Gemma's Best-Ever Irish Scones Recipe

Method9 steps · about 42 min

1. 1

   Step 1: Preheat the oven to 425°F (220°C). In a large mixing bowl, add the self-raising flour.

   Uses 4 ⅔ cups(1lb 8oz/680 g) self-raising flour

2. 2

   Step 2: Grate the frozen butter into the flour, then lightly rub or toss it through until the mixture resembles coarse breadcrumbs. Alternatively, cut the butter into the flour with a pastry cutter.

   Uses self-raising flour in bowl · ¾ cup (6 oz/170 g) butter, (frozen)

3. 3

   Step 3: Stir in sugar, baking powder (3 level teaspoons), and raisins.

   Uses butter and flour crumbs · ½ cup (4 oz/115 g) granulated sugar · 3 level teaspoons baking powder · 1 cup (5 oz/142 g) raisins

4. 4

   Step 4: In a small mixing bowl, whisk eggs (2 large) and milk (1¼ cups) until thoroughly combined. Pour the mixture into your flour mix and stir until a soft dough is formed. Add a splash more liquid if needed.

   Uses 2 large eggs (beaten) · 1¼ cups whole milk, plus a splash more only if needed · dry scone mixture

5. 5

   Step 5: Transfer dough to a floured surface and press to 1- inch thick.

   Uses soft scone dough · all-purpose flour, as needed for dusting

6. 6

   Step 6: Cut scones out with a round 3-inch cookie cutter. Gather remaining dough in a ball, re-flatten then cut more scones. It will yield 9-12

   Uses flattened scone dough

7. 7

   Step 7: Place scones onto a baking tray lined with parchment and brush with egg wash.

   Uses cut scones · egg wash, as needed for brushing

8. 8

   Step 8: Bake at 425°F (220°C) for roughly 22–26 minutes, until well risen and golden brown.

   Bake Scones · 26 minUses egg-washed scones

9. 9

   Step 9: Cool on a wire rack for a few minutes before serving with butter, jam, or fresh cream. Store leftover scones in an airtight container at room temperature for up to 2 days. Heat in the oven to refresh.

   Uses baked scones · butter, optional for serving · jam, optional for serving · fresh cream, optional for serving