Best-Ever Irish Scones

With a lightly sweet crust and densely moist center, these scones are a tried and true classic. Take it from an Irishwoman and chef!
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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 12 scones
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4 2/3 cups (1.5 pounds/680 grams) self-rising flour, plus more for dusting

1 1/2 sticks (6 ounces/170 grams) salted butter, frozen (see Cook's Note)

1/2 cup (4 ounces/113 grams) raisins

1/2 cup (4 ounces/113 grams) sugar

3 teaspoons baking powder

1 1/4 cup (10 fluid ounces/300 ml) milk, plus more if necessary

2 large eggs

Butter, jam and clotted cream or whipped cream, for serving


  1. Preheat the oven to 425 degrees F (210 degrees C). Line a baking sheet with parchment.
  2. Place the 4 2/3 cup flour in a large bowl. Grate the butter on the large holes of a box grater into the bowl. (Alternatively, using a pastry cutter, cut/rub butter into flour until fully crumbed and resembles course breadcrumbs.) Add the raisins, sugar and baking powder and stir together with a fork. Set aside.
  3. Whisk the milk and eggs in a small bowl until thoroughly combined. Pour into the dry ingredients and stir until a soft dough forms. (Add a little more milk, if necessary, to form a dough). Transfer the dough to a floured work surface and pat into a round about 1 1/2 inches thick.
  4. Cut out rounds with a 3-inch cutter. Gather and reshape the scraps, as necessary, to cut out more rounds. If you have a little excess dough left, just pat it onto the top of the scones. Transfer the scones to the prepared baking sheet.
  5. Bake until golden brown, 22 to 26 minutes. Let cool on a wire rack.
  6. Split the scones and spread with butter, jam and cream.

Cook’s Note

I freeze 2 sticks of butter so I have an extra bit on each end to hold onto when grating the 1 1/2 sticks.

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