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
- 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
