This recipe for Famous Irish Scones is ideally suited to an afternoon tea or breakfast. Serve them with clotted cream, butter, and jam. Surprisingly, they make a marvelous ice cream sandwich.
Famous Irish Scones

Famous Irish Scones
Prep time
Cook time
Total time
Recipe type: Baked Goods
Cuisine: Irish
Serves: 8 to 12 scones
  • 1 pound/450g self-raising flour
  • pinch of baking powder
  • generous pinch of salt
  • 2 ounces/50g caster or Demerara sugar
  • 4 ounces/110g unsalted butter, diced
  • 1 egg, lightly beaten
  • 2 fluid ounces/50ml double or heavy cream
  • 7 fluid ounces/200ml whole milk (you may need a little more)
  • 2 ounces/50 g raisins, sultanas or dried currants (optional)
  • 1 egg beaten with 1 Tablespoon water, to glaze
  1. Sift the flour, baking powder and salt into a bowl and stir in the sugar.
  2. Using your fingertips, lightly work in the butter until the mixture resembles breadcrumbs. At this point, you can add the fruit if you choose to include them. Add the egg, cream and enough milk to moisten.
  3. Mix well until it has a soft doughy texture – but it shouldn’t be too moist.
  4. Gather the dough into a ball and turn it out onto a floured surface, then roll lightly with a rolling pin to 1-inch/2.5cm thick. Cut out with a round cutter, transfer to a greased baking sheet and brush the tops with the egg glaze. Bake in the oven preheated to 350°F/180°c/Gas mark 4 for 15 to 20 minutes or until well browned.
Serve with jam, preserves or clotted cream, or both.


Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.