Irish Scones with Jam & Cream: Easy recipe! -Baking a Moment (2024)

These Irish scones couldn’t be more authentic! Easy to make with just a few basic ingredients. Such a treat served with jam and cream!

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Hello my friend! Are you hanging in there ok? It’s hard to believe everything that is going on in the world right now. Who could have ever imagined we’d live through something like this?

It’s funny but for me, as someone who has worked from home for many years now, not much has changed. But I have friends and loved ones who are not ok with this. If that is you too, I just want you to know that I see you, and I am here for you. You are going to be ok!

Tell me about your struggles and I will do whatever I can to help.

And know that one of the most therapeutic things you can do right now is to get into the kitchen and let your creative energy flow.

It’s what keeps me sane, lol.

And even though St. Patrick’s Day has come and gone, I see no reason to stop sharing the delicious and authentic Irish recipes that I experienced on my recent trip to the emerald isle!

So far we’ve made Irish soda bread and Irish oat cookies, and I have an Irish apple tart that will be posting soon too. But today’s recipe might be my favorite of all: Irish scones!

When I was in Ireland, I don’t think a day went by where I didn’t have a scone. If you’re a regular reader, you already know how much I love scones. They are, far and away, my most favorite breakfast treat.

And the scones in Ireland are on another level. Fluffy and soft, with a rich flavor and a hint of sweetness, Irish scones are comfort food at its very best.

I’m going to show you exactly how they are made. This method was taught to me by none other than Darina Allen, the famed Irish chef who founded the Ballymaloe School of Cookery. It doesn’t get any more authentic than that. Am I right?

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If you’ve ever visited Ireland, you know that scones are always on the table. You’ll see them at breakfast or brunch, and you’ll see them at tea time. They truly are ubiquitous.

In case you’re not familiar, they are an easy quick bread that’s made in just a few minutes, with pantry staples. You only need one bowl to make Irish scones. No mixer required!

Irish scones may be a little different than what you’re used to. I have a basic scone recipe on this site that I’ve been making for years, but it’s more cake-y and moist- similar to what you’d find at Starbucks. These Irish scones are round rather than triangular, and they have more of a crumbly texture.

They’re similar to a southern-style biscuit or shortcake, but with the addition of eggs. They’re also a bit sweeter, and they’re made with regular milk rather than buttermilk.

I adore them with butter and strawberry jam. They’re also really good with lemon curd and whipped cream!

Mix up a batch to go with your coffee or tea. They’re such a treat!


To make this authentic recipe, start with flour, sugar, baking powder, and salt.

Whisk these dry ingredients together for a few seconds, just to get them combined.

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Next comes butter. I have 2 very important pearls of wisdom to share, with regard to the butter:

  1. Use imported Irish butter if at all possible. It has the most incredible flavor and it will totally take your scones to the next level!
  2. Make sure the butter is very cold. This will help your scones to be light and puffy as can be.

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The instructors at Ballymaloe showed us how to grate the butter into the dry ingredients. This is an easy trick to help get it incorporated in a hurry. It gets the pieces of butter to just the right size.

Once the butter has been grated in, use your hands to rub everything together, fluffing it as you go. This is key to light, fluffy scones.

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The mixture should resemble fine bread crumbs.

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Now just whisk milk and eggs together, and add most of that to the bowl.

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I say “most” because you want to reserve a tablespoon or so to brush over the scones before baking. This will help to give them a pretty golden crust on top.

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Work the liquid into the dry using clean hands. Our teachers at Ballymaloe told us to make a “claw.”

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After a while, you’ll see things come together to form a sticky dough that gathers itself into a ball.

Lightly flour your work surface and pat the dough into a disc shape, about 1-inch thick. Then use a 2 1/2-inch round cutter to cut your scones.

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It’s helpful to dip the cutter in flour every time you cut a scone. This will prevent the dough from sticking to the cutter.

Place your unbaked scones on a tray, and brush them with the remaining milk/egg mixture.

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Then dip their tops into demerara sugar.

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Demerara is a minimally-processed form of cane sugar. It has a coarse, crunchy texture and a darker color. Sometimes you may see it called “raw sugar.” You can usually find it in the baking aisle at your regular supermarket, or you can order it online: demerara sugar.

Bake the scones in a very hot oven (475 degrees F is not a typo!) until they are tall, puffy, and golden brown around the edges.


This is the kind of treat you can nibble on at any time of day.

I especially love them for breakfast, along with a cup of tea or coffee.

They’re just sweet enough as is, but if you really want to treat yourself, smear them with soft butter and add a dollop of raspberry or strawberry jam, lemon curd, and/or whipped cream. I don’t think it’s necessary to sweeten the cream, but if you’d like, you can add a little pinch of sugar.

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It’s not uncommon to see scones with dried fruit in the UK and Ireland. Many times, a handful or so of dried currants, golden raisins, or dried apricots are baked in.

You could also add fresh, frozen, or dried berries, or nuts, seeds, or chocolate chips.

If you’d like to incorporate add-ins like these, I would suggest using anywhere from 1/2 cup to 1 cup, according to your taste.


If you’ve tried making scones in the past and have had difficulty, I’ll try to address the most common issues below.


If your scones come out flat, the number one culprit here is likely to be your baking powder. Check the expiration date and make sure it hasn’t expired.

Also, make sure your butter is ice cold. Cold butter will create steam when it hits the hot oven, and this steam will puff up your scones and help them to rise sky-high.

And always be sure your oven is fully pre-heated before you start baking.


This style of scone is not quite as moist and cake-y as what you might find at an American coffee shop, but it should bake up light, fluffy, tender, and a little crumbly.

If you’ve had trouble with scones that are dry or hard, it’s likely they were overbaked. Keep an eye on these as they bake; you’ll want to pull them from the oven right when you see them getting golden around the edges.

Remember that when a recipe gives you a bake time, it’s meant to only be used as a rough guideline. No two ovens are exactly the same, so it’s more important to look for those visual and tactile cues than it is to follow the exact time given.

Also, be careful not to overwork the dough. You want to mix it just until the wet and dry ingredients are barely combined. If the dough is overworked, it will tighten up and your scones will come out tough.

Irish scones are a great make-ahead treat. They keep very well and will last several days at room temperature. Just be sure to keep them in an airtight container so they don’t dry out or get stale.

You can also pop them into a zip-top freezer bag and keep them in the freezer. They should last there for a few months at least.

I would not advise making the dough ahead though. The baking powder will lose its “oomph” if it sits too long, so you’ll want to bake up this scone recipe just as soon as it’s made!

To re-warm a leftover scone, zap in in the microwave for about 15 seconds on full power, OR wrap it in foil and place it in a low (170 degrees F) oven until warmed through.

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Irish Scones with Jam & Cream: Easy recipe! -Baking a Moment (2024)


What kind of jam goes with scones? ›

"Eat these hot, split & spread with fresh churned butter, fresh cream and homemade jam, preferably strawberry........not forgetting to lick your fingers afterwards - discreetly!

What are Irish scones made of? ›

Irish scones are close relatives to English scones. They are made with a simple combination of flour, sugar, baking powder, salt, butter, and milk. Dried currants or raisins are a common addition and sometimes an egg is added to the dough to enrich it.

Who invented scones? ›

Scones are thought to have originated in Scotland in the early 1500s and the first known print reference was made by a Scottish poet in 1513. Scones were originally made using oats, shaped into a large round and scored into four or six wedges.

Do you put cream before jam or jam before cream in scones? ›

So when it comes to cream tea, what goes on your scones first? Cream or jam? Ask the Cornish, and they will tell you that the whole point of cream tea is to have freshly-baked (hopefully still warm) scones, with jam first and clotted cream on top. Ask a Devonian, and they'll tell you it's cream first and jam on top.

Do you butter scones before jam and cream? ›

You don't eat them with butter, jam and cream in any order. You can eat them with butter, straight up; or you can use jam, then clotted cream, which I believe is the Devonian habit; or with clotted cream, then jam, which I think is the Cornish approach. But never all three together.

What is the difference between Irish scones and American scones? ›

Irish scones are always round and always made with butter. The biggest difference between American scones and Irish scones is the amount of butter used. Irish Scones are made with quite a bit less (as well as less sugar).

Why are Utah scones different? ›

While the American and English scone is made with a scraggly dough of butter, flour, salt, and eggs, Utah scones are made with yeast and no butter. The yeast adds flavor and rise to this scone, making the dough more airy and sweet.

What are scones called in America? ›

A Biscuit (U.S.) Is a Scone (U.K.)

Both baked goodies use flour, fat, liquid and a leavening agent. The main differences are that scones tend to have less butter (because you'll add butter to it when you eating it — or else, clotted cream or jam) while American biscuits tend to have more butter and light layers.

Did Queen Elizabeth like scones? ›

This is a recipe for Queen Elizabeth's favorite scones from her former Royal Chef Darren McGrady. Serve these tea scones with lots of butter, unless you want to eat them like the Queen did. She enjoyed her scones with jam and clotted cream.

Are scones Scottish or Irish? ›

Scones are traditionally Irish, Scottish, and English foods. However, nobody knows which of these countries invented the baked food. As far as history can trace back, Scones probably originate from Scotland. Yes, the first print reference dates back to 1513 and is from a Scottish poet.

What is traditionally served with scones? ›

A scone is a small flour-based shortcake-like baked good. They're usually plain, crumbly, pillow-like, dense, and lightly sweetened. The traditional English scones served with our High teas are round, not triangular, and they're served with jam and clotted cream.

What are scones best served with? ›

The best way to eat a scone is slathered with strawberry jam, then topped with a dollop of cream. The jam-first method — approved by Mary Berry — yields a better scone in looks and texture. Not everyone agrees, and many Brits like their scones with cream followed by jam.

What 2 things are scones commonly served with? ›

Classic jam and cream

Whether you prefer the Devonshire version of cream first, then jam; or the more widely known Cornish version of jam first, then cream, there is very little better topping for a classic scone.

What goes best with scones? ›

The best side dishes to serve with scones are strawberry jam, lavender milk tea, cool whip fruit dip, lemon curd, raspberry jam, guacamole, whipped coffee, mochi pancakes, Greek yogurt, lavender milk tea, shakshuka, sautéed mushrooms, hot chocolate, scrambled eggs, and fresh fruit salad. Now, let's get cooking!

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