These traditional Irish scones offer a perfect balance of tender, fluffy interior and a lightly crisp exterior. Made with simple pantry staples like flour, butter, and sour cream, they deliver a rich, comforting taste that pairs beautifully with tea, coffee, or jam. The use of sour cream ensures a moist texture, while the egg wash adds a beautiful golden finish. Ideal for breakfast, brunch, or an afternoon snack, these scones are easy to prepare and bring a homemade warmth to any table. Enjoy them warm from the oven for the best experience.
Scones
Description
These traditional Irish scones offer a perfect balance of tender, fluffy interior and a lightly crisp exterior. Made with simple pantry staples like flour, butter, and sour cream, they deliver a rich, comforting taste that pairs beautifully with tea, coffee, or jam. The use of sour cream ensures a moist texture, while the egg wash adds a beautiful golden finish. Ideal for breakfast, brunch, or an afternoon snack, these scones are easy to prepare and bring a homemade warmth to any table. Enjoy them warm from the oven for the best experience.Ingredients
Directions
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Preheat the oven to 400&# 194;°F (200ðC).
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In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
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Using a pastry blender or two forks, cut the margarine or butter into the dry ingredients until the mixture resembles coarse crumbs.
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Make a well in the center of the flour mixture.
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In a small bowl, stir together the sour cream and beaten egg yolk.
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Pour the sour cream mixture all at once into the well of the dry ingredients.
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Using a fork, gently stir until just combined. The dough may appear slightly dry but should hold together.
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Turn the dough onto a lightly floured surface.
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Quickly knead the dough by gently folding and pressing for 10-12 strokes, or until nearly smooth. Do not overwork.
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Pat or lightly roll the dough into a circle approximately 7 inches in diameter.
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Cut the circle into 12 wedges using a sharp knife or pizza cutter.
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Arrange the wedges on an ungreased baking sheet, spacing them about 1 inch apart.
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Brush the tops of the scones with the slightly beaten egg white.
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Bake for 10-12 minutes, or until lightly browned on top.
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Remove from the oven and cool on a wire rack for 10 minutes before serving warm.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 480.9kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 359.8mg15%
- Total Carbohydrate 102.9g35%
- Dietary Fiber 3.2g13%
- Sugars 11.4g
- Protein 12.0g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Reheat in the oven for a few minutes to restore crispness.
Variation - Dried Cherry Scones: Soak 1/2 cup snipped dried sweet cherries or raisins in water for 5 minutes, then drain well. Toss the drained fruit and 1 tsp finely shredded orange peel into the flour mixture before adding the sour cream. Omit the egg white brush. To glaze, mix 1 cup sifted powdered sugar, 1 Tbsp orange juice, and 1/4 tsp vanilla. Add more orange juice 1 tsp at a time until drizzling consistency is reached. Drizzle over warm scones.
Variation - Savory Rosemary Scones: Substitute 1 Tbsp granulated sugar for the brown sugar. Stir in 1 Tbsp fresh snipped rosemary (or 1 tsp dried rosemary, crushed) and 1/8 tsp pepper with the dry ingredients. After brushing with egg white, sprinkle with additional rosemary if desired.
Tip: Handle the dough as little as possible to keep the scones tender. Over-kneading can lead to tough scones.
