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irish scones on a plate

Irish Scones

  • Author: Shelagh
  • Prep Time: 10
  • Cook Time: 12-15
  • Total Time: 22-25
  • Yield: 12 1x
  • Category: Breads
  • Method: Baking
  • Cuisine: Irish


One thing to remember about Irish Scones, is they are always round. So if you decide to make a disk with the dough and divide it into triangles, then it’s not Irish, it’s just a scone. And don’t even think about using anything other than butter!


Units Scale
  • 450g (1 lbs) flour (add in a little whole wheat if you like, but you may need more buttermilk)
  • 4 teaspoons baking powder
  • 3/4 teaspoons kosher salt (affiliate link)
  • 106g (4 tablespoons) butter*, cold and cut into small cubes
  • 50g (1.75 oz) brown sugar
  • 300ml (10 oz.) buttermilk, extra if necessary
  • 1 egg
  • Extra flour for dusting


1. Preheat oven to 400°F. Line a rimmed baking sheet (affiliate link) with parchment paper (affiliate link), set aside.

2. In a medium-size bowl, whisk the dry ingredients (flour, baking powder, and salt) until well combined. Add the butter, and using your fingertips, rub the butter into the flour until it resembles craggy breadcrumbs. It’s alright if there are some pieces a little larger than others. You can certainly use a food processor (affiliate link) for this, but it’s not that hard to do with your own two hands!

3. Add the brown sugar to the dry butter mixture and mix well. At this point, if you would be adding any other treats like currants or fruit, this is where you would add and mix with the dry.

4. In a measuring jug, whisk together the buttermilk and the egg.

5. Add the buttermilk mixture to the dry butter mix and combine with hands, adding more buttermilk if needed (be sure to get all the dry bits at the bottom of the bowl).

6. Pop onto a floured surface and gently knead until the whole mixture comes together in a large mass. Do not overmix. This dough is very soft; you only need to make it cohesive.

7. Using your hands, lightly sprinkle with flour and press into a circle about 1″ thick (it’s the height that matters at this point, not the circumference of the circle).

8. Using a 2″ biscuit cutter, flour the cutter. Without wiggling the cutter or dough, cut as many circles as you can.

9. Combine the remaining dough and press out for the remaining scones.

10. Place scones on the prepared baking sheet. Bake for 12-15 minutes until golden brown.

11. Optional to brush the top with a bit of buttermilk and egg mixture (that’s remaining in the jug, if there is any). You could sprinkle a little extra sugar on top for added sweetness and crunch.

12. Remove from oven and serve right away or cool on a wire rack (so they won’t get soggy).

13. Serve with butter and some lovely jam, it’s the Irish way!



*good Irish butter if you can swing it.

Keywords: irish scones, irish scones made with butter, irish scones for breakfast, breakfast scones, tea time scones, irish tea, traditional irish scones

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