Traditional Irish Fruit Scones
Celebrate St. Patrick’s Day with a Traditional Irish Fruit Scones recipe! Made simply with flour, raisins, buttermilk, and a touch of sugar, these tender, golden brown scones pair perfectly with a cup of tea or coffee.
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Scones of any sort are a huge favorite of mine. And, really, why wouldn’t they be?
Just compare this traditional Irish recipe for fruit scones with a typical southern American buttermilk biscuit. Very similar, isn’t it? It’s really just a buttermilk biscuit with a bit of sugar and an egg added in. And some dried fruit for good measure.
The older I get, and the more I learn and research about traditional Irish foods, the more I can see their roots in the foods I grew up with. It really makes sense because all around south Georgia you’ll find Irish surnames. Dunn (O’Duinn), Toole (O’Toole), O’Hearn (Aherne), Burke (de Burgh), Campbell, Fanning, Fitzgerald, Grady (Ó Grádaigh), Kelly (Ó’Ceallaigh), Regan (O’Riagain)…and many more. They’re everywhere.
And somewhere, way back there, the people who brought those surnames and place names to south Georgia also brought their food traditions with them. I like to think that those stalwart settlers would have enjoyed one of these lightly sweetened scones with a nice cup of tea in the afternoon.
Follow my easy step-by-step instructions to make 12 golden brown scones to share with your family and friends. Whether you have Irish roots or just appreciate the culture, this recipe is a must-try.
❤️ Why You’ll Love This Recipe
- Scones are easy to make and use very simple ingredients, making them a great choice for both experienced bakers and beginners.
- The combination of raisins, buttermilk, and a touch of sugar creates a delicious flavor combination that is not too sweet, nor too savory.
- They can be enjoyed warm or cold, as a standalone snack, a quick breakfast, or an after dinner treat with tea or coffee.
WHAT PEOPLE ARE SAYING …
“Scones are a weekend favorite. I love to bake them mostly on quiet and lazy Sunday mornings before everyone wakes up. Yours look fantastic.”
— Lora
🍳 Tools You’ll Use
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Wilton Baking Sheets
These baking sheets are perfect for everything from cookies to sheet pan dinners!
🛒 Ingredient Notes
Making scones requires very simple ingredients. You probably already have everything in your pantry to make a batch right now!
- Flour – You may heard that southern cooks always prefer White Lily flour. Well, it’s true! White Lily flour makes your baked goods so tender!
- Sugar – Plain, white granulated sugar is all you need.
- Butter – Either salted or unsalted – your preference.
- Raisins – Use either dark or golden raisins – doesn’t matter which.
- Buttermilk – If you don’t have buttermilk in your fridge, you can make an adequate substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Stir and let it stand for about 5 minutes. When using this method, I prefer lemon juice for a “softer” taste.
- Milk or Cream – To brush the tops of the scones before baking.
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
🥄 How to Make Traditional Irish Fruit Scones
- Preheat the oven to 450 degrees. Lightly grease a baking sheet or line it with parchment paper.
- Sift the dry ingredients into a large bowl.
- Cut in the butter until the mixture is coarse.
👉 PRO TIP: The butter is easier to incorporate if it’s nice and cold and you cut it into small cubes. You can use a pastry cutter or just “rub” it in with the tips of your fingers and thumbs. Either way works. Most of the time I use my hands just so I won’t have to wash another kitchen utensil. I’m lazy like that.
- After you’ve cut or rubbed in the butter, add the raisins.
👉 PRO TIP: You can use light or dark raisins or any other dried fruit that you like. I particularly like diced, dried apricots and have had delicious scones made with dried cherries.
- Beat the egg together with the buttermilk. Make a well in the center of the flour and add the liquids. Stir together just until a dough forms. Do not overmix.
- Turn out the dough onto a lightly floured surface.
👉 PRO TIP: At this point, it really will look like a shaggy mess. Just pat it into a 1” thick rectangle. I sometimes knead it once or twice, but no more! Kneading will make the dough tough.
- Cut the dough into 12 squares. Transfer the scones to the baking sheet. Brush with a bit of milk or cream.
👉 PRO TIP: The more traditional shape is to make a circle and then cut the circle into wedges. Do whatever you like. I’ve enjoyed both square and wedge-shaped scones in Scotland and Ireland.
- Bake for 12 to 14 minutes or until lightly golden brown. Allow to cool slightly before serving.
🍽️ How to Serve
Serve with some good Irish butter like Kerrygold, a bit of jam on the side, or a good dollop of clotted cream (if you can get it!).
🍚 Storing Leftovers
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them for up to 3 months. To freeze, wrap the scones tightly in plastic wrap and then place them in a freezer-safe container or bag. When you’re ready to eat them, simply thaw them at room temperature for a few hours or reheat them in the oven or microwave.
❗ Recipe Tips
- Make sure the butter is cold: It’s important to use cold butter for this recipe, as it helps create a flaky and tender texture in the scones. You can even freeze the butter for 10-15 minutes before cutting it into the flour mixture.
- Don’t overmix the dough: Overmixing can make the scones tough. Mix the dough just until it comes together and then stop.
- Use a sharp knife: When cutting the scones into squares, use a sharp knife that will cleanly cut through the dough without tearing it. You can also use a biscuit cutter or round cookie cutter if you prefer a round shape.
- Brush with milk or cream: Brushing the tops of the scones with milk or cream before baking will help give them a golden brown color and a slightly crisp texture.
🧾 More Recipes You’ll Like
- Boxty – Irish Potato Pancakes
- Classic Irish Stew
- Glazed Lemon Blueberry Scones
- Traditional Irish Barmbrack
- Champ for Your St . Patrick’s Day
- Irish Spiced Fruitcake
- Irish Currant Scones
- Raspberry Scones
More Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
📖 Recipe
Traditional Irish Fruit Scones
Ingredients
- 3 ¾ cups all-purpose flour
- ½ teaspoon salt
- ¼ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup butter (1 stick )
- 1 cup raisins dark or golden
- 1 egg
- ¾ cup buttermilk
- 2 tablespoons milk or cream for brushing tops of scones
Instructions
- Preheat the oven to 450 degrees. Lightly grease a baking sheet or line it with parchment paper.
- Sift the dry ingredients into a large bowl.
- Cut in the butter until the mixture is coarse.
- After you’ve cut or rubbed in the butter, add the raisins.
- Beat the egg together with the buttermilk. Make a well in the center of the flour and add the liquids. Stir together just until a dough forms. Do not overmix.
- Turn out the dough onto a lightly floured surface.
- Cut the dough into 12 squares.
- Transfer the scones to the baking sheet. Brush with a bit of milk or cream.
- Bake for 12 to 14 minutes or until lightly golden brown. Cool slightly before serving.
Notes
- For best results, make sure the butter is cold before cutting it into the flour.
- Don’t overmix the dough.
- Cut the scones with a sharp knife.
- Store leftovers at room temperature for up to 2 days or freeze for up to 3 months Reheat in the oven or microwave.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This recipe was originally published on April 22, 2014. It has been updated with additional information.
I’m a bit baffled why this recipe is described as Irish? Scones originated in Scotland and this looks like the basic very tasty recipe that I’m familiar with, but it isn’t usually associated particularly with Ireland.
Yes, the first print reference to scones was in 1513 by a Scots poet. However, they are just as closely associated with Ireland and Britain and no one knows exactly when or where they were invented. I did a Google search for “Irish fruit scones” and found that there are approximately 3 million published recipes for them. Now, it’s possible that all those 3 million people are incorrect in assuming that fruit scones are known to the Irish, but I don’t think the odds are in favor.
Bruce – I don’t provide nutrition information my recipes because, 1) I’m a cook, not a nutritionist and 2) there’s too much legal liability in doing so. There are several sites on the web that do nutrition analysis. You plug in the ingredients in a recipe and it gives you the analysis. You’ll get a different result from every one of them. If you’re interested, you can do a Google search to find one.
I recently made scones and I love them especially with fruit inside. Your scones look wonderful!
These look so delicious! I’ve never made any kind of scones, but I’ve always wanted to. Yours look perfect, I’ll have to finally make some. Love the recipe!
I realize I have never seen scone made up in a rectangle. I like it. The bits of fruit look like sweet polka dots. I like that too. But best of all I like the connection to Irish scones. No reason. It just seems to make the recipe more authentic—more ‘sconey’. Makes no sense, but it doesn’t matter when we are talking about warm scones slathered with melting butter.
I’m not big on sweet for breakfast, so I love the dry, crumby texture of a scone with a little bit of salted butter. Mmmm…..
Scones are a weekend favorite. I love to bake them mostly on quiet and lazy Sunday mornings before everyone wakes up. Yours look fantastic, Lana!!
I adore scones! I’m with you too; apricots are my favorite dried fruit. I’d definitely use them, though I’d have to come up with something fun for the second one … cherries sound yummy but I’m just not sure.
I have always wanted to make scones but have been intimidated by them before. They look so good!
Hi, Lana, these scones look delicious and you have some beautiful pix to go with it. My DIL is born and raised in Ireland and I love the foods she cooks up. :)
Scones are so delicious, namely because the amount of butter used in them! Yours look fantastic!
These scones look like the perfect way to start the day!
They are, Rebecca. They’re also a great snack or dessert.
Your scones look perfect! I haven’t made them in forever.
Maybe it’s time to bake a batch again, Erin!
Come right on down and make those. I have all the ingredients handy.
Miss P
I’ll be right there. Leave the back door open :-)
I absolutely love scones. Thanks for this recipe!
You’re welcome, Ginny! Thank *you* for visiting and commenting.
First of all, I love the name of your blog – it made me laugh!! :)
Secondly, I love scones myself and these look PERFECT!
I lived in Ireland for almost two years and I wish they would have made yummy treats like this – no such luck ;)
Thanks, Rose. Glad I could make you smile :-)
These look perfect!
Thank you, Lauren.
These scones look lovely! I love making scones on the weekend….so good!
They are perfect weekend breakfast and brunch food, aren’t they? Quick and easy to make and everyone enjoys them.
I also happen to be a huge fan of scones! Yummy!
Me too, Ashley. I never met a scone I didn’t like :-)
I like the way you made it into a rectangle then cut. Seems much easier than the way I’ve always done it as a round circle then in triangles. I love scones!
The squares are lots easier, Brenda. Easier to move from the cutting board to the baking sheet, too.
I love scones, and these look so amazing! I should make them more often.
Me too, Angie! If you can make a buttermilk biscuit, you can make scones!
I love all the talk about Irish heritage here! Someone once told me that my last name once began with an ” O’ ” but I haven’t been able to find any proof of that.
These scones look super tasty! Thanks for the awesome recipe.
Samantha – if you’re really interested, there are lots of Irish heritage resources on the internet where you can find out about the origins of your surname. And thanks for the comment about the scones – they are very delicious!
I love scones! These look so good!
Me too, Marly! How could I not? They’re a little bit sweet from the sugar and a little “tangy” from the buttermilk. Perfect combination.
they look like beautiful scones!
Thank you, Dina. They’re delicious, too.
Are these lighter than your Irish Currant Scones recipe from 2011?
Linda,
I’m not sure if they’re “lighter” per se. They’re a different type of scone. The currant scones are cream scones (they call for heavy whipping cream) and these are buttermilk scones. Buttermilk is definitely lighter in calories than heavy whipping cream.