Description
Tender, lightly sweet Irish scones made with cold butter, milk, an egg, and raisins, brushed with egg wash and baked until golden, ideal with butter and jam.
Ingredients
1 3/4 cups (about 8 ounces / 225 g) all-purpose flour, plus more for dusting
1/4 cup (50 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (57 g) cold butter, cut into small pieces
1/3 cup (50 g) raisins
1/2 cup (120 ml) whole milk
2 large eggs (1 for the dough, 1 beaten for brushing)
Irish butter and jam, for serving
Instructions
1. Preheat the oven to 425°F (220°C). Lightly butter a baking sheet or line it with parchment paper.
2. In a large bowl, whisk the flour, sugar, baking powder, and salt. Add the cold butter and rub it in with your fingertips until the mixture looks like coarse crumbs.
3. Stir in the raisins.
4. Whisk the milk with 1 of the eggs. Make a well in the center of the dry ingredients, pour in the milk mixture, and stir just until a soft, moist dough forms.
5. Turn the dough onto a lightly floured surface and knead gently once or twice. Pat it out to about 1 1/2 inches (4 cm) thick.
6. Cut into rounds with a floured 3-inch (7.5 cm) cutter, pressing straight down without twisting, and place them on the baking sheet. Gather and gently re-cut the scraps.
7. Brush the tops with the remaining beaten egg.
8. Bake for 14 to 17 minutes, until the scones are risen and golden brown.
9. Cool on a wire rack for a few minutes and serve warm with Irish butter and jam.
Notes
Adapted from the Irish Scones recipe published by Kerrygold USA (1 3/4 cups flour, 1/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 4 tablespoons cold butter, 1/3 cup raisins, 1/2 cup whole milk, an egg, and an extra beaten egg for brushing; patted to 1 1/2 inches thick and baked at 425°F), with the 14 to 17 minute bake time from a reprint of the same recipe and the 3-inch round cutter from another traditional recipe. The yield of 6 scones and the method order are estimates, and the recipe has not been tested.
Do not overwork the dough, or the scones will be tough.
Press the cutter straight down without twisting so the scones rise evenly.
Nutrition is an approximate estimate per scone (6 scones), without butter and jam.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 scone
- Calories: 294
- Sugar: 14g
- Sodium: 329mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 69mg