These Irish Scones are slightly sweet, moist, flaky, moderately dense, and made without eggs. They are studded with raisins and can be enjoyed with butter, jam, or cream!
Making the Raisin Scones is easy, with only a few ingredients. They have a moist center with crispy edges and are topped with coarse sugar, which provides an excellent crunch. These scones are perfect for breakfast, brunch, or snack time.
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About Eggless Irish Scones
Making these Irish Scones is beyond easy. The dough comes together quickly without an electric mixer. The scones are absolutely bakery-style, and the recipe does not require many ingredients.
The scones are buttery, studded with raisins, and have moist and moderately dense centers. I topped the scones with coarse sugar, which provides a delicious crunch. They have beautiful golden brown and slightly crispy edges.
These raisin scones are perfect for breakfast and brunch. They taste excellent with butter, but you can turn them into a dessert by serving them with jam and whipped cream.
Traditionally, these scones are made with whole milk and eggs, but I have used buttermilk instead. Buttermilk is an excellent substitute for eggs and provides moisture and richness to the scones.
You can use store-bought buttermilk or make a buttermilk substitute at home by mixing white vinegar with whole milk. You can learn more about the process in this post: Homemade Buttermilk Substitute.
Raisins enhance the deliciousness of the scones. But if you prefer, you can skip them or add dried cranberries instead.
Why You Will Love These Scones
- These Irish Scones are buttery, moist, and delicious.
- They are loaded with raisins.
- The recipe is easy and quick, with only a few ingredients.
- They have crispy edges and are topped with coarse sugar.
- These scones are perfect for breakfast or brunch.
- They are eggless, and there is no need for an egg replacer.
Ingredients and Notes
- All-Purpose Flour: I used unbleached all-purpose flour and recommend it. For the best results, it is essential to measure the flour correctly.
- Sugar: These scones are lightly sweetened; we need only ¼ cup of granulated sugar.
- Baking Powder: This leavening agent helps scones rise and makes them soft and fluffy.
- Salt: It contrasts with the sweet and buttery flavor of the scones.
- Butter: Use unsalted and cold butter. Cold butter is essential for flaky Irish Scones. Cut the butter into small cubes and freeze it until it is needed. You can also grate cold butter instead of cutting it into cubes.
- Buttermilk: You can make these scones with regular milk instead of buttermilk. If you use milk, use whole or full-fat milk.
- Raisins: You can skip them; however, I highly recommend using them for better taste and flavor.
- Coarse Sugar: Topping the scones with coarse sugar provides a pleasant crunch. However, this step is optional, and you can skip it.
How To Make Irish Scones
Making the Dough
- Line the baking sheet with parchment paper or a silicone mat and set aside.
- In a large mixing bowl, whisk flour, sugar, baking powder, and salt until well combined.
- Add the butter cubes and combine the butter into the flour mixture with a pastry cutter, two forks, or your clean fingers until large crumbs form.
- Add the raisins and mix again gently to combine.
- Then, add buttermilk and mix until almost combined.
- If the dough is dry and does not come together, add 1-2 tablespoon of buttermilk.
- Transfer the dough to a lightly floured work surface.
- Then, with your floured hands, pat it out into a disc about one inch thick.
- Cut the dough into scones with a 2½-inch or 3-inch circular cutter and transfer them onto a prepared baking sheet.
- With a pastry brush, gently brush the top of each scone with buttermilk or milk.
- Then, sprinkle with a bit of coarse or sparkling sugar.
- Place the baking sheet in the fridge for at least 15 minutes.
Baking the Irish Scones
- When ready to bake, preheat the oven to 400°F (200°C).
- Remove the baking sheet from the fridge and bake the scones for 18-24 minutes or until golden brown.
- Remove from the oven and allow the scones to cool on the baking sheet.
- Once cooled, split the scones, spread with butter or jam, and whipped cream if desired.
Serving Suggestions
Irish Scones are mildly sweet and loaded with raisins. So, you can enjoy them as it is with a cup of coffee or tea.
The best way is to serve them with butter or jam. Slit the scone open and spread the butter or jam.
For more deliciousness, serve the scone with jam and lightly sweetened whipped cream.
Storing Suggestions
Store the Irish Scones, tightly covered, at room temperature for 3-4 days.
Baking Tips For Irish Scones
Butter: For the best flaky scones, the butter should be cold. You should use refrigerated or frozen butter. I have cut the butter into small cubes, but instead, you can grate the cold butter for easy mixing.
Buttermilk: You can use store-bought buttermilk or make a substitute at home. To make a buttermilk substitute, add one tablespoon of white vinegar to 270ml milk, stir well, and use for the recipe. You can use whole milk instead of buttermilk.
Dough: Do not overmix the dough. Once you combine the dry and wet ingredients, mix until everything is just combined and roll the dough into a disc.
Chilling: Once I cut the dough into scones, I prefer to refrigerate them before baking. Sometimes, while making the dough, butter starts to warm up, and then the scones spread too much in the oven. So, I highly recommend chilling the unbaked scones for at least 15-20 minutes.
More Eggless Scones
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Irish Scones (Eggless) / Raisin Scones
Ingredients
- 3¼ cups (390g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2½ teaspoon baking powder
- ¼ teaspoon salt
- 7 tablespoon (98g) unsalted butter, cold and cut into small cubes
- ½ cup (85g) raisins
- 1 cup + 2 tablespoon (270ml) buttermilk, cold
For the Topping (Optional)
- 2 tablespoon buttermilk or milk
- Coarse sugar to sprinkle
Instructions
Making the Dough
- Line the baking sheet with parchment paper or a silicone mat and set aside.
- In a large mixing bowl, whisk flour, sugar, baking powder, and salt until well combined.
- Add the butter cubes and combine the butter into the flour mixture with a pastry cutter, two forks, or your clean fingers until large crumbs form.
- Add the raisins and mix again gently to combine.
- Then, add buttermilk and mix until almost combined. If the dough is dry and does not come together, add 1-2 tablespoon of buttermilk.
- Transfer the dough to a lightly floured work surface. Then, with your floured hands, pat it out into a disc about one inch thick.
- Cut the dough into scones with a 2½-inch or 3-inch circular cutter and transfer them onto a prepared baking sheet.
- With a pastry brush, gently brush the top of each scone with buttermilk or milk. Then, sprinkle with a bit of coarse or sparkling sugar.
- Place the baking sheet in the fridge for at least 15 minutes.
Baking the Scones
- When ready to bake, preheat the oven to 400°F (200°C).
- Remove the baking sheet from the fridge and bake the scones for 18-24 minutes or until golden brown.
- Remove from the oven and allow the scones to cool on the baking sheet.
- Once cooled, split the scones, spread with butter or jam, and whipped cream if desired.
Serving Suggestions
- Irish Scones are mildly sweet and loaded with raisins. So, you can enjoy them as it is with a cup of coffee or tea.
- The best way is to serve them with butter or jam. Slit the scone open and spread the butter or jam.
- For more deliciousness, serve the scone with jam and lightly sweetened whipped cream.
Storing Suggestions
- Store the Irish Scones, tightly covered, at room temperature for 3-4 days.
Notes
- Butter: For the best flaky scones, the butter should be cold. You should use refrigerated or frozen butter. I have cut the butter into small cubes, but instead, you can grate the cold butter for easy mixing.
- Buttermilk: You can use store-bought buttermilk or make a substitute at home. To make a buttermilk substitute, add one tablespoon of white vinegar to 270ml milk, stir well, and use for the recipe. You can use whole milk instead of buttermilk.
- Dough: Do not overmix the dough. Once you combine the dry and wet ingredients, mix until everything is just combined and roll the dough into a disc.
- Chilling: Once I cut the dough into scones, I refrigerate them before baking. Sometimes, while making the dough, butter starts to warm up, and then the scones spread too much in the oven. So, I highly recommend chilling the unbaked scones for at least 15-20 minutes.
Dee says
Followed this recipe to the T and let me just say they came out beautiful for an eggless version. Thank you for the detailed recipe!!!!
Jigna says
Thank you so much! I’m really happy to hear they turned out beautiful for you. I’m glad the detailed instructions helped—eggless scones can be tricky, so this means a lot. Thanks for trying the recipe and sharing your feedback!