Gemma’s Best-Ever Irish Scones are the *ultimate* treat—flaky, tender, and brimming with buttery richness in every bite. These scones boast a golden crust that gives way to a soft, pillowy interior, perfect for slathering with jam or clotted cream.
With just 42 minutes from start to finish, you’ll have a batch of these comforting delights ready to enjoy fresh from the oven. Their warm, inviting aroma will fill your kitchen, promising a taste of Ireland with every mouthwatering bite. Whether for breakfast, afternoon tea, or a cozy snack, these scones are a foolproof crowd-pleaser that feels indulgent yet achievable. Let’s get baking!
Ingredients for Gemma’s Best-Ever Irish Scones
- 4 ⅔ cups (1 lb 8 oz/680 g) self-raising flour
- ¾ cup (6 oz/170 g) butter, frozen (grate for easier mixing)
- ½ cup (4 oz/115 g) granulated sugar
- 3 level teaspoons baking powder
- 1 cup (5 oz/142 g) raisins (substitute with dried cranberries or chocolate chips if preferred)
- 2 large eggs, beaten
- 1 ¼ cup (10 fl oz/300 ml) whole milk (or buttermilk for extra richness)
Step-by-Step Instructions
- Preheat your oven to 425°F (210°C) and line a baking tray with parchment paper.
- In a large mixing bowl, add the self-raising flour.
- Using a cheese grater, grate the frozen butter into the flour. (Alternatively, use a pastry cutter to cut/rub the butter into the flour until it resembles coarse breadcrumbs.)
- Stir in the sugar, baking powder, and raisins until evenly distributed.
- In a small mixing bowl, whisk together the beaten eggs and milk until thoroughly combined.
- Pour the egg and milk mixture into the flour mix and stir until a soft dough forms. Add a splash more liquid if the dough seems too dry.
- Transfer the dough to a floured surface and gently press it to a thickness of 1 inch.
- Using a round 3-inch cookie cutter, cut out scones. Gather the remaining dough, re-flatten, and cut more scones. This should yield 9-12 scones.
- Place the scones onto the prepared baking tray and brush the tops with egg wash (a beaten egg with a splash of milk).
- Bake in the preheated oven for 22-26 minutes, or until the scones are golden brown.
- Cool the scones on a wire rack for a few minutes before serving with butter, jam, or fresh cream.
- Store any leftover scones in an airtight container at room temperature for up to 2 days. Reheat in the oven to refresh.
Perfect Pairings: Sauces and Toppings for Your Scones
These Irish scones are delicious on their own, but they truly shine when paired with classic accompaniments. Spread a generous layer of clotted cream and a dollop of strawberry jam for a traditional touch.
For a richer experience, try lemon curd or a drizzle of honey. If you’re feeling indulgent, a side of whipped cream and fresh berries will elevate your scone to dessert territory!
Serve It Up: Creative Serving Suggestions
These scones are ideal for a cozy tea time or brunch spread. Serve them warm with a pot of Earl Grey tea or a creamy latte for a comforting treat. For a special occasion, arrange them on a tiered stand alongside finger sandwiches and petit fours. Don’t forget to add a sprig of fresh mint or edible flowers to your platter for a touch of elegance!
Freshness Matters: Storage and Reheating Tips
To keep your scones at their best, store them in an airtight container at room temperature for up to 2 days. If you plan to enjoy them later, freeze the unbaked dough or baked scones for up to a month. To refresh, preheat your oven to 350°F (175°C) and warm the scones for 5脑后—8 minutes. This will bring back their golden crust and tender interior.
Mix It Up: Recipe Variations to Try
Feel free to get creative with this versatile recipe! Swap out the raisins for dried cranberries, chopped apricots, or even chocolate chips. For a savory twist, omit the sugar and raisins, and add grated cheese and herbs like chives or thyme.
You can also replace the milk with buttermilk for a slightly tangy flavor and extra tenderness. The possibilities are endless!
Tools of the Trade: Equipment Guidance
While this recipe is straightforward, having the right tools makes a difference. Use a pastry cutter or cheese grater to blend the frozen butter into the flour evenly. A 3-inch round cookie cutter ensures consistent scone shapes, and a silicone baking mat or parchment paper prevents sticking. Don’t forget a pastry brush for that golden egg wash finish!
Gemma’s Best-Ever Irish Scones
Ingredients
- 4 ⅔ cups self-raising flour 1lb 8oz/680 g
- ¾ cup butter 6 oz/170 g, frozen
- ½ cup granulated sugar 4 oz/115 g
- 3 level teaspoons baking powder
- 1 cup raisins 5 oz/142 g
- 2 large eggs beaten
- 1 ¼ cup whole milk 10 fl oz/300 ml
Instructions
- In a large mixing bowl, add the self-raising flour.
- Using a cheese grater, grate the frozen butter. (Alternatively using a pastry cutter, cut/rub the butter into the flour until fully crumbed and resembles coarse breadcrumbs.
- Stir in sugar, baking powder, and raisins.
- In a small mixing bowl, whisk eggs and milk until thoroughly combined. Pour the mixture into your flour mix and stir until a soft dough is formed. Add a splash more liquid if needed.
- Transfer dough to a floured surface and press to 1-inch thick. Cut scones out with a round 3-inch cookie cutter. Gather remaining dough in a ball, re-flatten then cut more scones. It will yield 9-12.
- Place scones onto a baking tray lined with parchment and brush with egg wash.
- Bake at 425°F (210°C) for roughly 22-26 minutes. (Update: In the video, I said 12 minutes but to get them really golden brown you will want to bake for longer).
- Cool on a wire rack for a few minutes before serving with butter, jam, or fresh cream. Store leftover scones in an airtight container at room temperature for up to 2 days. Heat in the oven to refresh.