Description
Traditional Irish scones that are tender, flaky, and lightly sweetened with dried currants or raisins. Perfect for breakfast or an afternoon tea treat, these scones are easy to make with simple ingredients and a buttery texture enhanced by cold butter and heavy cream.
Ingredients
Units
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 3 tablespoons sugar
- 2 tablespoons baking powder
- 1 tablespoon salt
Wet Ingredients
- 1/2 cup cold unsalted butter, cut into cubes
- 3/4 cup dried currants or raisins
- 4 large eggs, beaten
- 1 cup heavy cream
- 1 egg, beaten for egg wash
Instructions
- Preheat Oven: Preheat the oven to 350°F to ensure it reaches the correct baking temperature while you prepare the dough.
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking powder, and salt and mix until evenly distributed.
- Cut in Butter: Add cubed cold butter to the dry mixture and use a pastry cutter or two knives to work the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the dried currants or raisins.
- Combine Wet Ingredients: In a separate large measuring cup, whisk together the eggs and heavy cream until well blended.
- Form Dough: Slowly pour the wet mixture into the dry ingredients and gently mix with a spatula until a dough begins to form. Be careful not to over-mix.
- Knead and Roll Out: Transfer the dough onto a lightly floured surface. Knead lightly just to bring the dough together, then press or roll it until about 1 inch thick.
- Cut Scones: Use a 3-inch round scone cutter to cut the dough into 12 to 16 scones, re-rolling scraps as needed to use all the dough.
- Prepare for Baking: Place scones on a baking sheet and brush the tops with the beaten egg for a golden finish.
- Bake: Bake in the preheated oven for 22 minutes or until the scones turn golden brown on top.
- Cool and Serve: Remove the scones from the oven and allow them to cool on a wire rack. Serve warm with butter, jam, and clotted cream.
Notes
- Cold Butter Is Key: Freeze butter for about 30 minutes before adding to the flour mixture to ensure flaky scones.
- No Pastry Cutter? Use a box grater to grate cold butter directly into the flour mixture, then mix quickly.
- Do Not Over-mix The Dough: Overworking the dough results in dense scones instead of tender, flaky ones.
- Don’t Add Too Much Liquid: Add just enough egg and cream mixture to bring dough together; excess liquid can make scones tough.
- Make Ahead & Freeze: Scones freeze well baked or unbaked; freeze for quick treats anytime.
- If Using Frozen Fruits: Add them just before cutting the dough to prevent melting and sogginess.
Nutrition
- Serving Size: 1 scone
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 280 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg
