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Irish Scones

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Traditional Irish Scones are light, tender, and slightly sweet, perfect for enjoying with a cup of tea. They are often served with butter, jam, or clotted cream and make a delightful treat for breakfast or afternoon tea.

Ingredients

Scale
  • 4 cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • ¾ cup (1½ sticks) cold unsalted butter, cut into small cubes
  • 1 cup cold whole milk (or buttermilk)
  • 2 large eggs, lightly beaten
  • 1 cup raisins or currants (optional)
  • 1 egg, beaten with 1 tablespoon milk (for egg wash)

Instructions

  • Preheat the Oven:

    • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • Mix Dry Ingredients:

    • In a large mixing bowl, combine flour, sugar, baking powder, and salt.

  • Cut in the Butter:

    • Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

  • Add Wet Ingredients:

    • In a separate bowl, whisk together milk and beaten eggs. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until a soft dough forms.

  • Fold in Raisins (Optional):

    • If using raisins or currants, gently fold them into the dough.

  • Shape the Dough:

    • Turn the dough onto a lightly floured surface. Gently knead until smooth (about 1-2 minutes).
    • Pat the dough into a circle about 1-inch thick.

  • Cut the Scones:

    • Use a round biscuit cutter (about 2.5 inches in diameter) to cut out scones. Place them on the prepared baking sheet.
    • Re-roll any scraps and cut additional scones until all the dough is used.

  • Egg Wash and Bake:

    • Brush the tops of the scones with the egg wash to give them a golden finish.
    • Bake for 15-20 minutes, or until the scones are golden brown.

 

  • Cool and Serve:

    • Allow the scones to cool on a wire rack. Serve warm with butter, jam, or clotted cream.

Notes

  • For Flakier Scones: Freeze the butter and grate it into the flour mixture.
  • Storage: Store scones in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
  • Serving Tip: Reheat scones in the oven for a few minutes before serving for a fresh-from-the-oven taste.

Find it online: https://ukfinda.com/irish-scones/