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!Jump to Recipe
The Search for an Irish Scone Recipe
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. 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!
The website “What’s Cooking America” has a wonderful article explaining different types of flours, when to use them, and how to store.
Irish Tea 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. First 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. The second batch contained Canola Oil with no subtle oil flavor in the finished scone. Next change is using Buttermilk instead of Milk because it helps break down the gluten resulting in moist tender baked goods.
Making Irish Buttermilk Scones
It is important to have all ingredients measured prior to mixing the wet ingredients into the dry because this starts activating the baking powder. Plus have your baking pans lined with parchment paper and biscuit cutter ready.
Remember to sift your flour five times. Whisk together the wet ingredients of Buttermilk, Olive Oil, and Egg. 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.
Cutting the Irish 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!
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!
Reheating Irish 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
- 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
- 1 cup Buttermilk
- 1 Egg large
- ½ cup Olive Oil mild
- 1 tsp. Vanilla
- 1 Egg large
- Salt pinch
- Sugar optional
- Cinnamon Sugar optional
- Kerrygold Butter
- Clotted Cream
- Devonshire Cream
- Sift the flour five times into a large bowl.
- Sift the baking powder, baking soda, sugar, and salt into the large bowl.
- In a separate 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.
- 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.
- 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!