If you’re after a proper feel-good bake that’s quick, foolproof and guaranteed to impress, these traditional Irish scones are a winner. The recipe is adapted from one by Donal Skehan, one of Ireland’s most loved food writers and TV cooks.
Fluffy on the inside, golden on top and just the right balance between crumbly and soft, these scones are a classic for a reason. You can dress them up with jam and cream or keep it simple with a little butter fresh from the oven.
They also make the house smell absolutely unreal. The kind of scent that makes visitors ask what’s in the oven and then casually hang around until they get one.
The best part? They’re incredibly versatile. I sometimes throw in a handful of sultanas or chopped dried apricots. If I’m feeling indulgent, a few chunks of dark chocolate. But honestly, even the plain ones are a dream.
Ingredients
- 500g self-raising flour, plus extra for dusting
- 120g butter, chilled
- 1 tsp baking powder
- 250ml milk, plus extra for brushing
- 1 large free-range egg
- 3 tbsp sugar
- 1 tbsp cinnamon
- Equal parts sugar and cinnamon (To coat)
- To serve:
- Jam
- Butter
How to Make Them
- Preheat your oven to 200°C (fan 180°C) or 400°F. Line a baking tray with parchment paper.
- In a large bowl, mix the flour, baking powder and salt.
- Add the cold butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs.
- Stir in the sugar.
- Beat the eggs and milk together in a jug, then slowly mix into the dry ingredients until you get a soft dough. You might not need all the liquid.
- Lightly flour your surface and roll out the dough to about 2.5cm thick.
- Cut into rounds using a floured cutter. Press straight down for the best rise.
- Place the scones on your tray and brush the tops with milk.
- Bake for 12 to 15 minutes until golden and risen. Cool on a wire rack if you can resist
A Quick Tip for the Sweet Tooth
If you love a little extra sweetness, here’s a lovely trick from my grandmother. Once your scones are cut and ready for the oven, brush the tops with a bit of beaten egg and milk. Then dip them gently into a mix of equal parts sugar and ground cinnamon.
It gives the tops a gorgeous golden crunch and just enough of a cinnamon kick to make them feel like something from a bakery. Perfect with a mug of tea or as part of a lazy weekend brunch.
These scones are a real staple in my kitchen. They’re the kind of bake you can throw together last minute but still feel proud of. Check out Donal Skehan’s website or in his brilliant book “Home Kitchen” which trust me, is well worth picking up if you haven’t already, for more feel-good bakes. You’ll find the original version on his website https://donalskehan.com/recipes/traditional-irish-scones/
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