What Are Irish Scones?
Irish Scones are heaven on Earth, and straight out of my childhood in Ireland. They’re scones that have a lightly sweet crust and a wonderfully moist center served with cream, butter, or jam. Bonus points if they’re all homemade! They’re also traditionally round, not triangular like you’d find in the States.
If you need help making them, check out my step-by-step Irish Scones recipe video below.
What You’ll Need
- Large mixing bowl
- Small bowl
- Baking tray
- Parchment paper
- Cookie Cutter
- Wire Rack
- Measuring cups and spoons
How to Make Irish Scones
If you’re looking for a traditional, authentic, and flat-out simple Irish scone recipe, you’ve come to the right place. Here’s how you make them (and don’t forget to get the full recipe with measurements, on the page down below):
- Flour power! Add self-raising flour to a large mixing bowl.
- Frozen butter: Grate the frozen butter into the bowl. Frozen butter is my secret ingredient here, and I explain why in the next section.
- Add your fix-ins. Stir in raisins, baking powder, and sugar.
- Milk and eggs. Whisk the eggs and milk in a separate small bowl, add into the mixing bowl, and stir until a soft dough is formed.
- Press and cut. On a floured surface, press the scones and then cut them out with a cookie cutter. Combine the leftover dough and repeat until you’ve used it all up.
- Baking time! Place the scones on a parchment-lined baking tray. After bringing the oven to 425 degrees, bake before cooling on a wire rack.
- It’s time to eat! Once the scones are cooled, add butter, jam, and fresh cream.
- 4 2/3 cups (1lb 8 oz./680g) self-raising flour (plus extra for dusting)
- 3/4 cup (6 oz./170g) butter (frozen)
- 3 level teaspoons baking powder
- 1/2 cup (4 oz./113g) sugar
- 1/2 cup ( 4 oz./113g) raisins/sultanas
- 1 1/4 cup (10 flu oz. 300ml) milk
- 2 eggs (beaten)
In a large mixing bowl, add your self-raising flour.
Using a cheese grater, grate the butter in until it is all gone. (Alternatively using a pastry cutter, cut/rub the butter into the flour until fully crumbed and resembles coarse breadcrumbs.
Stir in raisins, baking powder, and sugar.
In a small mixing bowl, whisk eggs and milk and until thoroughly combined. Pour the mixture into your flour mix and stir until a soft dough is formed.
Transfer dough to a floured surface and press to 1 1/2 inch thick. (If your scones are not forming a dough add a little more liquid.)
Cut scones out with a round 3-inch cookie cutter.
Place cut scones onto a baking tray lined with parchment.
Gather remaining dough in a ball, re-flatten then cut scones from dough. Repeat until the entire batch of dough is cut into scones. If you have a little excess dough left, just pat it onto the top of the scones.
Bake at 425°F (210°C) for roughly 22-26 minutes. In the video, I said 12 minutes but to get them really golden brown you will want to bake for longer. Cool on a wire rack.
Serve warm or fully cooled with butter, jam, or fresh cream.
Posted in Family, Grandma, Recipes and tagged "Mickey McLaren" -" herself"with no comments yet.