Irish Scones

an irish scone cut in half with butter, raspberry jam and whipped cream.

4.75 from 16 votes

Delicious traditional Irish Scones, incredibly flaky and buttery, perfect for breakfast or brunch any time of the year. Serve them with some butter, your favorite jam and cream for an irresistible treat to enjoy with your morning cup of coffee or tea!

Prep Time20

Cook Time30

Total Time50

Course: Biscuits, Bread, Breakfast, Side Dish

Cuisine: Irish

Keyword: irish scones

Servings:

Calories: 267kcal

Equipment

Pastry Cutter

Ingredients

4 cups all-purpose flour
3 tablespoons sugar
2 tablespoons baking powder
1 tablespoon salt
½ cup cold butter unsalted, cut into cubes
¾ cup dried currants or raisins
4 large eggs beaten
1 cup heavy cream
1 egg beat for egg wash

US Customary - Metric

Instructions

Prep the oven. Preheat the oven to 350°F.
Combine the dry ingredients. In a large bowl add the flour, sugar, baking powder, salt and mix until combined.
Blend in the butter and dried currants. Add the cubed butter and using a pastry cutter blend until it resembles breadcrumbs. If you don't have a pastry cutter, you can use two knives. Mix in the dried currants or raisins, if adding.
Combine the eggs with cream. Whisk together the eggs with the heavy cream in a large measuring cup.
Add the wet ingredients to the dry ingredients. Slowly pour the liquid into the bowl with the dry ingredients and using a spatula start mixing the dough together. Don't over-mix, add just enough liquid until the dough starts forming. Transfer the dough onto a floured work surface.
Knead the dough. Knead the dough lightly then press it down into a smooth surface, using your hands or use a rolling pin, until it's about 1 inch in thickness.
Cut into scones. Using a round 3-inch scone cutter, cut the dough into 12 to 16 scones. I was able to get 16 scones from the dough. Place scones onto a baking sheet. Re-roll any leftover dough and cut into scones. Brush the scones with beaten egg.
Bake. Transfer the baking sheet to the oven and bake for 30 - 35 minutes or until golden brown. Cool scones on a cooling rack.
Serve. Serve with butter, jam and freshly clotted cream.

Notes

Cold Butter Is Key. Cold butter is your secret to super flaky scones. Freeze your butter before using for about 30 minutes before adding it to the flour mixture.
No Pastry Cutter? No Problem! Use a box grater to grate the butter right into your flour mixture, then just mix everything together.
Do Not Over-mix The Dough. I know I always say this, but this is really important because too much kneading/stirring will toughen your scones.
Don't Add Too Much Liquid. Add just enough cream/egg mixture until the dough sticks together, otherwise your scones could come out tough.
If adding frozen fruits or berries, add them at the last minute, right before cutting the scones to prevent its juices from melting.

Nutrition