Breads & Doughs, Gemma's Best Recipes

Gemma’s Best Ever Irish Scones

4.4 from 194 votes
With a lightly sweet crust and densely moist center, my Best Ever Irish Scones are a tried and true classic. Take it from an Irishwoman and chef!
Best Ever Irish Scones - Thee only recipe you will need this St. Patrick’s Day!

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 similar to my Traditional Irish Soda Bread & Simple White Irish Soda Bread recipes. 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.

Why to use frozen butter

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.

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What can I add to my 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. At this point is when you can get creative and add in any other mix-ins you like. From adding fresh berries to chocolate chips, you can make so many variations with this recipe.

How to shape Irish Scones

Once the dough has come together, 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.

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How to serve my Best Ever Irish Scones

After baking, I love to top these with jam and fresh whipped cream. If you happen to have my homemade Microwave Jam or clotted cream, even better! If you’ve ever wondered How to Make Clotted Cream you have to check out this my recipe!

St. Patrick’s Day or not, these are sure to become a family favorite! Also, don’t miss my other traditional Irish recipes.


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Watch The Recipe Video!

Gemma's Best Ever Irish Scones

4.4 from 194 votes
With a lightly sweet crust and densely moist center, my Best Ever Irish Scones are a tried and true classic. Take it from an Irishwoman and chef!
Author: Gemma Stafford
Servings: 12 scones
Prep Time 20 mins
Cook Time 22 mins
Total Time 42 mins
With a lightly sweet crust and densely moist center, my Best Ever Irish Scones are a tried and true classic. Take it from an Irishwoman and chef!
Author: Gemma Stafford
Servings: 12 scones

Ingredients

  • 4 2/3 cups (1lb 8oz/680g) self-raising flour, plus extra for dusting
  • 3/4 cup (6oz/170g) butter, frozen
  • 3 level 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

Instructions

  • 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.

Recipe Notes

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.
Nutrition Facts
Gemma's Best Ever Irish Scones
Amount Per Serving (1 Scone)
Calories 376 Calories from Fat 1080
% Daily Value*
Fat 120g185%
Saturated Fat 8g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 65mg22%
Sodium 752mg33%
Potassium 59mg2%
Carbohydrates 58g19%
Fiber 2g8%
Sugar 13g14%
Protein 8g16%
Vitamin A 400IU8%
Calcium 210mg21%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments & Reviews

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Ethana
Member
Ethana
22 days ago

These are the best scones that I have ever had I followed your video and recipe. I added half currants and half dried cranberries. My fussy husband and son love them. Thank you!

MiShell72
Member
MiShell72
1 month ago

My friend whose husband is from Kerry has been sick and hoped someone would make her some scones. I didn’t have a clue but followed your recipe that you posted in 2015 and both she and her husband said how good they were and that they tasted just like from back home Ireland! Thank you for sharing! Is it best to use buttermilk or the heavy cream with whole milk? I plan to make them more and wonder if these would be even better or maybe I should stick w the previous recipe. The 2nd go round I do plan… Read more »

Member
Belinda Marie
2 months ago

These scones have a wonderful flavor and are so tender. They were very light, even though mine didn’t rise very much. I used the self-raising flour and the correct amount of baking powder, but they flattened ever so slightly. Not what I was expecting. Did not taste heavy or anything, just didn’t rise. Any suggestions? Do I need to purchase newer baking powder or something? These tasted so good, so I do want to try them again.

Sayqa Butt
Guest
Sayqa Butt
2 months ago

These Irish scone recipe is fantastic. They taste so good with cherries and are by far the best scones I have made.

gmd412
Member
gmd412
2 months ago

Very yummy. Flaky, buttery oh just yummy.

Ninilchikgal
Member
2 months ago

Hi Gemma, I made these and they look beautiful but here and there have a bitter taste. Any idea what I did wrong? I stead of 3 tsp baking powder I used 1 tbsp. But that’s supposed to be the same. Followed the recipe for the flour too. Wondering if maybe the added powder didn’t mix in well enough.

Kristina
Guest
Kristina
2 months ago

Gemma, can I use a triangle cutter?

Claire
Guest
Claire
2 months ago

I tried this new recipe and it didn’t work as well for me as your original one. Instead of turning out flakey and light, they came out oily and dense. I’ve always had fantastic results from your original recipe. Not sure what wend differently with this one

Halina
Guest
Halina
2 months ago

This is the recipe I’ve been looking for! Just returned from my first trip to Ireland, and the scones there (hotel’s coffee stand) were the best I’ve ever had. Needed a recipe to re-create the taste at home. Tried one a few weeks ago that was not right. Gemma’s recipe is perfect – easy to do (except a lot of grating!), and the most delicious flavor. Definitely took me back. Thank you! I’ll be trying the soda bread recipe next. Notes: I baked for 22 minutes and that was just right. Added golden raisins. Next time will try dried cranberries,… Read more »

Jayne
Guest
Jayne
2 months ago

Hi,
I have a couple of questions for you. Once these scones are made how long will they last in an air tight container? Secondly, how long can they be put into the freezer for? Thank you.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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