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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!
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Learn how to make delicious Traditional Irish Scones, from a professional Irish chef!
Author: Avoca Hand Weavers Cook Book
- 3 ½ cups (16oz/497g) all purpose flour
- 5 teaspoon baking powder, leveled
- 1 generous pinch Of salt
- ¼ cup (2 oz/60g) sugar
- 1/4 cup (2 ½ oz/71g) generous 1/4 cup,cold, cubed, salted butter cold
- 1 egg
- 1/4 cup (2floz/57ml) double cream
- 3/4 cup (6floz/170ml) whole milk
- milk to glaze
In a large bowl mix the dry ingredients together
Rub 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 liquid
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)
With an open hand mix loosely your scone mix until your dough forms. The bowl should be clean from the dough
Turn your dough onto a floured work surface
Knead lightly to give your dough a smooth surface
Pat your dough down with your hand until around 1 inches thick
With a scone cutter cut out your lovely little scones. You will have around 12
Put on a baking tray, glaze the tops of your scones with some milk to give them a golden top when baked
Bake 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.
This Recipe Made By Bold Bakers