Irish Scones

A split scone with clotted cream and jam.

5 from 1 vote

This traditional Irish scone recipe features rich Irish butter, whole milk, and eggs, creating a tender, buttery dough with a delicate crumb perfect for serving with jam and cream.

Course Bread, Breakfast

Cuisine Irish

Keyword scones

Dietary Restrictions Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 321.8kcal

Author Lisa Lotts

Equipment

box grater optional
1 1¾" biscuit cutter
pastry brush

Ingredients

1¾ cups all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¼ cup Irish butter I used Kerrygold
½ cup golden raisins you can also use regular raisins or currants
½ cup whole milk
2 large eggs divided
2 tablespoons water
2 tablespoons sparkling sugar a.k.a. sanding sugar

Instructions

Preheat the oven to 425° F. Line a ¼ sheet pan with parchment paper and set aside.
Cut ¼ cup Irish butter into one block (4 tablespoons = ¼ cup) Place it in the freezer for 5-10 minutes to chill.
In a medium bowl, combine 1¾ cups all-purpose flour, ¼ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt. Whisk to combine.
Add ½ cup golden raisins and toss so the raisins are lightly coated with flour and mixed evenly into the flour mixture.
Use the large holes of the box grater to grate the frozen Irish butter. Transfer the butter to the flour mixture and toss it evenly throughout. Use your fingertips to break up the butter even further.
Using a glass measuring cup measure ½ cup whole milk and add 1 large egg. Make a well in the center of the flour mixture and add the milk mixture. Stir with a wooden spoon until it forms a shaggy dough.
Transfer the Irish scone dough to a lightly floured work surface and knead 2-3 times until it comes together. (Don't overwork the dough). Pat the dough into a disk about 1-1½" thick.
Use lightly floured 1½'-2" biscuit cutters to cut out rounds of dough. Do not twist the cutter, just cut straight down. Gather up scraps and reroll them into another disk and cut out the remaining scones.
Transfer the rounds to the prepared baking sheet.
Whisk together the remaining egg and 2 tablespoons water. Use a pastry brush to brush the tops of the scones with the egg mixture. Sprinkle 2 tablespoons sparkling sugar over the rounds and bake for 14-16 minutes or until golden and baked through.
Serve immediately with extra Irish butter, clotted cream or creme fraiche and your favorite preserves, jam or marmalade.

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