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Irish Scones Recipe

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  • Author: Evelyn
  • 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

Units Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Add dried fruit: Mix in the dried currants or raisins, distributing them evenly throughout the mixture.
  5. Prepare wet ingredients: In a large measuring cup, whisk together the eggs and heavy cream until well combined.
  6. 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.
  7. 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.
  8. 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.
  9. Apply egg wash: Brush the tops of the scones with beaten egg to achieve a golden-brown finish when baked.
  10. Bake: Transfer the baking sheet to the preheated oven and bake for 18-22 minutes, or until the scones are golden brown.
  11. 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