Skip to main content

Gemma Stafford’s Best-Ever Irish Scones

With a lightly sweet crust and densely moist center, my Best-Ever Irish Scones are a tried and true classic. Take it from an Irishwoman and chef!

Photo courtesy of Gemma Stafford


Yield: 12 scones

4⅔ cups (1 pound 8 ounces/680 grams) self-raising flour
¾ cup (6 ounces/170 grams) butter, frozen
½ cup (4 ounces/115 grams) granulated sugar
3 level teaspoons baking powder
1 cup (5 ounces/142 grams) raisins
2 large eggs (beaten)
1¼ cup (10 fluid ounces/300 milliliters) whole milk


In a large mixing bowl, add the self-raising flour.

Using a cheese grater, grate the frozen butter. (Alternatively using a pastry cutter, cut/rub the butter into the flour until fully crumbed and resembles coarse breadcrumbs.

Stir in sugar, baking powder, and raisins.

In a small mixing bowl, whisk eggs and milk until thoroughly combined. Pour the mixture into your flour mix and stir until a soft dough is formed. Add a splash more liquid if needed.

Transfer dough to a floured surface and press to 1-inch thick.

Cut scones out with a round 3-inch cookie cutter. Gather remaining dough in a ball, re-flatten then cut more scones. It will yield 9 to 12.

Place scones onto a baking tray lined with parchment and brush with egg wash.

Bake at 425°F (210°C) for roughly 22 to 26 minutes.

Cool on a wire rack for a few minutes before serving with butter, jam, or fresh cream. Store leftover scones in an airtight container at room temperature for up to 2 days. Heat in the oven to refresh.

Reprinted by permission by Gemma Stafford of Bigger Bolder Baking

She's My Cherry Pie

Gemma Chats Scones On Our Baking Pod

Check Out Gemma’s Bigger Bolder Baking

YouTube, cookbooks & more