Irish Buttermilk Scones

5 from 3 votes

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!

Prep Time15 mins

Cook Time10 mins

Chill in Freezer30 mins

Total Time25 mins

Course: Biscuits, bread

Cuisine: American, Irish

Keyword: Irish Buttermilk Scones

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!

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