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Irish Currant Scones Recipe

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4.1 from 9 reviews

These Irish Scones are a classic, delightful treat perfect for teatime or breakfast. Light, flaky, and studded with sweet dried currants, they are easy to make with simple pantry ingredients and baked to golden perfection. Serve warm with butter, jam, and clotted cream for an authentic taste of Ireland.

Ingredients

Dry Ingredients

  • 4 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 tablespoons baking powder
  • 1 tablespoon salt

Wet Ingredients

  • 4 large eggs (beaten)
  • 1 cup heavy cream
  • 1 egg (beaten for egg wash)

Other

  • ½ cup cold unsalted butter (cut into cubes)
  • ¾ cup dried currants or raisins

Instructions

  1. Prep the oven: Preheat your oven to 350°F (175°C) to ensure it's ready for baking your scones.
  2. Combine dry ingredients: In a large mixing bowl, add the all-purpose flour, sugar, baking powder, and salt. Stir these dry ingredients together until fully combined.
  3. Blend in butter and currants: Add the cold cubed butter to the dry mixture. Using a pastry cutter or two knives, cut the butter into the flour until the mixture resembles coarse breadcrumbs. Then, mix in the dried currants or raisins evenly.
  4. Mix eggs with cream: In a separate large measuring cup or bowl, whisk together the beaten eggs and heavy cream until well combined.
  5. Add wet ingredients to dry: Slowly pour the egg and cream mixture into the dry ingredient bowl. Using a spatula, gently fold the mixture together just until the dough begins to come together. Avoid over-mixing to keep the scones tender.
  6. Knead and shape dough: Transfer the dough onto a floured surface and lightly knead it just enough to bring it into a smooth ball. Press or roll the dough out to about 1 inch thick.
  7. Cut into scones: Use a 3-inch round scone cutter to cut out 12 to 16 scones from the dough. Place them on a baking sheet. Re-roll any leftover dough and cut more scones to use all the dough.
  8. Brush with egg wash: Lightly brush the tops of the scones with the beaten egg to give them a glossy, golden finish when baked.
  9. Bake the scones: Place the baking sheet in the preheated oven and bake for 18 to 22 minutes, or until the scones are golden brown on top.
  10. Cool and serve: Remove the scones from the oven and let them cool slightly on a cooling rack. Serve warm with butter, jam, and freshly clotted cream for the best experience.

Notes

  • Do not overmix the dough to maintain a tender crumb.
  • Cold butter is essential for flakiness; keep it cubed and chilled until mixing.
  • You can substitute currants with raisins or dried cranberries if preferred.
  • Use a sharp cutter and press straight down without twisting to help the scones rise evenly.
  • Serve freshly baked scones warm for optimal flavor and texture.

Find it online: https://simpleplatter.com/irish-currant-scones-recipe/