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Bake Irish Scones

Bake Irish Scones

Katie Rhodes |

As the days of summer draw to a close and autumn beckons, our minds are turning to fall baking projects—and traditional Irish scones are at the top of the list. There’s nothing quite like a warm, buttery scone and cup of tea to soothe the soul and appease those afternoon snack cravings. Embrace the cooler days of fall with our recipe for this traditional Irish treat.

Traditional afternoon tea with scones

Traditional Currant Scones


2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
¼ cup sugar
3 tablespoons currants
4 tablespoons butter
2/3 cup milk
1 egg, beaten


Preheat your oven to 400°F.

In a large bowl, sift together the dry ingredients (the first 5 ingredients listed above). Use a fork or pastry blender to cut the butter into the mixture.

In a separate small bowl, combine the milk and egg. Slowly add the wet mixture to the dry to create a dough.

Lightly flour a work surface and place the dough on it. Knead gently once or twice to incorporate any loose pieces. Use a rolling pin to roll the dough into a 1-inch-thick piece. For round scones, use a jar or biscuit cutter to create circles. If you prefer triangular scones, use a knife to cut the dough in to angled shapes.

Lightly spray a baking sheet with cooking spray and place the rounds or triangles on it. Bake on the top rack of the oven for 12-15 minutes or until golden brown.

Serve with butter and jam.

Have a scone flavor you love? Share your favorite variation with us in the comments section.