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Best Ever Irish Scones - Thee only recipe you will need this St. Patrick’s Day!

Gemma’s Best Ever Irish Scones

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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.

Get more Irish Recipes:

4.46 from 160 votes
Best Ever Irish Scones - Thee only recipe you will need this St. Patrick’s Day!
Gemma's Best Ever Irish 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!

Servings: 12 scones
Calories: 376 kcal
Author: Gemma Stafford
  • 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
  1. In a large mixing bowl, add self raising flour .
  2. 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.
  3. Stir in raisins, baking powder and sugar.
  4. 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)
  5. Cut scones out with a round 3 inch cookie cutter.
  6. Place cut scones onto a baking tray lined with parchment.
  7. 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.
  8. 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.
  9. Serve warm or fully fully cooled with butter, jam, or fresh cream.

Watch the Recipe Video!

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*
Total Fat 120g 185%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 65mg 22%
Sodium 752mg 31%
Potassium 59mg 2%
Total Carbohydrates 58g 19%
Dietary Fiber 2g 8%
Sugars 13g
Protein 8g 16%
Vitamin A 8%
Calcium 21%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.


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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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Write a Comment and Review

  1. Vineeta Gogia on December 25, 2018 at 9:19 am

    How would you make a vegan version? The vegan butter is always soft and what do you do for eggs ?what proportions do I use?

    • Gemma Stafford on December 26, 2018 at 7:06 am

      You would need to use vegan butter. That will be best. And to replace the egg you can check my chart


  2. bruce smirnoff on December 19, 2018 at 9:03 pm

    Gemma, my scones turned out physically great, thank you, BUT, they had no taste whatsoever. What could I have done wrong/do better?

    • Gemma Stafford on December 19, 2018 at 9:15 pm

      That’s very strange what kind of butter did you use and are you sure you added salt?

  3. Haidee Adeyemo on December 1, 2018 at 2:48 pm

    Thank you very much for this recipe. I made this twice already, first with egg and today with plain Greek yogurt. I found the yogurt taste better than the egg…

    • Gemma Stafford on December 2, 2018 at 3:48 am

      Hi there,
      good for you, very well done. That is what I would suggest as an egg substitute for this recipe, you worked it out.
      Thank you for letting us know,
      Gemma 🙂

  4. Annette on November 25, 2018 at 3:28 pm

    Hi Gemma, Help! I did the Irish Scones recipe as indicated for the first time. Once I took them out they looked great. But when I tried them they tasted dry and it crumbled once cutting but flavor was good. I do not know what happened. I did not use all the liquid like you said on the video.

    • Gemma Stafford on November 26, 2018 at 3:32 am

      Hi Annette,
      I am wondering if you followed the recipe without substitutions. When the dough comes together, without too much mixing, then the dough is ready to shape. You have to work with the flour where you live and they vary in the uptake of liquids.
      It sounds like the butter ratio to me, or perhaps the eggs. I cannot think how these would be dry if all of the ingredients are as per the recipe. Do let me know,
      Gemma 🙂

  5. Naila Khan on November 17, 2018 at 8:34 am

    Hey Gemma, All your recipes are amazing…just wondering if butter has a substitute here ..since I am suffering from high triglycerides..I can’t use coconut oil as well.

    Also, if you please could include substitutes in your recipe to make them healthier and lighter for people trying try to reduce the fat content.


    • Naila Khan on November 17, 2018 at 1:35 pm

      Sorry, commented on the wrong page I actually meant healthy butter substitute for your Irish soda bread,

      • Gemma Stafford on November 20, 2018 at 2:30 am

        Hi Nalia,
        I regard butter as the healthy thing! Margarine is a good alternative in that it is based on vegetable oil, but it is hydrogenated, whereas butter is natural.
        Whichever you use it will need to be a hard fat, to grate/rub into the flour mix, this is inportant to this recipe.
        Gemma 🙂

    • Gemma Stafford on November 19, 2018 at 8:57 am

      Sadly there is no replacement for the fat in this recipe.

  6. ELLEN MILLER on November 17, 2018 at 2:24 am

    I cannot believe you don’t have a recipe for crumpets . I have tried 4 times

    • Gemma Stafford on November 19, 2018 at 8:59 am

      Ill have to work on that, great idea!

  7. BushraFatima on November 14, 2018 at 5:43 am

    Hey Gemma …
    I want to make only 6 scones so by how much quantity shall I take for each ingredient … And can I use low fat milk cause its always available at home …

    • Gemma Stafford on November 15, 2018 at 5:42 am

      Hi there,
      That is easy to do, just divide the recipe in 1/2, all will be well. That will produce 6 good sized scones.
      Low fat milk will work well too, there is little difference between full fat and low fat milk. Full fat will be 3.5% fat content, low fat 1 – 2%.
      I hope you like this recipe,
      Gemma 🙂

  8. Nurdiniyati Burhanudin on November 13, 2018 at 9:22 pm

    Gemma! This is one great recipe! They smelt heavenly while baking! Thank you for the tips and sharing your lovely recipe.

    • Gemma Stafford on November 14, 2018 at 1:07 am

      Hi there,
      I am delighted to hear this, thank you for letting me know,
      Gemma 🙂

  9. Christi Nicefaro on November 13, 2018 at 9:52 am

    Gemma, could you please provide nutritional information on the recipe as written? Thanks much.


    • Gemma Stafford on November 13, 2018 at 8:23 pm

      Hi Christi,

      Give me 24 hours and I’ll get to it. Check it on Thursday morning.


  10. Cherith on November 12, 2018 at 8:57 pm

    Gemma I just wanted to add another two cents here. I’ve recently started milling my own flour…(mentioning the health benefits are beyond the scope of this comment..) but one of the advantages is I can choose to use a low gluten structure flour such as spelt or soft white wheat and then there is no problem with working the batter too much.
    And I have to say…since I’ve been doing this I will never go back to all purpose flour for these or any quick bread product. I’m not avoiding gluten whatsoever, its just that the flavour is incredible. They get that ‘graham’ touch of flavour to them. I feel like I’ve never really tasted scones before! I really encourage you to try it…but beware…it might send your blog off onto a whole new thread! Actually….I dare you. 😀

    Cheers Gemma

    • Gemma Stafford on November 13, 2018 at 2:38 am

      Hi Cherith,
      I notice that you spell flavor flavour, which tells me you are living somewhere other than the US. You clearly can access the grain, and I am not sure how that would go for me here in Santa Monica! However, fascinating subject. Graham flour was invented by a preacher, back in the day, to add nutrition to breads for poor people in his flock, and the rest is history. In Ireland where I grew up ‘Brown Flour’ was used for simple breads, and white for sweeter options! nothing complicated 😉 Brown flour/whole wheat certainly has more flavor, though in fine baking it tends to be a little heavy, so I suppose there are horses for courses.
      how do you mill the grain? That is interesting, then how do you refine it a little, or do you leave it with the germ/husk and all?
      I will do a little reading around this subject when I get a moment, I suspect you have started a conversation here, lets see who else will add to it!
      Gemma 🙂

      • Cherith on November 13, 2018 at 10:23 am

        Yes I’m in Vancouver. 🙂 My partner is from Scotland.
        I got onto the whole milled flour because I love to bake but was getting fed up with trying to stay away from it. Most people who opt to go gluten free don’t actually have a problem with gluten but with the processed modern day flour. Unless one is celiac then gluten itself isn’t the issue.
        Whole grain is actually a perfect food and contains 40 of the 44 essential nutrients that the body needs. Simply put, processed flour has no goodness whatsoever….and fresh milled is a complete food. It has sustained man since the beginning of time. Fresh milled flour will go rancid within a week or two…so it’s not suitable for long term storage…so the only thing to do is take out all the good stuff. (which is what will turn) Even ‘whole wheat’ flour is processed the same way…it just has some bran thrown back into it.
        So, to your point yes in fine baking it is a bit of a challenge and for bread and pie crusts I do a mixture of AP flour and what I mill. But for quick breads, no way. Theres just so much flavour in the whole grains. It’s a bit of a paradigm shift from thinking I should stay away from the muffins I just baked to, “I’m snacky, what’s the perfect food? – a muffin!. Throw in blueberries, egg and butter and the four missing essential nutrients are in there too!
        My mill is an attachment to my KitchenAid mixer…however I think if I had a mill that ground it finer I’d have more luck with bread. Even making a sponge first it still is a learning curve to be sure and I’ve not mastered the breads yet. I buy wheat berries…of all types.So the whole grain goes in the hopper and comes out flour.
        There are loads of places that deliver bags of grain…you’re not so isolated. 🙂 I believe even Whole Foods carries them.
        I can hear your wheels turning from here. 😉

        • Gemma Stafford on November 14, 2018 at 5:26 am

          Hi Cherith,
          Yes, truly interesting. I will have to do some experimenting now, for sure. Who knew I ask, it turns out you did! lol.
          The fermented method may yield some success for you. This is the no knead method of bread making, relying on time to develop the structure in the bread. It also then has the advantage of picking up some environmental yeast, as a sourdough would. You could of course also experiment with sourdough starters.
          My mum had a method with wholewheat flour, which involved sponging all of the yeast/water and 1/2 of the flour for a couple of hours before adding the remainder of the flour, then kneading in the KitchenAid, and proofing, twice, as usual. I do not have the exact recipe, but again it is worth the experiment. Do check out this recipe ( too, it will give you the idea.
          The gluten in whole wheat is not as available as in ap flour, I think different wheat types are developed for the strength of protein too, and behave in different ways depending on the season, weather, variety of grain being grown.
          Lots to think about, do keep us in touch with your developments, interesting, the science of baking!
          Gemma 🙂

          • Cherith on November 14, 2018 at 8:43 am

            Yes! I’m all over that. I got onto doing the Artisan bread in five minutes a day lark. I always have a tub of it at the ready. very much like your recipe albeit without the sweetner. I sometimes use it as a base for other things as well. and any bread at all I always start with a sponge. You really need to to allow the flavours to develop and with any flour that has bran in it the soaking will soften the sharp edges that will otherwise cut the strands of gluten.
            A science indeed. Not to mention getting the oven temp and humidity right for an optimum rise…scoring…baking stone….it’s like school all over again.

            I’d give baking muffins or scones with a fresh milled flour a go….I’m sure you’d never go back. 🙂
            Let me know when you do! 🙂

            • Gemma Stafford on November 15, 2018 at 5:32 am

              Hi Cherith,
              They day every day is a school day, ad this is so true. Thank you for all of your input here, we appreciate it and other bold bakers will too.
              I will be trying your tips, over Christmas perhaps when I have a free moment. Very interesting indeed.
              Gemma 🙂

  11. Linda Blagg on November 10, 2018 at 8:52 am

    I love cinnamon. How can I make these cinnamon?

    • Gemma Stafford on November 11, 2018 at 5:43 pm

      Hi Linda,

      Yes you can add 2 teaspoons of cinnamon into the flour. Also some chopped up apple to make apple scones if you like that :).


  12. Sharon E Howard on November 9, 2018 at 7:23 pm

    i love scones and other Irish baked goods. I love Irish soda bread too. i am going to love this Gemma Boulder Bakery site.

    • Gemma Stafford on November 11, 2018 at 5:25 pm

      I’m thrilled to hear that,Sharon!! Thanks for trying it out :), and welcome to the community.


  13. Albert L Watts on November 9, 2018 at 1:39 pm

    My first scone effort and was quite pleased. Divided it into two rounds flattened then pie cut to 6 wedges, I know American, but less reforming and handling the dough. Also kept the wedges close so only the tops and outside edge gets crunchy. No clotted cream so used sour cream. Very good, a definite do again!

    • Gemma Stafford on November 12, 2018 at 2:11 am

      Hi Albert,
      this is how my mum would bake these when in a rush to get them on the table, and a perfect solution it is too. It cuts down on the handling of the dough, and the mess of rolling etc. Good job, thank you for sharing this with other Bold bakers,
      Gemma 🙂

  14. Amelie Tan on November 9, 2018 at 12:23 pm

    Can I use half and half instead of whole milk ? Or even soy milk?

    • Gemma Stafford on November 9, 2018 at 12:49 pm

      Hi, great question.You can use half and half but i wouldn’t suggest soy milk.

  15. Joanne on November 7, 2018 at 1:50 pm

    Thank you for sharing this recipe. Only ever had store bought scones. These came out wonderful. Added wild blueberries instead of raisins. Ten times better than store bought.

    • Gemma Stafford on November 8, 2018 at 5:02 am

      Hi Joanne,
      Thank you for this lovely review. The idea of wild blueberries sounds fab! I would love that too, well done you.
      Thank you for being here with us,
      Gemma 🙂

  16. Michelle Friesen on November 7, 2018 at 1:07 am

    Gemma do you have a clotted cream recipe? I’ve always been intimidated by it as I think it’s too advanced!

    • Gemma Stafford on November 7, 2018 at 1:36 am

      Hi Michelle,
      Actually traditionally clotted cream was done routinely in peoples homes, and it is still a daily thing in other cultures, India, Pakistan etc, called Malai.
      It really was a method of gathering and preserving the cream for later use. This South Asian cooking ingredient is made when non-homogenized whole milk is heated to about 180°F for about an hour.Then it cools. When preparing it, a thick, yellow-toned layer of fat will form on the surface. It is then skimmed off, and the process is repeated to remove the majority of fat. There is about 55 percent of butterfat in malai.
      Typically, buffalo milk produces better malai. Buffalo milk has a fat content of about five to 12 percent and cow’s milk has three to five percent of milkfat. This is why most people prefer buffalo milk when they make malai.
      This is mostly use in savory spiced foods, and produces a mild flavor.
      So, you can see, it is a process, best made with fresh milk from the farmer, and that is what it would have been back in the day in Devon and Cornwall in the UK. I am not sure there can be a shortcut for this,
      Gemma 🙂

  17. Dora on November 5, 2018 at 5:32 pm

    I set the oven at 425 like it said in the directions and they burned in 10 minutes.

    • Gemma Stafford on November 6, 2018 at 3:30 am

      Hi Dora,
      What type of oven are you using?
      I suspect this is an OTG. It is really important to know how this type of oven works. I give directions for a conventional oven, a large cavity, where the temperature is even and reliable. This is not always true of other ovens.
      I think this is the issue for you, do let me know,
      Gemma 🙂

      • Dora on November 12, 2018 at 4:10 pm

        Thank you for the response. My oven is a brand new conventional oven. I tried the recipe at 375 and it was perfect.

  18. Al on November 3, 2018 at 4:23 pm

    Curious, since you are going to add baking powder anyway, why not just make the recipe for all purpose flour and increase the amount of baking powder accordingly?

    • Gemma Stafford on November 4, 2018 at 5:18 am

      Hi there,
      You could! I tend not to use self raising flour at home, easier and fresher to use AP and add the baking powder.
      Add 2 teaspoons of baking powder to 5ozs – 6ozs of ap flour, that is a good general mix.
      Thank you for being in touch,
      Gemma 🙂

  19. Lorraine Abbott on November 1, 2018 at 8:37 am

    I have these in the oven right now, can’t wait for them to be baked. In Newfoundland we call these, tea biscuits, or tea buns. My mother has made them for years, it is a Newfoundland tradition, and it’s no wonder as we have a very large Irish ancestry here. I always thought they were English, but I now stand corrected…..

    • Gemma Stafford on November 3, 2018 at 5:10 am

      Hi Lorraine,
      Actually these would have come to Ireland with the British! They left us with a lot of good things! Yes, the connections between Ireland/Newfoundland and other places on the Canadian eastern seaboard are amazing, down to the names, accents etc! We are cousins, one people, it seems 🙂
      Thank you for being in touch,
      Gemma 🙂

  20. Yvonne on October 22, 2018 at 2:01 am

    What is the equivalent gas mark please for oven?

    • Gemma Stafford on October 22, 2018 at 3:52 am

      Hi Yvonne,
      Search Results
      Featured snippet from the web
      Equivalents in Fahrenheit and Celsius
      Gas mark Fahrenheit Celsius
      3 325° 163°
      4 350° 177°
      5 375° 191°
      6 400° 204°
      Here you go, I hope this is of help,
      Gemma 🙂

  21. Deborah power on October 18, 2018 at 8:05 am

    CAN i use buttermilk

    • Gemma Stafford on October 18, 2018 at 8:16 am

      Hi deborah,
      Sure you can, it will be perfect,
      Gemma 🙂

  22. meldan111 on October 14, 2018 at 11:55 am

    in the Irish scone recipe video, you are using 1 stick of butter (4 oz). In your written recipe, you’re using 3/4 cup (6 oz). Could you clarify?

    • Gemma Stafford on October 16, 2018 at 6:28 am

      Hi Meldan,
      follow the written recipe, it is proportional, and the editing of the video can make it seem like something else, we have to keep the videos ‘smart’!
      I hope you enjoy this recipe, thank you for being in touch,
      Gemma 🙂

  23. Angela Juanita Hann on October 12, 2018 at 1:41 pm

    I baked mine for 20 minutes and they are too dark for my taste, maybe should start watching them after 15 minutes. but they are good tasting.

    • Gemma Stafford on October 13, 2018 at 3:15 pm

      Hi Angela, Yes, all ovens are different so make sure to keep your eye on your recipes especially when making them for the first time. I’m glad you enjoyed them. 🙂

  24. Laura on October 11, 2018 at 8:55 am

    I would love to try these – do you think almond flour would be work well instead of regular flour? Thank you! 😉

    • Gemma Stafford on October 13, 2018 at 8:42 pm

      Hi Laura,

      Yes almond flour would work well.


  25. Preeti on October 10, 2018 at 1:55 am

    I can not use eggs, is there an alternative for that?

    • Gemma Stafford on October 10, 2018 at 9:05 am

      Hi Preeti,
      Yes, in many cases these are made without the egg. You can add a little yogurt if you like, but actually work fast, do not overwork the dough and all will be well,
      Gemma 🙂

  26. Fariddah Cook on October 6, 2018 at 2:01 am

    I have always used DeliaSmiths recipe from her first ever published book.Its important to use just metal utensils n not to over work on the dough.Its always been the best ever scones with complimentary reviews from friends n family. But am going to rise to this challenge n bake using ur recipe n compare!I am a Malaysian living in London n Malaysians love scones!

    • Gemma Stafford on October 7, 2018 at 2:09 pm

      I love Delia! I grew up with her on tv. Let me know how they compare.


  27. Charly Adams on September 27, 2018 at 1:36 pm

    Gemma do you have a small batch recipe for a toaster oven for these scones?

    • Gemma Stafford on September 29, 2018 at 6:01 pm

      Charly you might be able to bake these in the toaster oven. Just put them close together on the tray.


  28. Afiqah on September 25, 2018 at 7:47 am

    Hello, when you mentioned about milk, what type of milk do you use and for the butter, unsalted or salted butter?

    • Gemma Stafford on September 25, 2018 at 4:03 pm

      just regular milk. Full fat is best.

      I use salted butter for the extra flavor.


  29. Rachel on September 23, 2018 at 9:45 am

    Hi Gemma,
    These scones are delicious!
    I live in a very warm country so had to work quickly to avoid the butter from melting (and tried not to over work the dough too), thankfully it turned out great.
    I only had to use 2/3 of the milk+egg mixture. I mixed my own self raising flour (based on your additional notes), ar first i thought it was way too much baking powder but it turned out fine.
    I will definitely bake these again but want to add more dried fruits than suggested in your recipe and maybe some nuts. This is possible right?

    • Gemma Stafford on September 25, 2018 at 3:16 am

      Hi Rachel,
      Yes, that is great. You can rock these up, or down! Add whatever you like, and make a savory version too, leaving out the sugar of course, add cheese, mustard powder, herbs etc! ( more ideas here for you,
      Gemma 🙂

  30. Surai on September 18, 2018 at 4:08 am

    Tried the recipe this morning. For me it was really easy and tastewise yummy. But my daughter said they were a bit bitter for her. The numb aftertaste at the tip of the tongue. What would be the reason for this?

    Thanks Gemma. Can’t wait to try others.

    • Gemma Stafford on September 19, 2018 at 9:27 am

      Hi there,
      I do not know!
      I have never found that with this recipe. The only thing it could be is bicarbonate of soda, but this recipe used a baking powder and it is balanced.
      I have no idea really! I have never found this with this recipe,
      Gemma 🙂

    • Cherith on September 19, 2018 at 10:03 am

      Hi Surai,
      I can say I understand what your daughter is tasting. I have a very acute sense of smell and taste and I always have to decrease the amount of baking powder that I use. In my mum’s scone recipe if I use the full amount I get that. It’s almost metallic for me.
      Maybe next time try reducing it to two teaspoons instead of three. I don’t think you’d find they affect the rising too much.
      The recipe I use calls for 1 Tbsp. and I generally use about 3/4 and they still fluff up fine.
      Try them again doing that and I’d be interested if your daughter still gets that taste.

      • Gemma Stafford on September 19, 2018 at 11:43 am

        Hi Cherith,
        Thank you for this great input. I have a theory about taste, and that different people taste things differently. There are some studies to back this up, you have probably hit the nail on the head,
        Gemma 🙂

      • Cherith on September 19, 2018 at 12:00 pm

        I think it might be just that Gemma. In fact I made your oatmeal cookies this morning and will make a note to decrease the BP a bit. I’m getting that same metallic aftertaste. No one else does…They’re really great…but I will probably drop it to 1 1/2 next time
        Nice to know your recipes are being used isn’t it? Good for you. I bet it feels great.
        Thanks for everything.

        • Gemma Stafford on September 22, 2018 at 11:59 am

          Hi Cherith,
          yes, it is wonderful, thank you, and thank you too for your input here.
          The bicarb, I suspect, affects people in different ways. The purpose of it in the recipe too changes from recipe to recipe. In this one it is a raising agent, so feel free to adjust it as you wish. I hope this works well for you, do let us know,
          Gemm 🙂

  31. Shirin on September 13, 2018 at 1:13 am

    I have all purpose flour, and not self rising flour, is it ok for me to use all purpose flour?

    • Gemma Stafford on September 13, 2018 at 3:09 am

      Hi Shirin,
      All purpose flour is also known as Plain flour and it does not have any raising agent added. When you use this for a bake you need to add a raising agent like baking powder. ( here is how to change your flour to self raising as you need it. All purpose flour is the one I have here too, it keeps better, and means that the raising agent is always fresh and ready to go!
      Thank you for being here with us.
      Happy baking,
      Gemma 🙂

      • Shirin on September 13, 2018 at 5:52 pm

        Thank you Emma, will be making it for breakfast over the weekend.
        Have a good weekend!

  32. Shirley Estedt on September 10, 2018 at 9:52 pm

    I have a general question that could be applied to this as well as many of your recipes. A few years ago I had chemotherapy and since then I can taste the aluminum in anything containing baking powder. If I make my own self rising flour with baking powder that does not contain aluminum will the end product be adversely affected? Thank you so much for all your wonderful recipes – I am especially looking forward to tasting these scones.

    • Gemma Stafford on September 11, 2018 at 5:15 am

      Hi Shirley,
      Baking soda does not contain aluminum! It is a natural salt. It is an alkaline ingredient. The other ingredient of baking powder is an acid, cream of tartar, which is a by product of the wine making industry, and does not contain aluminum either.
      I wonder if your taste buds are sharpened, picking up the taste of the individual ingredients? This may be so, but you do not need to worry about this. Just because one product says it is free of an ingredient, does not mean that other similar products have that ingredient! it is confusing.
      Do make these scones, with a baking powder you buy or make, there is no difference,
      Gemma 🙂

  33. Christine Marcar on September 7, 2018 at 9:06 pm

    Can I use brown sugar

    • Gemma Stafford on September 8, 2018 at 2:48 pm

      I don’t recommend it Christine. White sugar is best for this recipe.


  34. barbara hasenauer on September 5, 2018 at 7:31 am

    Can you use buttermilk in the recipe or would it change the flavor to much? Happens to be what I have in the house at the moment. Or should I wait and get whole milk

    • Gemma Stafford on September 5, 2018 at 9:52 am

      Hi, yes you can use buttermilk! Enjoy!

  35. oddballs on September 2, 2018 at 5:10 am

    Hi Cherith / Emma

    Thanks for the feedback. Made my first batch this morning they came out great.
    Will use buttermilk next time. I’am delighted to finally now have a go to scone recipe thanks Emma.
    Also thanks for the tip on the sugar on another post i had.


    • Gemma Stafford on September 2, 2018 at 6:34 am

      Good to have you baking along with us Tony, and for your input too. This is really valuable to me and to other Bold Bakers.
      thank you for being in touch,
      Gemma 🙂

  36. oddballs on September 1, 2018 at 7:02 am

    Hi Gemma
    Can you use buttermilk instead of ordinary milk. what would the overall impact be.

    Ps. Love your channel.


    • Gemma Stafford on September 1, 2018 at 7:29 am

      Hi Tony,
      Some people would always use buttermilk to make scones. The effect is to soften the gluten a little. Try it, it works great, and is really lovely in a wholemeal scone, mixed with a little cheese, and served with soup! Delish 😉
      Gemma 🙂

    • Cherith Johnson on September 1, 2018 at 7:37 am

      Tony I’m one of those who will always make my scones with buttermilk. You can’t go wrong there!

      • Gemma Stafford on September 1, 2018 at 8:32 am

        Thank you Cherith, great advice, thank you for leaping in to help,
        Gemma 🙂

  37. Irishshaz on August 31, 2018 at 11:10 am

    Done the scones with 3 tsps baking powder weren’t great

    • Gemma Stafford on September 1, 2018 at 10:52 am

      Sharon, I do not believe it!
      do it again, work fast, do not overwork the dough, I guarantee all will be well.
      Gemma 🙂

  38. Jennifer on July 31, 2018 at 1:54 pm

    I just made these for our Dublin friends (we live in Texas, USA) with some double Devon cream, fruit preserves, and Barry’s tea. They were a hit. Have never had any thing bad from your blog. Many thanks.

    • Gemma Stafford on August 1, 2018 at 11:13 am

      I’m so glad to hear you and your friends enjoyed them! Keep on baking!

  39. Celia Lister we r on July 29, 2018 at 7:31 am

    Seriously delicious scones, and I have tried many recipes! I will definitely use this one in the future

    • Gemma Stafford on July 29, 2018 at 4:36 pm

      I’m delighted to hear that!!! 🙂


  40. ruth assouline on July 29, 2018 at 7:02 am

    looking forward to making these scones…can i use 2% milk or does it have to be whole milk?

    • Gemma Stafford on July 29, 2018 at 4:38 pm

      It can be 2% no problem 🙂


  41. Neelam Gera on July 28, 2018 at 8:42 pm

    HI Gemma

    I am from India and follow your channel a lot.

    I loved the scones recipe a lot. I don’t eat egg. Could you please tell me for this recipe what is the alternative for egg.

    Neelam Gera

    • Gemma Stafford on July 30, 2018 at 5:55 pm

      Hi Neelam,

      Not sure if I already answered this comment but her is my egg sub chart . You can add buttermilk instead of egg if you want.


  42. Baesters on July 28, 2018 at 7:38 pm

    Hi, I grew up eating strawberry scones but the lady who made them has passed and I never was able to get her recipe. How would I use fresh strawberries in this recipe.?

    • Gemma Stafford on July 30, 2018 at 7:56 pm


      You could chop up some strawberries into small pieces and add them in with the liquid. Just note that they should be eaten within 24 hours if you add fresh strawberries.


  43. Fionna on July 25, 2018 at 7:52 am

    Gemma, are you using salted or unsalted butter for the grated butter ingredient?

    • Gemma Stafford on July 25, 2018 at 2:15 pm

      I use salted, Fionna but it is your preference. I think salted is better flavor.

  44. Donna Bush on July 19, 2018 at 11:45 am

    Thank you for the most wonderful scones. I followed the directions, but, I did weigh the flour and butter as I find I get the best results if I do. They looked just like yours. I was so pleased with them. I baked them on the top rack of the oven. Do you ever put your baking pan in oven first to heat the pan before putting the scones on the pan to bake?
    I plan to try more of your recipes, thanks again
    Gordonna Bush

    • Gemma Stafford on July 20, 2018 at 11:33 am

      Hi Gordonna,
      Thank you for your kind words. Yes, weighing the ingredient is important for many recipes, and always will give the best results.
      I am happy that you got great results with this recipe, my mum will be pleased!
      We never did preheat the pan for this type of bake, I think it would be difficult to manage it, now you have me thinking!
      Good to hear from you,
      Gemma 🙂

  45. Mike McGough on July 17, 2018 at 11:27 am

    What is the best way to eliminate wet or doughy scones. In some of your recipes I’ve noticed you use AP flour and in another Self rising flour.
    It would seem to most associated with baking times? or the amount of liquid used?
    Really need to help. Much Thanks


    • Gemma Stafford on July 18, 2018 at 3:30 am

      Hi Mike,
      Do you live in a humid place?
      Sometimes this can be a big issue for bakers, as the humidity in the air affects the ingredients. Storing them in an airtight box, and keeping them cold can be a great help.
      Other than that scones actually like to be a little wet, the dough should be soft, though not actually sticky. Oddly though you need to add the liquids quickly enough, so as not to develop the gluten in the flour. So, add 3/4 in one go, then the remainder little by little until the dough comes together in a nice soft clean ball. Then on to the table to lightly roll and cut.
      For this recipe I use the one my mum uses, but generally I use ap flour and additional baking powder, this is what I always would do as a chef, it ensures the freshness of the raising agent. 1 teaspoon of baking powder to 4 -6 ozs of flour, depending on the way you load the spoon. The self raising flour is already balanced, but is best used fresh.
      Be quick, this recipe is what my mum would put together in a few minutes, almost when she heard a visitor at the door! Work cold and fast!
      I hope this is of help, do let me know,
      Gemma 🙂

      • Patti on October 16, 2018 at 3:54 am

        Hi Gemma.
        So correct me if I am wrong: if I am making my own self-rising flour using baking powder as instructed, bp is added again ? So I’m adding no to a homemade self- rising!
        Patti from New York

        • Gemma Stafford on October 17, 2018 at 4:29 am

          Hi Pattie,
          Just a touch extra Pattie, though my mum never adds that extra bit, you can use your own SR flour and carry on. The important thing is a light hand, do not over mix,
          Gemma 🙂

  46. Rachel on July 13, 2018 at 12:03 pm

    Hello Gemma I love your recipes but I am quite confused about the baking time. In your video you say 10-12 minutes but in the method it says 22-26! There is a big difference. Can you advise please.

    • Gemma Stafford on July 14, 2018 at 3:01 am

      Hi Rachel,
      Did I say 10 – 12 minutes? I will need to go back to take a look for that, I am sorry, it will be longer than that.
      about 20 – 26 minutes is about right, but it is hard to be precise about baking times. You need to keep an eye on the bake, always.
      Leave them in a hot oven for 15 mins and check them, do not open the oven more than necessary as it drops the temperature and interferes with the timing.
      Sorry to confuse, thank you for letting me know,
      Gemma 🙂

  47. Charlotte on July 7, 2018 at 3:52 pm

    Hi Emma,

    How do make the cream you served with your scones?

    Thank you,

    • Gemma Stafford on July 9, 2018 at 12:57 am

      Hi Charlotte,
      The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. I am sorry, it cannot be actually made!
      Gemma 🙂

  48. James Kledis on July 7, 2018 at 10:20 am

    I would love a pumpkin scone recipe as well!!!

    • Gemma Stafford on July 7, 2018 at 10:41 am

      I will see what I can do! 🙂

  49. Jascharess on July 6, 2018 at 8:13 am

    Hi Gemma,
    Here in Australia, Sir Jo Bjelke Peterson’s pumpkin scone recipe seems to be the ‘go to’. It’s a bit of a hit and miss for me unfortunately and I’ve had to tweak it by adding buttermilk to lighten it. Just wondering if you have a pumpkin scone recipe to share.
    Fingers and toes crossed.

    • Gemma Stafford on July 7, 2018 at 10:15 am

      Hi! I don’t have a Pumpkin Scone recipe on hand but I will add it to my list. I do have a lovely Pumpkin Bread you can try.

  50. Michelle on July 5, 2018 at 4:10 pm

    Yum! These are the best tasting scones! Thanks Gemma!😊

    • Gemma Stafford on July 5, 2018 at 11:56 pm

      Hi michelle,
      Good! I am happy you like this recipe, it is close to me heart,
      Gemma 🙂

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