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Learn how to make delicious Traditional Irish Scones, from a professional Irish chef!
By Gemma Stafford | | 459
Last updated on February 7, 2021
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Scones were an essential part of my life growing up in Ireland. Anytime you’d drop by a friend or family member’s house, you’d have a hot cup of tea and freshly baked scones ready for you. When I started baking, this was one of my first recipes and it’s an essential one for any Bold Baker. I’ll show you all of my best tips and tricks to making perfect buttery scones every time. And don’t forget the jam and cream to make them extra Big & Bold!
Plus, don’t miss my mum’sTraditional Irish Soda Breadrecipe, which is a lovely quick bread that you can make in no time!
Get my NEW Best-Ever Irish Scones Recipe!
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Traditional Irish Scones
4.56 from 387 votes
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Learn how to make delicious Traditional Irish Scones, from a professional Irish chef!
Author: Avoca Hand Weavers Cook Book
Servings: 12
- Breakfast
- Fruit
- St. Patrick's Day
- Oven
- Baking Pans
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Learn how to make delicious Traditional Irish Scones, from a professional Irish chef!
Author: Avoca Hand Weavers Cook Book
Servings: 12
Ingredients
- 3 ½ cups (16oz/497g) all purpose flour
- 5 teaspoon baking powder, leveled
- 1 generous pinch Of salt
- ¼ cup (2 oz/60g) sugar
- 1/4 cup (2 ½ oz/71g) generous 1/4 cup,cold, cubed, salted butter cold
- 1 egg
- 1/4 cup (2floz/57ml) double cream
- 3/4 cup (6floz/170ml) whole milk
- milk to glaze
Instructions
In a large bowl mix the dry ingredients together
Rub in the cold butter with your fingers until it resembles breadcrumbs.
If adding dried fruit eg. Raisins, berries, citrus rind, chocolate chips add them now before you add liquid
Mix your egg with the milk and cream and pour into your flour mix (if you don’t have cream you can use only milk)
With an open hand mix loosely your scone mix until your dough forms. The bowl should be clean from the dough
Turn your dough onto a floured work surface
Knead lightly to give your dough a smooth surface
Pat your dough down with your hand until around 1 inches thick
With a scone cutter cut out your lovely little scones. You will have around 12
Put on a baking tray, glaze the tops of your scones with some milk to give them a golden top when baked
Bake at 350oF (18OoC) for 35 minutes.
Enjoy with Irish butter, jam and freshly whipped cream. Scones are best eaten the day they are baked but the next day you can pop them back in the oven to freshen them up again.
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Jennifer
4 years ago
Hi Gemma,
Craving these scones, which I’ve made before and loved. Only issue is, I do not have an heavy cream. I do however have milk,greek yogurt,coconut flour&coconut oil,cream cheese.
Any ideas on what I can use?
Thank you!🤗
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Shannon Breen Bodenstein
3 years ago
Delicious! I didn’t have cream on hand and my mother recommended evaporated milk. I used one cup of that and they were great.
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Claire
3 years ago
The YouTube video has 125g butter in the written recipe section but this webpage has only 71g butter?
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Jennifer Howerton
3 years ago
I couldn’t even get the dough to form. This recipe called for half as much liquid as is needed. Awful. I’ve made scones dozens of times and had to throw this dough out to start anew.
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Jen
3 years ago
Thank you so much for this recipe!
I’m from Northern Ireland and moved to the US 3 years ago. After I had my daughter last year I really wanted her to have some of the food I grew up with. Other sites and recipes were mostly american or english and just not what I grew up eating. My mum sent me to your site when I asked her for some recipes and I’m so glad she did! Thank you for what you do.
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chandra p
7 years ago
Gemma: You did it again. I grew up in Guyana (formerly British Guiana). The first thing we baked in high school cooking class was cheese scones. For the last forty yrs, I’ve lived in Canada and the USA. I long for scones, I get cravings for scones; then two days ago, I found your recipe. I used an eight grain atta from the Indian grocery store, substituted Indian yogurt for the cream and created a spectacular scone with your recipe. Thank you. I make your no knead brioche regularly, I posted a comment about half whole wheat in the recipe.…Read more »
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Kristen
4 years ago
I’ve never left a comment but as I was looking up this recipe yet again, I thought I should. This recipe is a family favorite! I found it 5 years ago when I was looking for a new tradition to start on St Patrick’s day. It has become the center of our “ traditional Irish breakfast” as well as the most requested breakfast item in our household. Thank you for sharing your awesome recipes with us!!
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Pam
4 years ago
I just made these scones for the first time and I was not disappointed.
They are absolutely wonderful and so simple to make. My dad would have loved them❤️
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Troop 45902
2 years ago
I made these with my girls scout troop today to earn a baking badge. The girls loved it and were easy to make.
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Mike Fitzgerald
2 years ago
I’ve been making these scones for the past 3 years since we traveled to Ireland. They are delicious and everyone loves them. One thing I just realized though is that I’ve been using a whole stick of butter (1/2 cup). Always Kerry Gold. I like them so much I have no plans on cutting back to a 1/4 cups. Very simple to make and they freeze really well making them last!! Thank you!!
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About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
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