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Traditional Irish Scones- These soft and crumbly scone recipe will be the best you ever find! I promise you, I have been using it for years.

Traditional Irish Scones

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Hi Bold Bakers!

Join me and fellow Irish YouTuber, Donal Skehan, for TWO traditional Irish recipes we know you’ll love as part of a big St. Patrick’s Day Collaboration. Over on his channel, Donal is making a gorgeous Apple Crumble. And by popular demand, I’m making my traditional Irish Scones. So let’s get baking for Paddy’s Day!

Plus, don’t miss my mum’s Traditional Irish Soda Bread recipe, which is a lovely quick bread that you can make in no time!

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4.9 from 12 reviews
Traditional Irish Scones
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 3 ½ cups (1 lb/ 16oz ) Flour (all purpose/plain)
  • 5 level tsp Baking powder
  • 1 Generous pinch Of salt
  • ¼ cup (2 oz/60g) white sugar
  • 1 stick (4 oz/ 125g) cold salted Butter,
  • 1 Whole egg
  • 2 oz Double cream
  • 7 oz whole milk
  • Milk to glaze
Instructions
  1. In a large bowl mix the dry ingredients together
  2. Rub in the cold butter with your fingers until it resembles breadcrumbs.
  3. If adding dried fruit eg. Raisins, berries, citrus rind, chocolate chips add them now before you add liquid
  4. Mix your egg with the milk and cream and pour into your flour mix (if you don’t have cream you can use only milk)
  5. With an open hand mix loosely your scone mix until your dough forms. The bowl should be clean from the dough
  6. Turn your dough onto a floured work surface
  7. Knead lightly to give your dough a smooth surface
  8. Pat your dough down with your hand until around 1 inches thick
  9. With a scone cutter cut out your lovely little scones. You will have around 12
  10. Put on a baking tray, glaze the tops of your scones with some milk to give them a golden top when baked
  11. Bake at 350oF (18OoC) for 35 minutes.
  12. Enjoy with Irish butter, jam and freshly whipped cream. Scones are best eaten the day they are baked but the next day you can pop them back in the oven to freshen them up again.

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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112 Comments

  1. Grace on July 30, 2015 at 7:30 pm

    I love your 1 mug recipes (there is only one of me) but I also love scones. You stated in the video that before you bake the scones you can freeze them. How long can they stay in the freezer? Thanks

    • Profile photo of JudyAnn JudyAnn on July 11, 2016 at 1:35 pm

      Good question!!!!

      • Profile photo of Gemma Stafford Gemma Stafford on July 12, 2016 at 11:27 am

        Hi JudyAnn,
        All baked goods should be well wrapped for freezing. Unbaked these will keep really well for about 4 weeks. I would sometimes bake them, just to get that done, and then freeze them. The active raising agents are best baked as soon as mixed, so you get a better result from freshly made, and baked.
        Gemma 🙂

  2. Lisa Mitchell on July 31, 2015 at 8:24 pm

    I have been looking for a good scone recipe and would like to try this one. Only question is is double cream the same as whipping cream?

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 3:16 pm

      You can use heavy cream 🙂

  3. Cindy on August 10, 2015 at 12:30 pm

    I fell in love with scones, clotted cream, and jam during a holiday in London a few years back. I can’t find clotted cream anywhere except mail order here in the States, so I’ve substituted creme fraiche occasionally. Can you recommend another alternative to clotted cream, or suggest how to make something similar?

    • Profile photo of Gemma Stafford Gemma Stafford on October 29, 2015 at 2:49 pm

      Delighted you like it Cindy. Apart from whipped cream I could suggest mascarpone. It’s not the same texture but will be really good on them.

      Best,
      Gemma

    • Sicilia on February 14, 2016 at 12:24 pm

      Hi,

      You can try Creme Fraiche or Creme Double (preferred) if available in your shops.

      Cheers,
      Claudia

    • Triciann on June 19, 2016 at 8:34 am

      You can get clotted cream at Whole Foods.

  4. Edith on September 4, 2015 at 12:52 am

    This recipe sounds absolutely lovely. Do you have a “microwave mug” version of this? It would be absolute amazing!

    • Profile photo of Gemma Stafford on September 4, 2015 at 7:59 pm

      Thank you so much, Edith. Really glad you liked this recipe. I will add your suggestion to my list 🙂

  5. Rupa on October 24, 2015 at 9:47 am

    I added blueberries and found the scone to have not enough sweetness. I would add another 1/8 cup sugar if working with tart berries for sure. I love berry scones with just butter and no jam.

    The key is not to over mix as Gemma advised- her method is amazing. No fork or pasty cutter- work quick with your hands! Just add a bit more sugar if you have tart berries or raspberries. Or have it with butter and jam.
    This will be my go to scone recipe.

    • Profile photo of Gemma Stafford on October 27, 2015 at 6:08 pm

      Delighted to hear that. Thanks so much for visiting my website 🙂

    • Humera on November 22, 2016 at 12:32 pm

      Don’t get clotted cream in my country. Please can you tell me how to make it.

      • Profile photo of Gemma Stafford Gemma Stafford on November 23, 2016 at 9:40 am

        Hi there, I could, but I will not do it here! this is a long process. There are a number of tutorials for this online 🙂

  6. Andrew Walters on October 26, 2015 at 11:24 am

    Before trying this recipe I didn’t see the point of rubbing the butter in the flour. It seemed like one of those time-consuming, fussy steps that doesn’t add much. I gave it a try because Gemma knows best and it took very little time and produced fantastic results. I’m now using this technique with pie crust and other butter-flour recipes. It’s a messy little finger workout, but it’s worth it. No more gumminess! Flakiness rules!

    • Profile photo of Gemma Stafford on October 27, 2015 at 5:29 pm

      Delighted to hear that! 🙂

  7. Sara on October 27, 2015 at 3:56 pm

    Great recipe! I was wondering whether it would work to add oats to the mixture..?

    • Profile photo of Gemma Stafford on October 27, 2015 at 5:25 pm

      Sure! Get creative with this recipe 🙂

  8. Cait on November 7, 2015 at 12:02 am

    I love scones so much! Thank you so much for the recipe. What changes if I want to use a toaster oven?

    • Profile photo of Gemma Stafford on November 10, 2015 at 7:23 pm

      Thanks so much for visiting my website. The cooking time and temperature should be the same for a toaster oven. Every oven and toaster oven is different, so be sure to keep and eye on your scones. Hope this helps 🙂

  9. Sareeya on November 29, 2015 at 9:54 am

    I dont have a scone cutter

    • Profile photo of Gemma Stafford on November 30, 2015 at 6:48 pm

      That’s ok, you can use any cookie cutter or you can cute it carefully with a knife. Hope this helps 🙂

    • Judy on July 11, 2016 at 1:20 pm

      if you dont have cookie cutters try using a glass with the dimensions you desire.

      • Profile photo of Gemma Stafford Gemma Stafford on July 12, 2016 at 11:30 am

        Hi Judy,
        Ha ha! and this is exactly what would have been done in the old days, even a teacup may have been used, before there were fancy cutters!
        When in a hurry my Mum used to make this into a round, and then cut it through into eight or more ‘triangles’. it was quick, easy and just as tasty.
        Gemma 🙂

        • Cathy Cunningham on July 30, 2016 at 8:47 pm

          That’s the way my Gram always made them. I thought scones were supposed to be triangles…shocked to see your round ones, lol!

          • Profile photo of Gemma Stafford Gemma Stafford on July 31, 2016 at 7:57 am

            Hi Cathy,
            Yes! sometimes my Mum makes them in triangles, for speed, so either way is legit, as long as they are good!
            Gemma 🙂



  10. Gwen on December 10, 2015 at 12:39 pm

    Thank you Gemma!! I’ve been looking for a good scone recipe since I lost my mum’s when I moved to Canada, and yours looks great! We don’t have double cream or heavy cream up here, the best I could find was 35% whipping cream. Would that work? Also, what does “oz” mean? I’ve never seen that measurement before. Thanks for any help!

    • Profile photo of Gemma Stafford on December 18, 2015 at 8:01 pm

      Thanks for visiting my website, Gwen. You can use that whipping cream. Oz stands for Ounce. Hope this helps 🙂

  11. Janis on December 17, 2015 at 11:39 am

    Do you have a recipe for ‘clotted’ cream or is this something that we can only purchase in the UK ? Love this product but would like to make if possible. Love your recipes Gemma and your sweet self 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on December 18, 2015 at 10:01 am

      Hi Janis,

      I don’t have a recipe, and honestly I think I have eaten it once in my life. I know that you purchase it online because it is shelf stable. 🙂

      • Janis on December 18, 2015 at 12:09 pm

        Thank you so much Gemma ~ appreciate it xoxo

  12. Ang Ryan on January 8, 2016 at 6:32 pm

    These scones turned out AMAZING!!! Instead of the whole milk and cream, I substituted half and half. I added golden raisins as well. My husband is from County Limerick and he loved your recipe. Thanks for sharing, Gemma. Will be checking out your other recipes.

    • Profile photo of Gemma Stafford Gemma Stafford on January 8, 2016 at 11:10 pm

      aw fantasitc!!! Did you husband approve? Thank you for trying them out. I will have more traditional Irish recipes around Paddy’s. I’m going to ask my mum to share some of hers with me.

  13. Weisee on January 12, 2016 at 6:09 pm

    Hi Gemma, would it do if i substitute the milk+cream mixture with buttermilk? Do i need to add egg if i use buttermilk?

    • Profile photo of Gemma Stafford Gemma Stafford on January 15, 2016 at 12:20 pm

      Hi,

      You can use buttermilk no problem instead. You MIGHT find it a bit thick maybe but you will just have to judge the texture as you add the buttermilk. you will still need to add the egg to the scones :). I hope this answered your question.

  14. Jo C on January 31, 2016 at 10:16 am

    I made these scones today for the first time and used all half and half like someone above. Results were delicious. This recipe is likely to become my favorite scone recipe and my husband loved them too. This recipe actually takes a half stick butter less than my previous favorite recipe, so that adds to my liking since the taste is great without the extra butter.

    • Profile photo of Gemma Stafford Gemma Stafford on February 5, 2016 at 11:21 pm

      Fantastic Jo! Delighted you like this recipe 🙂

  15. Juan on February 16, 2016 at 4:51 pm

    Hi, I watched you video and read the recipe of the Traditional Irish scones, they look beautiful and delicious but I have a question, in the recipe you list “5 level tsp. of Baking Powder” and in the video shows you dropping what it looks like a table spoon??
    Could this be a typo in the recipe os is correct. 5 tsp. looks a little too much for me, but on the other hand is not my recipe.
    Pl;ease let me know
    Thank you very much
    Juan

    • Profile photo of Gemma Stafford on February 18, 2016 at 7:56 pm

      Thanks for your question, Juan. That is the correct measurement for this recipe. Hope this helps 🙂

  16. Vahideh on February 22, 2016 at 3:50 am

    Thanks for your recipe Dear gemma.
    How much is 7oz and 2oz in gram?
    Whish all the best

    • Profile photo of Gemma Stafford on February 22, 2016 at 1:27 pm

      Thanks for your question. 2oz is about 60 grams, 7oz is about 200 grams. Hope this helps 🙂

  17. Maria Kuhns on March 8, 2016 at 6:49 am

    I have made scones before, combining the flour and butter and the remaining ingredients in a food processor. It all turns out well (and less messy)!

    • Profile photo of Gemma Stafford on March 9, 2016 at 3:40 am

      Hi Maria,
      Yes, and you can do this. Just do not make the mix too fine, as this will make the scones too dense. Thank you for being in touch,
      Gemma 🙂

      • MKB on January 6, 2017 at 3:04 pm

        So true…i used a food processor my first try and over mixed it…. your video has helped me get it right…. They now look and taste like scones. Thank you

        • Profile photo of Gemma Stafford Gemma Stafford on January 6, 2017 at 3:26 pm

          Hi there,
          That is great, i am happy that you you got there with this recipe, Happy new year to you,
          Gemma 🙂

  18. Kathleen on March 17, 2016 at 6:49 am

    Hi Gemma, I live all the way in the Caribbean, on the island of Trinidad and i want you to know that I enjoy your videos and recipes very much. I made the Bread and Butter Pudding and the Irish Soda Bread. It came out very well and was greatly enjoyed by all. Thank you.

    • Profile photo of Gemma Stafford on March 17, 2016 at 3:28 pm

      Hi Kathleen,
      Thank you so much for letting me know. I love the Caribbean, hope to visit your lovely Island some day,
      Gemma 🙂

  19. Natalie Atkinson on March 17, 2016 at 12:01 pm

    I made these today (St. Patrick’s Day) for the first time. I used evaporated milk for the cream then diluted the evaporated milk with water for the milk and was thrilled with them. My husband and his co-workers were very happy when I showed up with these lovely scones fresh from the oven. Thank-you for this lovely recipe.

    • Profile photo of Gemma Stafford on March 17, 2016 at 2:55 pm

      Natalie, you are a genius! I would never have thought of this!
      Gemma 🙂

  20. Christina on May 7, 2016 at 4:29 pm

    Hi Gemma

    You are doing a wonderful job. I feel like trying all of your recipes. I tried Gingerbread Cake Pudding in crockpot and the scones too. They turned out perfect……soft, airy and so much yummy

    Thank you and keep sharing good work

    • Profile photo of Gemma Stafford on May 9, 2016 at 3:38 pm

      Thank you so much for your feedback, Christina. I’m delighted you liked these recipes. Stay tuned for more 🙂

  21. Meghan O'Donnell on May 16, 2016 at 12:55 pm

    Hi Gemma,

    Thanks for the recipe. I have a quick question: the first batch I made came out with great texture and color, but left a bitter aftertaste. I then made a second batch, thinking I’d simply done something wrong the first time, and this batch still has a slightly bitter aftertaste.

    The only thing that I think could cause this is the baking soda that I was adding. It is fresh – do I need to add less baking soda, perhaps? I did 5 teaspoons.

    Please let me know your thoughts. Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2016 at 1:55 pm

      Hi Meghan,
      This is the recipe on the website:
      3 ½ cups (1 lb/ 16oz ) Flour (all purpose/plain)
      5 level tsp Baking powder
      1 Generous pinch Of salt
      ¼ cup (2 oz/60g) white sugar
      1 stick (4 oz/ 125g) cold salted Butter,
      1 Whole egg
      2 oz Double cream
      7 oz whole milk
      Milk to glaze
      Not a touch of baking soda in this one. The baking powder is in level teaspoons, am I looking at the right recipe?
      Gemma 🙂

      • Meghan O'Donnell on May 16, 2016 at 2:56 pm

        Ah, yes, that’s right. Can’t believe I made that mistake twice. Must have been reading too quickly.

        Thank you for the reply, and the great recipes.

        • Profile photo of Gemma Stafford Gemma Stafford on May 17, 2016 at 10:01 am

          Hi Meghan,
          Keep up the good work,
          Gemma 🙂

  22. Amy on June 4, 2016 at 4:04 pm

    Just made these this afternoon and they turned out perfectly. I have been searching for a traditional scone recipe and have finally found it 🙂 I made devonshire cream with mascarpone to go with it!

  23. Profile photo of Mariia Mariia on June 7, 2016 at 12:54 pm

    I’ve tried it and it’s amazing, love the recipe!

    Sending lots of love from Spain! ❤️

    • Profile photo of Gemma Stafford Gemma Stafford on June 8, 2016 at 2:11 am

      Hi Marila,
      Great, I am so happy that you liked this recipe. How lucky you are to be in sunny Spain!
      Gemma 🙂

  24. Profile photo of Amelia Amelia on June 15, 2016 at 2:38 am

    Hi Gemma I’m so glad i came across your channel on YouTube, I’m not very good at baking but I’ve followed your Irish scones recipe and your no bake strawberry cheese cake, and wow they both turned out perfectly. I’ve not tried the cheese cake yet as it’s been in the fridge overnight. But it looks lovely. I made 10 scones omg they went in no time i got one lol. Going to make more today. So thank you very much for sharing your amazing recipes with us. I really appreciate it.x

    • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2016 at 1:29 pm

      Hi Amelia,
      Thank you for your kind words. I am happy that you are trying the recipes and enjoying them,
      Gemma 🙂

  25. Suzi Hansborough on June 23, 2016 at 5:15 pm

    Gemma, these look wonderful!
    My daughters (8.5 & 4) are addicted to your youtube channel. We made Blueberry/Yogurt popsicles yesterday and I expect them to ask for a cheesecake by this weekend. 🙂

    One question about the whipped cream in this recipe: do you lightly sweeten the cream as you whip it before using it as a topping?

    Thanks so much,
    Suzi

    • Profile photo of Gemma Stafford on June 24, 2016 at 6:45 pm

      Thanks so much for your question. If you’d like your cream sweet, you can add confectioners sugar to it, if not you can leave it plain. Hope this helps 🙂

  26. Roberta on July 4, 2016 at 2:23 am

    Hi,

    How can I make this recipe gluten and dairy free please?

    • Profile photo of Gemma Stafford on July 6, 2016 at 11:00 am

      I haven’t tried it, but you can use gluten free flour and dairy-free butter and cream. Good luck and let me know how it goes.

  27. Modisha Jayaratne on July 10, 2016 at 5:31 am

    This came out really well. Thanks Gemma for the easy recipe!

    • Profile photo of Gemma Stafford Gemma Stafford on July 11, 2016 at 3:14 am

      Hi there,
      Yes, this is a really good one for the repertoire! So quick to get on the table too!
      Gemma 🙂

  28. Chrysa on July 17, 2016 at 7:16 am

    Hi Gemma,

    Great recipe thanks! Just made them and only baked one scone to try and it was delicious. The rest of the dough I put in the fridge to bake a couple of hours later so that they’re fresh when the guests come. Do you think the dough can wait a couple of hours or does it need to be baked asap? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2016 at 2:22 pm

      Hi Chrysa,
      Great question! I generally prefer to bake scones asap, then refresh in the oven before serving. The reason for this is trheat the raising agent begins to activate as soon as it is wet, and the ‘rise’ is then not quite so good. however lote of professional kitchens would make ahead, and bake as convenient, i prefer my way 🙂
      Gemma

  29. Zainab on July 22, 2016 at 10:45 am

    Gemma can I halve this recipe ?

    • Profile photo of Gemma Stafford on July 22, 2016 at 4:15 pm

      Absolutely. 🙂

  30. Profile photo of liz55zy liz55zy on August 21, 2016 at 7:02 am

    Tried your recipe this morning and was disappointed they didn’t raise like traditional biscuits I am used to. Is there a secret to this?

    • Profile photo of Gemma Stafford Gemma Stafford on August 22, 2016 at 2:06 am

      Hi Liz,
      There are a number of things which affect the raise!
      1. Insufficient raising agent, or stale raising agent.
      2. Delay in getting them into the oven. the raising agent begins to activate as soon as it is wet, and can die if left too long.
      3. Oven temperature too low.
      4. Over-mixing – a light hand works best for this type of baking, quick mixing, quick shaping, and quickly into the hot oven.
      I hope this helps,
      Gemma 🙂

  31. Maggie on August 28, 2016 at 7:32 pm

    Thank you so much for your great recipe. I made scones with raisins today and it turned out great. I and my hubby enjoyed eating it so much. I will try more of your recipes soon I am sure its all great.

    • Profile photo of Gemma Stafford Gemma Stafford on August 29, 2016 at 12:20 am

      Thank you Maggie, i am happy when you, and your husband are happy! 🙂

  32. Profile photo of cchocomint cchocomint on September 14, 2016 at 4:04 pm

    Hi Gemma,

    I’d like to ask something. In this recipe, we can just use milk to replace the cream. Out of curiosity, I replace cream with coconut milk. The dough became soggy and it burnt easily in the oven. Were those things caused by the coconut oil?

    Thanks 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on September 15, 2016 at 1:05 am

      I think the coconut milk will not cause a problem. I think you over-wet the dough. I cannot understand how this then burned, unless there is a problem with your oven thermostat, the amount of substitution is too small to cause a problem, Gemma 🙂

  33. Suyen on September 18, 2016 at 7:52 pm

    Hi Gemma! Love this recipe! Thanks so much for sharing! 🙂 Also, just came back from Ireland and LOVED it! You are so right about not overworking the dough — mine turned out perfectly and not crumbly! 🙂 Do you have a suggestion on how to tweak the recipe for savoury scones? I’d like to make a chives and goat cheese version but am wondering how much to cut the sugar. Thanks very much!

    • Profile photo of Gemma Stafford Gemma Stafford on September 19, 2016 at 12:50 am

      Hi Suyen, I am always delighted to hear that people loved visiting Ireland, I do hope we were good to you!
      I make savory scones from time to time. I would not put any sugar in these, sometimes I use cheddar, with a pinch of mustard powder, and chives. Other times Goats cheese with sundried tomatos and garlic salt. Experiment with this. Just remember not to overwork the dough, you do not need to work the cheese into the flour. Simple herb scones, with a pinch of mixed dried herbs, using half and half wholemeal and plain flour works too! Gemma 🙂

  34. Carolyn Davison (aka Cerdd_wen on YouTube) on October 6, 2016 at 4:09 am

    My husband is from N Ireland and I love it there – would love to visit the south though, because I’ve seen photos and the scenery looks stunning. In the north, food is also important. Whenever I’ve visited people will feed you until bursting. I have never known such kind and generous folk! I’m Welsh, still in Wales, and amongst the farming communities food seems to play an integral part of their lives.
    Shhh don’t tell, but I prefer your accent to the northern one(s) 🤐
    Thank you for your videos – my favourite cooking channel

    • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 11:29 am

      Hi Caroline,
      I know you are with us, and knew there was a connection, even if it just by marriage. I think i told you before that there is a street in Rosslare, Wexford, which continues the address from Fishguard – due to the connection with the shipping/ferry line. I always thought that was amazing!. Our accent is softer, but the heart is the same. Thank you for being with us 🙂

  35. gyanvi on November 3, 2016 at 10:09 pm

    hi!
    can u please publish the recipe fir brioche and garlic breads. thank you so much 😊

    • Profile photo of Gemma Stafford Gemma Stafford on November 4, 2016 at 3:00 am

      Hi there, did you check out all of the bread recipes here? I have a garlic bread/roll on the way, sttay tuned!
      Gemma 🙂

  36. Ita Yildiz on November 19, 2016 at 11:40 am

    Love the recipe!! Tastes amazing! Only problem I baked at the recommended temperature and time but they came out of the over looking very pale. Any tips?

    • Profile photo of Gemma Stafford Gemma Stafford on November 20, 2016 at 10:00 am

      hi there, I am wondering about your oven thermostat! Next time turn it up a little, or leave in longer, i would not take them out until they are nice and brown,
      Gemma 🙂

  37. Danielle on December 3, 2016 at 4:32 am

    Thanks for recipe. How much dried fruit is recommended?

    Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on December 4, 2016 at 3:44 am

      This is a good question, if you asked my Mum she would say a handful!! This of course is because she knows what looks right. About 2oz is about right, which will be 2 tablespoons. Gemma 🙂

  38. dyana on December 21, 2016 at 5:15 am

    Hi gemma! It’s my first time trying your recipe. You said that we may replace the double cream with milk. Does it mean that I have to add extra 2oz to another 7oz of whole milk to replace the double cream?

    • Profile photo of Gemma Stafford Gemma Stafford on December 22, 2016 at 1:29 am

      Hi Dyana,
      The amount of liquid needs to be right, so yes. If you use full fat milk you will also have a nice finish, this was always what my Mum used when we were growing up, the cream was a later addition! Just add 3/4 of the liquid at first, then see how much more you need, the dough should be soft, but not sticky,
      Gemma 🙂

  39. chandra p on December 27, 2016 at 12:06 pm

    Gemma: You did it again. I grew up in Guyana (formerly British Guiana). The first thing we baked in high school cooking class was cheese scones. For the last forty yrs, I’ve lived in Canada and the USA. I long for scones, I get cravings for scones; then two days ago, I found your recipe. I used an eight grain atta from the Indian grocery store, substituted Indian yogurt for the cream and created a spectacular scone with your recipe. Thank you. I make your no knead brioche regularly, I posted a comment about half whole wheat in the recipe. Now I use the multi grain atta. I’m going to share a secret with your fans — Indian yogurt is 3x better than Greek, just as thick, if not thicker and 4x cheaper. Only in the Indian grocery store.
    Again thank you, thank you, thank you. I will visit Ireland soon bc of your site

    • Profile photo of Gemma Stafford Gemma Stafford on December 28, 2016 at 2:44 am

      Hi Chandra,
      What a lovely comment! I am happy to have you with us, and delighted with your tips for our Bold Bakers.
      I do hope you get to visit Ireland, I think you will love it, but go between April and October, for lovely long days, and reasonable weather.
      I am charmed by your description of your scones, I will be looking out for these ingredients now! Happy New Year to you and your family,
      Gemma 🙂

  40. MKB on January 6, 2017 at 2:56 pm

    Great recipe. Love the tips you give on your videos….so so helpful. Had fun makong it with the kids. I used Virgin coconut oil and forgot about the sugar and it still tastes great….yum yum

  41. Profile photo of Becky E Becky E on January 13, 2017 at 2:33 pm

    Hi Gemma,

    I added a photo of the scones I made. I was just wondering how I could adapt this recipe for cheese scones? Should I omit the sugar and add in mustard and grated cheese instead?

    Thank you 🙂

    Becky.

    • Profile photo of Gemma Stafford Gemma Stafford on January 14, 2017 at 1:26 pm

      Becky, it sounds to me like you are a really great cook, and really understand what it is you are doing.
      Yes! a little English, powdered mustard, or a french mustard added to the liquids, will be perfect for a cheese scone. a good additional grating od a sharp cheddar for taste, and a scatter of grated cheddar, or parmesan on top, and you will have a perfect scone. add chives, or a preferred herb to rock the changes, it will be great,
      Gemma 🙂

  42. Ashley Marie Couette on January 14, 2017 at 8:03 am

    I used heavy whipping cream in mine, and they didn’t turn out as beautiful as yours. Furthermore, they seemed a bit dry without some jam, is that how they’re supposed to be?

    • Profile photo of Gemma Stafford Gemma Stafford on January 14, 2017 at 11:40 am

      Hi Ashley,
      No! this is a learning curve. you must mix scones quickly, do not overmix, get them into the oven asap! that is the secret to a good scone.
      Do try this again, work fast, and have our oven ready,
      Gemma 🙂

  43. Minahil on February 10, 2017 at 8:38 pm

    Hey gemma, I am willing to make these today as they look DELISH! But i am not sure that i like jam that much so can you tell me that are they sweet enough to eat them individually without jam? I f not then i can enjoy them with tea. Its my very first time making scones

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 11:04 am

      Hi there,
      Yes, you can have these with just butter! delicious too. remember these are best eaten on the day they are baked, if you need to keep them then freeze them, and refresh in a hot oven before serving,
      Gemma 🙂

  44. Profile photo of erucchii erucchii on February 15, 2017 at 3:27 am

    Hi Gemma 🙂

    Just wondering what 5 level teaspoon means for the baking powder? Does it mean 5 tsp?
    Also, if I want to put in chocolate chips, would 1/2 cup be enough? Or 1 cup?
    I am looking forward to try this recipe 🙂

    Saida

    • Profile photo of Gemma Stafford Gemma Stafford on February 17, 2017 at 8:16 am

      Hi there,
      A level teaspoon is a spoon which has been leveled off, usually with a knife, so that it is flat!
      You can add chocolate chips to this recipe, (white chocolate and raspberries too!)I think a little over 1/2 a cup would be right, you can judge it when you add it to the dry ingredients,
      Gemma 🙂

  45. Evans on February 21, 2017 at 9:58 pm

    Hi Gemma
    I love scones and would like to prepare it for my kid’s recess time and I would like to check on the following :
    * may I use 125g unsalted butter instead of salted butter
    * if I were to use salted butter, is it still necessary to add a pinch of salt
    * is 3 1/2 cup ; 1 pound or 16oz of all purpose flour equivalent to 453 to 455g

    Thank you for your help.

    Cheers

    • Profile photo of Gemma Stafford Gemma Stafford on February 22, 2017 at 2:33 am

      Hi Evans,
      I say 450g – 453, but what matters is not the conversion but that you choose your weapon (imperial/cups/grams) and stick to it! do not swap and change through a recipe. this is about proportion. teaspoons and tablespoons are a different matter, and in Australia the tablespoon is a different size! so, decide on your mwthod and do not change it, metric is most accurate!
      Gemma 🙂

  46. Profile photo of SuzieDee SuzieDee on March 5, 2017 at 9:24 pm

    Wow Gemma, we had the best Irish scones when we visited a guesthouse in Waterford last year. Correction! We just had the best ones today when I made yours! And I can’t cook.. soooo stoked! Thanks from Australia x

    • Profile photo of Gemma Stafford Gemma Stafford on March 6, 2017 at 1:16 am

      Hi Suzie,
      Good to hear hat! and good to hear that you visited Waterford, the neighboring county to mine, Wexford, and where my Mum grew up.
      I am delighted that this scone recipe is working for you, good job!
      Gemma 🙂

  47. Jennifer McCartney on March 6, 2017 at 3:28 pm

    Hi Gemma,

    I’m just wondering about the bake time on this recipe. I set mine to 350F and put them on the middle rack. It’s a fairly old oven so it’s not fan assisted or the likes. Anyway I checked on them regularly for the first 20 minutes and they looked to be coming on great. I mistakenly didn’t check them again until the 27th minute and by then they were overdone. Would it just be a case that the oven is hotter than some or could I possibly have done something wrong?

    Please let me know what you think! And thanks for the fantastic recipe!!

    Jen

    • Profile photo of Gemma Stafford Gemma Stafford on March 7, 2017 at 1:22 am

      hi Jennifer,
      It is possible that your oven thermostat is slightly off. My Mum always argues with me that these should be baked at a higher setting, she uses 220C for hers, and bakes for 15 mins or so. Effectively the temperature needs to be hot enough, a little hotter will just bake them quicker. So, the answer is decide what is right for you, and your oven, and keep an eye on them. Do try again, it is worth it,
      Gemma 🙂

  48. Ann Flanagan on March 10, 2017 at 4:23 pm

    Can you make the dough the day before, cut them out then bake the next day? If so, I would assume you would need to wrap them very well.

    • Profile photo of Gemma Stafford Gemma Stafford on March 11, 2017 at 4:33 am

      Hi Ann,
      No, this is done, but it is not best practice. The raising agent begins to activate when wet, and the result will not be so good. What I do is to mix the dry ingredients, even adding the raisins, and I keep this in a plastic bag in the fridge. Then when I want to bake some, I just use some or all of the mix! This only takes a few minutes to prepare, you can do it when the oven is heating up!
      Gemma 🙂

      • Ann Flanagan on March 11, 2017 at 6:01 pm

        I actually made them today and baked them right away – I served them about 4 hours later. They were great! My authentic Irish friends said they were “spot on” and took the remaining scones home with them! Thank you for the recipe and the advice. I will be making these again.

        • Profile photo of Gemma Stafford Gemma Stafford on March 12, 2017 at 3:45 am

          Yea! That is great Ann, the Irish know their scones, though I think these have their origins in great Britain! They have been a treat in Irish homes for many generations now,
          Gemma 🙂

  49. Susan on March 14, 2017 at 4:42 pm

    What do you Serve with Irish soda bread for lunch

    • Profile photo of Gemma Stafford Gemma Stafford on March 15, 2017 at 4:00 am

      Hi Susan,
      Soup! this is a great accompaniment for a good homemade vegetable soup. It is delicious toasted too, with a sharp cheddar cheese, and divine with a soft boiled egg!
      This was the daily bread in Irish homes for generations, so it often was served at breakfast, dinner and tea. This was the traditional way of eating in Ireland up until recent times. Dinner was in the middle of the day. Mothers were at home, not really in the workforce up until the early 70’s, and there was plenty time for baking. Snacks were bread and butter, with homemade jam when available. Spotted dog was a white soda bread, with raisins, which was also regularly served as a sweet treat. Sorry, got carried away!
      Gemma 🙂

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