Traditional homemade Irish scones are easy to make with only a few basic ingredients. They are soft, moist and tender with a crisp sugary top and perfect to serve at breakfast with your favorite jam, cream and a cup of tea!
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Traditional Irish Scone Recipe
There’s really nothing better than a hot scone, fresh out of the oven. These traditional Irish scones are a new favorite and make an elegant addition to breakfast, brunch, or they even work great as a dessert.
I also love that they’re so easy and quick to make that I can serve them for an after-school snack or a weekday breakfast. My kids go nuts over these versatile treats as well a raspberry sweet rolls and lemon blueberry muffins, too!
I love the crisp sugary top, and the soft, tender and moist inside. They taste amazing warm with homemade whipped cream and strawberry jam on top. The strawberry, whipped cream and scone combination almost reminds me of a strawberry shortcake biscuit. Such a delicious treat!
What Are Irish Scones?
Irish scones are an easy to make quick bread with flour, butter, baking powder, sugar and creamy milk. They are reminiscent of English scones but are less sweet. Also, instead of cutting them into classic wedge scone shapes, they are cut into rectangles or circles. They may remind you of a drop biscuit, but with the addition of egg.
When you don’t feel like making a whole loaf of Irish soda bread this St. Patrick’s Day, making this Irish scone recipe is the perfect solution!
Find the full printable recipe with specific measurements below.
- All-purpose flour: Provides structure to the scones. I have not tested this with any other flours.
- Sugar: You will need granulated sugar for the scones and I like to use a coarse sugar for sprinkling on top.
- Baking powder: Gives rise to the scone.
- Kosher salt: To enhance taste.
- Butter: For flaky scones super cold butter is necessary. Place it the freezer after cutting it into cubes for about 30 minutes for optimal results. If you want to use Irish butter you can!
- Eggs: You will need two eggs for moisture and rich taste in your scones and then 1 egg white to brush on top.
- Whole milk: Whole milk or heavy cream is preferred.
How to Make Irish Scones
- Combine dry ingredients and cut with butter: In a large bowl, whisk together flour, sugar, baking powder and salt. Then cut in butter using a pastry blender until the mixture resembles coarse crumbs.
- Combine wet ingredients then combine: In a measuring cup, mix together 2 eggs and milk. Add to your dry mixture and mix until just combined. Turn the dough out onto a floured surface and knead lightly until it comes together.
- Prepare for baking: Pat the dough into a large rectangle about 1 inch thick and cut into twelve equal sized rectangles. Beat the egg white in a small bowl and brush over each scone rectangle. Then sprinkle the tops with sugar and place on baking sheet.
- Bake: Bake on a parchment lined baking sheet at 475 degrees F for 13-15 minutes, or until the scones have puffed up and turned golden brown on top.
Make sure to keep the tips below in mind when making this Irish scones recipe:
- Learn how to measure flour accurately by using this simple spoon and level technique. Too much or too little flour can leave you with dense, heavy or dry scones.
- Cold butter: This is worth repeating! Cold butter will yield the best flaky and buttery scones.
- No pastry cutter: Use two knives to cut your butter into the dry ingredients or you can skip cubing your butter and use a box grater to grate your cold butter then mix.
- Be careful not to overwork the dough, or the scones won’t have that perfect flaky texture we’re aiming for. Knead the dough lightly until it comes together. Similar to when making homemade biscuits, it’s okay to have a few small lumps in the dough.
- Sprinkle extra sugar over the tops after adding the egg wash to give your scones the perfect finishing touch. The extra hint of sweetness takes them up a notch. My favorite type to use is a coarse sugar, such as Kirkland organic sugar.
Irish scones are made with flour, butter, sugar, milk or cream and baking powder. Egg is added to enrich the dough and dried currants or raisins are often added.
Yes, before baking, feel free to mix in some dried currants, raisins or chocolate chips to add an extra hint of sweetness and flavor. Adding 1/2 cup should be plenty!
Your scones should be light, fluffy and tender with a slight crumb. If yours are dry, overly crumbly and hard that means either you have over baked them or overworked your dough.
While you can’t make the dough ahead of time as the baking powder will lose it’s rising power, you can freeze leftover scones. Wrap tightly to prevent any freeze burn, store in a freezer safe for a few months and thaw as needed.
How to Serve Irish Scones
While these scones are delicious on their own, take them to the next level by adding any of the delicious toppings below. My favorites are strawberry jam and whipped cream!
- Strawberry jam
- Homemade whipped cream
- Cinnamon butter
- Orange butter
- Fresh berries
These scones will stay fresh in an airtight container at room temperature for up to 3 days, however I do think they taste best on the first day. I recommend heating them in the toaster oven for 1 to 2 minutes if enjoying on the 2nd or 3rd day.
Need more scone recipes or baked goods? Try these orange scones, pumpkin spice scones or my favorite chocolate chip banana bread.
More Sweet Breakfast RecipesBrowse all
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- 3 ½ cups (450 g) all-purpose flour , spoon and leveled
- 6 Tablespoons (85 g) sugar , plus more for sprinkling on top
- 2 teaspoons baking powder
- ½ teaspoon Kosher salt
- 6 Tablespoons (84 g) butter , cut into pieces
- 2 eggs , divided
- ¾ cup (177 ml) whole milk
- 1 egg white , for brushing on top
For serving: butter, whipped cream and berry jam
- Preheat oven to 475°F. Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder and salt.
- Cut in butter using a pastry blender or two knives, until the mixture resembles coarse crumbs.
- In a measuring cup, mix together 2 eggs and milk. Add to dry mixture and mix until just combined. Turn the dough out onto a floured counter or cutting board and knead lightly until it comes together. Be careful not to overwork the dough, or the scones will not be as flaky.
- Pat into a large rectangle about 1 inch thick (using a rolling pin if needed) and cut into twelve equal sized rectangles. You could also cut them into circles if desired. Beat the egg white in a small bowl and brush over each scone rectangle. Alternatively you could brush the tops with heavy cream or milk if desired. Then sprinkle the tops with sugar and place on baking sheet.
- Bake for 13-15 minutes, or until the scones have puffed up and turned golden brown on top.
- Serve with butter, fresh whipped cream and jam.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Original post contributed by The Baker Upstairs
These are delicious!! Love the sugary top. My family loves them with berries and cream!
These scones were absolutely delicious! Thank you for the easy recipe!
I used coarse sugar on top, and it makes them so pretty. They were fantastic with homemade raspberry jam!
wow these scones are amazing! thank you so much for sharing this recipe
You are so welcome, Mona! Glad you enjoyed them :)
Perfect for St Patrick’s day! These are delicious without being too technical or difficult!
Mmmm! I knew from the moment I saw these, that I had to try them! I went and got the ingredients and made them just now and they are delicious! Thank you!
So happy you loved them, Jessica! :)
These look delicious!! I’ve never made/had scones, so I can’t wait to make these this weekend!
I hope you enjoy them, Kimberli! They are so delicious :)
Simple, delicious, great rise.
Hi! You will use 2 eggs together with the milk and the 3rd egg will be used to brush on top of the scones before baking. :)
Wow! Some clotted cream, raspberry, apricot or mango jam to choose from and some sprinkled turbinado sugar on top…took me back to Scotland, 1986! Thanks for the memories (recipe)!