Gather ’round, friends! Let me share with you the secret to the most delightful Irish Scones you’ll ever taste. These little beauties are a breeze to whip up and will transport you straight to a cozy Irish cottage with each bite. Perfect for those busy mornings when you want something special but don’t have hours to spend in the kitchen.
Why You’ll Love This Recipe
- Quick and Easy: You’ll have these scones ready in no time – perfect for impromptu teatimes or lazy weekend brunches.
- Authentically Delicious: These scones are the real deal, with a perfectly crumbly texture and just the right amount of sweetness.
- Versatile: Whether you’re a purist or love to experiment, these scones are your canvas. Add fruits, nuts, or even a dash of cinnamon – the possibilities are endless!
Ingredients You’ll Need
- All-purpose flour: The foundation of our scones, giving them structure and that classic crumb.
- Sugar: Just enough to add a hint of sweetness without overpowering.
- Baking powder: Our rising star, quite literally! It gives the scones their lovely lift.
- Salt: A pinch to enhance all the flavors.
- Butter: Cold and cubed, it’s the secret to flaky layers.
- Dried currants or raisins: For that classic Irish touch, but feel free to omit if you prefer plain scones.
- Eggs: They bind everything together and add richness.
- Heavy cream: For moisture and a tender crumb.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Savory Scones: Skip the sugar and dried fruit, add some grated cheese and herbs instead.
- Chocolate Chip: Swap the currants for chocolate chips for a sweeter treat.
- Lemon Blueberry: Add lemon zest and fresh blueberries for a fruity twist.
- Whole Wheat: Replace half the all-purpose flour with whole wheat for a nuttier flavor.
How to Make Irish Scones
Step 1: Prep Your Ingredients
Preheat your oven to 350°F. This is the perfect temperature for achieving that golden-brown top while keeping the inside tender.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures even distribution of the leavening agents.
Step 3: Cut in the Butter
Add your cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work it in until the mixture resembles coarse crumbs. This is where the magic happens for flaky scones!
Step 4: Add the Wet Ingredients
Whisk together the eggs and cream, then gradually add to the flour mixture. Mix gently until just combined. Remember, less is more when it comes to mixing scone dough!
Step 5: Shape and Cut
Turn the dough out onto a floured surface, pat it into a circle about 1-inch thick, and cut into rounds. Place on a baking sheet and brush with beaten egg for that lovely sheen.
Step 6: Bake to Perfection
Pop them in the oven for 18-22 minutes, or until they’re beautifully golden brown. The aroma will be irresistible!
Pro Tips for Making the Recipe
- Keep everything cold! Cold butter and cream are crucial for flaky scones.
- Don’t overwork the dough. Mix until just combined for the lightest texture.
- For extra-tall scones, pat the dough into two circles, stack them, then cut.
- Brush with cream instead of egg wash for a softer crust.
How to Serve
Serve these scones warm from the oven with a dollop of clotted cream and your favorite jam. They’re also delightful with a simple spread of butter. Pair with a steaming cup of tea or coffee for the ultimate breakfast or afternoon treat.
Make Ahead and Storage
Storing Leftovers
Keep your scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Freezing
Freeze baked scones for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Warm in a 300°F oven for about 10 minutes, or microwave for 20-30 seconds.
FAQs
Can I use milk instead of cream?
You can, but the scones won’t be as rich. For best results, stick with cream or try half-and-half as a compromise.
Why did my scones turn out dry?
Overmixing or overbaking are common culprits. Remember to mix just until combined and keep an eye on the oven timer.
Can I make these gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend in place of the all-purpose flour. You might need to add a touch more liquid.
How do I know when the scones are done?
They should be golden brown on top and feel firm to the touch. A toothpick inserted into the center should come out clean.
These Irish Scones are more than just a recipe – they’re a little piece of comfort you can create in your own kitchen. With their buttery layers and tender crumb, they’re sure to become a family favorite. So why not give them a try? Your taste buds will thank you, and who knows – you might just start a new weekend tradition!
Print
Irish Scones Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Irish
Description
Delicious Irish Scones, a perfect blend of flaky and tender, studded with sweet currants or raisins. These traditional treats are ideal for breakfast, tea time, or as a comforting snack any time of day.
Ingredients
- 4 cups all-purpose flour
- 3 tablespoons sugar
- 2 tablespoons baking powder
- 1 tablespoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 3/4 cup dried currants or raisins
- 4 large eggs, beaten
- 1 cup heavy cream
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 350°F. This ensures your oven is at the correct temperature when you’re ready to bake, resulting in evenly cooked scones.
- Mix dry ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt. Mix until all ingredients are evenly distributed, creating a uniform base for your scones.
- Incorporate butter: Add the cubed butter to the dry ingredients. Using a pastry cutter or two knives, blend until the mixture resembles breadcrumbs. This step is crucial for creating flaky layers in your scones.
- Add dried fruit: Mix in the dried currants or raisins, distributing them evenly throughout the mixture.
- Prepare wet ingredients: In a large measuring cup, whisk together the eggs and heavy cream until well combined.
- Combine wet and dry ingredients: Slowly pour the liquid into the bowl with the dry ingredients. Use a spatula to mix the dough, being careful not to overmix. Add just enough liquid for the dough to come together.
- Shape the dough: Transfer the dough to a floured work surface. Knead lightly, then press or roll it into a smooth surface about 1 inch thick.
- Cut scones: Using a 3-inch round scone cutter, cut the dough into 12 to 16 scones. Place them on a baking sheet. Re-roll any leftover dough to cut additional scones.
- Apply egg wash: Brush the tops of the scones with beaten egg to achieve a golden-brown finish when baked.
- Bake: Transfer the baking sheet to the preheated oven and bake for 18-22 minutes, or until the scones are golden brown.
- Cool and serve: Allow the scones to cool on a cooling rack. Serve with butter, jam, and freshly clotted cream for a traditional experience.
Notes
- Use very cold butter for flakier scones. Consider freezing it for 30 minutes before use.
- If you don’t have a pastry cutter, grate frozen butter directly into the flour mixture.
- Avoid overmixing the dough to ensure light, fluffy scones.
- Add just enough liquid to bind the dough; too much can result in tough scones.
- These scones freeze well, both baked and unbaked.
- When adding frozen fruits or berries, incorporate them just before cutting the scones to prevent juice bleeding.
Nutrition
- Serving Size: 1 serving
- Calories: 250kcal
- Sugar: 6g
- Sodium: 450 mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
