“Scones are a big deal in Ireland and are taken very seriously,” says Eileen Keenan. “Good scones should be flaky, with visible layers. When served warm from the oven they will almost pull apart, making it easy to spread them with clotted cream and homemade jam.” The method is as important as the ingredients. Everything should be as cold as possible. Measure out flour and baking powder ahead of time and refrigerate in the bowl. Freeze butter for about an hour before using the grating disc on a food processor. “It’s a bit messy,” Keenan says, so she always makes extra grated butter and stores it in the freezer. —B.S.
Makes about 14 full-size scones
Time: 45 minutes, plus 90 minutes chilling time
- 4½ cups all-purpose flour
- 4 tablespoons baking powder
- ½ teaspoon salt
- ¾ cup grated frozen butter (Irish if possible!)
- 1 tablespoon baking powder
- ½ cup + 1 tablespoon white sugar
- 1¼ cups homogenized milk
- 2 free-range eggs, beaten
- Egg wash (1 egg beaten with 1 tablespoon of water)
Whisk flour and baking powder in a large bowl and refrigerate for about one hour. Add salt and grated butter and rub it in quickly with your fingertips until the mixture resembles breadcrumbs. Stir in baking powder and sugar.
In a small bowl, whisk milk and eggs until thoroughly combined. Pour into flour mixture and mix with a dough scraper until dough starts to come together. It should form chunks without too many crumbs.
Tip dough onto a well-floured silicon baking mat or sheet of baking parchment. Press down firmly while using a dough scraper to pull in and tidy the edges. Working quickly and handling as little as possible, roll dough lightly to about 1 inch thick, using enough flour to prevent sticking. Dough should be smooth, without visible cracks.
Cut out scones with a 2½-inch round cookie cutter and place about 1 inch apart on greased or parchment-lined sheet pan. Fold the remaining dough together and reroll.
Refrigerate the tray of scones for at least 30 minutes.
Preheat oven to 390°F. Brush tops of scones with egg wash before baking, making sure it doesn’t run down the sides. Bake for 11 minutes or until the tops are golden brown, turning the pan halfway through.