Irish Scones



makes 12 scones)

  • 2 cups (500ml capacity) of plain flour
  • 2 tsps baking powder
  • 120g caster sugar
  • pinch of salt
  • 225g unsalted butter, slightly softened and chopped
  • 120ml milk
  • 1 small egg, lightly beaten
  • 1/2 C raisins (optional)
  • Eggwash (1 small egg, beaten with a dash of milk)


  1. Preheat oven to 190°C.
  2. Sift the flour, baking powder, sugar and salt together in bowl. Rub the butter into the flour with your fingers until it resembles breadcrumbs. You could use a food processor but the manual method will yield softer scones (in my opinion anyway).
  3. Make a well in the centre and add the milk, egg and raisins. Lightly mix until it just comes together to a slightly sticky dough. Add more flour if it gets too sticky (especially on humid, hot days).
  4. Turn out onto a lightly floured surface and gently knead about 5 times (don’t overmix or overknead as this will make them tough).
  5. Pat out into a 2cm thickness and use a round cutter to cut out rounds and place on a lightly greased baking tray. Alternatively, pat into a 2cm thick rectangle and transfer into a baking dish (one big enough to fit it cosily). Use a knife to score into 12 portions.
  6. Or you could shape a 2cm thick circle and cut 12 wedges. Place wedges onto baking tray.
  7. Brush with eggwash and bake for 25-30 minutes until the outside is golden.

*Note that Irish Scones don’t rise as high as English scones and are more heavier and denser on the inside and crispier on the outside.*


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