Breads & Doughs, Gemma's Best Recipes

Gemma’s Best Ever Irish Scones

4.43 from 206 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

4.43 from 206 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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MiShell72
Member
MiShell72
3 months 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
Kristina Petras
8 days ago

Just popped a batch in the oven! Used more buttermilk than what the recipe called for…smells heavenly in my kitchen!

Carmen Chan
Guest
Carmen Chan
10 days ago

This recipe was Super easy. I burnt mine the first time around at 22 mins but second try at 19 mins was great, I also added a very drops of vanilla. I used your recipe for self raising flour and used the brand Royal baking powder. There is a slight feeling on the teeth when eating the scones. My kids didn’t notice and LOVED them, but I did. Is that because of the baking powder? Should I just use another brand or buy a pack of self raising flour?

Alex
Guest
Alex
14 days ago

HI Gemma!! Last year I made this recipe and it was great, I made the change of the buttermik to almond milk because I don’t tolerate the fat milk or buttermilk, yet I came here because my boyfriend has cancer and he can’t eat sugar, so can I change the sugar by stevia or honeybee?

Member
Kristina Petras
15 days ago

Hey Gemma, could I use buttermilk instead of whole fat milk? Thank you.

Penwen
Member
Penwen
24 days ago

Well it took me a few months but I finally got around to baking these scones. I used kamut flour (aka khorasan) which is not quite Gluten free but a softer form of gluten that I can tolerate. So excited to say that they turned out nice and high, crunchy on the outside & soft in the middle, just like the recipe! This is quite an achievement for me as substuting regular flour usually results in flat, dry, crumbly scones. Thank you Gemma 🤗

Member
Nor Ashikin Isa
25 days ago

Greetings from Malaysia..
I’ve tried this recipe and it turns out great.. I had warm hands so the trick of using frozen butter really helps… I have a question, can we use frozen butter for other dough recipe like bun as well?

christine
Guest
christine
26 days ago

I am about to make this recipe but wanted to check on the amount of baking powder. If I use 4 cups of self-raising flour, the total amount comes to 11 tsp of baking powder. That seems like a lot…

Lecia
Guest
Lecia
26 days ago

I have been looking long and hard for an easy yet perfect scone recipe and today I found it!! These are wonderful! Thank you so much. I tried this recipe for the first time today and it came out great!

Kim Twohig
Guest
Kim Twohig
27 days ago

I’ll start by saying I’m not the greatest baker HOWEVER these scones are something I’m always proud of!
This recipe is the best and I always get asked where I got it
I live in Vancouver the past 8+ years and one thing I can’t buy here is a real Irish Scone so thank you Gemma!!!
My Mum arrives today for Christmas so I need to make a fresh batch, after all she is the scone queen : )
It will be a taste of home!!

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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