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Traditional Irish Scones- These soft and crumbly scone recipe will be the best you ever find! I promise you, I have been using it for years.

Traditional Irish Scones

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Hi Bold Bakers!

Join me and fellow Irish YouTuber, Donal Skehan, for TWO traditional Irish recipes we know you’ll love as part of a big St. Patrick’s Day Collaboration. Over on his channel, Donal is making a gorgeous Apple Crumble. And by popular demand, I’m making my traditional Irish Scones. So let’s get baking for Paddy’s Day!

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!

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4.9 from 14 reviews
Traditional Irish Scones
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 3 ½ cups (1 lb/ 16oz ) Flour (all purpose/plain)
  • 5 level tsp Baking powder
  • 1 Generous pinch Of salt
  • ¼ cup (2 oz/60g) white sugar
  • 1 stick (4 oz/ 125g) cold salted Butter,
  • 1 Whole egg
  • 2 oz Double cream
  • 7 oz whole milk
  • Milk to glaze
Instructions
  1. In a large bowl mix the dry ingredients together
  2. Rub in the cold butter with your fingers until it resembles breadcrumbs.
  3. If adding dried fruit eg. Raisins, berries, citrus rind, chocolate chips add them now before you add liquid
  4. Mix your egg with the milk and cream and pour into your flour mix (if you don’t have cream you can use only milk)
  5. With an open hand mix loosely your scone mix until your dough forms. The bowl should be clean from the dough
  6. Turn your dough onto a floured work surface
  7. Knead lightly to give your dough a smooth surface
  8. Pat your dough down with your hand until around 1 inches thick
  9. With a scone cutter cut out your lovely little scones. You will have around 12
  10. Put on a baking tray, glaze the tops of your scones with some milk to give them a golden top when baked
  11. Bake at 350oF (18OoC) for 35 minutes.
  12. Enjoy with Irish butter, jam and freshly whipped cream. Scones are best eaten the day they are baked but the next day you can pop them back in the oven to freshen them up again.

 

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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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133 Comments

  1. Profile photo of Lynn Lynn on July 6, 2017 at 4:00 am

    Hi Gemma ..
    Didn’t know how to post the pic of the awesome scones I baked following your awesome foolproof recipe…

    • Profile photo of Gemma Stafford Gemma Stafford on July 7, 2017 at 7:09 pm

      next time Lynn scroll down to the bottom of the page and below the recipe is written ‘Submit your photos’. Click that and it’s pretty easy from there 🙂

      Gemma.

  2. Profile photo of Lynn Lynn on July 6, 2017 at 3:58 am

    Gemma, you are a fab baker!!! All your recipes are foolproof!!!
    Tried the Traditional Irish Scones!!! Which I knew would undoubtedly come out perfect!!!
    Thanks a ton!!!

    • Profile photo of Gemma Stafford Gemma Stafford on July 7, 2017 at 7:08 pm

      I’m delighted to hear that Lynn!!!

  3. Vaish on June 29, 2017 at 1:06 pm

    Hi Gemma !!
    I’m a student currently studying in Ireland and I discovered your YouTube channel about a year ago, I’ve made lots of yummy treats and all my cooking adventures have been successful so far ! Thank you so much ! I am planning to make these scones over the weekend and I was wondering, what would be the difference between scones that use buttermilk and scones that do not ? Hope you have a lovely day !

    • Profile photo of Gemma Stafford Gemma Stafford on July 2, 2017 at 4:22 am

      Hi there Vaish,
      Hope we are being kind to you in Ireland and that you get on well with your studies.
      Usually when you use buttermilk in a recipe you use bicarbonate of soda as the leavening/raising agent. This is to do with the acid alkaline balance in the recipe, and it is the science of baking.
      Baking powder already has this balance, it is a combination of bicarbonate of soda, and citric acid. So, use one or the other, the result will be the same really,
      Gemma 🙂

  4. Jasmijn on June 29, 2017 at 4:19 am

    Great recipe!!🙂my children love scones

    • Profile photo of Gemma Stafford Gemma Stafford on July 2, 2017 at 4:45 am

      Ah! great Jasmijn, so happy that you are baking these,
      Gemma 🙂

  5. Shruthi Achut on June 28, 2017 at 8:03 am

    Hi Gemma !
    Greetings of the day 🙂
    I made lemon scones , and instead of using the milk and cream , I used yoghurt. I made lemon curd using almond milk and used that in between the two scone layers ! They were perfect. And extremely satisfying. It’s raining here and quite chilly. I served them warm , right out of the oven and my family loved it !

    I can never thank you enough for all your recipes. They are truly making me ” Big and Bold ”

    • Profile photo of Gemma Stafford Gemma Stafford on July 1, 2017 at 12:04 pm

      Yea! this is what I love to hear! it really helps other bold bakers to hear that you have adapted the recipes to your need, well done you,
      Gemma 🙂

      • Shruthi Achut on July 2, 2017 at 10:52 am

        Thanks 😀

  6. Dainamond on June 6, 2017 at 2:00 pm

    Quick tip: when baked you can freeze the scones really well, they should be good up to 3 months

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2017 at 6:09 pm

      Great tip. I love it.

  7. Karine on May 22, 2017 at 8:26 am

    Hi Gemma,
    I have just tried your scone recipe -they are so good! I baked them not 35 -but 25 minutes as they were already golden top after 25 minutes! Thank you for recipe.

    • Profile photo of Gemma Stafford Gemma Stafford on May 22, 2017 at 2:28 pm

      Hi Karine,

      I’m delighted to hear that. Thanks you so much for trying out my recipes.

      Best,
      Gemma.

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