Traditional Irish Scones
This recipe for traditional Irish scones was passed down from my mother. Served for breakfast or afternoon tea and accompanied with jam and clotted cream or simply with butter, these authentic scones are simple to make but absolutely delicious!
- 2 1/2 cups all purpose flour sifted
- 1/4 cup sugar
- 5 oz butter salted - I prefer to use Kerrygold Irish Butter
- 1/2 cup buttermilk cold
- 1 tbsp baking powder
- 1 large egg
- generous pinch of salt
Preheat oven to 425°F. Sieve flour, baking powder and salt into a large bowl. Stir in sugar.
With your hands, rub the butter into the flour until it resembled course breadcrumbs.
With a whisk or fork, mix the egg into the buttermilk.
Create a well in the middle. Slowly add the buttermilk until you have a soft dough. It should just come together and you should be able to handle it without it being really sticky.
Place the dough on a floured surface and knead a couple of times just to remove any cracks. If the dough is too sticky, add more flour.
Roll out to around 1 inch thick and cut with a cutter or glass dipped in flour.
Place on a floured/buttered baking sheet (or use parchment paper). You should get about 12 scones.
Brush each scone with milk to help brown the tops when baked.
Bake for 10 - 15 minutes or until the scones are golden.
Best served immediately but can be warmed the following day or eaten cold.