Dainty Irish Scones

Dainty Irish Scones


Makes 12 scones

450g plain white flour
1 level tsp salt
1 level tsp bread soda
375ml buttermilk
1 egg, to glaze
Equipment: baking tray


  1. Preheat oven to 220ºC.
  2. Sieve the flour, salt and bread soda into a large, wide mixing bowl.
  3. Make a well in the centre.  Pour most of the milk into the flour.  Using one hand with the fingers open and stiff, mix in a full circle drawing in the flour from the sides of the bowl, adding more milk if necessary. The dough should be soft but not too wet and sticky.
  4. The trick with all soda mixtures is not to over-mix the dough.  Mix the dough as quickly and as gently as possible, keeping it really light and airy.  When the dough all comes together, turn it out onto a well-floured work surface and roll it out to 2 inches high.
  5. Stamp out scones using a scone cutter.
  6. Glaze with lightly whisked egg.  Sprinkle with sugar.
  7. Place on a baking sheet lined with parchment paper (or dusted with flour).
  8. Bake in a preheated oven at 220ºC for 10-12 minutes.  Allow to cool on a wire rack then serve with whipped cream and jam.

Jan 12, 2015

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