“Real” Irish Scones

These scones were much different from the usual types of scones that I have made. Light and fluffy, almost biscuit-like in texture. I was surprised to see that these scones called for room temperature butter in the dough instead of cold butter. All of the scone recipes that I have on this blog use cold, cubed butter in the dough. Another difference is that the baking sheet is preheated in the oven, so when you put the scones onto the sheet to bake, it is already nice and warm. Finally the last difference, and probably the most interesting to me, halfway through the baking time the scones are flipped over then place back in the oven to continue baking. I have to admit I was a bit nervous to see how these scones would turn out. Would the butter be too warm in the dough? Would the scones fall apart when I tried to flip them?

As soon as I pulled these scones out of the oven I knew they would be a hit. They puffed up big and fluffy while baking and smelled incredible. Served hot out of the oven with a smear of butter and thick jam, it only took one bite to know that these scones have quickly become one of my favorites.

"Real" Irish Scones

Yield: 8 (2-inch) scones

Prep Time: 10 minutes

Cook Time: 12 minutes

Ingredients:

2 cups unbleached all-purpose flour
1 tablespoon baking powder
2 teaspoons granulated sugar
1 teaspoon fine salt
1/2 cup currants
3 tablespoons unsalted butter, softened to room temperature
1/2 to 3/4 cup heavy cream

Directions:

Preheat oven to 350° F. Place a parchment paper lined baking sheet in the oven.
In a large bowl, sift together flour, baking powder, sugar and salt into a mixing bowl. Using your fingertips, work the butter into the dry ingredients until the mixture just holds together. Add the currants and mix to combine.
Make a well in the center of dry ingredients and pour in ½ cup of the heavy cream. Working quickly, blend ingredients together with a rubber spatula into a soft, slightly wet, sticky ball. Add more milk if needed to reach desired consistency. (do not overwork the dough or scones will be tough)
Turn dough onto a lightly floured work surface. Using a floured rolling pin, roll the dough into a 1-inch thick square. Dip a 2-inch biscuit cutter in flour and cut out the individual scones. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1- inch thick square and continue to cut 2-inch rounds. Repeat as necessary.
Remove the baking sheet from the oven and arrange the scones 1 1/2 inches apart on the baking sheet. Bake 8 minutes, remove from oven and flip over the scones, return to oven and bake another 4 minutes or until just barely brown. Serve immediately.

Source: adapted from The Kitchn

 

One Year Ago: Malted Milk Sandwich Cookies 

18 Responses to ““Real” Irish Scones”

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    Jen at The Three Little Piglets — March 13, 2012 @ 1:40 pm

    I’ve never heard of using warm butter or flipping them over during the baking either, but I’d be curious to try it. Especially since your’s came out so big and fluffy!

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    ChgoJohn — March 13, 2012 @ 4:53 pm

    You’re right. I thought I was looking at a biscuit rather than a scone. Leave it to the Irish! Being so light, I bet they taste wonderful.

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    Michael Ann — March 13, 2012 @ 6:24 pm

    These look amazing! Tall and light and fluffy. Love scones. Those instructions do sound odd for a scone, but the results are obviously perfect!

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    Rufus' Food and Spirits Guide — March 13, 2012 @ 6:33 pm

    Oh those are perfect!

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    Ann Feutrill — March 13, 2012 @ 10:38 pm

    These are the what we call scones in Australia…..not the flattish ones that I usually see posted in the US…..they are delicious

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    thekalechronicles — March 13, 2012 @ 10:57 pm

    I expect they are good because they are cream scones.

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    Just A Smidgen — March 14, 2012 @ 12:07 am

    Very cool.. I wonder if the hot temperature of the pan is what keeps the scones holding their shape so nicely? They would, indeed, be yummy with a smear of butter and jam!

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    Chung-Ah | Damn Delicious — March 14, 2012 @ 2:29 am

    I love how high these scones are. I can’t wait to try these methods.

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    El Oso con Botas — March 14, 2012 @ 4:22 am

    ¡¡ One must try those scones !!

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    Judy@Savoring Today — March 14, 2012 @ 8:06 am

    I’ll have mine with clotted cream, please. Oh, and a little blackberry jam. Along with my coffee and a friend.

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    susie — March 15, 2012 @ 10:52 am

    They look fluffy and delicious…. I wish I had one right now with my coffee. YUM!

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    Eileen — March 15, 2012 @ 11:11 am

    These were really good! Just like scones in Scotland and Ireland :-) I followed the directions and needed almost double the cream to get the scones to hold together at all. I probably should have added more, but I chickened out so they did not hold together like the picture. I can’t decide if a wee bit more butter plus the extra cream would do the trick?

    • Christina replied: — March 27th, 2012 @ 8:25 pm

      Eileen,
      I am so glad to hear that you enjoyed these scones. :) Next time try adding a bit more cream until the dough turns into a soft, slightly wet, sticky ball.

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    RavieNomNoms — March 15, 2012 @ 11:21 am

    They look great! I love things with currants in them.

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    Amy @ FragrantVanillaCake — March 15, 2012 @ 6:41 pm

    These look delicious, and so perfect! The currants are a wonderful addition, and they would be awesome for a st. Patty’s brunch!

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    Chica Andaluza — March 16, 2012 @ 11:16 am

    I adore fruit scones and these look especially light and fluffy!

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    jen — May 28, 2013 @ 11:58 pm

    They look delish…just like the ones you get in Ireland, not like scones here…can’t wait to try them…I’ve been looking for a real Irish scone (pronounced scaan not scone ;) )recipe for the longest time….thanks!

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