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Hi Bold Bakers!
Scones were an essential part of my life growing up in Ireland. Anytime you’d drop by a friend or family member’s house, you’d have a hot cup of tea and freshly baked scones ready for you. When I started baking, this was one of my first recipes and it’s an essential one for any Bold Baker. I’ll show you all of my best tips and tricks to making perfect buttery scones every time. And don’t forget the jam and cream to make them extra Big & Bold!
Plus, don’t miss my mum’s Traditional Irish Soda Bread recipe, which is a lovely quick bread that you can make in no time!
Get my NEW Best-Ever Irish Scones Recipe!
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Traditional Irish Scones
Learn how to make delicious Traditional Irish Scones, from a professional Irish chef!
Servings: 12 scones
Learn how to make delicious Traditional Irish Scones, from a professional Irish chef!
Servings: 12 scones
Ingredients
- 3 ½ cups (17 ½ oz/497 g) all-purpose flour
- ¼ cup (2 oz/57 g) granulated sugar
- 5 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup (2 oz/57 g) butter , cold and cubed
- 1 large egg , at room temperature
- ¾ cup (6 fl oz/180 ml) whole milk
- ¼ cup (2 fl oz/60 ml) heavy cream
- egg wash , for glazing
Instructions
- Preheat the oven to 350℉ (180℃). Line a baking tray with parchment paper and set aside.
- In a large bowl mix the flour, sugar, baking powder and salt.
- Rub in the butter with your fingers until it resembles breadcrumbs. (You can also use a pastry blender)
- In a medium bowl whisk the egg, milk and cream until well combined.
- Add the wet ingredients into the dry mixture and mix gently using your hand until a dough forms. The sides of the bowl should be clean.
- Turn the dough onto a floured surface and very lightly knead to smooth it out. Pat the dough down to 1 inch (2.5 cm) thick and cut out your scones using a round 3 inch (8 cm) cookie cutter. Gather remaining dough in a ball, re-flatten then cut more scones.
- Place the scones onto your prepared baking tray and brush the tops with a little egg wash.
- Bake for about 35 minutes, or until golden brown.
- Enjoy with Irish butter, jam and freshly whipped cream. Scones are best eaten the day they are baked, but you can store any leftovers in an airtight container at room temperature for 2 days.
Hi Gemma,
Craving these scones, which I’ve made before and loved. Only issue is, I do not have an heavy cream. I do however have milk,greek yogurt,coconut flour&coconut oil,cream cheese.
Any ideas on what I can use?
Thank you!????
Delicious! I didn’t have cream on hand and my mother recommended evaporated milk. I used one cup of that and they were great.
Thank you so much for this recipe!
I’m from Northern Ireland and moved to the US 3 years ago. After I had my daughter last year I really wanted her to have some of the food I grew up with. Other sites and recipes were mostly american or english and just not what I grew up eating. My mum sent me to your site when I asked her for some recipes and I’m so glad she did! Thank you for what you do.
Gemma: You did it again. I grew up in Guyana (formerly British Guiana). The first thing we baked in high school cooking class was cheese scones. For the last forty yrs, I’ve lived in Canada and the USA. I long for scones, I get cravings for scones; then two days ago, I found your recipe. I used an eight grain atta from the Indian grocery store, substituted Indian yogurt for the cream and created a spectacular scone with your recipe. Thank you. I make your no knead brioche regularly, I posted a comment about half whole wheat in the recipe.… Read more »
The YouTube video has 125g butter in the written recipe section but this webpage has only 71g butter?
I couldn’t even get the dough to form. This recipe called for half as much liquid as is needed. Awful. I’ve made scones dozens of times and had to throw this dough out to start anew.
I’ve never left a comment but as I was looking up this recipe yet again, I thought I should. This recipe is a family favorite! I found it 5 years ago when I was looking for a new tradition to start on St Patrick’s day. It has become the center of our “ traditional Irish breakfast” as well as the most requested breakfast item in our household. Thank you for sharing your awesome recipes with us!!
I just made these scones for the first time and I was not disappointed.
They are absolutely wonderful and so simple to make. My dad would have loved them❤️
I made these with my girls scout troop today to earn a baking badge. The girls loved it and were easy to make.
I’ve been making these scones for the past 3 years since we traveled to Ireland. They are delicious and everyone loves them. One thing I just realized though is that I’ve been using a whole stick of butter (1/2 cup). Always Kerry Gold. I like them so much I have no plans on cutting back to a 1/4 cups. Very simple to make and they freeze really well making them last!! Thank you!!