Description
Delight in these classic Irish Scones, known for their tender crumb and slightly sweet flavor enhanced with dried currants or raisins. Perfectly flaky thanks to cold butter and a careful mixing process, these scones bake to a golden brown and are ideal for breakfast or afternoon tea when served with butter, jam, and clotted cream.
Ingredients
Units
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 3 tablespoons sugar
- 2 tablespoons baking powder
- 1 tablespoon salt
Butter
- 1/2 cup cold unsalted butter, cut into cubes
Fruit
- 3/4 cup dried currants or raisins
Wet Ingredients
- 4 large eggs, beaten
- 1 cup heavy cream
For Brushing
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 350°F to ensure it is hot and ready for baking the scones when the dough is prepared.
- Combine Dry Ingredients: In a large bowl, mix together the flour, sugar, baking powder, and salt until evenly combined.
- Cut in Butter: Add the cold cubed butter to the dry ingredients. Using a pastry cutter or two knives, blend the butter until the mixture resembles coarse breadcrumbs. This step is crucial for flaky texture.
- Add Dried Fruit: Stir in the dried currants or raisins evenly throughout the flour and butter mixture.
- Mix Wet Ingredients: Whisk the beaten eggs and heavy cream together in a separate large measuring cup until well combined.
- Combine Wet and Dry: Slowly pour the egg and cream mixture into the dry ingredients. Using a spatula, gently mix until the dough just starts to come together. Avoid over-mixing to prevent dense scones.
- Knead and Shape: Transfer the dough onto a floured surface. Lightly knead the dough, then press or roll it out to about 1 inch thickness, forming a smooth surface.
- Cut Scones: Use a 3-inch round scone cutter to cut 12 to 16 scones from the dough. Place them on a baking sheet. Re-roll leftover dough to cut additional scones.
- Apply Egg Wash: Brush the tops of the cut scones with the beaten egg to help achieve a shiny, golden finish when baked.
- Bake: Place the baking sheet in the preheated oven and bake for 22 minutes or until the scones are golden brown on top.
- Cool and Serve: Transfer the baked scones to a cooling rack. Serve warm with butter, jam, and fresh clotted cream for a classic experience.
Notes
- Cold Butter Is Key: Freeze your butter for 30 minutes before using to achieve super flaky scones.
- No Pastry Cutter? Use a box grater to grate the cold butter directly into the flour mixture before mixing.
- Do Not Over-mix: Overworking the dough will result in tough, dense scones instead of light, fluffy ones.
- Don't Add Too Much Liquid: Add just enough egg and cream mixture so the dough holds together without becoming sticky or tough.
- Make Ahead & Freeze: These scones freeze well baked or unbaked for convenient future treats.
- If Using Frozen Fruits: Add them right before cutting the scones to prevent juices from melting into the dough.
Nutrition
- Serving Size: 1 scone
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 90 mg
