Recipe For Irish Scones
Enjoy these Irish scones slathered with butter, jam, or clotted cream alongside a cup of black tea. This easy recipe includes currants or raisins.
Food and wine writer, recipe developer, and the author of Mediterranean Every Day. Her work can be found in numerous online and print publications.
One of the things I remember most about my trips to Ireland are the scones! They’re tender and delicate—thanks to Irish butter, of course—and a dream to eat alongside a cup of strong black tea.
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For this recipe, I make small scones (2 to 3 bites each) studded with currants. It's the perfect size for a quick snack, or to serve with an assortment of pastries and breakfast items for a casual brunch.
Irish scones are close relatives to English scones. They are made with a simple combination of flour, sugar, baking powder, salt, butter, and milk. Dried currants or raisins are a common addition and sometimes an egg is added to the dough to enrich it.
They aren’t as sweet or rich as American scones because they don’t contain as much butter or sugar. They’re intended to be plain, simple, and only moderately dense so that they can be enjoyed with butter, jam, or clotted cream. I also love serving them with lemon curd!
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While quite similar, what distinguishes Irish scones from English scones is that they typically contain a bit less sugar. They’re also made with less leavener, so they’re slightly flatter and smaller.
It’s important to note that no two Irish families make their scones the same way. Like so many things, especially in the kitchen, minute details are debated. This recipe is just one iteration. No matter what, though, they’re the perfect treat at teatime or breakfast.
With such basic ingredients, making Irish scones is quite simple. However, these tips and tricks will help you achieve a tender baked good.
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Typically, scones are made by “cutting” cold butter into flour—which is just a fancy way to say that pieces of butter are pressed and incorporated into the dry ingredients. You can still use that method for this recipe instead of grating frozen butter.
Add the cold cubed butter into the bowl with the dry ingredients. Using your hands coat all of the butter with the flour mixture. Gently press and rub the pieces of butter into the dry ingredients by pressing it between your fingers and thumb until you are left with pea-sized pieces of butter throughout.
Make sure the butter is evenly dispersed throughout the flour mixture before adding your wet ingredients. Don’t worry, —no matter which method you choose you’ll end up with a delicious scone.
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If you prefer not to add dried fruit, you can easily leave it out—Irish scones are commonly made with or without dried currants or raisins.
You can also leave the egg out, if you’d like. The final result will be a little less tender of a baked good, though definitely no less tasty.
These Irish scones are best enjoyed fresh out of the oven, but you can also enjoy them warm or at room temperature.
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Store leftovers in an airtight container on the counter for up to 3 days. Alternatively, freeze leftover baked scones, thaw on the counter overnight, and rewarm them in a 400°F oven.
If you’d like to make these scones ahead of time, you can also freeze them unbaked on the parchment-lined baking sheet. Transfer the scones to a zip-top freezer bag once frozen and bake them off directly from the freezer, as directed brushing them with the milk before baking. You’ll likely just need to tack a minute or two onto the baking time.
This recipe calls for grating frozen butter. Place a stick of butter in your freezer for at least 15 minutes while you work on other steps in the recipe, or you can keep a pound of butter in your freezer for exactly these occasions.
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Darina Allen's Irish Soda Scones • The View From Great Island
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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Hello my friend! Are you hanging in there ok? It’s hard to believe everything that is going on in the world right now. Who could have ever imagined we’d live through something like this?
It’s funny but for me, as someone who has worked from home for many years now, not much has changed. But I have friends and loved ones who are not ok with this. If that is you too, I just want you to know that I see you, and I am here for you. You are going to be ok!
And know that one of the most therapeutic things you can do right now is to get into the kitchen and let your creative energy flow.
Irish Breakfast Scones
And even though St. Patrick’s Day has come and gone, I see no reason to stop sharing the delicious and authentic Irish recipes that I experienced on my recent trip to the emerald isle!
So far we’ve made Irish soda bread and Irish oat cookies, and I have an Irish apple tart that will be posting soon too. But today’s recipe might be my favorite of all: Irish scones!
When I was in Ireland, I don’t think a day went by where I didn’t have a scone. If you’re a regular reader, you already know how much I love scones. They are, far and away, my most favorite breakfast treat.
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And the scones in Ireland are on another level. Fluffy and soft, with a rich flavor and a hint of sweetness, Irish scones are comfort food at its very best.
I’m going to show you exactly how they are made. This method was taught to me by none other than Darina Allen, the famed Irish chef who founded the Ballymaloe School of Cookery. It doesn’t get any more authentic than that. Am I right?
In case you’re not familiar, they are an easy quick bread that’s made in just a few minutes, with pantry staples. You only need one bowl to make Irish scones. No mixer required!
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Irish scones may be a little different than what you’re used to. I have a basic scone recipe on this site that I’ve been making for years, but it’s more cake-y and moist- similar to what you’d find at Starbucks. These Irish scones are round rather than triangular, and they have more of a crumbly texture.
They’re similar to a southern-style biscuit or shortcake, but with the addition of eggs. They’re also a bit sweeter, and they’re made with regular milk rather than buttermilk.
The instructors at Ballymaloe showed us how to grate the butter into the dry ingredients. This is an easy trick to help get it incorporated in a hurry. It gets the pieces of butter to just the right size.
George's Irish Scones — George Hirsch
Once the butter has been grated in, use your hands to rub everything together, fluffing it as you go. This is key to light, fluffy scones.
I say “most” because you want to reserve a tablespoon or so to brush over the scones before baking. This will help to give them a pretty golden crust on top.
Lightly flour your work surface and pat the dough into a disc shape, about 1-inch thick. Then use a 2 1/2-inch round cutter to cut your scones.
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It’s helpful to dip the cutter in flour every time you cut a scone. This will prevent the dough from sticking to the cutter.
Demerara is a minimally-processed form of cane sugar. It has a coarse, crunchy texture and a darker color. Sometimes you may see it called “raw sugar.” You can usually find it in the baking aisle at your regular supermarket, or you can order it online: demerara sugar.
Bake the scones in a very hot oven (475 degrees F is not a typo!) until they are tall, puffy, and golden brown around the edges.
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They’re just sweet enough as is, but if you really want to treat yourself, smear them with soft butter and add a dollop of raspberry or strawberry jam, lemon curd, and/or whipped cream. I don’t think it’s necessary to sweeten the cream, but if you’d like, you can add a little pinch of
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