Irish Scones
User Reviews
4.8
51 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
50 mins
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Servings
16
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Calories
267 kcal
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Course
Side Dish, Breakfast, Bread, Baked Goods
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Cuisine
Irish
Irish Scones
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These Traditional Irish Scones are flaky, buttery, and perfectly tender, just like the ones you’d find in an Irish bakery. They’re simple to make, lightly sweetened, and perfect with butter, jam, and clotted cream. Whether for breakfast, brunch, or teatime, these scones are a comforting classic that never disappoints!
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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
Instructions
- Preheat the oven to 350°F.
- In a large bowl add the flour, sugar, baking powder, salt and mix until combined.
- 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.
- Whisk together the eggs with the heavy cream in a large measuring cup.
- 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 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.
- 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.
- Transfer the baking sheet to the oven and bake for 18-22 minutes or until golden brown. Cool scones on a cooling rack.
- Serve with butter, jam and freshly clotted cream.
Equipments used:
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 and you'll end up with dense scones instead of light, fluffy 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.
- Make Ahead & Freeze – These scones freeze beautifully! Freeze them baked or unbaked (see FAQ for details). Perfect for a quick treat anytime.
- If adding frozen fruits or berries, add them at the last minute, right before cutting the scones to prevent its juices from melting.
Nutrition Information
Show Details
Serving
1scone
Calories
267kcal
(13%)
Carbohydrates
32g
(11%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
92mg
(31%)
Sodium
517mg
(22%)
Potassium
279mg
(8%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
483IU
(10%)
Vitamin C
1mg
(1%)
Calcium
96mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 267kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 517mg | 22% |
| Potassium | 279mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 483IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
51 reviews
Excellent
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