Conroy’s Chef Shaun Brady shares family recipe

Irish native Shaun Brady learned at the hands of the master–his grandmother–and has never altered her 100-year-old recipe.

The Dish

Chef Shaun Brady shares grandmother’s scone recipe 

By D’Ann Dreiling

If it’s a “Top o’ the mornin” Saturday brunch you’d be lookin’ for, head to Conroy’s Public House on 12924 State Line. You won’t be disappointed!  

Shaun Brady, executive chef for three Conroys’ restaurants as well as co-owner of Brady’s Public House, will be in the kitchen mixing up scones “himself” using his  grandmother’s recipe. “I make them exactly like my grandmother did when I stood on a stool at her kitchen table helping her at our home in Tipperary. ‘Don’t over mix ‘em me lad,’ she’d caution. ‘We want ‘em light and fluffy.’” he recalls.   Shaun learned at the hands of the master and has never altered her 100 year old recipe.  

Shaun graduated from The Dublin Institute of Technology School of Culinary Arts at the top of his class, and met his wife from Wichita while she was traveling in Ireland.  They moved to the States where he became executive chef for the Ambassador Hotel chain before settling in Kansas City because…”I like it here”. He met up with another Irishman, Ray Dunlea, who recognized his skills and welcomed him to Conroy’s.  

These mouthwatering scones are served with large portions of whipped cream and a three berry jam. And if the criteria for a great chef includes an Irish brogue, unyielding charm and smiling Irish eyes, he’s the best there is!  Shaun, thanks for sharing!

Chef Shaun Brady serves his grandmother’s version of Irish Scones at Conroy’s Public House in Leawood. C

Irish Scones

  • 4 cups flour
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1.5 teaspoons salt 
  • 1/2 stick cold unsalted butter diced
  • 1.75 cups buttermilk
  • 1 whole egg
  • 2 egg yokes 
  • 1 teaspoon orange zest
  • 1 cup raisins 
  • 1/4 cup apple juice
  • 1/4 cup orange juice
  • 1 egg yoke to brush scones before baking

In a small pot add raisins, orange juice and apple juice on medium heat for a few minutes to plumb raisins.  Set aside to cool.

Combine all dry ingredients. Cut the butter into mixed dry ingredients.  Add raisins to dry ingredients. Mix whole egg and yokes to buttermilk and mix together.  Mix wet and dry ingredients together, hold back on some liquids as you might not need it all.

Roll out to about 1/2 inch thick.  Using a large cookie cutter, cut out scones.  Place on baking sheet and brush with egg yolk.

Preheat oven to 375.  Bake 15 to 20 minutes until golden brown.  Enjoy with homemade jam and whipped cream!

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