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A golden-brown batch of freshly baked Irish scones sits on a wire rack, ready to be served with jam and clotted cream.

Ultimate Irish Scones

This recipe yields the perfect traditional Irish scone: craggy and golden on the outside, soft and fluffy on the inside, with a subtle sweetness. The key is using cold butter and a gentle hand to create a tender, flaky crumb. They are ideal served warm with jam and clotted cream for a delightful afternoon treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8
Course: Breakfast, Snack
Cuisine: Irish
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 large egg
  • Enough whole milk or buttermilk to make 240ml 1 cup
  • Optional: 1/2 cup raisins or currants
  • Optional: 1 tablespoon orange or lemon zest

Equipment

  • Large mixing bowl
  • Whisk
  • Pastry cutter or two knives
  • Box grater (optional)
  • Measuring cups/spoons or kitchen scale
  • Jug or small bowl
  • Wooden spoon or spatula
  • Baking sheet
  • Parchment paper
  • Round cutter or sharp glass
  • Pastry brush

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
  4. In a separate jug, lightly beat the egg. Add enough milk or buttermilk to the egg to reach a total of 1 cup (240ml) of liquid. Stir to combine.
  5. Make a well in the center of the flour mixture. Pour in most of the wet mixture, reserving 1-2 tablespoons. Gently stir with a wooden spoon until a shaggy, just-combined dough forms. Add the reserved liquid if needed to incorporate dry bits. If using, fold in raisins or zest now.
  6. Turn the dough onto a lightly floured surface. Gently pat (do not roll) into a circle about 1 inch (2.5 cm) thick.
  7. Using a floured round cutter, press straight down without twisting to cut out scones. Re-pat scraps gently to cut more. You should get 6-8 scones.
  8. Place scones on the prepared baking sheet, spaced slightly apart. Brush the tops with a little milk or an egg wash (1 beaten egg + splash of milk). Sprinkle with a pinch of sugar.
  9. Bake for 12-15 minutes, or until puffed, golden brown, and hollow-sounding when tapped on the bottom. Rotate the tray halfway through for even baking.
  10. Transfer to a wire rack to cool slightly. Serve warm with butter, jam, and clotted cream.

Notes

For best results, ensure all ingredients (especially butter and milk) are cold. Do not over-mix the dough; it should be shaggy. For flakier scones, grate frozen butter into the flour. To store, cool completely and keep in an airtight container at room temperature for up to 2 days. Reheat in a low oven to refresh. Freeze baked scones for up to 3 months. For a savory version, omit sugar and add grated cheddar cheese and a pinch of cayenne.