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4.57 from 395 votes
Golden, thick traditional Irish scones on a wire rack, served with jam, butter, and tea on the side.
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Traditional Irish Scones
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

My Traditional Irish Scones, from an Irish woman and chef, are the best with just 7 simple ingredients with a crisp outside and soft center.

Course: Breakfast
Cuisine: Irish
Servings: 8 scones
Author: Gemma Stafford
Ingredients
  • 3 ½ cups (17 ½ oz/497 g) all-purpose flour
  • ¼ cup (2 oz/57 g) granulated sugar
  • 5 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (4 oz/115 g) butter , cold and cubed
  • ¾ cup (3 ¾ oz/106 g) currants, optional
  • 1 large egg , at room temperature
  • ¾ cup (6 fl oz/180 ml) whole milk
  • ¼ cup (2 fl oz/60 ml) heavy cream
  • egg wash , for glazing
Instructions

  1. Preheat the oven to 350℉ (180℃). Line a baking tray with parchment paper and set aside.

  2. In a large bowl mix the flour, sugar, baking powder and salt.

  3. Rub in the butter with your fingers until it resembles breadcrumbs. (You can also use a pastry blender)

  4. Toss in the currants and coat in the flour mix.

  5. In a medium bowl whisk the egg, milk and cream until well combined.

  6. Add the wet ingredients into the dry mixture and mix gently using your hand until a dough forms. The sides of the bowl should be clean.

  7. Turn the dough onto a floured surface and very lightly knead to smooth it out. Pat the dough down to 1 inch (2.5 cm) thick and cut out your scones using a round 3 inch (8 cm) cookie cutter. Gather remaining dough in a ball, re-flatten then cut more scones.

  8. Place the scones onto your prepared baking tray and brush the tops with egg wash.

  9. Bake for about 35 minutes, or until golden brown.

  10. Enjoy with Irish butter, jam and freshly whipped cream. Scones are best eaten the day they are baked, but you can store any leftovers in an airtight container at room temperature for 2 days.

Watch the Recipe Video!

Recipe Notes
  • Keep ingredients cold: Always use cold butter, egg, and dairy. This ensures a light, tender crumb and prevents greasy dough.
  • Work quickly with butter: Don’t spend too long rubbing in the butter. Warm butter can make the dough dense.
  • Use a pastry blender: Speeds up the process and keeps the dough cool while cutting butter into the flour.
  • Don’t over-knead: Handle the dough gently; overworking can make scones tough instead of soft and fluffy.
  • Pat, don’t roll: Gently pat the dough to shape—rolling can compress it and reduce flakiness.
  • Egg wash for golden tops: Brushing with egg wash before baking gives fluffy scones a beautiful, bakery-style finish.
  • Add mix-ins carefully: Currants, raisins, or other dried fruit should be lightly tossed in flour to prevent sinking.
  • Serve fresh: Scones are best enjoyed the day they’re baked, but leftovers can be stored in an airtight container for 2 days.