Description
Delicious and flaky Irish scones made with a simple combination of flour, butter, sugar, and currants. These scones are perfect for breakfast or a tea-time snack, offering a tender crumb and golden crust. Serve warm with butter, jam, and clotted cream for an authentic treat.
Ingredients
Units
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 3 tablespoons sugar
- 2 tablespoons baking powder
- 1 tablespoon salt
Wet Ingredients
- 1/2 cup cold unsalted butter, cut into cubes
- 3/4 cup dried currants or raisins
- 4 large eggs, beaten
- 1 cup heavy cream
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt. Mix well until combined evenly.
- Cut in Butter: Add the cold cubed butter to the dry mixture. Use a pastry cutter or two knives to blend the butter until the mixture resembles coarse breadcrumbs. Stir in the dried currants or raisins.
- Combine Wet Ingredients: In a separate large measuring cup, whisk together the 4 beaten eggs with the heavy cream until smooth.
- Mix Dough: Slowly pour the egg and cream mixture into the flour-butter mixture. Using a spatula, gently mix just until the dough begins to come together; avoid overmixing to keep scones light.
- Knead Dough: Transfer the dough onto a floured work surface. Lightly knead it and then press or roll the dough to about 1 inch thickness.
- Cut Scones: Using a 3-inch round scone cutter, cut the dough into 12 to 16 rounds. Place the scones on a baking sheet, re-rolling any scraps to cut additional scones.
- Apply Egg Wash: Brush the tops of the scones with the beaten egg to achieve a golden crust.
- Bake: Bake the scones in the preheated oven for 22 minutes or until they are golden brown and cooked through.
- Cool and Serve: Transfer the scones to a cooling rack. Serve warm with butter, jam, and freshly clotted cream for best flavor.
Notes
- Cold Butter Is Key: Use cold butter, preferably frozen for 30 minutes, to achieve flaky scones.
- No Pastry Cutter? Use a box grater to grate cold butter into the flour mixture and then mix.
- Do Not Over-mix the Dough: Overworking will result in dense scones instead of light, fluffy ones.
- Don’t Add Too Much Liquid: Add just enough cream and egg mixture until the dough sticks together to avoid tough scones.
- Make Ahead & Freeze: Baked or unbaked scones freeze well, making them a convenient treat anytime.
- If using frozen fruits or berries, add them just before cutting the dough to prevent moisture leakage.
Nutrition
- Serving Size: 1 scone
- Calories: 190 kcal
- Sugar: 4 g
- Sodium: 270 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
