Best-Ever Irish Scones

How to make the Best-Ever Irish Scones (Step 1, 2, 3…)

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the cold butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs.
4. Stir in the raisins or sultanas until evenly distributed.
5. In a separate bowl, whisk together the egg, buttermilk, and vanilla extract.
6. Make a well in the center of the dry mixture and pour in the wet ingredients.
7. Mix gently until a soft dough forms. Do not overmix.
8. Turn the dough out onto a floured surface and gently knead just a few times to bring it together.
9. Pat the dough to about 1 inch thick and cut out scones using a round cutter.
10. Place the scones onto the prepared baking sheet and brush the tops with extra buttermilk.
11. Bake for 15-18 minutes or until golden brown and well risen.
12. Allow to cool slightly before serving warm with butter, jam, or clotted cream.

Recipe Variations and Possible Substitutions

• Swap the raisins for dried cranberries or chopped dried apricots.
• Use whole wheat flour for a nuttier flavor and added fiber.
• Add a touch of orange or lemon zest for a citrusy twist.
• For a dairy-free version, substitute plant-based butter and non-dairy buttermilk (such as almond milk with lemon juice).

Storage and Reheating Tips

• Store leftover scones in an airtight container at room temperature for up to 2 days.
• For longer storage, freeze scones individually wrapped for up to 3 months.
• To reheat, warm in a 300°F (150°C) oven for 5-10 minutes or microwave for 15-20 seconds until just heated through.