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.
Prep Time: 20minutes
Cook Time: 10minutes
Total Time: 30minutes
3 ½cups (450 g)all-purpose flour, spoon and leveled
6Tablespoons (85 g)sugar , plus more for sprinkling on top
6Tablespoons (84 g)butter , cut into pieces
2eggs , divided
¾cup (177 ml)whole milk
1egg 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.
Mix in's: If you'd like, you can mix in 1/2 cup dried currants or raisins into the dough (before baking).Sugar: I like to use a coarse sugar (such as the Kirkland organic sugar) or demerara sugar to sprinkle on top of the scones. Storage: Store in a covered container for up to 3 days. These scones do taste best on the first day, however on the 2nd day I like to pop them in the toaster oven for 1-2 minutes.