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Irish Scones

Irish Scones Recipe

Imagine a flavorful cross between a biscuit and a scone. These Irish scones bake up layered and fluffy, with a crunchy outside and soft center. A hint of sweetness and the bold flavor of Irish butter make these a breakfast, brunch, or tea time snack you will make all year round!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Scones


  • 2.5 cups self raising flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 6 ounces Irish Butter frozen and grated
  • 1 large egg beaten
  • 3/4 cup whole milk cold
  • 1/3 cup dried currants optional
  • raw sugar for sprinkling on top


  1. Preheat oven to 400 degrees.  

    2 .Line a baking sheet with parchment paper.

    3. Prepare a surface that is lightly dusted with self raising flour. Have a rolling pin and biscuit cutter ready.

    4. In a large mixing bowl, mix together your self raising flour, sugar, and baking powder. 

    5.Then remove the frozen butter from your freezer and grate it into the dry ingredients. Then just use your hands or a pastry cutter to blend it up to a crumbly texture.

    6. Next, whisk together an egg and cold milk. Then pour that over and incorporate in with your hands or a wooden spoon. 

    7.Knead for a minute until it comes together into a shaped dough.

    8. Then remove to the floured surface. Dust your rolling pin with a little flour, as the scone dough is sticky. Then roll into a 15 x 8 rectangle. Then fold over. Roll. Fold over. Roll. Finish by using a round biscuit cutter to cut out 12 biscuits. If you need to reshape the dough and roll out to cut more, then do so as needed until you finish the scone dough.

    9. Place scones onto a baking sheet, and sprinkle on some raw sugar onto each Irish scone to add crunch. Bake for approximately 20-22 minutes, until golden brown.

    Serve with butter and jam.

Recipe Notes

If using dried currants, mix in last.