My family has been making these scones for as long as I can remember. As a young girl, I used to watch my mom make batches of these buttermilk scones without having to use a recipe. She would mix everything up by hand, then swiftly kneed and cut triangular shapes from the rolled dough. During the Lenten season, Mom would make several batches as we would have scones and tea for Friday dinner.
These days, I regularly make scones for my family. I, too, can make them without the recipe but I use a biscuit cutter to uniformly cut the soft dough into circular shapes. We often top the baked scones with homemade strawberry-rhubarb jam.(Although, J and M prefer to top them with gobs of peanut butter.) After removing a batch from the oven, it isn’t long before they’ve all been eaten and everyone is asking for more.
Mary’s Irish Scones
3 tablespoons butter or margarine
2 1/2 cups flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins
3/4 cup buttermilk
Heat oven to 375 degrees. Cut margarine into flour, sugar, baking powder, baking soda, salt, with pastry blender until the mixture resembles fine crumbs. Stir in raisins and buttermilk until dough leaves the side of the bowl. Add more milk or flour as needed. Turn dough out onto floured surface. Kneed until smooth, about 1-2 minutes. Roll dough into a round about 1/4 to 1/2″ thick. With a biscuit cutter, cut scones and place on ungreased cookie sheet. Bake for 15-18 minutes or until golden brown and cooked through.
Simply Made Kitchen and Crafts 
The famous scones. Strawberry-rhubarb jam sounds like the perfect topping.
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They are a staple in our home…love to make them with whole wheat flour as well. Strawberry-rhubarb jam is a must! Thanks, Shanna!
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Reblogged this on Simply Made Kitchen and Crafts.
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These look really good. I’m wondering if my gluten-free flour would work for these. It’s supposes to be able to be used cup for cup like regular flour…
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To be honest, I’m not sure… If you have had success with the GF flour in the past, you might give it a try. I just can’t be sure. All the best, Linda
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I haven’t used it a lot…I guess there’s only one way to find out, right?! š
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Good luck!š
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Yummy they look beautiful!!
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Thanks so much… I’ve been making them for years so I have the recipe and technique perfected! Thanks for your comment, and enjoy your day!
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Reblogged this on Bampots Utd and commented:
a great idea for St Patricks day
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Thanks for reblogging my post! Have a great day!
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I love scones! These look wonderful!
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Hi Jess, thanks for your comment! This is a super easy recipe that produces a great platform for delicious jams and jellies. The raisins add sweetness to the dense scone. They keep well if individually wrapped in plastic wrap and frozen too.
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Mmmm. It’s been awhile since I made scones, now you have me craving them!
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Haha…they are super simple to made… Hope you have a chance to try/make them. Have a good day.
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Going to try these today with my gluten-free flour! š
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Gosh, I hope they turn out well… Let me know how it works for you!š
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They’re in the oven now! I put dried cranberries in mine instead of raisins! Can’t wait to see how they turn out!!!!! š
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They turned out great! Not as puffy as yours, of course, but very tasty!! š http://foodgurly.com/2014/03/06/gluten-free-cranberry-scones/
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Well done! Enjoy!
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Thank you! š
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Great scones..nice to get the basics just right sometimes!
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So true…this is a great basic recipe that can be thrown together pretty quickly. I guess adding a few extras like dried cranberries or a vanilla glaze might jazz them up a bit but I’m all about the basic recipe. Thanks for your comment Charlotte!
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