Irish Scones

Irish Currant Scone

These are Irish style scones that are not very sweet and more like an American biscuit than cakey scones. Typically Irish scone are cut into rounds, using a glass or circle shaped cookie cutter, but I prefer to cut them into wedges. If you don’t have currants, you can substitute raisins.

2 Cups flour
2 Tbs sugar
1 Tsp baking powder
¼ tsp salt
3 Tbsp butter, chilled
½ Cup currants
1/2 Cup milk, plus 1 Tbsp, more or less to feel

Preheat oven to 450F
Lightly flour a baking sheet, set aside
Mix flour, sugar, baking powder and salt in a bowl
Cube the cold butter and cut into the flour mixture with a pastry cutter or knives
Stir in the currants
Add enough milk to form a soft dough, a little bit at a time.
Stir the milk until dry ingredients are just moistened
Turn dough out onto floured surface and knead 4-5 times.
Press dough into a circle ½ inch thick
Cut into 8 pie pieces
Bake 8-10 minutes at 450F

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