Irish scones with butter (Printable Version)
Tender Irish scones made with cold butter and a touch of sugar for crisp golden tops.
# Ingredients Required:
→ Dry Ingredients
01 -
240 grams all-purpose flour
02 -
38 grams granulated sugar
03 -
8 grams baking powder
04 -
2.5 grams sea salt
→ Butter
05 -
85 grams unsalted Kerrygold butter, frozen
→ Wet Ingredients
06 -
1 large egg
07 -
120 milliliters whole milk
→ Topping
08 -
Egg wash for brushing
09 -
Granulated sugar for sprinkling
# Guide to Cooking:
01 -
Whisk together flour, sugar, baking powder, and salt in a large mixing bowl until evenly distributed.
02 -
Grate the cold butter with a cheese grater or cut into small cubes. Using a pastry cutter or two knives, blend the butter into the flour mixture until it forms coarse crumbs.
03 -
In a small measuring cup, lightly whisk the egg then add milk to total 180 milliliters of liquid. Pour into the dry ingredients and stir gently until just combined; avoid overmixing to maintain tender texture.
04 -
Lightly flour a clean surface, transfer the dough, and knead briefly. Shape into a 2.5 centimeter thick circle and use a 6.5 centimeter cutter to cut approximately six rounds. Re-roll scraps and cut an additional one or two scones if possible.
05 -
Place scones onto a parchment-lined baking sheet. Brush tops with egg wash and sprinkle lightly with sugar. Freeze the tray for 15 minutes to firm up.
06 -
Preheat oven to 220°C. Remove scones from freezer and bake for 14-16 minutes until golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.
# Extra Suggestions:
01 -
Grating frozen butter ensures small, evenly distributed pieces that enhance flakiness.
02 -
Avoid overmixing dough to prevent dense, tough scones.
03 -
Chilling scones before baking helps maintain shape and creates a tender crumb.