The Irish Way to Make Light, Fluffy Scones

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

1. 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

2. 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

3. Add Optional Dried Fruit

   Stir in the raisins or currants, distributing them evenly throughout the dough.

   Time: PT1M

4. Mix Wet Ingredients

   In a separate small bowl whisk the buttermilk with one egg until just combined.

   Time: PT2M

5. 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

6. 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

7. 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

8. Egg Wash

   Beat the second egg with a splash of milk. Brush the tops of the scones lightly, avoiding the sides.

   Time: PT1M

9. 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

10. 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