Ingredients
Scale
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (cold, cubed)
- ¾ cup buttermilk
- 1 large egg
- ½ cup raisins (optional)
- 1 tsp caraway seeds (optional)
- Coarse sugar (for sprinkling)
Instructions
- In a large bowl, whisk together flour, sugar, baking soda, and salt. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in raisins and caraway seeds if using.
- In a separate bowl, whisk together buttermilk and egg, then pour into the dry ingredients. Mix until just combined—do not overwork the dough.
- Turn the dough onto a lightly floured surface and gently knead a few times. Pat into a circle about 1 inch thick. Use a sharp knife or biscuit cutter to cut into wedges or rounds. Place on a lined baking sheet.
- Brush the tops of the scones with leftover buttermilk or an egg wash, then sprinkle with coarse sugar for added crunch and sweetness.
- Bake at 400°F (200°C) for 15–20 minutes, or until golden brown on top and cooked through. Cool slightly before serving.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Make a vegan version by using plant-based butter, egg substitutes, and dairy-free buttermilk (mix almond milk with vinegar).
- If the dough is too sticky, add a little more flour, one tablespoon at a time, until manageable.
- Freeze unbaked scones on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 2–3 minutes to the baking time.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 scone (approx. 75g)
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg