Irish Currant Scones

by Lana Stuart on March 15, 2011 · 26 comments

Irish Currant Scones

A few years ago, BeeBop and I celebrated our 20th anniversary by taking a 10-day trip to Ireland. It was a trip we’d been saving for and planning for years and it really did turn out to be the trip of a lifetime! Ireland has always had a special place in my heart and soul. Many of my ancestors came from Ireland and for my entire life I’ve felt a pull, a call, to go there. From the moment we stepped off the plane in Shannon until we boarded for the return flight in Dublin, we felt welcome and “at home.” We didn’t meet a single Irish person who didn’t greet us with a friendly smile and a question or two. They really are the most friendly people I’ve ever met anywhere.

We spent our ten days in Ireland on a loosely planned sight-seeing tour with lots of time for just “wandering.” BeeBop drove us everywhere in a tiny little rental car on tiny little roads and we loved every single minute of it. Even the roads that were so narrow that one car would have to stop to let another pass. And he only got onto the wrong side of the road once! I was impressed since I constantly kept trying to get into the wrong side of the car. We also learned pretty quickly how to interpret the road signs, too. “Bad bends” meant sharp curves ahead, “rumble strips” were what we call speed breakers, and “traffic calming ahead” meant to watch for slower traffic up ahead.

But what I’ll never forget about our trip to Ireland is the breathtaking beauty of the country. It really is 40 shades of green.

The Irish countryside

The countryside is gorgeous rolling hills and green fields as far as the eye can see.

Gorgeous black and white cows in the Irish countryside

Beef is a major product in Ireland with the added benefit of all that wonderfully rich cream and butter.

Irish high cross

What we enjoyed most about the whole trip, though, was all the ancient sites. This is one of the high crosses at Monasterboice. It was built about 521 A.D. That’s only about a thousand years before Columbus sailed to America. Amazing.

Rock of Cashel

The Rock of Cashel. Said to be the site of the conversion of the King of Munster by St. Patrick in the 5th century. The buildings date from the 12th and 13th century. St. Patrick’s cross is also located here.

Thatched cottage near Shannon, Ireland

A beautiful thatched cottage near Shannon, Ireland

The rugged Irish coast

A little glimpse of some of the very rugged Irish coastline.

Murphy's Pub in Dingle, Ireland

And at the end of each day, you can be sure that a pub is never far away!

Needless to say, I loved Ireland. Still love Ireland and I’d go back there in a minute! So, in celebration of St. Patrick’s Day this week, I baked a few Irish scones. We had scones and tea several afternoons in Ireland and I hope I’ve done them justice in this recipe.

2 cups all-purpose flour
1 tblsp. baking powder
2 tsp. sugar
1 tsp. salt
3 tblsp. softened butter
1/2 cup currants
1/2 to 3/4 cup heavy whipping cream

Turn on the oven to preheat to 350 degrees. Line a baking sheet with parchment paper and place it into the oven while it is preheating.

Flour mix for Irish Currant Scones

Sift together flour, baking powder, sugar and salt. Using your fingertips, work the softened butter into the flour until it resembles coarse crumbs. Stir in the currants.

Add 1/2 cup cream working the mixture as little as possible. Add more cream as needed to create a slightly sticky dough that holds together.

Scones rolled out and ready to cut

Turn the dough out onto a lightly floured work surface. Using a floured rolling pin, roll the dough into a 1-inch thick circle. Cut into 8 wedges.

Remove the baking sheet from oven and place the scones on it. Bake for 8 minutes, turn and bake for 4 more minutes or until just barely brown.

Serve with preserves, butter and/or sweetened whipped cream.

Enjoy!

Irish Currant Scones
 
Prep time
Cook time
Total time
 
A traditional Irish cream scone with dried currants.
Serves: 8 scones
Ingredients
  • 2 cups all-purpose flour
  • 1 tblsp. baking powder
  • 2 tsp. sugar
  • 1 tsp. salt
  • 3 tblsp. softened butter
  • ½ cup currants
  • ½ to ¾ cup heavy whipping cream
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper and place it into the oven while it is preheating.
  3. Sift together flour, baking powder, sugar and salt.
  4. Using your fingertips, work the softened butter into the flour until it resembles coarse crumbs. Stir in the currants.
  5. Add ½ cup cream working the mixture as little as possible.
  6. Add more cream as needed to create a slightly sticky dough that holds together.
  7. Turn the dough out onto a lightly floured work surface.
  8. Using a floured rolling pin, roll the dough into a 1-inch thick circle. Cut into 8 wedges.
  9. Remove the baking sheet from oven and place the scones on it.
  10. Bake for 8 minutes, turn and bake for 4 more minutes or until just barely brown.
  11. Serve with preserves, butter and/or sweetened whipped cream.
Notes
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–Original recipe found on http://thekitchn.com

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{ 26 comments… read them below or add one }

1 Barbara @ Modern Comfort Food March 15, 2011 at 5:41 pm

Such a yum-worthy recipe, Lana! These would be perfect with traditional clotted cream and perhaps a tiny bit of jam too.

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2 Lana March 16, 2011 at 8:26 am

Oh, of course! I meant to add that at the end of the recipe. These are fabulous with a little strawberry jam and, if you can get it, clotted cream. Otherwise, some softened unsalted butter or some softly whipped cream are fine accompaniments as well.

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3 Mary at Deep South Dish March 15, 2011 at 6:08 pm

What a beautiful post! I have Irish blood in me too, and have felt that same pull. I don’t know that I’ll ever make it (doubtful) but maybe in the afterlife! The scones look perfect – wish I had one right now!

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4 Lana March 16, 2011 at 8:27 am

I can’t explain it, Mary, but I’ve always felt the strongest pull on my heart strings coming from Ireland. And all the time we were there I just felt like this was home.

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5 Feast on the Cheap March 15, 2011 at 6:27 pm

Have always wanted to travel to Ireland. Sounds like you had a lovely trip (and came away with a lovely recipe!)

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6 Lana March 16, 2011 at 8:27 am

We’re looking forward to a return trip one day. Maybe in our retirement days :-)

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7 Happier Than A Pig in Mud March 15, 2011 at 7:25 pm

Great pics and wonderful memories Lana-enjoy the scones! Happy St. Patrick’s Day:@)

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8 Lana March 16, 2011 at 8:28 am

Thanks! And Happy St. Paddy’s Day to you, too.

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9 Deeba March 15, 2011 at 9:27 pm

That must have been a trip of a lifetime…gorgeous pictures, and deliicous scones. Some clotted cream & a scone and I’d be singing!

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10 Lana March 16, 2011 at 8:28 am

It was, Deeba. And I only have about 1,800 more pictures I could share :-)

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11 Mama Kelly aka Jia March 15, 2011 at 9:52 pm

These look just wonderful and I think I’m going to have to honor my Irish ancestors and make some scones this weekend.

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12 Lana March 16, 2011 at 8:29 am

Do that, Jia! Your Irish ancestors would be proud.

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13 sangeeta March 16, 2011 at 5:03 am

Hi Lana….Loved all those pictures and the virtual tour of such a lovely place…

This scone is something i would love to have right now. I am making it very soon.

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14 Lana March 16, 2011 at 8:29 am

Hope you enjoy it, Sangeeta!

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15 Kristen March 16, 2011 at 8:53 am

Oh, your pictures take me back to the trip my husband and I took to Ireland in the 1990s (pre kids). What a beautiful country it is and what wonderful breads they serve.

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16 Lana March 16, 2011 at 4:29 pm

Kristen, I could have written a whole series of posts on our trip! We had those wonderful Irish breakfasts each morning and the selection of breads, as you say, was unbelievable. Along with the fresh cream, butter and Irish cheese…..oh, yum!

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17 SMITH BITES March 16, 2011 at 9:24 am

happy, happy sigh Lana . . . because Ireland is on our list to travel to someday and i just loved reading about your trip and even more the photos; they are just dreamy . . . and those scones are pretty terrific looking too!

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18 Lana March 16, 2011 at 4:31 pm

Debra – I left a part of my heart in Ireland. And I fully plan to go back again some day! One of the most fun things of the trip was the afternoon we spent with our carriage driver, Ulton, at the Muckross House. Ulton was pure Irish from his head to his toes and could spin a yarn like you’ve never heard!

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19 Julie M. March 16, 2011 at 12:29 pm

That does sound like the trip of a lifetime! I’ve always wanted to visit Ireland. I feel like you’ve just taken me there. These scones look positively delightful! Thanks so much for sharing a piece of your experience.

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20 Lana March 16, 2011 at 4:32 pm

It really was a magical trip! And I’m so glad that we didn’t go with a tour group but just took our time and wandered from place to place. Of course, we had several things planned that we wanted to see while there, but found so much more just driving around!

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21 Georgia @ The Comfort of Cooking March 16, 2011 at 4:15 pm

It’s about time for some traditionally Irish food! I’m tired of seeing Guinness cupcakes and the like, haha. These scones look wonderful. I know my Irish-Italian family who is visiting soon would just love them! :) Thanks for sharing. Happy (almost) St. Patrick’s Day!

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22 Lana March 16, 2011 at 4:33 pm

And a very Happy St. Patrick’s Day to you, too, Georgia! Try the scones with a little whipped cream and strawberry jam.

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23 claudia lamascolo March 16, 2011 at 6:24 pm

Who doesnt love a great scone! Now this is really authentic as well.. I am a huge fan of them. Tried three types this year this one will be the fourth cant wait!

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24 Miss P March 17, 2011 at 9:15 pm

May the road rise to meet you
May the wind be at your back
May the sun shine warmly on your face
May the ran fall softly on your fields
And, until we meet again, may God hold you in the palm of His hand.

Irish Blessing.
Miss P

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25 Lana March 18, 2011 at 9:22 am

I’ve always loved that sweet blessing. I can hear you singing it right now :-)

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26 megan March 19, 2011 at 11:12 pm

What a beautiful country. I would love to have a spot of tea and one of these scones. :)

Reply

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