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A real Irish treat and one of our favourite soulfoods. These scones can be enjoyed with a nice cup of tea and will be always welcomed as a goody for your friends.
Prep Time 30 mins
Cook Time 15 mins
Course Dessert
Cuisine Irish
Servings 16


  • 450 g Flour
  • 5 tsp Sugar
  • 4 tsp Baking Powder
  • 4 tsp Margarine
  • 30 g Salted Butter
  • 1 Egg
  • 240 ml Buttermilk
  • 90 g Currants
  • some Milk for brushing the scones before baking


  • Preheat the oven to 220°C and prepare a baking tray with some baking paper.
  • Mix the flour, sugar and baking powder in a big bowl. Cut the butter and margarine into little pieces and add to the bowl. Mix with your hands until you have a crumbly mixture. Beat the egg in a seperate bowl and add the buttermilk to the egg.
    Add the egg to the bowl with the flour-fat mixture and knead until you have a soft and even dough. Make sure your dough is not too sticky, it should come off of your hands but not too easily. If the mixture is too wet, add a little flour, but make sure it will not become too dry. The scones will not taste nice if the dough mixture is too dry.
  • Put the dough on a floured work top and roll with the rolling pin, to about 3cm to 4cm in thickness. Now you can cut out 16 circles of about 5cm in diameter. You can use a special scone cutter but a water glass will just do fine for this job. You can also just do it with a knife.
    I personally prefer smaller scones and as such, I am using a smaller cutter and roll the dough to about 2cm to 3cm in thickness.
    Put the scones on your prepared baking tray and brush them with the milk.
  • Bake the scones for about 15min until golden brown.
  • Enjoy your finished scones hot or cold. They taste especially nice with some clotted cream and jam or simply coat them with some butter.