1. Can I use regular milk instead of buttermilk for Irish scones?

Yes, if you don't have buttermilk on hand, you can substitute it with regular milk. To mimic the tangy flavor of buttermilk, simply add a tablespoon of lemon juice or vinegar to the milk and let it sit for a few minutes before using it in the recipe.

2. How can I make my Irish scones fluffier?

To make your Irish scones extra fluffy, ensure that your ingredients, especially the butter and buttermilk, are very cold. This helps the scones rise and become light and airy. Also, be careful not to overmix the dough, as this can result in dense scones.

3. Can I add fruit to my Irish scones?

Yes, you can add dried fruit like raisins, currants, or sultanas to your Irish scones. Just fold them into the dough before adding the wet ingredients to ensure they are evenly distributed throughout the dough.

Irish Scones: A Delicious and Traditional Recipe

Name: Irish Scones
Prep time: 15 min
Cook time: PT-494109H40M53S
Total time: PT-494109H40M53S
Cuisine: Irish
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 to 1 cup (177-240 milliliters) buttermilk, cold

Description

Irish scones are light, flaky, and buttery treats, perfect for breakfast, brunch, or afternoon tea. With a simple combination of flour, butter, and buttermilk, they come together in under 30 minutes. These scones are delicious with butter, jam, or cream, offering a classic and comforting taste.

Ingredients

Scale

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 to 1 cup (177–240 milliliters) buttermilk, cold

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Instructions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly flour it.
In a large bowl, combine the all-purpose flour, sugar, baking powder, and salt.
Cut the cold butter into the flour mixture using a dough blender, two forks, or your fingers until the texture resembles coarse crumbs with pieces no larger than a pea.
In a small bowl, beat the egg and ¾ cup of cold buttermilk together. Slowly add this mixture to the flour mixture, stirring gently with a spoon or your hands until the dough comes together. If the dough seems too dry, add more buttermilk, a tablespoon at a time.
On a lightly floured surface, gently pat the dough into a circle about 1 inch thick. Use a 2.5-inch round cutter to cut out circles of dough.
Place the scones onto the prepared baking sheet and brush the tops with additional buttermilk.
Bake for 15–20 minutes, or until the scones are puffed and golden brown.
Allow the scones to cool slightly before serving.

Notes

Use cold butter and buttermilk for best results.
Don’t overmix the dough to keep the scones light and flaky.
If you need to step away from the dough, refrigerate it to keep everything cold.
For a savory variation, add herbs like rosemary or thyme to the dough before baking.
If you have leftover scones, store them in an airtight container for up to two days or freeze them for longer storage.

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: Irish

Nutrition

Serving Size: 1 scone
Calories: 200
Sugar: 5g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg