Easy to make with a handful of staple ingredients, Irish Scones are a traditional teatime treat. Lightly sweet with a tender crumb, serve these scones warm or at room temperature with jam, butter, whipped cream, or clotted cream.
Are you making these scones as part of your St. Patrick’s Day festivities? Check out more of our Irish-inspired favorites, such as Colcannon, Beer-Braised Corned Beef with Whiskey-Mustard Glaze, Irish-American Soda Bread, and Guinness Beef Stew.
In this Post:
What Are Irish Scones?
Since I’m located in the United States, as are most of my readers, let’s differentiate between scones served in America and those across the pond.
In the UK and Ireland, scones lean more towards what Americans would call biscuits. They’re usually subtly flavored and paired with jam, whipped cream, or clotted cream. These scones may also include dried fruits like raisins (sultanas) or currants for added texture and flavor.
American scones are typically sweeter, often infused with fruits like strawberries or blueberries and topped with a glaze. They’re richer, butterier, and crumblier than their European counterparts. Because of their sweet flavors, they’re commonly enjoyed on their own without additional toppings.
Scones take center stage during afternoon tea across the UK and Ireland, creating the “afternoon” and “cream tea” experiences. In the US, they’re more commonly enjoyed with coffee or as a breakfast treat.
When comparing recipes for British and Irish Scones, it appears that Irish scones tend to be less sweet and use slightly less leavener than British versions. That said, I’ve found that there are many variations of Irish Scones in Ireland, and recipes can vary by family.
While I’m not Irish myself, I did a lot of reading about Irish Scones to bring you this recipe. Through research and many batches of scones (my family didn’t complain about this process!), the recipe I’m sharing today includes a blend of elements from various Irish sources.
My main inspirations came from the renowned Allen family (Myrtle and Darina Allen) and Ballymaloe Cookery School (“Mummy’s Sweet White Scones“), Jp McMahon’s “Scones” on page 304 of The Irish Cookbook {affiliate link}, and David Bowers’ “White Scones” on page 227 of Real Irish Food: 150 Classic Recipes From the Old Country {affiliate link}. These sources provided valuable insights into the authentic flavors and techniques of Irish scone-making.
Ingredient Notes
- All-purpose Flour. While some recipes call for self-rising flour, I prefer using plain flour and adding the leavening agent myself to ensure freshness. For the most accurate measurement, weigh the flour using a kitchen scale. If measuring by volume with a dry measuring cup, fluff up the flour and use the “spoon and sweep” method. See my note below about choosing the best flour for this recipe.
- Baking Powder. Use an aluminum-free baking powder, such as Rumford for the best results. Unlike aluminum baking powders, which can sometimes add a metallic taste to baked goods, aluminum-free options won’t leave any aftertaste.
- Granulated Sugar. The quantity of sugar in traditional Irish Scone recipes varies. While some (such as McMahon’s) omitted sugar entirely, others used up to 1/4 cup. Irish Scones aren’t overly sweet on their own so they can be enjoyed with jam. After testing, we found that 3 tablespoons of sugar was the perfect amount of sweetness for us.
- Salt. I like to use fine sea salt in these scones. Diamond Crystal Kosher Salt can be used interchangeably here.
- Unsalted Butter. Use Irish butter, such as Kerrygold, for the best flavor.
- Milk. Choose whole milk for rich, tender scones.
- Eggs. My research found that eggs can be somewhat of a divisive addition to Irish Scones. Some cooks felt strongly that eggs don’t belong in scones at all. My primary sources for inspiration utilized them in varying quantities–Bowers’ recipe called for 1 egg, the Ballymaloe recipes use 1-2 for a similar amount of flour, and McMahon’s recipe called for 4 eggs. My family and I found that we loved the richness and structure that 1 large egg added to the dough. You’ll also need a second egg for making the egg wash to brush over the scones before baking.
Amanda’s Notes About Flour
In researching Irish scones, I looked into the types of all-purpose flour sold in Ireland, which are labeled “plain white” or “cream flour”. Most of them, such as Odlum’s, had about a 10% protein content, a key factor that determines flour strength and gluten development.
Higher protein makes flour stronger and promotes more gluten formation. That’s why cake flour, with its lower protein content, yields soft and tender cakes, while bread flour, with higher protein levels, gives breads (such as my Homemade White Bread) and pizza their desired structure and chewiness.
For the ideal texture in Irish scones using American ingredients, I suggest opting for unbleached all-purpose flour with a medium protein content, such as Gold Medal, which contains around 10.5% protein. (Comparatively, King Arthur All Purpose Flour packs a bit more strength at 11.7% protein.)
Considering that European flours are typically milled from softer wheat than their American counterparts, I also experimented with white pastry flour in equal weight. My test batches using Wegman’s house brand of pastry flour, which has about 10.5% gluten-forming protein, came out great. While both the all-purpose and pastry flour scones were delicious, the latter were a bit lighter and more tender.
TL;DR: For best results, make these scones with medium-protein all-purpose flour (about 10% gluten-forming protein). You can also experiment with using pastry flour made from soft white wheat, or a 50/50 blend of all-purpose and pastry flour for a more tender scone.
How to Make Irish Scones
Step 1: Prep the Dry Ingredients and Butter
Grab a large bowl and use a fine mesh sieve or flour sifter to combine your flour, baking powder, sugar, and salt. This aerates the flour and sets the stage for a light texture. Some recipes I’ve read recommend sifting the mixture up to 5 times!
I like to freeze and grate my butter whenever I’m making biscuits or scones. I picked up this tip years ago for making American biscuits, from either Cooks Illustrated or Alton Brown (I don’t recall which source I read first!).
While this isn’t an authentic technique for Irish scone-making, it works wonders. Grating keeps the butter cold and ensures it blends evenly into the dry mix without warming up too much. Tiny butter bits create steam when the scones are baked, ensuring a tender texture with some flakiness.
To grate the frozen butter, unwrap it and use either the large holes of a box grater, flat grater, or the coarse side of your food processor’s shredding disc. If you’re grating by hand, either grate directly into the bowl of sifted dry ingredients or onto a piece of parchment paper.
As you near the end of the butter stick, you’ll find yourself with a piece that’s too tiny to grate safely. Just chop it into small pieces with a knife and add it to the dry ingredients with the grated butter.
If you prefer not to grate your butter, the authentic technique is to chill it well in the fridge and cut it into small cubes.
Step 2: Combine the Butter and Flour Mixture
If using frozen grated butter, use your clean hands to gently and quickly toss the grated butter with the dry ingredients. Be sure not to overwork it. You want to break up any clumps of butter and ensure that the grated pieces are evenly distributed throughout the mixture and well coated by the flour.
If using chilled cubed butter, use a pastry blender or your fingertips to rub the butter into the flour, breaking it up until the mixture resembles coarse crumbs. The butter pieces should be no larger than small peas.
Step 3: Add the Wet Ingredients
In a measuring cup, whisk together cold milk and an egg. Make a well in the center of your butter-flour mixture and pour in the milk mixture. Use a fork or your hands to mix this together gently, just until a soft dough forms. Remember, less is more here – don’t overmix for tender scones.
Step 4: Roll and Cut the Scones
Turn your dough out onto a lightly floured surface and pat it into a ball. I love to use a silicone pastry mat when working with dough; the nonstick surface allows me to add less flour for rolling.
Roll the dough out to about an inch thick and use a 2-1/4 to 2-1/2 inch diameter biscuit cutter to create classic round Irish Scones. You can use a flat/straight biscuit cutter, as shown here, or one with wavy edges, though I find that the dough doesn’t really hold the fluted shape when baked.
Need new biscuit cutters? I recommend stainless steel cutters, which are generally available in sets of 3 to 5 (or more) sizes. I like having at least 5 sizes for versatility, such as the Hulisen Flat 5-Piece Set {affiliate link}.
Dip your cutter into flour between each cut to keep it from sticking to the dough. Keep those cuts close together on the dough round to maximize the number of scones you get from the first roll. These initial scones will be the most tender, since the dough has been handled the least.
As you cut the scones, transfer them to a baking sheet lined with parchment paper. Gather the dough scraps into a ball, repeating the rolling and cutting process until you’ve used all of the dough. You’ll get 10-12 scones out of the recipe.
For a finishing touch, whisk together the remaining egg with a splash of milk in a small bowl. Brush the tops of your scones lightly with this egg wash—it’ll give them a lovely golden finish as they bake.
Step 5: Bake to Perfection
Place the pan of scones into a 450°F oven. Bake until they’re risen and golden brown on both top and bottom, around 12-15 minutes depending on your oven and bakeware.
There’s a sweet spot to hit here—underbaked scones will be gummy inside, while overbaked scones can be dry and tough. As McMahon notes in his recipe, they should sound hollow when tapped.
Transfer scones to a wire rack and let them cool for about 10 minutes before serving. While I’ve eaten them piping hot (I don’t blame you if you can’t wait!), they’re best when they’re just warm.
Serving Irish Scones
To serve your scones, gently split them in half while they’re still warm, separating the tops from the bottoms. You can do this by pulling them apart with your fingers or using a knife for a cleaner cut.
Here are some classic ways to dress your Irish Scones:
- Jam: If you can source it, Follain is a fantastic brand of Irish jam. Some of our family’s favorite flavors are strawberry, blackberry, or black currant. You can find Follain jams online from Food Ireland and Bewley Irish Imports. If Irish jam isn’t available, the Tiptree brand from England is a great alternative. Their Little Scarlet Strawberry Preserves {affiliate link} are a longtime favorite.
- Plain Whipped Cream: Spread a layer of jam or preserves on the bottom half of the scone, then top it with a dollop of unsweetened, softly whipped cream.
- Clotted Cream: Its thick, velvety texture and subtle natural sweetness add a luxurious touch to scones. You can make clotted cream at home or buy it in jars at the grocery store. I often find it in the gourmet cheese case.
- Irish Butter: A generous slather of creamy Irish butter under the jam is always a delicious addition!
Irish scones are often enjoyed with a cup of tea. Barry’s Tea Gold Blend, imported from Ireland, is a wonderful choice that you can often find in the International or coffee/tea aisles of American grocery stores, adding to your authentic experience.
Recipe FAQ’s and Variations
Q. Can Irish Scones be reheated?
A. Truthfully, the scones are best within a few hours of being made. You can, however, store them tightly wrapped or in an airtight container at room temperature for a day or two. Reheat them in the oven or toaster oven at 350°F, until warm. They’ll only need 3-5 minutes.
Q. Can I turn these into fruit scones?
A. Yes, while I’ve written this recipe as plain white scones, you can easily turn them into fruit scones by adding 1/2 cup of dried currants or raisins (sultanas). Toss them into the dry ingredients after incorporating the butter.
Q. Can I use buttermilk in this recipe?
A. While some Irish Scones use buttermilk instead of whole milk (as in Bowers’ “White Scones,” which I referenced earlier in this post), I have not tested it with the proportions in this particular recipe. Typically, buttermilk scones utilize baking soda, or a combination of baking soda and powder. I plan to test and publish a post on Irish Soda Scones, which use buttermilk, at a later time.
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Irish Scones
Ingredients
- 3-1/2 cups all purpose flour 450 grams* (see note)
- 1 tablespoon baking powder (preferably, aluminum free)
- 3 tablespoons granulated sugar
- 1/2 teaspoon fine sea salt or Diamond Crystal kosher salt
- 8 tablespoons unsalted butter (preferably, Irish–I use Kerrygold), frozen (see note)**
- 1/2 cup whole milk
- 1 large egg
- egg wash (1 large egg beaten with 1 teaspoon milk)
Instructions
- Preheat oven to 450 degrees F with the rack in the middle position. Line a half sheet pan with parchment paper.
- In a large bowl, sift together the flour, baking powder, sugar, and salt. Set aside.
- Unwrap the frozen butter and grate it on the large holes of a box grater. (Alternately, you can use the coarse side of your food processor's shredding disc.) You can either grate the butter directly into the bowl of dry ingredients or onto a piece of parchment. When you get to the end of the stick and can no longer safely use the grater, cut the remaining butter into small pieces with a knife.
- Toss the frozen butter with the dry ingredients, breaking up any clumps or large pieces with your fingertips and lightly rubbing the butter into the flour to ensure that the pieces are fully coated.
- In a measuring cup, whisk together the milk and 1 large egg. Make a well in the center of the dry ingredients and pour in the milk-egg mixture.
- Using a fork or your hands, combine the wet ingredients into the dry, just until a soft dough forms. For tender scones, don't overwork the dough.
- Turn the dough out onto a lightly floured board. Pat it into a ball and then roll it into a 1-inch thick disc. Use a 2-1/4 to 2-1/2 inch biscuit cutter dipped in flour to cut the scones from the dough round. As you cut the scones, transfer them to the prepared baking sheet. Dip the cutter into flour between each cut.
- Gather the dough scraps and re-roll them to a 1-inch thick disc. Repeat the cutting and rolling process until all of the dough is used.
- Lightly brush the tops of the scones with egg wash. Bake for 12-15 minutes, until the scones have risen and the tops and bottoms are golden. They will sound hollow when tapped.
- Transfer scones to a wire rack and cool for at least 10 minutes. Serve slightly warm or at room temperature with jam and Irish butter, whipped cream, or clotted cream.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
The Irish Scone recipw is delicious. I was a bit concerned about the addition of Baking Powder affecting the flavour but they are Delicious!!
So glad you enjoyed the scones as much as we do, Beth! As noted in the article, using aluminum-free baking powder will not affect the flavor of the scones.