Traditional Irish scones have a crisp sweet top and soft, moist and tender center and are easy to make with simple ingredients. Top with jam, butter or cream for an authentic treat!
Irish Scone Recipe
Fresh out of the oven these Irish scones are an elegant addition to breakfast, brunch, or even work great as a dessert. When you don’t feel like making a whole loaf of Irish soda bread on St. Patrick’s Day, making a scone recipe is the perfect solution!
This Irish scone recipe has a crisp sugary top and is soft, tender and moist inside. What sets an Irish scone apart from other scones is that they are less sweet and cut into squares or round shapes instead of triangles.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Sugar: You will need granulated sugar for the scones and I like to use a coarse sugar for sprinkling on top.
- Butter: For flaky scones super cold butter is necessary. Place it the freezer after cutting it into cubes for about 30 minutes for optimal results. If you want to use Irish butter you can!
- Whole milk: Whole milk or heavy cream is preferred.
How to Make Irish Scones
- Combine dry ingredients and cut with butter: In a large bowl, whisk together flour, sugar, baking powder and salt. Then cut in butter using a pastry blender until the mixture resembles coarse crumbs.
- Combine wet ingredients then combine: In a measuring cup, mix together 2 eggs and milk. Add to your dry mixture and mix until just combined. Turn the dough out onto a floured surface and knead lightly until it comes together.
- Prepare for baking: Pat the dough into a large rectangle about 1 inch thick and cut into twelve equal sized rectangles. Beat the egg white in a small bowl and brush over each scone rectangle. Then sprinkle the tops with sugar and place on baking sheet.
- Bake: Bake on a parchment lined baking sheet at 475 degrees F for 13-15 minutes, or until the scones have puffed up and turned golden brown on top.
Tips and Variations
- Learn how to measure flour accurately by using this simple spoon and level technique. Too much or too little flour can leave you with dense, heavy or dry scones.
- Cold butter: This is worth repeating! Cold butter will yield the best flaky and buttery scones.
- No pastry cutter: Use two knives to cut your butter into the dry ingredients or you can skip cubing your butter and use a box grater to grate your cold butter then mix.
- Be careful not to overwork the dough, or the Irish scones won’t have that perfect flaky texture we’re aiming for. Knead the dough lightly until it comes together. Similar to when making homemade biscuits, it’s okay to have a few small lumps.
- Sprinkle extra sugar over the tops after adding the egg wash to give your Irish scone the perfect finishing touch. I like to use a coarse sugar.
- Add-ins: Before baking, feel free to mix in 1/2 cup dried currants, raisins or chocolate chips to add an extra hint of sweetness and flavor.
- Serving. To serve them the Irish authentic way, serve with butter, strawberry jam and homemade whipped cream.
Storage Instructions
- Store: These scones will stay fresh in an airtight container at room temperature for up to 3 days, however I do think they taste best on the first day. I recommend heating them in the toaster oven for 1 to 2 minutes if enjoying on the 2nd or 3rd day.
- Freeze: Cool baked scones completely then wrap tightly to prevent any freeze burn, and store in a freezer safe container for a few months and thaw as needed.
Love scone recipes? Make this blueberry scones recipe, orange scones and pumpkin spice scones, too!
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Irish Scones
Ingredients
- 3 ½ cups (450 g) all-purpose flour , spoon and leveled
- 6 Tablespoons (85 g) sugar , plus more for sprinkling on top
- 2 teaspoons baking powder
- ½ teaspoon Kosher salt
- 6 Tablespoons (84 g) butter , cut into pieces
- 2 eggs , divided
- ¾ cup (177 ml) whole milk
- 1 egg white , for brushing on top
For serving: butter, whipped cream and berry jam
Instructions
- Preheat oven to 475°F. Line a baking sheet with parchment paper. In a large bowl, whisk together 3 1/2 cups flour, 6 Tablespoons sugar, 2 teaspoons baking powder and 1/2 teaspoon salt.
- Cut in 6 Tablespoons butter using a pastry blender or two knives, until the mixture resembles coarse crumbs.
- Knead. In a measuring cup, mix together 2 eggs and 3/4 cup whole milk. Add to dry mixture and mix until just combined. Turn the dough out onto a floured counter or cutting board and knead lightly until it comes together. Be careful not to overwork the dough, or the scones will not be as flaky.
- Pat into a large rectangle about 1 inch thick (using a rolling pin if needed) and cut into twelve equal sized rectangles. You could also cut them into circles if desired. Beat the egg white in a small bowl and brush over each scone rectangle. Alternatively you could brush the tops with heavy cream or milk if desired. Then sprinkle the tops with sugar and place on baking sheet.
- Bake for 13-15 minutes, or until the scones have puffed up and turned golden brown on top.
- Serve with butter, fresh whipped cream and jam.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Original post contributed by The Baker Upstairs
Categorized as: Biscuits + Rolls, Bread, Breakfast, Desserts, Nut-Free, Quick Bread, Sweet Breakfast, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I used coarse sugar on top, and it makes them so pretty. They were fantastic with homemade raspberry jam!
wow these scones are amazing! thank you so much for sharing this recipe
You are so welcome, Mona! Glad you enjoyed them :)
Perfect for St Patrick’s day! These are delicious without being too technical or difficult!
Mmmm! I knew from the moment I saw these, that I had to try them! I went and got the ingredients and made them just now and they are delicious! Thank you!
So happy you loved them, Jessica! :)
These look delicious!! I’ve never made/had scones, so I can’t wait to make these this weekend!
I hope you enjoy them, Kimberli! They are so delicious :)
Simple, delicious, great rise.
Hi! You will use 2 eggs together with the milk and the 3rd egg will be used to brush on top of the scones before baking. :)
Wow! Some clotted cream, raspberry, apricot or mango jam to choose from and some sprinkled turbinado sugar on top…took me back to Scotland, 1986! Thanks for the memories (recipe)!
I made these as my first attempt to make scones. They were super easy and perfect! I’m making them again with orange zest in half the recipe. The dough tastes fantastic! They should delicious. Thank you!
Oh, wow! You’re hittin’ my growl spot here! These are gorgee and I yummy! Thanks much…I will be making! :)
Looks delicious! Quick question, though…did I miss where it explains how to divide the eggs so some is remaining for brushing the tops? How much egg goes into the dough? Thanks!
Hi Leslie! Two eggs go into the dough, and one egg is beaten and used to brush on the tops. :-)
was pretty, tasty , …..but super heavy.
There was a small tea shop where I used to live in Mass. called A LITTLE BIT OF IRELAND, they had the best scones I ever had and haven’t been able to find them since. I will try making these. I have tried making scones and failed. This time I expecting success.
Delicious
These look SUPER yummy!
Looks amazing! I wish I had one right now :)
xox
Yum these look delicious! Thanks Alicia.
These look simple and so light and flaky…hello perfect scone! That pop of color with the strawberry jam is lovely!