• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Lovely Ideas
  • About
  • Privacy Policy
  • Contact
    • Facebook
    • Instagram
    • Pinterest
She Keeps a Lovely Home
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Lovely Ideas
  • About
  • Privacy Policy
  • Contact
×
Home » St. Patrick's Day » St. Patrick’s Day Scones

St. Patrick’s Day Scones

Published: Mar 4, 2023 by Genevieve Morrison · This post may contain affiliate links

Jump to Recipe Print Recipe

These lovely lemon poppyseed St. Patrick’s Day scones are light, flaky, and absolutely delightful with shamrock-shaped honey butter that’s so easy to make! With a sweet-tart lemon glaze, they’re a perfect recipe for an enchanting St. Patrick’s Day breakfast with family or friends.

2 scones on a plate beside shamrock-shaped butter and a knife.
Contents hide
1 St. Patrick’s Day Scones
2 Ingredients
3 How to Make These Scones Step-by-Step
4 Common Questions
5 A Few Tips
6 More St. Patrick’s Day Recipes
7 St. Patrick’s Day Scones

St. Patrick’s Day Scones

These scones are part of my St. Patrick’s Day brunch menu every year! I serve them with crispy cauliflower and kale potato hash, sautéed herbed mushrooms, eggs, bacon and seared tomatoes. I also love to include an emerald green “4 Leaf Clover Mimosa” made with ginger, cucumber, green apple and mint!

The shamrock honey butter is so easy to make too! All you need is a shamrock-shaped cookie cutter, butter, honey, and a freezer. They take just 10 minutes to make!

Ingredients

12 ingredients on a table with labels describing what they are.

How to Make These Scones Step-by-Step

1. Preheat oven to 400 F. (200 C.),line a baking sheet with parchment paper or Silpat, and chop 1 cold stick (4 oz.) of unsalted butter into smaller pieces so it can warm slightly while you prepare your other ingredients.

2. In a large mixing bowl, combine 2½ cups flour, 1 tsp. baking powder, 1 tsp. baking soda, ½ tsp. kosher (or flake) salt, ⅓ cup sugar, 1 tsp. poppy seeds and ½ tsp. lemon zest. Mix gently. Set aside.

3. In a separate small mixing bowl, combine 1 beaten egg, ⅓ cup lemon juice, ¼ cup heavy cream and 1 tsp. real vanilla extract. Set aside. (You’ll add these ingredients to your dough after you’ve mixed in the butter.)

4. Add your semi-softened butter to the large mixing bowl. Use your hands to mix it into the flour until you have a crumbly mixture, allowing a few bits of butter to stay unmixed. This allows nice pockets of butter to form in your scones.

A collage of 4 numbered images showing how to make scone dough.

5. Add the contents of your small mixing bowl to the large one, and mix with a spoon until thoroughly combined into a sticky dough.

6. Get your hands nice and floury to make it easier to pick up and roll dough with your hands. 

7. You can either loosely roll the scones into a gently flattened ball with 2 heaping tablespoons of dough, or make a larger ball and use a round cookie cutter (or wine glass like I’ve done) to cut them perfectly into thick disks.

8. Place on the baking sheet about an inch apart, and bake scones for 15–20 minutes on the bottom rack. When done, cool for 10 minutes before serving.

A collage of 4 numbered images showing how to shape scones.

To Make the Lemon Glaze

1. In a small mixing bowl, combine ½ cup confectioners sugar, ½ tsp. lemon zest and 2 tbsp. fresh lemon juice.

2. Brush glaze onto cool scones with a pastry brush. Refrigerate them for about 5-10 minutes to help the glaze set, and serve.

2 numbered images showing how to glaze a scone.

To Make Shamrock-Shaped Honey Butter

1. In a small bowl, allow 4 oz. salted butter to soften. Add 1 tsp. honey and stir.

2. Place shamrock-shaped cookie cutters on a glass plate or parchment paper, and spoon honey butter into the cookie cutters. Place them in the freezer for about 10 minutes, and they will slide out perfectly!

2 numbered images showing how to make shamrock-shaped butter
A small bowl with a pad of shamrock-shaped honey butter.

Common Questions

1. Where do I find a shamrock-shaped cookie cutter?

I used the smallest cookie cutter in this set from Amazon.

2. Can I make them without the glaze?

You can, but they’ll be a little lackluster. If you don’t want to make a glaze, I highly suggest brushing the scones with a beaten egg and sprinkling them with a little sugar before baking.

3. How long will scones stay fresh?

They’ll stay perfectly tasty for at least a week. I suggest refrigerating them in a sealed container to keep the glaze from getting sticky, but you can also store them at room temperature.

4. My scones didn’t rise nicely. What went wrong?

Either your baking soda or baking powder (or both) is too old, your oven wasn’t hot enough, or you didn’t place them on the top rack – but most likely, it’s an issue with that baking powder or baking soda, in my experience. If they’re older than 18 months, or if they’re in containers that aren’t sealed completely, it’s time toss them.

A Few Tips

1. Use a quality, salted butter.

Even though these scones are flavored with fresh lemon juice, poppy seeds and vanilla, butter is really the star of the show. So make sure to use a quality organic butter or Irish Kerry Gold. I have no affiliation with Kerry Gold, but I’ll sing its praises from the rooftops! I use it 100% of the time for baking. It really makes all the difference.

2. These scones are best-served warm.

If you’re not serving them straight away, simply toast them in an oven at 350 F. (175 C.) for 5-7 minutes to toast them back up again.

5 scones on the bottom tier below deviled eggs with flowers and tomatoes.

For more inspiration, subscribe to my newsletter, and follow me on Instagram, on Pinterest, tiktok, and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

More St. Patrick’s Day Recipes

  • A shepherd's pie in a bowl on a lace table cloth.
    Easy Shepherd’s Pie with Red Wine
  • 3 deviled eggs, garnished with tomato, clover, parsley and a dollop of mustard caviar on marble.
    St. Patrick’s Day Deviled Eggs
  • A wooden bowl of potato-cauliflower hash on a lace table cloth with flowers on the edges.
    Cauliflower and Kale Potato Hash
  • 8 St. Patrick's Day melon appetizers with clovers on top, on a white plate, on a lace table cloth..
    St. Patrick’s Day Melon Appetizers
2 scones on a plate beside shamrock-shaped butter and a knife.

St. Patrick’s Day Scones

These lovely lemon poppyseed St. Patrick’s Day scones are light, flaky, and absolutely delightful with shamrock-shaped honey butter that’s so easy to make! With an optional lemon glaze, they’re perfect for an enchanting St. Patrick’s Day lunch with family or friends.
5 from 2 votes
Print Pin Rate
Course: Pastry
Cuisine: Irish
Diet: Kosher
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Cooling Time: 20 minutes minutes
Total Time: 1 hour hour
Servings: 15 scones
Calories: 240kcal
Author: Genevieve Morrison

Equipment

  • sharp knife
  • large mixing bowl
  • small mixing bowl
  • whisk
  • mixing spoon
  • large baking sheet lined with parchment paper or Silpat
  • pastry brush
  • lemon zester
  • 1½ inch shamrock-shaped cookie cutter

Ingredients

For the Scones

  • 1 egg – beaten
  • 2½ cups flour – and 2 tbsp. for coating hands
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 4 oz. unsalted butter – softened
  • ¼ cup heavy cream
  • 1 tsp. real vanilla extract
  • ½ tsp. kosher salt – or flake salt
  • ⅓ cup white granulated sugar
  • 1 tsp. poppy seeds
  • ⅓ cup lemon juice – about 3 lemons
  • ½ tsp lemon zest

For the Lemon Glaze

  • ½ cup powdered sugar
  • 2 tbsp. fresh lemon juice – about ½ lemon
  • ½ tsp. lemon zest

For the Shamrock-Shaped Honey Butter

  • 4 oz. salted butter – softened
  • 1 tsp. honey

Instructions

For the Scones

  • Preheat oven to 400 F. (200 C.), line a baking sheet with parchment paper or Silpat, and chop 1 cold stick (4 oz.) of unsalted butter into smaller pieces so it can warm slightly while you prepare your other ingredients.
  • In a large mixing bowl, combine 2½ cups flour, 1 tsp. baking powder, 1 tsp. baking soda, ½ tsp. kosher (or flake) salt, ⅓ cup sugar, 1 tsp. poppy seeds and ½ tsp. lemon zest. Mix gently. Set aside.
  • In a separate small mixing bowl, combine 1 beaten egg, ⅓ cup lemon juice, ¼ cup heavy cream and 1 tsp. real vanilla extract. Set aside. (You’ll add these ingredients to your dough after you’ve mixed in the butter.)
  • Add your semi-softened butter to the large mixing bowl. Use your hands to mix it into the flour until you have a crumbly mixture, allowing a few bits of butter to stay unmixed. This allows nice pockets of butter to form in your scones.
  • Add the contents of your small mixing bowl to the large one, and mix with a spoon until thoroughly combined into a sticky dough.
  • Get your hands nice and floury to make it easier to pick up and roll dough with your hands. You can either loosely roll the scones into a gently flattened ball with 2 heaping tablespoons of dough, or make a larger ball and use a round cookie cutter (or wine glass like I’ve done) to cut them perfectly into thick disks.
  • Place on the baking sheet about an inch apart, and bake scones for 15–20 minutes on the bottom rack. When done, cool for 10 minutes before serving.

To Make the Lemon Glaze

  • In a small mixing bowl, combine ½ cup confectioners sugar, ½ tsp. lemon zest and 2 tbsp. fresh lemon juice. Brush glaze onto cool scones with a pastry brush. Refrigerate them for about 5-10 minutes to help the glaze set, and serve.

To Make Shamrock-Shaped Honey Butter

  • In a small bowl, allow 4 oz. salted butter to soften. Add 1 tsp. honey and stir. Place shamrock-shaped cookie cutters on a glass plate, and spoon honey butter into the cookie cutters. Place them in the freezer for about 10 minutes, and they will slide out perfectly!

Notes

You can find the shamrock-shaped cookie cutters I used on Amazon.
These scones will stay perfectly tasty for at least a week. I suggest refrigerating them in a sealed container to keep the glaze from getting sticky, but you can also store them at room temperature.
They’re best served warm. If you’re not serving them straight away, simply toast them in an oven at 350 F. (175 C.) for 5-7 minutes to toast them back up again.

Nutrition

Serving: 1scone | Calories: 240kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 209mg | Potassium: 78mg | Fiber: 1g | Sugar: 9g | Vitamin A: 453IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg

« Spicy Crockpot Chili
How to Create a Gallery Wall with Flowers and Butterflies »
  • Facebook62
  • Twitter

Reader Interactions

Comments

  1. Maureen

    March 12, 2023 at 10:41 am

    Which flour do you use (plain or self raising)

    Reply
    • Genevieve Morrison

      March 12, 2023 at 1:20 pm

      Just plain flour 🙂

      Reply
5 from 2 votes (2 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I accept the Privacy Policy

Primary Sidebar

Hello there!

Hello there!

My name is Genevieve, and I'm just trying to be a little fancier today than I was yesterday. Sharing recipes for the creative host or hostess that are simple, elegant and colorful too!

Winner!

Awards Banner

Summer Inspiration

A bowl of 3 bean salad on a table, sprinkled with feta.

A Lovely Summer Barbecue

Two scones on plates with gold edges with fresh lavender placed on top, beside 2 cut lemons and a bunch of fresh lavender.

Lavender Lemon Scones with Honey Butter

Lamb skewers with rosemary tops on a rustic platter.

Grilled Lamb Skewers

1 cocktail, garnished with a cucumber, leaf and small flowers with flowers at its base, as well as napkins.

Sparkling Pink Grapefruit Cocktail with Cucumber

6 jars of mousse with strawberry and cookie crumbles on a table, surrounded by flowers, a strawberry and a lemon slice.

Creamy, No Bake Lemon Cheesecake Mousse with Strawberries

A hand holding a Pimm's Cup cocktail in a wine glass, full of herbs, cucumber and fruits.

The Perfect Pimm’s Cup

Featured In

A list of 7 logos.

Footer

↑ back to top

Privacy Policy

Privacy Policy

About

About Me

Contact

Email Me!

Copyright © 2025 She Keeps a Lovely Home

  • Facebook
  • Instagram
  • Pinterest

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.