Irish Scones That’ll Make You Cancel Brunch Plans

Preheat the oven to 425° F and line a ¼ sheet pan with parchment paper.

Cut ¼ cup Irish butter into one block and place it in the freezer for 5-10 minutes to chill.

In a medium bowl, combine 1¾ cups all-purpose flour, ¼ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt. Whisk to combine.

Add ½ cup golden raisins and toss to coat them with flour.

Grate the frozen Irish butter and add it to the flour mixture, tossing to combine.

Measure ½ cup whole milk and add 1 large egg. Make a well in the flour mixture and add the milk mixture, stirring until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead 2-3 times until it comes together. Pat into a disk about 1-1½” thick.

Use biscuit cutters to cut out rounds of dough, gathering scraps to reroll.

Transfer the rounds to the prepared baking sheet.

Whisk together the remaining egg and 2 tablespoons water, brush the tops of the scones with this mixture, and sprinkle with 2 tablespoons sparkling sugar.

Bake for 14-16 minutes or until golden and baked through.

Equipment Needed

Spice Level: