Description
These traditional Irish scones are flaky, buttery, and tender, perfect for breakfast, brunch, or teatime. Lightly sweetened and studded with dried currants or raisins, they offer a delightful balance of flavors and textures. Serve warm with butter, jam, and clotted cream for a classic Irish treat.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 3 tablespoons sugar
- 2 tablespoons baking powder
- 1 tablespoon salt
Wet Ingredients
- ½ cup cold unsalted butter, cut into cubes
- ¾ cup dried currants or raisins
- 4 large eggs, beaten
- 1 cup heavy cream
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is hot and ready for baking the scones evenly.
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt. Stir thoroughly to ensure the leavening agents and seasoning are evenly distributed.
- Cut in Butter: Add the cold cubed butter to the dry ingredients. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse breadcrumbs. This step is key for flaky scones.
- Add Dried Fruit: Mix in the dried currants or raisins, distributing them evenly throughout the mixture.
- Combine Wet Ingredients: In a separate large measuring cup or bowl, whisk together the 4 beaten eggs and heavy cream until well combined.
- Form the Dough: Slowly pour the egg and cream mixture into the dry ingredients. Using a spatula, gently mix until the dough just begins to form. Avoid over-mixing to keep the scones tender. Transfer the dough to a floured surface.
- Knead and Shape: Lightly knead the dough a few times to bring it together. Press or roll the dough out to approximately 1 inch thickness for uniform scones.
- Cut Scones: Using a 3-inch round scone cutter, cut the dough into 12 to 16 scones. Re-roll any scraps to make additional scones. Place them on a baking sheet.
- Egg Wash: Brush the tops of the scones with the beaten egg to help them brown beautifully during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 18 to 22 minutes, or until the scones turn golden brown.
- Cool and Serve: Remove from the oven and transfer the scones to a cooling rack. Serve warm with butter, jam, and freshly clotted cream for the authentic Irish experience.
Notes
- For a dairy-free variation, substitute the heavy cream with coconut cream and use a vegan butter alternative.
- Freshly chilled butter and minimal handling ensure flaky scones.
- Do not overwork the dough to keep scones light and tender.
- Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat briefly in the oven to restore their warmth and texture before serving.
Nutrition
- Serving Size: 1 scone
- Calories: 267 kcal
- Sugar: 7 g
- Sodium: 517 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 92 mg
