Hi Bold Bakers!
This is a very special recipe, one that has been highly requested and highly anticipated. In celebration of St. Patrick’s Day, I finally perfected my Best Ever Irish Scones recipe! These are the most authentic Irish Scones around as they are quite literally a revamped recreation of what I grew up with in Ireland. To me, scones are all about texture. My Best Ever Scones have all of the signs of what a scone should be: a crunchy, crackly exterior, a moist and dense interior and a lightly sweet flavor. Overall a bite of these should feel like a big hug!
My Best Ever Irish Scones, along with my Best Ever Banana Bread and my Best Ever Chocolate Chip Cookies, are a tried and true recipe that will quickly become your go-to. Just like a flakey biscuit, scones are made of flour, butter, sugar, egg and milk.
While these Best Ever Irish Scones taste like they are made in a real Irish Bakery, they are so easy to make. The key to them is really that they are made 100% by hand. In one bowl, I grate frozen butter into flour. This is the trick to making these the biggest and boldest scones. Grating the butter makes a huge difference in the texture of the scones; it creates pockets of butter throughout and adds loads of air and texture to the finished scones.
After I grate in the frozen butter, I mix in the rest of the dry ingredients starting with sweet raisins and followed by the eggs and milk. This humble dough easily comes together by hand in minutes. I roll the dough out and cut them into lovely rounds (only American scones are triangles). I can’t even tell you how nostalgic these scones are for me. After baking, I love to top these with jam and fresh whipped cream.
St. Patrick’s Day or not, these are sure to become a family favorite! Also, don’t miss my other traditional Irish recipes.
- 4 2/3 cups (1lb 8oz/680g) self-raising flour, plus extra for dusting
- 3/4 cup (6oz/170g) butter, frozen
- 3 teaspoons baking powder
- 1/2 cup (4oz/113g) sugar
- 1/2 cup (4oz/113g) raisins/sultanas
- 1 1/4 cup (10floz/300ml) milk
- 2 eggs , beaten
- In a large mixing bowl, add self raising flour .
- Using a cheese grater, grate the butter in until it is all gone. (alternatively using a pastry cutter, cut/rub butter into flour until fully crumbed and resembles course breadcrumbs.
- Stir in raisins, baking powder and sugar.
- In a small mixing bowl, whisk eggs and milk and until thoroughly combined. Pour mix into flour mix and stir until a soft dough is formed. Transfer dough to a floured surface and press to 1 1/2 inch thick. (if your scones are not forming a dough add a little more liquid)
- Cut scones out with a round 3 inch cookie cutter.
- Place cut scones onto a baking tray lined with parchment.
- Gather remaining dough in a ball, re-flatten then cut scones from dough. Repeat until entire batch of dough is cut into scones. If you have a little excess dough left, just pat it onto the top of the scones.
- Bake at 425oF (210oC) for roughly 22-26 minutes. In the video I said 12 minutes but to get them really golden brown you will want to bake for longer. Cool on wire rack.
- Serve warm or fully fully cooled with butter, jam, or fresh cream.
BAKE TIME: . In the video I said 12 minutes but to get them really golden brown you will want to bake for longer. I ended up baking for over 20 minutes.
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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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