Description
Delicious and flaky Irish scones made with all-purpose flour, cold butter, dried currants, and a rich blend of eggs and cream. These scones are easy to prepare, perfect for a breakfast or afternoon tea, and can be served with butter, jam, or clotted cream.
Ingredients
Units
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 3 tablespoons sugar
- 2 tablespoons baking powder
- 1 tablespoon salt
Butter
- 1/2 cup cold unsalted butter, cut into cubes
Fruit
- 3/4 cup dried currants (or raisins)
Wet Ingredients
- 4 large eggs, beaten
- 1 cup heavy cream
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 350°F to get it ready for baking the scones.
- Mix Dry Ingredients: In a large bowl, combine 4 cups of all-purpose flour, 3 tablespoons sugar, 2 tablespoons baking powder, and 1 tablespoon salt thoroughly.
- Add Butter: Add the ½ cup cold unsalted butter cut into cubes to the dry ingredients. Use a pastry cutter or two knives to blend the butter into the flour mixture until it resembles breadcrumbs.
- Add Dried Fruit: Mix in ¾ cup dried currants or raisins evenly throughout the flour and butter mixture.
- Combine Wet Ingredients: In a separate large measuring cup, whisk together 4 beaten eggs and 1 cup heavy cream.
- Form Dough: Slowly pour the egg and cream mixture into the dry ingredients. Using a spatula, gently mix together until the dough just starts to come together without over-mixing.
- Knead Dough: Transfer the dough onto a floured work surface and knead lightly. Then press or roll the dough to a smooth surface approximately 1 inch thick.
- Cut Scones: Use a 3-inch round scone cutter to cut the dough into 12 to 16 scones. Place them on a baking sheet. Re-roll leftover dough and cut additional scones.
- Egg Wash: Brush the tops of the scones with the beaten egg wash to encourage a golden color when baked.
- Bake: Place the baking sheet in the oven and bake for 22 minutes or until the scones are golden brown on top.
- Cool and Serve: Remove the scones from the oven and cool on a wire rack. Serve warm with butter, jam, and freshly clotted cream.
Notes
- Cold butter is essential for flaky scones; chill it for 30 minutes before use.
- If you don't have a pastry cutter, grate the cold butter with a box grater directly into the flour mixture.
- Do not over-mix or over-knead the dough to keep scones light and fluffy.
- Add just enough wet ingredients so the dough comes together; too much liquid causes tough scones.
- These scones freeze well, both baked and unbaked, perfect for make-ahead convenience.
- If using frozen fruits or berries, add them just before cutting to avoid excess moisture.
Nutrition
- Serving Size: 1 scone
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg
