Description
Classic Irish scones are tender and flaky with a golden crust and a soft crumb studded with dried currants. This easy recipe uses simple pantry ingredients and cold butter to create perfectly light scones. Ideal for breakfast or tea time, serve warm with butter, jam, or clotted cream for an authentic treat.
Ingredients
Units
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 3 tablespoons sugar
- 2 tablespoons baking powder
- 1 tablespoon salt
Butter
- 1/2 cup cold unsalted butter, cut into cubes
Fruit
- 3/4 cup dried currants or raisins
Wet Ingredients
- 4 large eggs, beaten
- 1 cup heavy cream
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven. Set your oven to 350 degrees Fahrenheit to prepare for baking the scones.
- Combine Dry Ingredients. In a large bowl, mix the flour, sugar, baking powder, and salt until evenly combined.
- Cut in Butter. Add the cold cubed butter to the dry ingredients and use a pastry cutter or two knives to blend until the mixture resembles coarse breadcrumbs. Stir in the dried currants or raisins.
- Mix Wet Ingredients. In a separate container, whisk together the beaten eggs and heavy cream.
- Form Dough. Slowly pour the wet mixture into the dry ingredients while folding with a spatula just until the dough begins to come together. Avoid over-mixing.
- Shape Dough. Turn the dough onto a floured surface and knead lightly. Press or roll the dough into a smooth 1-inch thick layer.
- Cut Scones. Using a 3-inch round cutter, cut the dough into 16 scones, re-rolling scraps as needed. Arrange them on a baking sheet.
- Apply Egg Wash. Brush the tops of the scones with the beaten egg for a glossy finish.
- Bake. Bake for 22 minutes or until golden brown and cooked through. Remove and let cool on a rack.
- Serve. Enjoy warm with butter, jam, or clotted cream for a traditional Irish treat.
Notes
- Use cold butter to ensure light, flaky scones; freezing butter for 30 minutes beforehand helps.
- If you don't have a pastry cutter, grate the cold butter using a box grater directly into the flour mixture.
- Do not over-mix or over-knead the dough to avoid dense scones.
- Add just enough liquid to bind the dough to keep the texture tender.
- Scones can be frozen either before or after baking for convenience.
- If using frozen fruits, fold them in right before cutting to prevent bleeding flavors.
Nutrition
- Serving Size: 1 scone
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
