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Authentic Irish Scone Recipe

Roxy Jan 19, 2005 10:07 AM

Would love to try to make scones for my mother's birthday. Her absolute favorite. Does anyone have an authentic recipe for a very novice baker. Would love to try to make with directions on how to do it, Very very novice.

Thanks for any help.

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  1. c
    Caitlin Wheeler RE: Roxy Jan 19, 2005 04:00 PM

    This is my mother's wonderful scone recipe:

    1 3/4 c. flour
    1 tsp. baking powder
    1 tsp baking soda
    1/4 tsp salt

    1 stick butter (1/2 cup)
    1/2 c. buttermilk.
    1/2 c. currants.

    Mis dry ingredients in a bowl. Mix in the butter and cut it into the flour until crumbly, then make a well in the resulting crumbly mixture and pour the buttermilk in the center. Knead lightly on a floured board, kneading in the currants. Roll to 1” thick and cut in wedges; brush tops with cream and bake at 375 13-15 minutes.

    5 Replies
    1. re: Caitlin Wheeler
      Roxy RE: Caitlin Wheeler Jan 20, 2005 09:43 AM


      THanks for the recipe, question. Does it matter the temperature of the butter. Does it have to be cold or room temp?

      1. re: Roxy
        Caitlin Wheeler RE: Roxy Jan 20, 2005 02:59 PM

        I don't remember - I think I've probably done it both ways. I would go for slightly softened, but not all the way to room temp.

        1. re: Roxy
          Reared on Home Cookin RE: Roxy Jan 25, 2005 01:24 AM

          It needs to be cold. In order to get the "crumbly texture" she describes, you need the butter to still be a solid, not a liquid. Butter will chill very quickly so pop it in the freezer if it gets too warm.

          I'm a broken record on cooksillustrated.com and/or the Best Recipe cookbook. But, they explain scone variations in great detail, and I would feel remiss if I didn't mention it, their recipe is different than the one given here.

          In particular, I'm not sure what the baking soda is for without an acidic ingredient? Flavor? Best Recipe includes cream of tartar.

          1. re: Reared on Home Cookin
            Caitlin Wheeler RE: Reared on Home Cookin Jan 25, 2005 01:42 PM

            Buttermilk is acidic. It reacts with the baking soda to lighten the scones without that nasty baking powder flavor.

        2. re: Caitlin Wheeler
          FatBob RE: Caitlin Wheeler Jan 25, 2005 07:44 PM

          Thanks very much. My wife made them last weekend. Very welcome after shoveling snow for 2 hrs. They were perfect and reminded me of my Grandmoms Scones, she was from Cork.

        3. d
          Deenso RE: Roxy Jan 25, 2005 03:23 PM

          I don't know how authentic this is, but it's a terrific recipe, given me by an Aussie friend, so I guess it's not Irish. It's very easy. Certainly not traditional (no butter!) Worth a look and maybe a try, though...

          4-1/2 cups self-rising flour
          1 can Sprite (diet's okay, if necessary)
          1 cup heavy cream

          Preheat the oven to 350F. Mix everything together with a wooden spoon, then turn out onto a floured surface. Knead for 5 minutes, roll to 3/4" thickness and cut into small rounds. Bake for about 20 minutes.

          When my friend made these for me, he topped the scones with whipped butter and a drizzle of honey. Wonderful!

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