Irish Raisin Scones

This recipe for Irish raisin scones was passed down from my mother. Served warm with butter for breakfast or afternoon tea , these authentic scones are simple to make, perfectly sweet and absolutely delicious!

Course Breakfast, brunch, Lunch, Snack

Cuisine Irish

Prep Time 20

Cook Time 15

Total Time 35

Servings scones

Calories 219kcal

Author Jenna Shaughnessy

Ingredients

5 cups all purpose flour
½ cup sugar
generous pinch of salt
2 tablespoons baking powder
10 oz butter
1 cup whole milk
1 large egg
1 cup golden raisins

US Customary - Metric

Instructions

Preheat oven to 425°F. Sift together the flour, baking powder, sugar and salt into a large bowl. Whisk to combine.
With your hands, rub the butter into the flour until it resembled course breadcrumbs.
With a whisk or fork, mix the egg into the milk.
Create a well in the middle of the dry ingredients. Slowly add the milk until you have a soft dough. It should just come together and you should be able to handle it without it being really sticky.
Place the dough on a floured surface and knead a couple of times just to remove any cracks. If the dough is too sticky, add more flour.
Roll out to around 1½ - 2 inches thick. Cut into circles with a round cookie cutter or a glass dipped in flour.
Place on a floured/buttered baking sheet (or use parchment paper). You should get about 16 scones.
Brush each scone with milk to help brown the tops when baked. Optionally, you can also sprinkle some granulated sugar on top.
Bake for 15-20 minutes or until the scones are lightly golden on top.
Best served immediately but can be warmed the following day or eaten cold.

Notes

Ovens vary. On your first attempt, start watching the scones after the 10 minute mark to see how long they take to get golden on top. You may need more or less time depending on your particular oven.

Nutrition