Gemma’s Best Ever Irish Scones Recipe for St. Patrick’s Day

Add self-raising flour and baking powder into a large bowl and mix well.

Grate frozen butter directly into the bowl with the flour mixture.

Mix the grated butter into the flour until evenly distributed.

Add sugar and raisins to the flour mixture and mix with a fork or by hand.

In a jug, combine full fat milk and eggs, then whisk together.

Add the wet ingredients to the dry ingredients gradually, holding some back to avoid a soggy dough.

Mix the dough gently with your hands until it forms a ball, adding more liquid if necessary.

Turn the dough out onto a floured surface and press it out to about 1 to 1.5 inches thick.

Use a 3-inch scone cutter to cut out scones from the dough.

Gather any leftover dough, shape it into a scone, and cut it out.

Place the scones onto a baking tray.

Dip fingers into the leftover egg and milk mixture and glaze the tops of the scones.

Bake the scones in a preheated oven at 425ºF (210ºC) for 10-12 minutes or until golden brown.

Equipment Needed

Spice Level:

Dietary