Paper and Ink Imaginings

just playing with paper and ink

Irish Scones – Third Try


I am back with my third try at scones. This week, I really just tweaked the recipe from last week – changes are indicated in blue. I did not knead the dough this time, just pressed it out to the thickness I wanted.

Traditional Irish Scones

  • 2 1/2 cups flour (cake flour)
  • 10 tablespoons cold butter (1 1/4 sticks)
  • 1/3 cup buttermilk
  • 1/4 cup heavy cream
  • 1/4 cup sugar plus 1 teaspoon
  • 1 egg
  • 3 teaspoons baking powder
  • pinch of salt
  • For egg wash:
  • 1 egg, beaten
  • 1 tablespoon heavy cream

Preheat oven to 425 degrees Fahrenheit.

Combine the dry ingredients in a large bowl, cut in butter with a pastry blender. Add egg, buttermilk and heavy cream, and combine until dough forms.  On a  floured surface, pat out into rectangle that is 1/2 inch tall. Cut with biscuit cutter, place on parchment lined baking sheet. Brush tops of unbaked scones with egg wash. Bake 15 to 20 minutes.  (Mine took 19 minutes. FYI:  I used a 2.5 inch biscuit cutter for this recipe.)

The verdict:  PERFECT!! The right flavor, the right texture, the right crust.

Shout out to my family for being the quality control team – they liked all 3 versions. Offspring3 did agree that version 3 was what we had in Killarney, Ireland.


2 thoughts on “Irish Scones – Third Try

  1. we really liked the first scone recipe you provided. thanks! I want to try this one. is the egg added to the recipe or is it only put on top? I think the latter but just want to check.

    • Joan, oops – I did not see how unclear I was! There is an egg in the recipe, and then a second egg is needed for the egg wash. I will edit my post. I am glad that you enjoyed the first recipe!