Irish Scones
A recipe for Irish Scones! These homemade buttery scones are baked until golden, then paired with butter, jam, and cream.
Servings 8 scones
Ingredients
- 3 1/2 cups (440 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 1 1/2 tablespoons (16 grams) baking powder
- 1/4 teaspoon salt
- 8 tablespoons (113 grams) unsalted butter cold and diced
- 1 large egg
- 3/4-1 cup (177-240 milliliters) buttermilk cold, plus more for brushing
Instructions
- Preheat oven to 400˚F (200˚C). Line a large baking sheet with parchment or lightly flour.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- 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.
- In a small bowl, beat together egg and 3/4 cup (177 milliliters) buttermilk. Pour into the flour mixture and gently mix using your hands or a wooden spoon.
- Slowly add the remaining 1/4 cup (60 milliliters) buttermilk only as needed to bring the dough together.
- On a lightly floured surface, gently pat the dough into a circle about 1 inch (2.5 centimeters) thick.
- Use a 2 1/2 inch (6 centimeter) round or biscuit cutter to cut out circles of dough. Gently bring together the leftover scraps of dough to cut out more circles.
- Transfer to prepared baking sheet. Brush the tops with additional buttermilk.
- Bake in preheated oven until golden, 15-20 minutes.