Breads & Doughs, Gemma's Best Recipes

Gemma’s Best Ever Irish Scones

4.59 from 722 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 filled with cream and jam amongst other scones.

Hi Bold Bakers!

This is a very special recipe, one that has been frequently 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, Irish soda bread 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.

Top-down view of a batch of my traditional, Best Irish Scones recipe.

What Are Irish Scones?

Irish Scones are heaven on Earth, and straight out of my childhood in Ireland. They’re scones that have a lightly sweet crust and a wonderfully moist center served with cream, butter, or jam. Bonus points if they’re all homemade! They’re also traditionally round, not triangular like you’d find in the States.

If you need help making them, check out my step-by-step Irish Scones recipe video below.

What You’ll Need

  • Large mixing bowl
  • Small bowl
  • Whisk
  • Baking tray
  • Parchment paper
  • Cookie Cutter
  • Wire Rack
  • Measuring cups and spoons

How to Make Irish Scones

If you’re looking for a traditional, authentic, and flat-out simple Irish scone recipe, you’ve come to the right place. Here’s how you make them (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Flour power! Add self-raising flour to a large mixing bowl.
  2. Frozen butter: Grate the frozen butter into the bowl. Frozen butter is my secret ingredient here, and I explain why in the next section.
  3. Add your fix-ins. Stir in raisins, baking powder, and sugar.
  4. Milk and eggs. Whisk the eggs and milk in a separate small bowl, add into the mixing bowl, and stir until a soft dough is formed.
  5. Press and cut. On a floured surface, press the scones and then cut them out with a cookie cutter. Combine the leftover dough and repeat until you’ve used it all up.
  6. Baking time! Place the scones on a parchment-lined baking tray. After bringing the oven to 425 degrees, bake before cooling on a wire rack.
  7. It’s time to eat! Once the scones are cooled, add butter, jam, and fresh cream.

Why 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 the 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.

What Can I Add to My Scones?

After grating in the cold butter, and mixing in the rest of the dry ingredients starting with sweet raisins and followed by the eggs and milk, you can get creative and add in any other mix-ins you like. From adding fresh berries like in my Fresh Blueberry Scones to chocolate chips, you can make so many variations with this recipe.

Check out my other scone recipes, too: Easy Chocolate Chip Scones, Simple Raspberry Scones, Chocolate Scones, and Pizza Scones.

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 make me feel.

My easy Irish Scones recipe filled with fresh cream and jam.

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 recipe!

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

Get more Irish Recipes:

Full (and printable) recipe below!

Watch The Recipe Video!

Gemma's Best-Ever Irish Scones Recipe

4.59 from 722 votes
With a lightly sweet crust and densely moist center, my Best Ever Irish Scone recipe is 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 Scone recipe is 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 your self-raising flour.
  • Using a cheese grater, grate the butter in until it is all gone. (Alternatively using a pastry cutter, cut/rub the butter into the flour until fully crumbed and resembles coarse breadcrumbs.
  • Stir in raisins, baking powder, and sugar.
  • In a small mixing bowl, whisk eggs and milk and until thoroughly combined. Pour the mixture into your 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 the 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 425°F (210°C) 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 a wire rack.
  • Serve warm or 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 — but due to differences in ovens and elevations, your timing may vary! Just keep an eye for the perfect color.
Nutrition Facts
Gemma's Best-Ever Irish Scones Recipe
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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Michelle Graff
1 year 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 »

Amanda Mandigo
Amanda Mandigo
1 year ago

Since I can’t go anywhere to get some good scones, I made your Irish scones with chocolate chips 😄 So, so good!!

1 year ago

Can’t go out to get scones right now so I tried this recipe and it was so yums!! Absolute comfort food! And I say this with absolutely no baking skills whatsoever! Thanks for the amazing recipe and easy to follow steps and video. Can’t wait to try out more of your baking recipes.

I have a question- how long can they keep and what’s the best way to keep them? Thanks!

Teresa
Teresa
11 months ago

Is ok if Í change the milk for buttermilk.

4 months ago

Hi Gemma,
I Found Something Really Confusing;
In The Recipe You Added 4 2/3 Cup Self Rising Flour And You Added 3 Tsp Of Baking Powder.
Are You Supposed To Add The Baking Powder Even If The Recipe Has Self Rising Flour?

Meganrose
1 year ago

Made these today , can’t describe how good they are & how well they turned out on my first try , thankyou 😀

sharonsiby
1 year ago

Love, love, love this recipe. I’ve made scones before, never tasted so good, these were exceptional and light. My family really enjoyed them. Cannot wait to make another batch. I also used your recipes for self-raising flour and buttermilk. Thank you for sharing these recipes.

Khburke
27 days ago

I confesss that I felt I was cheating on my mother’s memory as I have always made the scones I grew up on… but these are the very best I have ever made! The lovely golden crispness on the outside with the flaky inside is unbeatable. I definitely believe the frozen grated butter is the brilliant key here. Of course I had to make some chocolate chip ones for my grandchildren which also were perfect… just a handful of the mini morsels. Excellent recipe Gemma. And the staunch Mayo woman my mother was would agree!

S. Cav
S. Cav
30 days ago

Best scones I’ve ever had!

4 months ago

Hi Gemma,
Thank you so much for taking time to answer our questions with a lot of follower and small baby it must be very hard, so thanks again
can i make the dough during the night and bake it in the morning? If yes dose it need to be in the fridge? if yes how long should it be left out before baking?
thanks,
regards from Ireland
Muna

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!