Authentic Irish Scones Recipe (Easy & Traditional)
If there’s one recipe that brings me right back to my childhood in Ireland, it’s these scones. Light, tender, and never too sweet—this is the kind of scone nearly every Irish kid learns how to bake. My mother taught me how to make them when I was young, and now I pass the same tradition on to my boys.
In Ireland, we don’t reserve scones for special occasions—they’re a daily treat. Whether it’s tea time or an after-school snack, a warm scone slathered in butter and jam hits the spot. No clotted cream needed—just the classics.
Why You’ll Love This Recipe
- Perfect Texture – Thanks to cold butter and buttermilk, you get a tender crumb and golden top
- Authentic & Simple – This is the real deal, since I was born & raised in Ireland
- Quick to Make – From mixing bowl to oven in 10 minutes.
Ingredient Notes
- All-Purpose Flour – Sifted for extra lightness.
- Sugar – Just a touch to balance the flavor.
- Baking Powder + Baking Soda – These give the scones their signature rise.
- Salted Irish Butter – I use Kerrygold for its rich, creamy taste.
- Cold Buttermilk – Adds moisture and tenderness. (You can substitute with milk + a splash of lemon juice in a pinch.)
- Egg – For richness and golden tops (optional egg wash at the end).
Variations
- For a healthier option, substitute white flour with whole wheat ( or do a 50/50 mix).
- Add dried currants or sultanas for a sweet version. If you only have raisins, soak them in warm water for 15 minutes before incorporating them into the mix, so that they’re plump and juicy and don’t dry out.
- For a savory version, add sharp cheddar and herbs.
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly flour it.
- Mix dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Rub in the butter. Use your fingertips to quickly rub the cold butter into the flour until the texture resembles fine breadcrumbs.
- Add wet ingredients. In a small bowl, whisk the egg and buttermilk together. Make a well in the flour mixture and gently mix the wet ingredients in with a fork or your hands. The dough will feel a little shaggy, but it will come together!
- Shape the dough. Turn the dough out onto a lightly floured surface. Knead just 2–3 times to remove cracks, then pat or roll it out to 1-inch thick.
- Cut and bake. Cut into rounds using a 2-inch cutter or floured glass. Place on the baking sheet. Brush with egg wash (or milk) for a golden top. Bake for 10–15 minutes until risen and golden brown.
Storage
- Room Temp: Keep in an airtight container for up to 3 days.
- Freezer-Friendly: Freeze once cooled and reheat in a low oven or toaster.
Frequently Asked Questions
Yes, you can just regular milk, but I highly suggest using buttermilk. The buttermilk creates a softer crumb, but they are still good without it.
Irish soda bread is denser, and less sweet. Scones have a much higher ratio of butter, and are considerably lighter and fluffier.
Irish scone dough is meant to be just barely held together. Don’t overmix—it should feel soft but not sticky. If it’s still crumbly, really try working it with your hands to make it come together. If after a few minutes that doesn’t work, add another teaspoon of buttermilk until it comes together.
They should be golden on top and nicely risen.
Whether you’re celebrating your Irish heritage, baking for St. Patrick’s Day, or just want something cozy to enjoy with a cup of tea, these traditional Irish scones are the perfect choice. They come together quickly with simple ingredients, and once you try them fresh out of the oven with butter and jam, you’ll understand why they’re a staple in Irish homes. I hope this recipe becomes a favorite in your kitchen too!
Traditional Irish Scone Recipe
Ingredients
- 2 ½ cups all purpose flour sifted
- ¼ cup sugar
- 1 tablespoon baking powder
- 1 tsp baking soda
- generous pinch of salt
- 1¼ sticks salted butter cold and cut into cubes
- ½ cup buttermilk cold
- 1 large egg
Instructions
- Preheat oven to 425°F / 220°C. Sift flour, baking powder, baking soda 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 6 – 8 scones.
- Brush each scone with milk or an egg wash (egg + drop of water) 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.
