Homemade Irish scones made in less than 30 minutes! Soft and moist on the inside, with a crisp sugary top. So easy to make with a few basic ingredients.
Easy 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 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!
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!
Tips for the Best Irish Scones
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.
- 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 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.
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!
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!
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.
More Baked Favorites:
- Raspberry Sweet Rolls
- Lemon Blueberry Muffins
- Orange Scones
- Chocolate Chip Banana Bread
- Irish Soda Bread
- 3 1/2 cups (450 g) all-purpose flour , spoon and leveled
- 6 Tablespoons (85 g) sugar , plus more for sprinkling on top
- 2 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- 6 Tablespoons (84 g) butter , cut into pieces
- 2 eggs , divided
- 3/4 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