Traditional Irish Scone Recipe
These traditional Irish scones are soft, buttery, and incredibly easy to make—perfect for beginner bakers. Passed down from my Irish mother, this is the kind of scone we grew up eating with butter and jam for tea or as a simple afternoon snack.
Servings 6 scones
Calories 131kcal
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.
Nutrition
Calories: 131kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 135mg | Potassium: 63mg | Fiber: 1g | Sugar: 5g | Vitamin A: 58IU | Calcium: 90mg | Iron: 1mg