Get an Early Start on St. Patrick's Day

Irish Breakfast Scone Cookies

Holiday Fare

Get an Early Start on St. Patrick’s Day

Irish Breakfast Scone Cookies

-Greg Johnson,

St. Patrick’s Day doesn’t have to be all about green beer and heavy pub food. You can have a healthy, Emerald Isle-inspired treat on St. Patrick’s Day.

These plump, moist cookies are like scones but sweeter, tastier and plumper. Packed with oats, fruit, nuts and tea, they’re the perfect portable and portion-controlled breakfast (lunch, dinner or anytime) snack. And they’re perfect with tea!

Makes 3 1/2 dozen cookies.


1 stick butter
1 cup dark brown sugar

Wet Ingredients:

1 cup currants soaked in strong Irish breakfast tea
1 egg
2 tablespoons brewed Irish breakfast tea
1 tablespoon milk
1 tablespoon vanilla
4 tea bags of Irish breakfast tea

Dry Ingredients:

2 1/2 cups oatmeal
1 1/2 cups flour
1 cup slivered almonds
1/2 teaspoon baking soda
1/4 teaspoon salt

1. Bring 2 1/2 cups water to a boil and put 6 Irish breakfast tea bags in to steep for 10 minutes. You want a dark, strong brew.
2. Put the currants in the still-hot tea to plump for 30-45 minutes.
3. Preheat oven to 350º.
4. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
5. In a small bowl, combine the wet ingredients. (Take the 2 tablespoons of brewed tea from the soaking currant.) Whisk together until smooth.
6. Add the combined wet ingredients to the creamables. Mix together until well incorporated.
7. Strain the currants, discarding the remaining brewed tea. Add the plumped currants to the combined wet ingredients and creamables. Mix together until well incorporated.
8. In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
9. Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
10. Shape dough into balls–about 2 tablespoons each.
11. Place the dough balls about 2 inches apart on a baking mat or parchment paper-lined cookie sheets.
12. Bake at 350º for 10-12 minutes, or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.

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