Irish Scones

Irish Scones

Servings 8 scones


  • 450 grams (16 ounces, ~3 1/2-4 cups) self-rising flour
  • 1 heaping teaspoon baking powder
  • Pinch salt
  • 100 grams (3 1/2 ounces, ~7 tablespoons) unsalted butter, cold
  • 90 grams (3.2 ounces, ~1/4 cup plus 2 tablespoons) granulated sugar
  • 2 large eggs
  • 125 milliliters (1/2 cup) buttermilk
  • Flour or turbinado sugar for topping


  • Preheat oven to 400˚F (205˚C). Line a large baking sheet with parchment or lightly flour.
  • In a large bowl, combine flour, baking powder, and salt.
  • Dice and cut in the cold butter using a dough blade, forks, or your fingers until texture becomes coarse and no pieces are larger than a pea. Mix in sugar.
  • In a small bowl, beat together eggs and buttermilk. Pour into the flour mixture and gently mix using your hands or a wooden spoon until dough comes together.
  • On a lightly floured surface, gently pat the dough into a circle about 1 inch (2 1/2 cm) thick. Use a biscuit cutter (2 1/2-3 inches, 6 1/3-7 1/2 cm) to cut out circles of dough or a sharp knife to cut the round of dough into triangles. Transfer to prepared baking sheet. Sprinkle the tops with flour or sugar.
  • Bake in preheated oven until golden, 15-20 minutes. These are best the day they are baked.