Description
These Irish Scones are light, buttery, and slightly sweet, with a tender crumb that pairs perfectly with butter, jam, or clotted cream. Made with simple ingredients, they are a staple of Irish teatime and a must-have for St. Patrick’s Day or any cozy morning!
Ingredients
Units
Scale
- 3 cups (375g) all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (113g) cold unsalted butter, cubed
- 3/4 cup (180ml) whole milk or buttermilk
- 1 large egg
- 1 tsp vanilla extract (optional)
- 1/2 cup raisins or currants (optional)
- 1 egg yolk + 1 tbsp milk (for egg wash)
Instructions
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Preheat oven & prep pan:
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
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Mix dry ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
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Cut in butter:
- Using a pastry cutter or your hands, rub the cold butter into the flour mixture until it resembles coarse crumbs.
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Add wet ingredients:
- In a separate bowl, whisk together milk, egg, and vanilla.
- Gradually add to the flour mixture, stirring until just combined.
- Gently fold in raisins or currants if using.
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Shape & cut:
- Turn dough onto a lightly floured surface and pat into a ¾-inch thick round.
- Use a 2.5-inch biscuit cutter to cut out scones.
- Place on baking sheet, spacing them slightly apart.
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Brush & bake:
- Brush tops with the egg wash.
- Bake for 15-18 minutes or until golden brown.
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Cool & serve:
- Let scones cool slightly and serve warm with butter, jam, or clotted cream.
Notes
- Flaky Tip: Keep butter cold for the best texture!
- No Biscuit Cutter? Use a knife to cut dough into triangles.
- Make Ahead: Freeze unbaked scones and bake from frozen, adding 2-3 minutes to the bake time.