Gemma’s Best-Ever Irish Scones
Shaziya
Gemma’s Best-Ever Irish Scones are the *ultimate* treat—flaky, tender, and brimming with buttery richness in every bite. With just 42 minutes from start to finish, you’ll have a batch of these comforting delights ready to enjoy fresh from the oven.
Prep Time 20 minutes mins
Cook Time 22 minutes mins
Total Time 42 minutes mins
- 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
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.
Keyword baking tips, buttery scones, homemade scones, Irish scones, traditional recipe