Traditional Irish Scones
Save RecipeHi 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 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!
- 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
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In a large bowl mix the dry ingredients together
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Rub in the cold butter with your fingers until it resembles breadcrumbs.
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If adding dried fruit eg. Raisins, berries, citrus rind, chocolate chips add them now before you add liquid
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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)
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With an open hand mix loosely your scone mix until your dough forms. The bowl should be clean from the dough
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Turn your dough onto a floured work surface
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Knead lightly to give your dough a smooth surface
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Pat your dough down with your hand until around 1 inches thick
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With a scone cutter cut out your lovely little scones. You will have around 12
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Put on a baking tray, glaze the tops of your scones with some milk to give them a golden top when baked
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Bake at 350oF (18OoC) for 35 minutes.
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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.
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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I have made this recipe twice and the scones are scrumptious! Makes me even more excited for my first trip to Ireland this Spring!
I’m thrilled to hear that, April.
Have a lovely trip to Ireland. 🙂
Gemma.
This is the absolute most perfect scone recipe I have ever tried!!!! Perfect.
I was wondering about how many calories are in each scone?
Thanks
Hi there,
A scone, weighing about 4ozs/125g, will have about 350 calories.
This is not a precise figure as I have not taken it apart.
Gemma 🙂
Using calorieking.com for each ingredient in the recipe above (without the raisins), if you get 12 equal scones, one scone will have:
~266 calories
~12g fat
~36g carbohydrate
~5g protein
Thank you Michael, great help,
Gemma 🙂
I just veganized it with home-made roasted hazelnuts and ground flax seed. We love it!
Hi Katarina,
Well done you, that sounds amazing, I will have to try that!In Ireland some are made with pear and almond, banana and caramel, apple and cinnamon, summer berries. I have to add your one to my list, it is new to me!
Gemma 🙂
Oh, my bad! I made roasted hazelnut MILK, instead of dairy, and I soaked two tbsp of ground flaxseed in 6 tbsp water instead of adding two eggs. But yes, they both gave a new aroma, they really go well with sultanas, or in case of my raisin-hating daughter, nesqucik-type of instant chocolate drink, only local, non-dairy version.
Wow! Thank you for that, you guys are so inventive, I love it!
Gemma 🙂
How much non-dairy milk did you use? Was it 9oz? (to replace the 7oz milk and 2oz cream?) Also, did you use 2 flax eggs or just 1? You said 2, but the recipe calls for 1, but if it turned out great with 2 I’ll try it 🙂 I loved these scones as a vegetarian, and now that I’m a vegan, would love to convert it!
Hi Molly,
Yes I used 9oz of dairy. I just used 1 egg in this recipe.
Hope this helps,
Gemma.
Dear Gemma. This is fourth time i have made your traditional Irish scones. They are always delicious. Everyone I share them with loves them. Thanks for all your great, easy to follow recipes.
Phyllis, I’m thrilled to hear that!!
Thanks for trying my recipe 🙂
Gemma.
Dear Gemma,
It’s not the first time I cook using your recipe but the first time I’m writing a comment.
Those scones are amazing! Easy to do (and easy to eat them all). I served those with plum jam and whipped cream. It was soooo good!
Thank you for the recipe! It is an amazing way to celebrate St. Patrick’s Day in cold Russia.
Best,
Olesya
Happy Saint Patricks Day, Olesya. 🙂
Delighted you liked them.
Gemma.
I am going to make these but would love to add cinnamon as well. How much do you suggest i add?
Hi Carolyn,
A teaspoon of spice would be good with these.
Sometimes we would add apple, and a touch of cinnamon to these too, just like you suggest! Chop the apple into little pieces, sugar them a little if it is a cooking apple.
Thank you for this question,
Gemma 🙂
Hey, Gemma —
For some reason, my scones were an absolute failure. I used half white whole-wheat flour, which never affects biscuits and I don’t think was the problem, but for some reason the dough here was very, very dry, and I might have overworked it. When they came out (after not close to 35 minutes, but done and even little overdone), the raisins were burnt and bitter, the texture was terrible and it tasted like a bad savory biscuit with raisins.
Any advice or thoughts on what went wrong?
Thanks,
Sadie
Hi Sadie,
First of all you changed the recipe, and this will change the result.
Whole wheat flour is actually good in a scone, but the amount of liquid required may indeed change, this should not be a dry dough.
Really best not too overwork this type of dough too, nice and gently does it, a light hand makes for a good bake. It sounds like you make a good biscuit, and you are right, this is a similar thing. Get these made, really quickly, have the oven preheated and get them in to bake as quickly as possible, this also helps as the raising agents begin to activate as soon as it is wet. The raisins will certainly be bitter if they are over baked.
I think you will get there with this recipe, do try again, up the buttermilk a touch so that the dough is soft, not wet!
Gemma 🙂
This is why I love your site and videos so much Gemma. This was also a bake I grew up with so it brings back memories, I have to make these again soon. I first made them at school but with family from Devon, scones where always served at Family gatherings to go with all the Devonshire cream.
Ah Jules! Yes, and what a perfect combination, tiny scones and clotted cream, with homemade jam! we need to make a trip for these!
Today a couple of people asked me for a recipe for clotted cream, and I really wanted to make it, right there and then, and you can too you know!
Malai, an Indian cream, is a similar thing, seems there is no such thing as an original thought!
Do bake scones, they are an easy ans great treat,
Gemma 🙂
Hi! These turned out great flavor and texture wise, but for some reason mine always spread too much. Not flat or anything but I just can’t get them to look as tall as traditional scones. I keep everything in the refrigerater until right before I put the dough together, so I know the dough isn’t too warm. I also weighed out the flour to 16oz. Any idea what it could be?
Hi there Alyssa,
I can see that you re thinking here!
1. You do not refrigerate this mix, it is not necessary. The cold ingredients will take a little longer to bake, and they can be restricted by the outside of the scone setting up first.
2. When you cut the scone cut straight down to the table, do not twist and turn. Believe it or not this too makes a difference.
The dough should not be too dry either, but of course not wet either, just nicely soft.
I hope these extra tips will help, let me know,
Gemma 🙂
What should be a he amount of yoghut to be added to substitute egg? And quantity in ml or grams of milk and cream used.
Hi Mona,
It is difficult to be specific about the amount of milk, but it says 7oz in the recipe, and you can easily convert this!
7 ozs will be about 200ml. Take a look at a conversion cart online, it is worth having one to hand.
My egg substitute chart is here (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/). $ tablespoons of yogurt = 1 egg.
Gemma 🙂
First attempt was good! First ever bread I made. I will be making this again, for sure!
Delighted you like it. Thanks for trying it out.
Gemma.
Hi Gemma,
I love this recipe! Is there a way of cutting the sugar and adapting it for savory scones?
Hi Cat,
Yes! and this is commonly done too. Add herbs, garlic which has been softened in butter, cheese etc. You can also mix 1/2 and 1/2 white and eholemeal flour. Work fast, do not overwork the dough, and all will be well,
Gemma 🙂
Thank you! Should I cut the sugar entirely or just decrease the amount?
Hi Cat,
You can cut the sugar completely if that is what you would like, usually these have a little sweetness, but not necessary to the recipe,
Gemma 🙂
HI, Gemma!
I just made these today and this is my first time making any sort of bread. I feel I’ve taken a big step, thanks to your and your husband’s hard work to bring us very good recipes to try out at home.
I also grated in the frozen butter I saw you do in another bread post and I must say that it really is a great technique. It took less time to incorporate the flour and butter.
One question though : as I am in the Philippines, once I turned out my dough on to my work surface, I noticed that the butter I guess was starting to melt quickly / the dough became softer and softer as I worked on it. When this happens, is it ok to chill the dough I haven’t cut yet for a few minutes in the refrigerator? If yes, do I need to cover it in plastic wrap?
How long will the dough keep if I need to store it?
Thanks!
You’ve inspired me and caused me to take a big leap today. I will continue to try out more of your recipes and tell you about my kitchen adventures. Thank you for teaching me!
Cheers!
Hi Cherry,
Really this is a quick bread, you make it and bake it! My Mum would heat the oven, and before it was hot have these ready to pop in.
This recipe relies on baking powder to rise the dough. This raising agent begins to activate as soon as it is wet. When wet it needs the heat to get baking, otherwise it will be spent, and not so good.
If you need to make this ahead, get your dry ingredients mixed in a bag in the fridge, and mix and bake when you want to eat them.
Good for you, I am happy you are baking with us,
Gemma 🙂
Hi Gemma
I made these delicious scones and they were delicious, I made them with light cream with 7% fat.
here at home we liked them so much that it is our Saturday morning treat
Thank you 😉
I’m delighted to hear that, Noemie. 🙂
Hi Gemma,
These look delicious! I’d like to make them with cheese. What (if any) adjustments do I need to make to the recipe?
Thank you!
Erica
Hi Erica,
This is an easy one! Leave out the sugar, and add a strong grated cheese, about 2 oz for this batch. You can use a mix of cheeses if you like.
Adding some herbs will enhance this, and a good pinch of salt and pepper. Sundried tomato too! you can rock this up a lot!
Do make and eat in one day. freeze any leftovers for another time. Scones do not hold so well,
Gemma 🙂
Hi Gemma
I would like to know if I can use whole wheat flour instead of plain flour to make these scones?
Hi Sayeeda,
Yes, you may, but it is best to add a little plain flour. When we would make these at home we would use 3/4 whole meal and 1/4 plain white flour.
Try it, adjust it to your own taste, eat them fresh, freeze any leftover, they are not good the next day if left at room temperature. you can add things too, raisins, cheese, sundried tomato, olives! Hope this helps,
Gemma 🙂
Hi Gemma! I always get confused about when to use Eupropean butter and classic American butter. Please help.
Hi Hailey,
What matters really is that it is labeled as DAIRY butter. Tubs of ‘butter’ are often not really butter, but hydrogenated vegetable oils, which really are a different thing.
Butter in the US is sold in sticks, or in a block. Irish butter, KERRYGOLD, is a more yellow thing, that is because the cows are grass fed. Other than that it really is the word DAIRY you are looking for.
Thank you for this question, it does confuse,
Gemma 🙂
If you make these scones smaller (mini, about half-size), what would the cooking time be? Shorter or the same? Thanks!!
Hi Valerie,
yes the cooking time will be a little shorter. Small scones will only take around 10 minutes. 🙂
Hello Gemma,
I have a question about the butter. Why salted butter and not Unsalted? Can I use unsalted butter and use more salt?
Greetings from Germany 🙂
Hi Mirlinda,
Yes you can use unsalted no problem. just swap it out.
Gemma.
Hi Gemma
I would like to try them today itself!
Can I please ask you something:
1) can I replace egg with something else?
( For me, flax egg in cookies doesn’t work somehow, so if u could suggest something else)
2) can I halve the recipe in the first go?
Thanks in advance
Hi Bharti,
This recipe will take yogurt very well. Traditionally a scone dough did not always get an egg, only when there was one to spare!
Try this, make sure the dough is not too dry, and do not over work it, all will be well,
Gemma 🙂
Hi Gemma!
Your Irish Scones look delicious and so I’ve been wanting to try them but had a small doubt about what exactly 5 level tsp of baking powder means. Is it 1 tsp of baking powder? And also I love all the recipes you share on YouTube, I have tried so many of them, they really turn out great. Thank you so much🤗
Hi there,
A level teaspoon of anything means that you load the spoon, then take a knife and scrape off anything which comes over the bowl of the spoon.
I do hope you try these, work fast, do not over mix, and bake! It is meant to be a fast fix recipe.
Gemma 🙂
what is “double cream”
I can but heavy cream, half and half, whipping cream
Love scones! I want to try your recipe
Have a wonderful day
Margaret
Hi Margaret,
This is indeed confusing.
cream is labeled in different ways in different places. Double cream generally has 35% or so fat content. This will whip up and hold it’s shape. Heavy cream can be as high as 49.4% fat, so it is a lot richer, and will whip up really firm. In the US and many other places it will tell you on the label what the fat content is, it is worth taking a look at this. Under 35% you will have trouble whipping it!
Good question, thank you for being here,
Gemma 🙂
Hi Gemma! I tried your recipe, but the 9 ounces of milk and cream (1 cup and 1/4) turned the dough into more of a batter, how do you portion the milk and cream in terms of American cups?
Thank you, Gemma!
Hi Jennifer,
When adding liquids to a dry ingredient you just add sufficient to bring the dough together in a clean ball. Then you stop!
Flour in different places behaves differently, depending on how, where, when and type of wheat milled. Spring wheat absorbs liquid in a different way to winter wheat! it takes very little extra liquid to go from just right, to too much. The total liquid should be 9 fluid oz, that is a touch over 1 US cup. (1.2 ish).
you need not be too slavish about the proportion of cream to milk, we would make these with full fat milk if we did not have cream to hand,
Gemma 🙂
Ive baked these twice now. I use the all purpose flour with the baking powder/salt in the flour itself. My problem is… THEY ARENT RISING LIKE THE PICTURE AT ALL!
Getting very frustrated!
Hi Jen, I’m sorry to hear that. you used an all purpose flour that already had baking powder in it?
If yes, then i’m guessing there was not enough baking powder in the flour. Let me know and we can sort it out. These really should rise.
Gemma.
Gemma☺,
Yes, it does contain the baking powder in it. I use this same flour to make cheese biscuits,which rise just fine.
*Pillsbury-All Purpose Flour*
Hi Jen,
Pilsbury have a range of flours. all purpose flour does not contain a raising agent, and will need to have it added for this recipe.
they also have a Self Raising flour which would be perfect for these scones. They will not rise with the AP flour!
(https://www.pillsburybaking.com/products/flour) you can take a look here at the range.
I hope this is of help to you,
Gemma 🙂
Hi Ms Gemma,
Is it okei to use all purpose cream as substitute to double cream.
Thanks a lot
Hi there,
Yes for this recipe. All purpose cream means different things in different places. In some places it is a manufactured product, made with powdered milk, and milk fats. This can be used in lots of recipes. My ice cream recipes need a fresh dairy cream, which is a different thing.
I hope this is of help,
Gemma 🙂
Hi Gemma ..
Didn’t know how to post the pic of the awesome scones I baked following your awesome foolproof recipe…
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.
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!!!
I’m delighted to hear that Lynn!!!
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 !
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 🙂
Great recipe!!?my children love scones
Ah! great Jasmijn, so happy that you are baking these,
Gemma 🙂
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 “
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 🙂
Thanks 😀
Quick tip: when baked you can freeze the scones really well, they should be good up to 3 months
Great tip. I love it.
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.
Hi Karine,
I’m delighted to hear that. Thanks you so much for trying out my recipes.
Best,
Gemma.
Have’nt tried them yet
I am going to try them again, 1st wasn’t too good, scones didn’t rise much even though I used the 5 tsp B.P.