Breads & Doughs Traditional Irish Scones 4.55 from 342 votes Learn how to make delicious Traditional Irish Scones, from a professional Irish chef! By Gemma Stafford | March 13, 2015 | 398 Last updated on February 7, 2021 This post may contain affiliate links. Please see my full disclosure for details. Breakfast Fruit St. Patrick's Day Oven Baking Pans 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! Try These Recipes! Loaded Baked Potato Bread (No Yeast!)The Best New York Pizza Recipe Outside of NYBest-Ever Banana Bread Recipe5-Minute Authentic Irish Brown Bread Watch The Recipe Video! Traditional Irish Scones 4.55 from 342 votes Print Recipe Learn how to make delicious Traditional Irish Scones, from a professional Irish chef! Author: Avoca Hand Weavers Cook Book Servings: 12 Breakfast Fruit St. Patrick's Day Oven Baking Pans Prep Time 20 minsCook Time 35 minsTotal Time 55 mins Learn how to make delicious Traditional Irish Scones, from a professional Irish chef! Author: Avoca Hand Weavers Cook Book Servings: 12 Ingredients 3 ½ cups (16oz/497g) all purpose flour 5 teaspoon baking powder, leveled1 generous pinch Of salt¼ cup (2 oz/60g) sugar1/4 cup (2 ½ oz/71g) generous 1/4 cup,cold, cubed, salted butter cold 1 egg1/4 cup (2floz/57ml) double cream3/4 cup (6floz/170ml) whole milkmilk to glaze Instructions In a large bowl mix the dry ingredients togetherRub in the cold butter with your fingers until it resembles breadcrumbs.If adding dried fruit eg. Raisins, berries, citrus rind, chocolate chips add them now before you add liquidMix your egg with the milk and cream and pour into your flour mix (if you don’t have cream you can use only milk)With an open hand mix loosely your scone mix until your dough forms. The bowl should be clean from the doughTurn your dough onto a floured work surfaceKnead lightly to give your dough a smooth surfacePat your dough down with your hand until around 1 inches thickWith a scone cutter cut out your lovely little scones. You will have around 12Put on a baking tray, glaze the tops of your scones with some milk to give them a golden top when bakedBake at 350oF (18OoC) for 35 minutes.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. Submit your own photos of this recipe Upload Photo 66 Images Sam F. Lovecat Camille Zayba Bhoy AlSa Azeem Maggie2016 Load More