Irish scones with whipped cream and jam
Speedy preparation is essential with these scones: the shock of the cold butter entering the very hot oven helps leaven them, producing deliciously fluffy, light scones. Have your oven preheated, ingredients measured, and tools ready before you begin.


Yields 6–8 scones.


8 oz all-purpose flour, sifted

1 ¼ tsp baking powder, sifted

¼ tsp salt

2 oz unsalted, grass-fed Irish butter, cut into cubes (it should be very cold)

4 fl oz whole milk, plus some to brush the scones with before baking

jam (optional, for serving)

whipped cream (optional, for serving)


1) Preheat the oven to 450°F. Flour a baking sheet.

2) In a food processor, combine the flour, baking powder, and salt. Pulse to evenly mix.

3) Add the butter to the food processor and pulse just until the mixture resembles fine breadcrumbs.

4) Pour the butter and flour mixture into a medium mixing bowl. Form a well in the middle of the mixture. Pour the milk into the well and combine to form a soft dough that just holds together.

5) Turn the dough out onto a floured surface and lightly knead into shape. With a floured rolling pin, roll the dough out to a 1” thickness.

6) Using a 1 ½” or 2” floured biscuit cutter, cut the scones from the dough. Lay the scones on the prepared baking sheet.

7) With a pastry brush, glaze the scones with a little milk. Bake until fully risen and light golden brown, about 7–10 minutes.

An Irish scone filled with whipped cream and jam
This recipe was adapted from The Best of Irish Breads and Baking by Georgina Campbell.