Breads & Bakingbiggerbolderbaking4.6
Gemma's Best-Ever Irish Scones Recipe
With a lightly sweet crust and densely moist center, my Best-Ever Irish Scone recipe is a tried and true classic. Take it from an Irishwoman and chef!
👥 12 Servings⏱️ Prep & Cook: 42 min⏳ Prep: 20 min🔥 Cook: 22 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- grater
- whisk
- oven
📝 Preparation Steps
1
In a large mixing bowl, add the self-raising flour.
2
Using a cheese grater, grate the frozen butter. (Alternatively using a pastry cutter, cut/rub the butter into the flour until fully crumbed and resembles coarse breadcrumbs.
3
Stir in sugar, baking powder, and raisins.
4
In a small mixing bowl, whisk eggs and milk until thoroughly combined. Pour the mixture into your flour mix and stir until a soft dough is formed. Add a splash more liquid if needed.
(5 oz/142 g) raisins1 cuplarge eggs (beaten)2
5
Transfer dough to a floured surface and press to 1- inch thick.
6
Cut scones out with a round 3-inch cookie cutter. Gather remaining dough in a ball, re-flatten then cut more scones. It will yield 9-12
7
Place scones onto a baking tray lined with parchment and brush with egg wash.
8
Bake at 425°F (210°C) for roughly ⏱️ 22-26 minutes. (Update: In the video, I said ⏱️ 12 minutes but to get them really golden brown you will want to bake for longer)
9
Cool on a wire rack for a few minutes before serving with butter, jam, or fresh cream. Store leftover scones in an airtight container at room temperature for up to 2 days. Heat in the oven to refresh.
Nutrition Facts
calories
376 kcal
fat Content
12 g
serving Size
1 Scone
fiber Content
2 g
sugar Content
13 g
sodium Content
35 mg
protein Content
8 g
cholesterol Content
65 mg
carbohydrate Content
58 g
saturated Fat Content
8 g
unsaturated Fat Content
5 g
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