Traditional Irish Scones
These traditional Irish scones are fluffy, light, and studded with plump raisins throughout. Made with cold butter and a whole egg for a rich, tender crumb that holds together beautifully when split and spread with jam and clotted cream. Simple to make and perfect for St. Patrick’s Day or any time you want a proper afternoon tea treat. Also try my Earl Grey Scones, Blueberry Scones, or Pumpkin Scones.
Traditional Irish Scones
These Irish Scones are fluffy and light. They are perfect treats for Saint Patrick's Day !They are great for breakfast or afternoon tea and are so easy to make.
Dietary note: Contains eggs and dairy. This recipe is not vegan.
Ingredients
- 1 ½ cups (210 g) All-Purpose Flour
- 1/4 cup (50 g) Granulated sugar
- 2 tsp (8 g) Baking powder
- 1/8 tsp (1 g) Salt
- 1/4 cup (50 g) unsalted butter, cold
- 1 large egg
- 3 tbsp + 1 tsp (50 ml) milk
- 6 tbsp (60 g) raisins
Egg Wash
- 1 Egg Yolk
- 1 tbsp (15 ml) Milk
Instructions
- Mix the flour, sugar, salt and baking powder. Rub in the cold butter until the mixture resembles fine breadcrumbs.
- Mix in the raisins and egg. Add the milk a little at a time, using just enough for the dough to come together; the video uses about 50 ml.
- Transfer to a floured work surface and roll to 3/4–1 inch (2–2.5 cm) thick. Dip a 2.5-inch (6.5 cm) cutter in flour and cut rounds. Place on a parchment-lined tray.
- Mix the egg yolk and milk listed for the egg wash and brush over the tops.
- Bake in a preheated oven at 375°F (190°C) for 20 minutes. Transfer to a rack to cool.
Video
Notes
Video timing: Bake in a preheated oven at 375°F (190°C) for 20 minutes.
The total uses the existing preparation estimate plus the cooking and any separately listed preheat time. Allow additional cooling time and extra batches where applicable.
The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.
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