Irish scones are small breaded cakes and can be sweet or savoury. They become crispy on the outside and slightly moist on the inside. I fell in love with them the first day I set foot in Ireland, they are delicious! Scones are usually eaten for breakfast but are also served at tea time and in coffee shops. They are served warm with a soft pat of butter, cream or jam on a side. They are so delicious and comforting! If you travel to Ireland make sure you try them or bring a taste of Ireland to your home and bake them yourself!
I have never tried two scones that tasted the same, everyone has their own way of making them, that’s the beauty of them. By baking them time after time, I found my favourite recipe: Raspberry & Dark chocolate Scones.
This recipe is very simple, the main ingredients are: whole-wheat flour, butter and baking powder. Mix and then cut your dough into circles, quarters or squares, it doesn’t matter. Within 35′ (including baking) your scones are done. Everybody agrees scones are best served warm from the oven. I completely agree, serve your scones open with a bit of Irish butter on top, it melts in to the warm scone within seconds, I love that.
What did you spread on your scones: butter, cottage cheese, cream…? Any ideas are welcome, I need new toppings for my morning scones . Irish recipes are rich and comforting, a classic recipe is this Irish cottage Pie, try it out!
Irish Scones with Dark Chocolate & Raspberry, the best Irish treat for your tea
- 2 cups (450g) flour (whole-wheat/all purpose)
- 2 tsp baking powder
- 1/2 tsp of salt
- 1/2 cup cold salted butter
- 1/2 cup milk + 1/2 lemon juiced
- 1 whole egg
- 1/3 cup brown sugar
- 1 tsp orange extract (or vanilla extract)
- 40 g of dark chocolate, chopped into small pieces
- 50 g fresh raspberries
- 1 Tbsp sliced almonds to decorate
Pre-heat the oven to 200 ºC and line a baking sheet with parchment paper.
In a medium bowl mix the milk with the lemon juice and leave to rest for 10'. The milk will resemble homemade buttermilk.
In a large bowl mix the dry ingredients together (sieve the flour if possible). Then rub in the cold butter with your fingers until it resembles breadcrumbs.
Time for the extra ingredients, stir in the chocolate chunks and raspberries. Mix well.
Mix the beaten egg with the milk. Add the sugar and the orange extract to it. Pour into your flour mix.
With an open hand mix until you make a soft and slightly sticky ball. Add more milk if needed.
Transfer onto a floured surface and gently knead it to remove any cracks. Pat the dough down with your hand until about 3cm thick. With a sharp knife cut it into 6 scones.
Place them onto the baking tray, glaze with beaten egg or milk. Sprinkle with sliced almonds on top.
Bake at 190ºC for 20' or until it starts to turn brown.
Leave to cool on the tray and serve when they are still warm with butter, jam or a bit of whipped cream.