Post-Gazette staffer Gretchen McKay offers this pair of recipes from her own Irish family.

GRANNY'S IRISH SODA BREAD

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My husband's mother gave him this recipe more than 20 years ago, right after we were married. It was handed down from her mother, Mary Ellen (Nellie) Kerrigan Foy, who was born in Bundoran, County Donegal, in 1892. He makes it every year on St. Patrick's Day in her memory.

• 2 cups unsifted all-purpose flour
  
• 2 tablespoons sugar
  
• 1 teaspoon baking powder
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 3 tablespoons butter, softened
  
• 1 cup seedless raisins, half dark and half golden
  
• Approximately 1 cup buttermilk

Preheat oven to 375 degrees. Lightly grease cookie sheet.

In large bowl sift flour, sugar, baking powder, baking soda and salt. Cut in softened butter with pastry blender or fork until it looks like fine crumbs. Add raisins. Add buttermilk, starting with a little less than a cup, and mix with fork only until dry ingredients are moistened, adding additional milk as needed to get the right consistency.

Turn out on lightly floured board and knead gently about 1 minute. Shape in ball and place on cookie sheet; flatten into a 7-inch circle (dough will be about 1 1/2 inches thick) and press a large floured knife into center halfway through to the bottom. Repeat at right angle to form a cross.

Bake 30 to 40 minutes or until top is golden brown and loaf sounds hollow when tapped.

Remove to wire rack to cool. Optional: Melt another tablespoon of butter and pour over the top.

-- Catherine Foy McKay

AUNT KERRY'S SCONES

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My sister-in-law's tips: Remember that these are special-occasion breads, so don't be so concerned about calories. Use only the best ingredients -- do not substitute margarine, low-fat milk, etc. And let the dough rest between steps. This will provide better texture and lightness to the bread.

• 1 3/4 cups unsifted all purpose flour
  
• 2 1/2 teaspoons double acting baking powder
  
• 2 tablespoon sugar
  
• 1/2 teaspoon salt
  
• 6 tablespoons butter
  
• 1 cup seedless raisins, half dark and half golden
  
• 2 large eggs, beaten, and reserve 1 tablespoon
  
• Approximately 1/3 cup whole milk

Preheat oven to 425 degrees. Grease large cookie sheet.

In medium bowl sift flour, baking powder, salt and 1 tablespoon sugar. Cut in butter until it looks like fine crumbs. Add raisins. Add beaten eggs (don't forget to remove 1 tablespoon for use later) to 1/3 cup milk. Mix with fork only until dry ingredients are moistened, starting with a little less than the total liquid and adding as needed to get the right consistency. You may need more milk after the egg and milk mixture is used up. Just add slowly so as not to make the dough too wet.

Turn out on floured board and knead 10 to 12 times. Roll out with rolling pin to 1/2-inch thickness. Cut into pie shapes (10 to 12 scones). Place on cookie sheet and brush tops with reserved egg. Sprinkle liberally with remaining tablespoon of sugar.

Bake for 10 to 12 minutes until golden.

Makes 10-12.

-- Kerrigan McKay