Irish scones
With Saint Patrick's day around the corner I couldn't resist featuring these traditional Irish scones. I absolutely love those when they are freshly made. Bake them on the big day or for breakfast with your children on Mother's day. Avoid including them in a breakfast-in-bed treat though, their gorgeous crumbly texture risks turning your soft and cosy bed into an itchy nest, especially if your boisterous little darlings will be sharing these with you :-)

Irish scones

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Recipe by: 
Busy:10 min, Total prep time: 35 min
Serves: makes 12 scones 
Mix flour and baking powder into a large mixing bowl. Add the butter, blending with your finger until reaching a mixture looking like fine bread crumbs.

Pour the sugar and toss the raisins into the bowl and continue to mix well; add one beaten egg and half the milk and mix until obtaining a homogeneous dough. Add more milk to moisten all the dry ingredients if needed. You should obtain a thick, slightly sticky dough you can roll into a ball.

Turn the dough onto a floured board and knead it for 1 minute, adding flour on top between kneads if needed to stop the dough from sticking.

Flatten the dough into a 2 inch round and using a round cookie cutter, cut out as many scones as you can. Roll the remaining bits into another round and cut until running out of dough. Roll the last bits into a ball with your hands, this will be your last scone. If you don't have a cookie cutter, roll the dough into two 5-6 cms diameter sausages. Using a sharp, oiled knife, cut each sausage into 6 even segments.

Preheat the oven to 190 degrees C.

Place the scones on the oven tray lined with a sheet of greaseproof paper and brush the tops of the scones with the second, beaten egg. Bake for 15 to 20 minutes, until brown. Turn them over 10 minutes into the baking.

Serve warm or cold with thick cream and jam.

Mix flour and baking powder into a large mixing bowl. Add the butter, blending with your finger until reaching a mixture looking like fine bread crumbs.

Pour the sugar and toss the raisins into the bowl and continue to mix well; add one beaten egg and half the milk and mix until obtaining a homogeneous dough. Add more milk to moisten all the dry ingredients if needed. You should obtain a thick, slightly sticky dough you can roll into a ball.

Turn the dough onto a floured board and knead it for 1 minute, adding flour on top between kneads if needed to stop the dough from sticking.

Flatten the dough into a 2 inch round and using a round cookie cutter, cut out as many scones as you can. Roll the remaining bits into another round and cut until running out of dough. Roll the last bits into a ball with your hands, this will be your last scone. If you don’t have a cookie cutter, roll the dough into two 5-6 cms diameter sausages. Using a sharp, oiled knife, cut each sausage into 6 even segments.

Preheat the oven to 190 degrees C.

Place the scones on the oven tray lined with a sheet of greaseproof paper and brush the tops of the scones with the second, beaten egg. Bake for 15 to 20 minutes, until brown. Turn them over 10 minutes into the baking.

Serve warm or cold with thick cream and jam.

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The oiling of the knife prevents the dough from sticking to it when it is cut. You may need to wash and re-oil the knife's blade a couple of times.

You can also add chopped walnuts if you like these.
Ingredients

260 g (2 cups) white flour
1 teaspoon baking powder
120 g (1/4 pound) butter, softened
120 g (4 ounces) sugar
2 eggs, slightly beaten
10 cL (4 ounces) milk
1 cup sultanas (white raisins)

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