The Irish Way to Make Light, Fluffy Scones
The Irish Way to Make Light, Fluffy Scones is a easy Irish recipe that serves 8. 250 calories per serving. Recipe by Bigger Bolder Baking with Gemma Stafford on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr
Cost: $7.94 total, $0.99 per serving
Ingredients
- 4 cups All-Purpose Flour (plain white flour, sifted)
- 2 tablespoons Granulated Sugar (adds a hint of sweetness)
- 2 teaspoons Baking Powder (leavening agent)
- 1/2 teaspoon Baking Soda (reacts with buttermilk)
- 1 teaspoon Salt (enhances flavor)
- 1 teaspoon Orange Zest (optional, adds citrus note)
- 1/2 cup Raisins (optional, can use currants)
- 1 cup European‑Style Butter, Salted (cold, high‑fat, low‑water; cut into small cubes)
- 1 cup Buttermilk (provides acidity for soda reaction)
- 1 Large Egg (for richness; plus 1 extra for egg wash)
- 1 Egg (for wash) (lightly beaten with a splash of milk)
Instructions
Combine Dry Ingredients
In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest (if using).
Time: PT5M
Cut in Cold Butter
Add the cold butter cubes to the dry mixture. Using a pastry blender (or fingertips), rub the butter into the flour until the mixture resembles coarse crumbs with pea‑size lumps.
Time: PT5M
Add Optional Dried Fruit
Stir in the raisins or currants, distributing them evenly throughout the dough.
Time: PT1M
Mix Wet Ingredients
In a separate small bowl whisk the buttermilk with one egg until just combined.
Time: PT2M
Combine Wet and Dry
Make a well in the center of the dry mixture and pour in the buttermilk‑egg mixture. Using a fork, gently stir until the dough just comes together; it will look slightly shaggy and a bit dry.
Time: PT3M
Form the Dough
Turn the dough onto a lightly floured surface. Pat it into a round disc about 1 inch (2.5 cm) thick, roughly 7 inches (18 cm) in diameter. Use a ruler to check thickness.
Time: PT3M
Cut Wedges
Using a sharp knife, cut the disc into eight equal triangular wedges. Space the wedges about 1 inch apart on a parchment‑lined baking sheet.
Time: PT2M
Egg Wash
Beat the second egg with a splash of milk. Brush the tops of the scones lightly, avoiding the sides.
Time: PT1M
Bake
Place the sheet in a pre‑heated oven and bake at 375 °F (190 °C) until the tops are golden brown, about 30 minutes.
Time: PT30M
Temperature: 375°F
Cool and Serve
Remove the scones from the oven, transfer to a cooling rack for 5 minutes, then serve warm with butter, jam, or clotted cream.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy, Egg
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Granulated Sugar: Coconut Sugar, Honey (reduce liquid)
- Instead of Baking Powder: Cream of Tartar + Baking Soda
- Instead of Orange Zest: Lemon Zest
- Instead of Raisins: Dried Cranberries, Currants
- Instead of European‑Style Butter, Salted: Unsalted Butter (add 1/2 tsp salt)
- Instead of Buttermilk: Milk + 1 tbsp lemon juice or white vinegar
- Instead of Large Egg: Egg substitute (for wash only)
Equipment Needed
- Mixing Bowl
- Pastry Blender
- Fork
- Ruler
- Parchment Paper
- Baking Sheet
- Oven
- Pastry Brush
- Cooling Rack (optional)
- Sharp Knife
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Cold butter must stay in lumps to create steam during baking
- Do not over‑mix the dough; it should be just combined
- Cut the dough to an even 1‑inch thickness for proper rise
- Apply egg wash only to the top to avoid dragging down the sides
Chef Tips from the Video
- Use a pastry blender to keep butter cold without getting your hands dirty
- Line the baking sheet with parchment to prevent sticking and simplify cleanup
- A ruler ensures uniform thickness, which gives consistent rise across all scones
Troubleshooting
Scones are dense and heavy
Make sure the butter stays cold and in visible lumps; avoid over‑mixing the dough; verify the baking soda is fresh.
Scones spread too thin
Pat the dough to the correct 1‑inch thickness and handle gently; do not flatten further before cutting.
Crust is pale
Apply a generous egg wash and bake until golden; consider increasing oven temperature by 10 °F if needed.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Freeze baked or unbaked scones in a zip‑top bag for up to 3 months; reheat in a 350°F oven for 5‑7 minutes.
Room temperature: Can sit at room temperature for 1 day if covered.
Make-Ahead Tips
- Shape the raw scones on the sheet, cover tightly and freeze; bake from frozen adding 5‑7 minutes to the bake time
- Bake a full batch, let cool completely, then freeze in a single layer before transferring to a bag
Frequently Asked Questions
What is the cultural significance and history of Irish scones in Irish cuisine?
Irish scones are a staple of everyday Irish baking, traditionally made as a quick bread that requires no yeast or long proofing. They originated as a simple, hearty accompaniment to tea and were historically baked in communal ovens across the Irish countryside.
What are the traditional regional variations of Irish scones in Ireland?
In the north, scones are often made with plain flour and served plain, while in the south they may include currants or raisins and a hint of citrus zest. Some coastal areas add a touch of butter milk for extra richness, but the core technique remains the same.
How are authentic Irish scones traditionally served in Ireland?
Authentic Irish scones are served warm, split open, and slathered with butter, jam, or clotted cream, accompanied by a strong cup of Irish tea. They are enjoyed at breakfast, as an afternoon snack, or alongside soups and stews.
On what occasions are Irish scones traditionally eaten in Irish culture?
Irish scones are an everyday treat but are especially popular at family gatherings, tea parties, and during festive occasions like St. Patrick’s Day, where they are served alongside other baked goods and hearty meals.
What other Irish dishes pair well with Irish scones?
Irish scones pair beautifully with a full Irish breakfast, hearty stews such as Irish lamb stew, or simply with a slice of Irish cheese and a glass of Irish stout. They also complement soups like potato leek or cabbage soup.
What makes Irish scones special or unique in Irish cuisine?
The use of cold butter lumps and a quick‑mix soda‑bread method creates a tender, flaky crumb that rises without yeast. The addition of buttermilk provides a subtle tang and reacts with baking soda for a light, airy texture that is distinct from American scones, which are often sweeter and cake‑like.
What are the most common mistakes to avoid when making Irish scones at home?
Common mistakes include over‑mixing the dough, allowing the butter to warm up, cutting the dough too thin, and applying egg wash to the sides. Each of these can result in dense, flat scones instead of the desired fluffy, golden wedges.
Why does this Irish scone recipe use buttermilk and baking soda instead of baking powder alone?
Buttermilk’s acidity reacts with baking soda to produce carbon dioxide instantly, giving the scones a quick rise and a tender crumb. Baking powder alone would not provide the same tangy flavor or the rapid steam‑generated lift that the soda‑bread method offers.
Can I make Irish scones ahead of time and how should I store them?
Yes, you can shape the raw scones, freeze them on a parchment‑lined sheet, then transfer to a freezer bag. Bake from frozen, adding 5‑7 minutes to the bake time, or bake fresh and store cooled scones in an airtight container for up to two days at room temperature or three months frozen.
What texture and appearance should I look for when the Irish scones are done?
The scones should have a deep golden‑brown crust, a slightly crisp exterior, and a fluffy, tender interior. When tapped, the bottom should sound hollow, indicating they are fully baked.
What does the YouTube channel Bigger Bolder Baking with Gemma Stafford specialize in?
The YouTube channel Bigger Bolder Baking with Gemma Stafford specializes in approachable, technique‑focused baking tutorials that blend professional chef expertise with home‑cook practicality, covering breads, pastries, and classic comfort foods.
How does the YouTube channel Bigger Bolder Baking with Gemma Stafford's approach to Irish baking differ from other cooking channels?
Gemma emphasizes the science behind quick breads, using cold‑butter methods, precise measurements, and practical kitchen hacks like using a ruler for uniform thickness—details often omitted by more casual baking channels.
Last updated: September 6, 2026
