Enjoy these Irish scones slathered with butter, jam, or clotted cream.
For this recipe, I make small scones (2 to 3 bites each) studded with currants.
Heres how to make a warm batch of flaky, delicately sweet Irish scones at home!
Simply Recipes / Alison Bickel
What Are Irish Scones?
Irish scones are close relatives to English scones.
They arent as sweet or rich as American scones because they dont contain as much butter or sugar.
Simply Recipes / Alison Bickel
I also love serving them withlemon curd!
Theyre also made with less leavener, so theyre slightly flatter and smaller.
Its important to note that no two Irish families make their scones the same way.
Simply Recipes / Alison Bickel
Like so many things, especially in the kitchen, minute details are debated.
This recipe is just one iteration.
No matter what, though, theyre the perfect treat at teatime or breakfast.
Alison Bickel
However, these tips and tricks will help you achieve a tender baked good.
it’s possible for you to still use that method for this recipe instead of grating frozen butter.
Add the cold cubed butter into the bowl with the dry ingredients.
Alison Bickel
Using your hands coat all of the butter with the flour mixture.
verify the butter is evenly dispersed throughout the flour mixture before adding your wet ingredients.
Dont worry,no matter which method you choose youll end up with a delicious scone.
Alison Bickel
you’ve got the option to also leave the egg out, if youd like.
The final result will be a little less tender of a baked good, though definitely no less tasty.
Store leftovers in an airtight container on the counter for up to 3 days.
Alison Bickel
Youll likely just need to tack a minute or two onto the baking time.
More Satisfying Scone Recipes
Irish Scones
This recipe calls for grating frozen butter.
In a large bowl whisk together the flour, sugar, baking powder, and salt.
Alison Bickel
Measure out 2/3 cup milk.
In a medium bowl whisk together about half of the milk along with the currants and the egg.
You will use the rest of the milk later.
Alison Bickel
Set the bowl and remaining milk aside.
Place a box grater over the prepared baking sheet.
Grate the frozen butter on the large holes of a box grater.
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When you get down to a small nub of butter, chop it into a few small pieces.
Carefully drizzle the egg mixture over the butter-flour mixture in the large bowl.
Use a fork or your hands to combine and lightly mix.
Alison Bickel
The mixture will start to look sandy.
You may not use all the remaining milk.
Gently press the scraps together and cut out additional rounds.
Alison Bickel
You should have 15 to 17 rounds, depending on how diligent you are pressing the scrapes together.
Refrigerate the unbaked scones.
Place the rack in the middle of the oven.
Preheat the oven to 400F.
Bake in the center or top 1/3 of the oven until golden brown, 16 to 21 minutes.
Serve with jam and butter, if desired.
Scones are best enjoyed fresh, within a few hours.
They’ll keep in an airtight container at room temperature for a few days.
For the best experience, reheat them in the oven or toaster oven.
