Irish Scones (Eggless) / Raisin Scones

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!

Prep Time 10

Cook Time 22

Chilling Time 15

Total Time 47

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.

Nutrition (Approximate Values)

Calories : 270kcalCarbohydrates : 43gProtein : 5gFat : 9gSaturated Fat : 5gPolyunsaturated Fat : 0.5gMonounsaturated Fat : 2gTrans Fat : 0.3gCholesterol : 22mgSodium : 209mgPotassium : 157mgFiber : 2gSugar : 6gVitamin A : 258IUVitamin C : 1mgCalcium : 102mgIron : 2mg

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