Description
These Traditional Irish Scones are flaky, buttery, and perfectly tender, just like those found in an authentic Irish bakery. Lightly sweetened and studded with dried currants or raisins, they are ideal for breakfast, brunch, or teatime when served with butter, jam, and freshly clotted cream.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 3 tablespoons sugar
- 2 tablespoons baking powder
- 1 tablespoon salt
Wet Ingredients
- ½ cup cold unsalted butter, cut into cubes
- ¾ cup dried currants or raisins
- 4 large eggs, beaten
- 1 cup heavy cream
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s hot and ready for baking the scones evenly.
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt thoroughly to distribute the leavening and seasoning.
- Incorporate Butter: Add the cold cubed butter to the dry ingredients. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse breadcrumbs. This helps to create the scones’ flaky texture.
- Add Currants: Mix in the dried currants or raisins evenly throughout the flour and butter mixture for bursts of sweetness in every bite.
- Prepare Wet Ingredients: In a separate measuring cup, whisk together the beaten eggs with the heavy cream, combining them fully.
- Combine Wet and Dry: Gradually pour the egg and cream mixture into the dry ingredients. Gently fold with a spatula just until the dough begins to come together. Avoid over-mixing to maintain tenderness.
- Knead and Shape Dough: Transfer the dough onto a floured surface. Lightly knead the dough just to bring it together, then flatten it into a roughly 1-inch thick disc using your hands or a rolling pin.
- Cut Scones: Using a 3-inch round cutter, cut out 12 to 16 scones from the dough. Re-roll any scraps and cut additional scones. Lay them on a baking sheet.
- Apply Egg Wash: Brush the tops of each scone with the beaten egg to promote a golden, shiny crust.
- Bake: Place the baking sheet in the preheated oven and bake the scones for 18 to 22 minutes or until they turn golden brown on top.
- Cool and Serve: Transfer the scones to a cooling rack to cool slightly. Serve warm with butter, jam, and freshly clotted cream for a classic Irish treat.
Notes
- These scones are best eaten fresh to enjoy their flaky, tender texture.
- You can substitute dried currants with raisins or skip dried fruit for plain scones.
- Ensure butter stays cold for a lighter, flakier crumb.
- Do not overwork the dough to keep the scones tender.
- Perfect accompaniment includes clotted cream and your favorite jam.
Nutrition
- Serving Size: 1 scone
- Calories: 267 kcal
- Sugar: 7 g
- Sodium: 517 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 92 mg
