847, and, like many young Irishmen, left Ireland at 18 in search of adventure and better opportunities.  He made his way to Mexico and California and was engaged in all kinds of business endeavors.  In 1883, he purchased a property in the Livermore Valley, California, initially to make communion wine for the Catholic Church. Four generations later, the Concannon family is still producing wine at that same vineyard and is very proud of its Irish heritage.  In 2012, John Concannon produced an Irish whiskey aged in Concannon Petite Sirah casks as a tribute to his great grandfather.

When President Ronald Reagan — a former Governor of California — visited the birthplace of his parents in 1984, he presented a Methuselah (6 liter bottle) of Concannon Reserve Petite Sirah 1979 vintage to Taoiseach Garret FitzGerald as an official gift from the United States.  I doubt that James Concannon could ever have imagined that one day his family’s wine would be presented to the Prime Minister of an independent Ireland by an Irish American President of the United States.

I love this story so much and since Concannon is close enough to my own surname, I think Concannon Vineyards is going to be my new “house” wine.

For more information about the history of Concannon family, their wines and family recipes go to the Concannon Vineyard web site.

(For a fascinating history of Irish winemakers around the world, read “A Kingdom of Wine” by Ted Murphy published by the Ireland Fund Winegeese Society.)