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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Scones are something I’ve been baking since I was a child—over 30 years now—and they’re a true staple of my Irish upbringing. Through years of baking, I’ve learned that great scones come down to a few simple techniques, and the best part is that they’re easy for any home cook to master. This recipe delivers professional, bakery-style Irish scones with a crisp outside and soft, tender center—made confidently at home with expert guidance.
- Cold Ingredients: Keep the butter, egg, and dairy well chilled to create a light, tender crumb.
- Quick Butter Work: Rub in the butter swiftly to prevent it from warming and turning the dough greasy.
- Hands-Off Mixing: Use a pastry blender to work the butter in faster while keeping the dough cool.
- Home-Baker Friendly: Simple steps with reliable results—no special tools or experience required.
- Bakery-Style Results: Golden, crisp exteriors with soft, fluffy centers every time.
Bold Bakers Loved This!
” 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!!” — Kristen
“I just made these scones for the first time and I was not disappointed.
They are absolutely wonderful and so simple to make.” — Pam
“I just adore this recipe and never ever tire of baking these Scones . I freeze them so that I always have a perfect scone whenever I like! Thank you for my favorite recipe on earth and I love a lot of them so that’s saying something. — Linda K
IMPORTANT NOTE: This recipe was improved and updated on 2/15/2026, to include explanations and substitutes of key ingredients, make-ahead and storage instructions, what to serve with, and Pro Chef Tips.
Table of Contents
- What are Irish Scones
- Tools You Need
- Key Ingredients
- How to Make Irish Scones
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- What to Serve With Irish Scones
- More Irish Recipes
What are Irish Scones?
Irish scones are a traditional treat from Ireland, perfect for tea or breakfast. They’re lightly sweet, tender inside, and crisp on the outside—simple yet comforting baked goods that anyone can make at home.
- Simple Ingredients: Made with flour, butter, milk, and egg.
- Tender & Fluffy: Soft, light crumb inside with a golden, crisp exterior.
- Easy to Bake: No fancy tools or techniques required—perfect for home bakers.
- Classic Serving: Enjoy warm with butter, jam, or cream.
- Everyday Treat: A staple of Irish kitchens, not overly sweet or heavy.
Tools You Need
- Measuring cups
- Measuring spoons
- Measuring jugs
- Medium and large Mixing bowl
- Wire whisk
- Pastry blender
- Silicone spatula or wooden spoon
- Rolling pin (optional)
- 3-inch round cookie cutter
- Baking sheet / tray
- Parchment paper
- Pastry brush
- Cooling rack (optional)
Key Ingredients
All-Purpose Flour
- Forms the foundation of the scones, giving them structure and stability while still allowing for a tender crumb when handled gently.
- Substitutions: A gluten-free all-purpose flour blend or my Almond Baking Mix ; texture may be slightly more delicate.
Granulated Sugar
- Lightly sweetens the dough without making the scones overly sugary, while also helping the exterior brown and develop a subtle crispness.
- Substitutions: Light brown sugar or coconut sugar for a slightly deeper flavor and darker color.
Baking Powder
- The main leavening agent that gives Irish scones their rise and soft interior, creating a light texture rather than a dense, bread-like result.
Salt
- Balances the sweetness and enhances the buttery flavor, preventing the scones from tasting flat.
Butter
- Cold butter creates tenderness and a delicate, slightly flaky texture. Keeping the butter cold ensures it melts in the oven, forming small pockets that give the scones their light crumb.
- Substitutions: Plant-based butter or margarine, though flavor and texture may be less rich.
Currants
- Add bursts of natural sweetness and a traditional element commonly found in Irish scones, along with pleasant texture contrast.
- Substitutions: Raisins, dried cranberries, chopped dried cherries, or omit for plain scones.
Egg
- Adds richness, helps bind the dough together, and contributes to the soft interior texture. It also supports structure so the scones hold their shape when baked.
- Substitutions: Unsweetened applesauce or mashed banana for an egg-free version, though the crumb will be slightly softer.
Whole Milk
- Provides moisture to bring the dough together while keeping the texture tender and balanced—not too rich, not too dry.
- Substitutions: Buttermilk for extra tenderness, or plant-based milks like oat or almond milk.
Heavy Cream
- Adds additional richness and contributes to the soft, velvety interior while helping the scones achieve a beautifully golden finish.
- Substitutions: Half-and-half or full-fat coconut milk.
Egg Wash
- Brushed on top before baking to create a shiny, golden crust and a professional bakery-style appearance.
- Substitutions: Milk, cream, or a milk-and-honey mixture for a softer sheen.
How to Make Irish Scones
- Preheat the oven: Preheat the oven to 350℉ (180℃). Line a baking tray with parchment paper and set aside.
- Mix dry ingredients: In a large bowl, mix the flour, sugar, baking powder, and salt.
- Cut in the butter: Rub the cold cubed butter into the flour mixture with your fingers or a pastry blender until it resembles coarse crumbs.
- Add currants (optional): Toss in the currants and coat in the flour mix.
- Whisk wet ingredients: In a medium bowl, stir the egg, milk, and cream until well combined.
- Combine wet and dry: Add the wet ingredients into the dry mixture and mix gently by hand until a dough forms. The sides of the bowl should be clean.
- Knead lightly: Turn the dough onto a floured work surface and very lightly knead to smooth it out.
- Shape the dough: Pat the dough down to 1 inch (2.5 cm) thick and cut out scones using a 3-inch (8 cm) round cookie cutter. Gather remaining dough in a ball, re-flatten, then cut more scones.
- Prepare for baking: Place the scones onto your prepared baking tray and brush the tops with egg wash.
- Bake: Bake for about 35 minutes, or until golden brown.
- Serve: 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.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Keep ingredients cold: Always use cold butter, egg, and dairy. This ensures a light, tender crumb and prevents greasy dough.
- Work quickly with butter: Don’t spend too long rubbing in the butter. Warm butter can make the dough dense.
- Use a pastry blender: Speeds up the process and keeps the dough cool while cutting butter into the flour.
- Don’t over-knead: Handle the dough gently; overworking can make scones tough instead of soft and fluffy.
- Pat, don’t roll: Gently pat the dough to shape—rolling can compress it and reduce flakiness.
- Egg wash for golden tops: Brushing with egg wash before baking gives fluffy scones a beautiful, bakery-style finish.
- Add mix-ins carefully: Currants, raisins, or other dried fruit should be lightly tossed in flour to prevent sinking.
- Serve fresh: Scones are best enjoyed the day they’re baked, but leftovers can be stored in an airtight container for 2 days.
Make Ahead and Storage Instructions
- Make Ahead: You can prepare the scone dough in advance. Shape the scones, place them on a baking tray, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking.
- Freeze Before Baking: For longer storage, shape the scones, freeze them on a baking tray until solid, then transfer to a freezer-safe bag or container. Bake straight from frozen, adding a few extra minutes to the baking time.
- Store Baked Scones: Keep cooled leftover scones in an airtight container at room temperature for up to 2 days.
- Reheat: Warm scones in the oven at 325℉ (160℃) for 5–10 minutes or in the microwave for 15–20 seconds to refresh their crisp exterior and soft interior.
What to Serve With
- Irish Butter: Spread generously for a rich, creamy bite.
- JamorPreserves:Strawberry jam, raspberry jam, or your favorite fruit jam adds sweet contrast.
- Clotted Cream or Whipped Cream: Makes scones feel indulgent and bakery-style.
- A Hot Cup of Tea: Classic pairing—black tea, Earl Grey, or herbal blends work beautifully.
- Optional Toppings: Honey, lemon curd, raspberry curd, or a dusting of powdered sugar for extra flair.
More Irtish Recipes
- Irish Brown Soda Bread Recipe
- Irish Oat Flapjacks
- Traditional Irish Barmbrack
- Irish Bread and Butter Pudding
- Traditional Irish Mince Pies Recipe
IMPORTANT NOTE: This recipe was improved and updated on 2/15/2026, to include explanations and substitutes of key ingredients, make-ahead and storage instructions, what to serve with, and Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Traditional Irish Scones
My Traditional Irish Scones, from an Irish woman and chef, are the best with just 7 simple ingredients with a crisp outside and soft center.
Servings: 8 scones
My Traditional Irish Scones, from an Irish woman and chef, are the best with just 7 simple ingredients with a crisp outside and soft center.
Servings: 8 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
- ½ cup (4 oz/115 g) butter , cold and cubed
- ¾ cup (3 ¾ oz/106 g) currants, optional
- 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)
- Toss in the currants and coat in the flour mix.
- 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 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.
Recipe Notes
- Keep ingredients cold: Always use cold butter, egg, and dairy. This ensures a light, tender crumb and prevents greasy dough.
- Work quickly with butter: Don’t spend too long rubbing in the butter. Warm butter can make the dough dense.
- Use a pastry blender: Speeds up the process and keeps the dough cool while cutting butter into the flour.
- Don’t over-knead: Handle the dough gently; overworking can make scones tough instead of soft and fluffy.
- Pat, don’t roll: Gently pat the dough to shape—rolling can compress it and reduce flakiness.
- Egg wash for golden tops: Brushing with egg wash before baking gives fluffy scones a beautiful, bakery-style finish.
- Add mix-ins carefully: Currants, raisins, or other dried fruit should be lightly tossed in flour to prevent sinking.
- Serve fresh: Scones are best enjoyed the day they’re baked, but leftovers can be stored in an airtight container 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 made these with my girls scout troop today to earn a baking badge. The girls loved it and were easy to make.
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’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!!