Authentic Irish Scones (sweet and savory versions) - Wabi Sabi Wonder Travel
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Authentic Irish Scones (sweet and savory versions)

Authentic Irish Scone recipe

There are many ways to make scones.  In the US, I often see them with raisins.  I personally prefer plain scones or scones with caraway seeds, so I have given you both variations (and a few more sweet options you may enjoy).  Served warm right out of the oven with fresh butter, clotted cream or jam, and you’ve got an Irish-tradition-on-a-plate for St. Patrick’s Day or any day of the year.

Makes 8 (large) or 10-12 (smaller) scones

Ingredients

  • 4 1/2 cups  flour
  • 1 tsp salt
  • 4 Tbsp baking powder
  • 2 sticks FROZEN salted butter
  • 1/2 cup raisins (for sweet version; as an alternate to raisins you can also add in an equivalent amount of other dried fruits or chocolate chips if desired) OR 4 Tbsp caraway seeds (for savory version)
  • 1/2 cup sugar
  • 1 1/4 cup milk
  • 2 eggs
  • Flour for surface
  • Parchment/baking sheet

Instructions

  1. Sift together all-purpose flour, salt and baking powder in a large mixing bowl
  2. Dice 1 ½ sticks of butter into tiny 1/8” (or smaller) cubes.  You can also grate the frozen butter using a box grater.   Add chopped butter to flour mix.
  3. If adding raisins, caraway seeds (or other add ins like chips or dried fruits), stir in along with sugar.
  4. In a separate bowl, beat eggs, then whisk in milk to combine; then stir into flour mixture.
  5. Mix with your hands to for a soft dough ball with edges coming away from the bowl.
  6. Flour a work area so your dough does not stick to the counter (or baker’s board) and transfer dough to the floured surface.
  7. With a little flour on your hands, flatten dough to about 1 ½” thick.
  8. Line a baking sheet with parchment paper
  9. Using a round cutter (or empty, clean soup can in a pinch), cut out 8 scones (or as many as you can based on size of cutter) and place on parchment-lined baking tray.  You can also loosely form the scones with your hands into rough rounds.  I prefer the more rustic look of the scones when done this way—just be certain to form each to similar dimensions for even baking.
  10. Place cut scones onto a baking tray lined with parchment.
  11. Slice remaining butter and add a slice to the top of each scone.
  12. Bake at 425 degrees (F) for 20-30 minutes or until golden brown.
  13. Remove from oven and serve.  Enjoy!