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!
Chill in Freezer30mins
Course: Biscuits, bread
Cuisine: American, Irish
Keyword: Irish Buttermilk Scones
Large mixing bowl
Medium size mixing bowl
Cookie cooling rack
Scone cutter, optional
2cupsWhite Floursift five times
1cupPastry Flour(sift five times)
1cupof your favorite add-insRaisins, Dried Cranberries, and Chocolate Chips
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.
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!
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.