Taking breakfast tables and dinner tables by surprise, this crispy, buttery, fluffy Irish Scones recipe has it all in just one bite!
Are they Irish? Are they English? Or are they Scottish? Wherever they come from, these scones are delicious! The perfect accompaniment to a cup of tea or coffee, the Irish Scone has a storied past that no one is entirely sure is all Irish. They were first mentioned in a Scottish poem, and from there, the Irish Scone’s historical journey has been a bit of a mystery. However, one thing is for sure: what is now called the “Irish” scone differs from all others in its circular shape.
In my home, we don’t care what the country of origin is; we only care that this tasty treat is delectable.
I have to admit that one of the reasons why I personally love these Irish Scones so much is that they are my husband’s specialty. Therefore, I reap all the pleasure from this buttery pastry with none of the work. What could be better? He likes to make his scones just like his grandmother did, dry and flaky with loads of blueberries. However, the recipe at hand allows the baker to choose whatever extras they would like to add. With its neutral base, this recipe comes out deliciously on its own or with the addition of dried or fresh fruit.
If you use high-quality butter, you can’t go wrong with these authentic, easy-to-prepare scones. The butter quality is what supplies the pastries with their signature, rich flavor. A favorite of my family’s on special occasions like birthday mornings, St. Patrick’s Day, and sometimes Christmas mornings, these scones are simply delightful and so easy to prepare. The light, layered scones are not overly sweet, which allows you to make them to be devoured as a breakfast treat, smeared with a dollop of your favorite homemade jam, jelly, or Orange Marmalade. Or, you can serve them at the dinner table to soak up some delicious Slow Cooker Beef Stew.
Rich and flavorful with just a whisper of sweetness.
Described by some as fluffy, the recipe for Irish Scones differs from other well known scones because it uses a little less butter and sugar. In addition, unlike many English versions, Irish Scones are made into circles; they are not the “traditional” well-known triangular scone shape, which is often seen in pastry shop windows and at afternoon teas. They are crispy on the outside and moist and soft on the inside. And the number one secret to getting these scones perfect is temperature. The colder the butter and your hands are when preparing the dough for these scones, the better the final product will be.
How to Make Ahead and Store?
Irish Scones should be stored in an airtight container for up to two days. To serve them, it’s recommended to reheat them in the microwave for about 15 seconds. You can also pop them into a zip-top freezer bag and keep them in the freezer, and they will last for a few months.
This is not a recipe that you can make ahead of time to save time because the baking powder will lose its “oomph” if the dough is made ahead of time and not baked immediately.
Serving Suggestions
Trust me, from personal experience, I can tell you that these Irish Scones are at the peak of their perfection when they are served hot and fresh directly from the oven. Nothing is better than smearing one of these delightful creations with soft butter, strawberry jam, orange marmalade, or even a bit of Homemade Whipped Cream. They are an absolute indulgence that is a great addition to the breakfast table or brunch spread. They can also be enjoyed as an afternoon treat or served warm and ready with a hearty stew or even a savory soup like Red Lentil Soup. Irish Scones are easy to make, versatile, and unforgettable. Try them today!
Irish Scones
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 1 cup buttermilk
- 1 large egg
- 1/2 cup raisins optional
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, sift and whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
- In a small bowl, beat the egg and buttermilk together. Pour into the flour mixture and stir until just combined. If using, fold in the raisins.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Do not overwork the dough.
- Pat the dough into a round about 1 inch thick. Using a 2 1/2-inch biscuit cutter, cut out the scones and place them on the prepared baking sheet.
- Gather any remaining dough scraps, re-pat, and cut out additional scones.
- Bake for 18-20 minutes, or until the scones are golden brown on top.
- Remove from the oven and let cool slightly on a wire rack before serving.
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