Scone MixBourbon-Soaked Raisin Scones

February 28, 2019by Molly Bollier0
Bourbon-Soaked Raisin Scones complete with Bourbon-Laced Butter Drizzle

This scone is for the adults! It’s a twist on the classic New Orleans style bread pudding, complete with bourbon-soaked raisins and a bourbon-laced butter drizzle. It’s a Mardi Gras special!

Easy Irish Soda Bread

This Irish Soda Bread is an easy-to-make addition to your St. Patrick’s Day feast (or anytime!). It all starts with our Scone Mix!

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Servings 8 slices


  • 1
    Whole Grain Scone Mix
  • 1/2
  • 1/4
    unsalted butter, cold
    cut into small pieces or grated
  • 1
  • 1


  1. Place the bottom of a Dutch oven into a cold oven. Turn the heat to 400 degrees (F).

  2. Empty the contents of the Scone Mix into a large bowl. Using your hands, knead in the raisins and butter pieces until the butter has reduced to pea-sized granules.

  3. In a small bowl, whisk together the egg and buttermilk. Add to the dry mixture and stir (or knead) until fully incorporated. The mixture will be loose and sticky.

  4. Cut a 10-inch by 10-inch square piece of parchment paper and transfer the dough on top of it. Shape loosely with your hands.

  5. Using oven mits, remove the Dutch oven from the oven. Use the corners of the parchment paper to lift and lower the parchment and dough into the hot pan. Return to the oven (uncovered).

  6. Bake 20-25 minutes or until the top of the bread just begins to brown. Then, turn off the oven, but leave the bread in for another 10 minutes. Remove from the oven and allow to cool in the pan about 30 minutes.

  7. Remove the loaf to a rack and slice only when completely cool.

  8. Once cool, the bread can be kept wrapped at room temperature for a day, then moved to the fridge for another 2-3 days.

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