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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 17 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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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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168 Comments

  1. Cherry on January 14, 2018 at 9:07 am

    First attempt was good! First ever bread I made. I will be making this again, for sure!

    • Gemma Stafford on January 14, 2018 at 3:01 pm

      Delighted you like it. Thanks for trying it out.

      Gemma.

  2. Cat on December 30, 2017 at 9:10 pm

    Hi Gemma,

    I love this recipe! Is there a way of cutting the sugar and adapting it for savory scones?

    • Gemma Stafford on December 31, 2017 at 4:53 am

      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 🙂

      • Cat on January 16, 2018 at 3:04 pm

        Thank you! Should I cut the sugar entirely or just decrease the amount?

        • Gemma Stafford on January 17, 2018 at 2:44 am

          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 🙂

  3. Cherry on December 20, 2017 at 5:57 am

    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!

    • Gemma Stafford on December 22, 2017 at 1:21 pm

      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 🙂

  4. noemie on December 4, 2017 at 12:11 pm

    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 😉

    • Gemma Stafford on December 4, 2017 at 9:24 pm

      I’m delighted to hear that, Noemie. 🙂

  5. Erica on November 27, 2017 at 5:59 pm

    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

    • Gemma Stafford on November 28, 2017 at 1:38 am

      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 🙂

  6. Sayeeda on November 7, 2017 at 2:03 am

    Hi Gemma
    I would like to know if I can use whole wheat flour instead of plain flour to make these scones?

    • Gemma Stafford on November 7, 2017 at 2:40 am

      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 🙂

  7. Hailey on November 1, 2017 at 4:03 pm

    Hi Gemma! I always get confused about when to use Eupropean butter and classic American butter. Please help.

    • Gemma Stafford on November 2, 2017 at 3:46 am

      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 🙂

  8. Valerie on October 30, 2017 at 8:42 am

    If you make these scones smaller (mini, about half-size), what would the cooking time be? Shorter or the same? Thanks!!

    • Gemma Stafford on October 30, 2017 at 6:54 pm

      Hi Valerie,

      yes the cooking time will be a little shorter. Small scones will only take around 10 minutes. 🙂

  9. Mirlinda on October 6, 2017 at 8:17 am

    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 🙂

    • Gemma Stafford on October 6, 2017 at 6:27 pm

      Hi Mirlinda,

      Yes you can use unsalted no problem. just swap it out.

      Gemma.

  10. Bharti on September 28, 2017 at 5:35 am

    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

    • Gemma Stafford on September 28, 2017 at 7:48 am

      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 🙂

  11. Aishwarya on September 20, 2017 at 9:03 am

    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🤗

    • Gemma Stafford on September 21, 2017 at 2:21 am

      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 🙂

  12. Margaret on September 17, 2017 at 12:54 pm

    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

    • Gemma Stafford on September 18, 2017 at 1:46 am

      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 🙂

  13. Jennifer on September 2, 2017 at 5:46 am

    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!

    • Gemma Stafford on September 3, 2017 at 11:46 am

      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 🙂

  14. Jen Seymour on August 22, 2017 at 4:05 pm

    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!

    • Gemma Stafford on August 22, 2017 at 8:00 pm

      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.

      • Jen Seymour on August 23, 2017 at 4:47 am

        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*

        • Gemma Stafford on August 24, 2017 at 3:35 am

          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 🙂

  15. Deby on July 27, 2017 at 6:23 pm

    Hi Ms Gemma,
    Is it okei to use all purpose cream as substitute to double cream.

    Thanks a lot

    • Gemma Stafford on July 28, 2017 at 12:34 am

      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 🙂

  16. 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…

    • 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.

  17. 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!!!

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

      I’m delighted to hear that Lynn!!!

  18. 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 !

    • 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 🙂

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

    Great recipe!!?my children love scones

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

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

  20. 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 ”

    • 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 😀

  21. 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

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

      Great tip. I love it.

  22. 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.

    • 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.

      • Vera O’Donoghue on January 15, 2018 at 11:36 am

        Have’nt tried them yet

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