Prep Time: 10 minutes | Cook Time: 17 minutes
- 2 cups flour
- 2 tbs sugar
- 1 tbs baking powder
- 1 tsp salt
- 4 tbs butter, room temperature
- 1/2 cup milk (May need a little more)
- 1 egg
- 1/2 cup raisins (Optional)
Preheat oven to 425 F and prep a baking sheet by lining with parchment paper.
Sift together flour, sugar, baking powder, and salt. Using your fingertips or two forks, cut the butter into the mixture until coarse crumbs form. Add raisins if using.
Whisk together the milk and egg. Make a well in the flour mix, and pour in the milk. Stir with a fork until a soft, moist dough has formed. Use up to 1/4 cup more milk, if necessary, adding 1 tbs at a time.
Turn dough out to a lightly floured surface and roll the dough to 1 1/2 inch thick. Slice the dough into triangles, or cut into circles with a cookie or biscuit cutter.
Transfer to the prepared baking sheet then bake until golden brown, about 14 to 17 minutes.
Serve warm with fresh Irish butter and jam.
Irish scones are traditionally very light and airy, thanks to the low concentration of gluten in their flour. This recipe tries to compensate for that with the baking powder and egg. If you want to try different variations, experiment with cake flour or by ordering flour directly from Ireland to compare the results!