Laura’s Irish Scones – Laura Vitale



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38 Comments

  1. My grandmother would say "don't handle the dough" meaning don't knead it. You just want it gathered roughly. Even move the bowl and move it in a circular motion so as to bring the dough together without pushing down with your hands. Never apply pressure to knead Scones.

  2. This isn't the correct recipe for a traditional scone. All purpose flour is fine, self raising can be used, but baking powder is essential, that's why they didn't rise properly. Also I've never ever seen traditional scones made with eggs, too gloopy.
    Flour
    Baking powder
    Butter
    Sugar
    Salt
    Milk

  3. Clotted cream is not an Irish thing it is a British thing. I make Irish bread or Brown bread never do I ever make scones we love to toast it then have it with with some butter and/or Jam of any kind. LOL

  4. As an ex British colony, there are a few things we should not have abandoned the day we threw the tea into the bay… Meat pies, scones, jam and clotted cream, and weekly Yorkshire puddings. Don’t throw the baby out with the bathwater. 😂

  5. They look great😌 but in Ireland most of our scone recipes will use buttermilk instead of normal milk & I would definitely roll the dough out a lot less so they’re taller & more fluffy on the inside🇮🇪

  6. My darling grandfather would make Irish scones every Sunday morning for the family before we went to church. They were always so good. He made them plain with nothing in them. He said he wanted the jam or preserve to shine.

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