Foodie, Home, HOME N GARDEN, Ireland


Most scones in Ireland are called British scones in the American food vernacular. But there is a difference between an American scone and A British/Irish scone. The American Scone/biscuit has mostly the same ingredients as the scone here in Ireland: flour, shortening, a bit of sugar, milk, salt, and baking powder. But the scone here has the addition of an egg. A bit a fruit may be added- usually raisins {sultanes} here in Ireland.

As a lover of bread and a good scone, I must admit I do have a hard time finding a proper scone even here in Ireland.  The trend has gone to a more cake-like and sweeter scone now.  Much more like the American scone. While I prefer a more dry and flaky treat.

As you can see this scone is dense and cake like.  Not my favorite type but now plentiful here and in America

And some are soooo sweet.  A scone really is not a cake, nor a muffin, nor a pastry, nor a biscuit.  It is a scone.


Cooks Illustrated believes the difference is in the butter amount and has a great column about scones here. I found a good recipe for scones is one by Martha Stewart.  This does come closest to the one I use.

The recipe I use I got from a local woman here in Wexford who generously shared with me.  It is much drier and flaky than the scones mentioned above.  If you wish it even flakier you can add more baking powder but I’d really just stick with this.


8 oz four

1 Tsp Baking Powder

2 Tabsp Caster- granulated sugar



2 oz butter..rub into the mix with your fingers…want a dry mix throughout. There will be bits of butter in want this.

Make a well and add 1 egg and slowly add just enough milk to blend to make a dough

If you want fruit,  add now {I DON’T}

Flatten the dough on a  board and cut into triangles- make a rectangle then cut in half and then angle cut into triangles. I just cut out circles with a glass jar.

Bake in a preheated oven at 330 degrees [ converted from the 170C she gave me] for 15/20 minutes till golden brown and a toothpick comes out dry.

NOW grab butter and jam and/ or clotted cream and dive it!

CLOTTED CREAM  there are a bunch of recipes but the heavy cream is baked in a warm oven and then refrigerated. It is easy but it takes 12 hours.  I just get heavy cream, add dash vanilla and then whip on high until it starts to turn to cheese like very thick peaks…. then stop so it doesn’t turn to cheese.




Afternoon Tea is set out on three and two-tier platters.  Sandwiches without crusts and light fillings, scones, clotted cream, jam, and candied cakes are served with pots of tea and sometimes prosecco a sparkling white wine, a light sweet treat.


(  I am going to have to add a caveat- this recipe uses Irish flour – Odums.  The flour over here is milled much finer than in America.  So I buy imported flour to do this.  I do know a lovely woman, born in Ireland and living in Philly who is a great cook and baker.  She uses King Arthur flour….so I’ll try that when I get back. King Arthur’s website has a load of recipes too. I usually only make scones over here.

Gosh, I’m hungry. LOL

Nice talking- please leave a comment



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