Light, tender scones with a golden crust and soft crumb, made with buttermilk and served warm from the oven with butter and jam.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wire rack or linen-lined basket
Garnishes: flour dusting
Accompaniments: butter, strawberry jam, clotted cream
Instructions
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1
Preheat oven to 220°C (425°F). Lightly flour a baking sheet.
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2
Sift flour, baking powder, and salt. Rub in cold butter until it resembles breadcrumbs.
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3
Stir in sugar. Make a well, add beaten egg and buttermilk. Mix quickly with a knife to a soft dough.
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4
Turn out onto a floured surface, pat gently to 3cm thick. Do not knead or overwork.
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5
Cut with a floured round cutter, re-patting scraps gently. Place on the baking sheet.
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6
Brush tops with egg wash and bake 12-15 min until risen and golden. Cool briefly on a wire rack.
Did You Know?
The secret to perfect scones is cold hands and minimal handling — Irish grandmothers say the dough should be touched as little as a newborn.
Chef's Notes
Equipment Tips
- mixing bowl
- baking sheet
- round cutter
- pastry brush
Garnishing
flour dusting
Accompaniments
butter, strawberry jam, clotted cream
The Story Behind Irish Buttermilk Scones
Scones have been a cornerstone of Irish afternoon tea since the 19th century. Unlike their drier British cousins, Irish scones use buttermilk for a distinctively tender crumb. They are served at every B&B, hotel, and farmhouse kitchen across Ireland.
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