Irish Scone Recipes

IRISH SODA SCONES

Steps:

• Preheat oven to 425 degrees. Whisk together flour, baking powder, baking soda, granulated sugar, and salt.
• Cut butter into small pieces; work into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal. Add currants, caraway seeds, and buttermilk; stir until just combined.
• Scoop 1/3 cup-size mounds of dough onto a parchment-lined baking sheet, spaced 3 inches apart. Bake until bottoms are golden, 15 to 20 minutes. Let cool completely on sheet.
• Meanwhile, combine confectioners' sugar, milk, and orange zest. Drizzle over scones; serve.

IRISH FRUIT SCONES

Steps:

• Preheat oven to 375°F.
• Line baking sheet with parchment paper.
• In a large bowl measure flour, sugar, baking powder.
• Add butter and work with your fingertips until mixture resembles small peas.
• Mix in dry fruit.
• In small bowl mix buttermilk and eggs add to dry mixture.
• Using your hands, form dough into large ball and place on floured surface.
• Knead lightly only few times until comes together.
• Roll out into 1 1/2 inch thickness.
• Cut into 3 inch rounds place on a prepared baking sheet.
• Brush with milk to glaze.
• Bake scones for 20-25 minutes.

ULTRA-BUTTERY IRISH SCONES

Steps:

• Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
• Whisk milk, granulated sugar, and kosher salt in a medium bowl until sugar and salt dissolve. Whisk flour and baking powder in a large bowl. Cut 10 Tbsp. butter into 1/2" cubes, add to flour mixture, and blend with a pastry cutter or your fingertips until pea-size pieces form with some larger chunks remaining. Add milk mixture and stir with a fork until large clumps form. Gently knead in the bowl until dough just comes together. Transfer to a lightly floured work surface.
• With a lightly floured rolling pin, roll out dough to a 14x8" rectangle, with long side facing you. Heat 2 Tbsp. butter in a small, microwave-proof bowl in the microwave until softened but not melted, about 20 seconds. Spread evenly over dough with fingertips, then sprinkle currants evenly on top and press to adhere. Fold up bottom third of dough over center, then fold down top third to meet bottom edge, as if folding a letter. Fold in half crosswise, then, using a rolling pin, gently flatten into an 8x4" rectangle.
• Cut dough in half lengthwise and in quarters crosswise to form 8 even squares. Transfer to prepared pan, spacing 2" apart. Sprinkle tops generously with demerara sugar and lightly with flaky sea salt.
• Bake until scones are golden brown, 25-30 minutes. Meanwhile, melt remaining 4 Tbsp. butter in a small saucepan over medium-low heat. When butter bubbles, remove from heat and skim off foam from surface. As soon as the scones come out of the oven, lightly brush tops with clarified butter, leaving behind white solids in bottom of saucepan. Cool scones on sheet on a wire rack and serve hot, warm, or room temperature.

IRISH SCONES

Steps:

• Line a baking sheet: Line a rimmed baking sheet with parchment paper.
• Combine the dry ingredients: In a large bowl whisk together the flour, sugar, baking powder, and salt. Set aside.
• Combine the wet ingredients: Measure out 2/3 cup milk. In a medium bowl whisk together about half of the milk, along with the currants and the egg. You will use the rest of the milk later. Set bowl and remaining milk aside.
• Cool and serve scones: Let the scones cool for 5 minutes on the baking sheet before enjoying warm or transferring to a cooling rack to cool completely. Serve with jam and butter, if desired.

IRISH SCONES

Steps:

• Place a rack in the centre of your oven and preheat oven to 375ºF. Line a baking sheet with parchment paper.
• In a medium bowl combine the flour, sugar, baking powder and salt. Mix well and set aside.
• Combine the milk and cream in a small bowl and whisk the egg into the cream mixture.
• Add cold cubed butter to the flour mixture and using your fingers work the butter into the flour until the mixture resembles coarse meal. Add the combined cream and milk into the flour and mix lightly until the dough forms a ball.
• On a lightly floured surface, knead the dough just enough to get a smooth surface and pat the dough so it's about 1 inch high.
• Using a round cutter, cut as many scones as you can. Re-roll the scraps and cut out more until you've used all of the dough.
• Transfer the scones to lined baking sheet. Brush tops with milk or cream. Optional: Sprinkle a touch of granular sugar on tops
• Bake for 25 minutes or until scones are puffed and golden.
• Remove scones from baking sheet and let cool slightly on a wire rack.
• Serve scones warm with butter, jam and freshly whipped cream if desired.

TRADITIONAL IRISH SCONE RECIPE

Steps:

• Preheat oven to 425°F. Sieve flour, baking powder and salt into a large bowl. Stir in sugar.
• With your hands, rub the butter into the flour until it resembles course breadcrumbs.
• In another bowl, mix the egg into the buttermilk.
• Create a well in the middle of the flour mixture. Slowly add the buttermilk and egg until you have a soft dough. It should just come together and you should be able to handle it without it being really sticky.
• Place the dough on a floured surface and knead a couple of times just to remove any cracks. If the dough is too sticky, add more flour.
• Roll out to around 1 inch thick and cut with a cutter or glass dipped in flour.
• Place on a floured/buttered baking sheet (or use parchment paper). You should get about 12 scones.
• Brush each scone with milk to help brown the tops when baked.
• Bake for 10 - 15 minutes or until the scones are golden.
• Best served immediately but can be warmed the following day or eaten cold.

IRISH SCONES

Steps:

• Preheat oven to 400 degrees. In a large bowl, sift together flour, baking soda, and cream of tartar. Add softened butter and sugar, mix well. Stir in milk or buttermilk. Also stir in raisins or dried fruit. Press dough onto a floured surface and roll out gently to 1/2-inch thickness. Cut scones into round shapes or triangles. Brush scones with egg wash for shine. Bake for 20 minutes or until golden brown.