Irish Buttermilk Scones

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Irish Buttermilk Scones hot out of the oven are the ultimate flaky, tender biscuit that is perfect with Kerrygold Butter, Devonshire Cream (my favorite) and yummy jams. Perfect for your St. Patrick’s Day celebrations and whenever you want to enjoy a homemade scone. We conducted a lot of research and taste tests on making a delicious scone. Read on for step by step instructions and Q&A on secrets for making the perfect scone.

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Irish Buttermilk Scones
Irish Buttermilk Scones with Mini Chocolate Chips

Q&A on Secrets to Making Scones

There are endless recipes for making scones from American style, Irish, and British. I researched many articles to determine what ingredients make the best Irish Scones. The article Secret of the Irish Scone provided valuable information on ingredients and measurements. The writer attended a baking training camp with Master Baker Derek O’Brien, founder of The Baking Academy of Ireland. So I figured this is the best starting point for the perfect Irish Scone! The author provides key information from Jimmy Griffin a fourth-generation baker from Galway owner of Griffin’s Bakery. Below is a summary of my research and taste tests.

What type of flour do I use?

One important discovery is the selection of flour that is low in protein is key with sifting it five times for a light texture. The wrong flour can result in a tough, dry scone. Cake flour is not a good selection since it is high in protein and gluten. And I almost used cake flour for my scones! I use a mixture of white flour and pastry flour.

The website “What’s Cooking America” has a wonderful article explaining different types of flours, when to use them, and how to store.

Can I Use Oil Instead of Butter?

I learned it is important to work the fat into the flour for a flaky scone. Griffin uses Olive Oil instead of butter to make it easier to incorporate into the flour. I made two batches of Irish Buttermilk Scones the first with raisins plus dried cranberries with the second batch containing mini chocolate chips. The first batch contains Olive Oil that was slightly noticeable in the finish scone. Olive Oil has a distinct heavier flavor so finding a light version is a good idea suitable for baking. The second batch contained Canola Oil with no subtle oil flavor in the finished scone.

  • Irish Scones with Raisins
  • Irish Buttermilk Scones with Raisins

Why Use Buttermilk in Scones?

Use Buttermilk instead of Milk because it helps break down the gluten resulting in moist tender baked goods.

How to Reheat Buttermilk Scones

You can reheat room temperature scones by placing in a preheated 300 degrees oven. Place on a baking sheet placing a piece of foil in a tented manner to keep from drying out. Bake for about 10 minutes and serve immediately. The scones can be reheated in the microwave.

  • Irish Buttermilk Scones Tea
  • Irish Tea Scones

6 Tips for Making Irish Buttermilk Scones

  1. It is important to have all ingredients measured prior to mixing the wet ingredients into the dry because this starts activating the baking powder.
  2. Have your baking pans lined with parchment paper and biscuit cutter ready.
  3. Remember to sift your flour five times.
  4. Whisk together the wet ingredients of Buttermilk, Olive Oil, and Egg.
  5. Make a well in the flour mixture; pour in the Buttermilk mixture and your dried fruit or chocolate chips if adding.
  6. Using a spoon work from the inside out lightly mixing the ingredients.
  • Irish Tea Scones Jam
  • Irish Tea Scones Devonshire Cream

How to Make Buttermilk Scones

  • Take a piece of large wax paper and lightly coat with flour to make it easier to remove the scones. I found that using wax paper makes the entire process easier.
  • Depending upon the type of Irish Buttermilk Scones you are going to make determines how much dough to place on the wax paper.
  • I made scones in a traditional biscuit shape and as a triangle. When making a triangle shape scone, I divided the dough into two sections to form into a circle and then cut slices with a knife. To make the traditional biscuit shape scone, I worked with the entire dough. I used a water glass to cut the dough and then free form into a biscuit.
  • Once you decided upon the scone’s shape, place the dough on the wax paper that is prepared with flour to then cover with another piece of wax paper on top. Pat the dough into an 8 by 10 inch rectangle or circle. Remove the top wax paper and cut the dough into desired shape and size. Doesn’t the dough look beautiful!
  • Making Irish Scones
  • Making Irish Scones Freeform

How to Bake Irish Scones

  • Place scones on baking sheet lined with parchment paper.
  • Brush tops with the egg wash. Place in the freezer uncovered for 30-minutes. Chilling the scones relaxes the gluten in the flour, which makes the scones more tender and flaky.
  • Preheat oven to 500 degrees.
  • Remove the scones from the freezer and then add another layer of egg wash topped with sugar.
  • Reduce oven temperature to 425 degrees placing scones in the oven.
  • Bake the scones for 10 to 12 minutes or until golden brown.
  • Be careful as scones can transition from golden brown to burnt. I start with 10-minutes adding 30-seconds at a time if not golden brown.
  • Serve the Irish Buttermilk Scones warm with your favorite toppings!
  • Irish Scones Baking
  • Irish Scones Cooling
  • Irish Scones Plated
  • Irish Scones Raisins Baking
  • Irish Scones Raisins Oven
  • Irish Scones Raisins Cooling

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Irish Buttermilk Scones

Irish Buttermilk Scones

Pin Recipe
Irish Buttermilk Scones hot out of the oven are the ultimate flaky, tender biscuit that is perfect with Kerrygold Butter, Devonshire Cream (my favorite) and yummy jams. Perfect for your St. Patrick’s Day celebrations!
5 from 3 votes
Print Pin Rate
Course: Biscuits, bread
Cuisine: American, Irish
Keyword: Irish Buttermilk Scones
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill in Freezer: 30 minutes
Total Time: 25 minutes
Servings: 16 servings
servings
Calories: 185kcal
Author: Bernice

Equipment

  • Flour sifter
  • Large mixing bowl
  • Medium size mixing bowl
  • Small bowl
  • Cookie sheets
  • Parchment paper
  • Cookie cooling rack
  • Wax paper
  • Pastry brush
  • Scone cutter, optional

Ingredients

Dry Ingredients

  • 2 cups White Flour sift five times
  • 1 cup Pastry Flour (sift five times)
  • 1 tbsp. Baking Powder
  • ¾ tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1/2 cup Sugar
  • 1 cup of your favorite add-ins Raisins, Dried Cranberries, and Chocolate Chips

Wet Ingredients

  • 1 cup Buttermilk
  • 1 Egg large
  • ½ cup Olive Oil mild
  • 1 tsp. Vanilla

Glaze

  • 1 Egg large
  • Salt pinch
  • Sugar optional
  • Cinnamon Sugar optional

Serving Toppings

  • Kerrygold Butter
  • Jams
  • Clotted Cream
  • Devonshire Cream

Instructions

Preparation

  • In a large mixing bowl, sift the flour five times.
  • Sift the baking powder, baking soda, sugar, and salt into the same large bowl.
  • In a medium size bowl, measure all wet ingredients.
  • In a measuring cup measure your favorite add-in ingredients (raisins, mini chocolate chips)
  • In a small bowl, whisk egg with a pinch of salt.
  • Line your baking pans with parchment paper.
  • Place two pieces of wax paper on a cutting board. Lightly flour one of the wax papers.

Dough Preparation

  • Make a well in the flour mixture; pour in the Buttermilk mixture and your dried fruit or chocolate chips if adding.
  • Using a spoon work from the inside out lightly mixing the ingredients.
  • Turn dough out onto lightly floured wax paper. Cover with the second piece of wax paper. Pat the dough into desired shape and thickness.
  • Remove the top wax paper and cut the dough into desired shape and size. Place scones on baking sheet lined with parchment paper.
  • Brush tops with the egg wash.

Baking

  • Place in the freezer uncovered for 30-minutes. At the same time, preheat oven to 500 degrees.
  • Remove baking trays from the freezer.
  • If desired add another layer of egg wash topped with sugar.
  • Place baking pans into the oven. Reduce oven temperature to 425 degrees. Bake for 10 to 12 minutes or until they’re golden brown.
  • Split the scone with a fork and serve warm with your favorite toppings!

Recipe Notes

Calories are approximate and do not include the add-ins (raisins, Chocolate etch) nor any toppings. If using Olive Oil, use a mild version with buttery or fruity notes.
Nutrition Facts
Irish Buttermilk Scones
Amount Per Serving (16 scones)
Calories 185 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 22mg7%
Sodium 147mg6%
Potassium 165mg5%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 7g8%
Protein 3g6%
Calcium 65mg7%
Vitamin A 55IU1%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

About Bernice

My passion is bringing to you comforting recipes that are easy to make! But we know everyone has busy lives but still want to enjoy great meals. We provide budget friendly recipes, make ahead meals, 30-minute meals, and cooking tips.