With a lightly sweet crust and densely moist center, my Best-Ever Irish Scone recipe is a tried and true classic. Take it from an Irishwoman and chef!
- 4 ⅔ cups(1lb 8oz/680 g) self-raising flour
- ¾ cup (6 oz/170 g) butter, frozen
- ½ cup (4 oz/115 g) granulated sugar
- 3 level teaspoons baking powder
- 1 cup (5 oz/142 g) raisins
- 2 large eggs (beaten)
- 1 ¼ cup (10 fl oz/300 ml) whole milk
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In a large mixing bowl, add the self-raising flour.
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Using a cheese grater, grate the frozen butter. (Alternatively using a pastry cutter, cut/rub the butter into the flour until fully crumbed and resembles coarse breadcrumbs.
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Stir in sugar, baking powder, and raisins.
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In a small mixing bowl, whisk eggs and milk until thoroughly combined. Pour the mixture into your flour mix and stir until a soft dough is formed. Add a splash more liquid if needed.
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Transfer dough to a floured surface and press to 1- inch thick.
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Cut scones out with a round 3-inch cookie cutter. Gather remaining dough in a ball, re-flatten then cut more scones. It will yield 9-12
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Place scones onto a baking tray lined with parchment and brush with egg wash.
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Bake at 425°F (210°C) for roughly 22-26 minutes. (Update: In the video, I said 12 minutes but to get them really golden brown you will want to bake for longer)
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Cool on a wire rack for a few minutes before serving with butter, jam, or fresh cream. Store leftover scones in an airtight container at room temperature for up to 2 days. Heat in the oven to refresh.
Watch the Recipe Video!
BAKE TIME: In the video, I said 12 minutes, but to get them really golden brown you will want to bake for longer. I ended up baking for over 20 minutes — but due to differences in ovens and elevations, your timing may vary! Just keep an eye for the perfect color.