Enjoy this traditional recipe for Irish Currant Scones with your favorite jam and a bit of whipped cream. They’re perfect for breakfast, snacks, or dessert with a cup of tea or coffee. You’ll find that the technique for making scones is very similar to southern-style biscuits!
Years ago, we celebrated our 20th anniversary by taking a 10-day trip to Ireland, which turned 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 strong pull 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 simply 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 friendliest people I’ve ever met anywhere.
We spent our ten days in Ireland on a loosely planned sightseeing tour with lots of time for just “wandering.” We drove everywhere in a tiny little rental car on tiny little roads, and we loved every single minute of it. Even those roads that were so narrow that one car would have to stop to let another pass. And we only got onto the wrong side of the road once! Although I constantly kept trying to get into the wrong side of the car.
— This post was originally published on March 15, 2011. It has been updated with new photos.
Recipe Snapshot
Cuisine: Irish
Cooking Method: Oven
Total Time: 18 Minutes
Servings: 8
Primary Ingredient(s): Flour, sugar, butter, currants, heavy cream
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Who doesnt love a great scone! Now this is really authentic as well. I am a huge fan of them.”
— Claudia
🍀 The Beauty of Ireland
One thing that I’ll never forget about our trip to Ireland is the breathtaking beauty of the country. It really is 40 shades of green.
The countryside is gorgeous rolling hills and green fields as far as the eye can see. Beef is a major product in Ireland, with the added benefit of all that wonderfully rich cream and butter. 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 honor of St. Patrick’s Day and as a reminder of that cherished trip, I baked a few Irish Currant Scones. We had scones and tea most afternoons in Ireland, and I hope I’ve done them justice in this recipe.
What Makes This Recipe Special
These Irish currant scones are wonderfully simple. There’s no complicated techniques or unusual ingredients involved. Just flour, butter, cream, and currants coming together in a beautiful combination.
They’re also closely related to our very familiar buttermilk biscuits as the methods are nearly the same. Cold butter worked into flour, a light hand with the dough, and a quick bake in a hot oven. They turn out with a tender, delicate inside and a lightly crisp exterior.
For me, though, the real charm of the recipe is the memories it carries. Every time I bake them, I’m reminded of peaceful afternoons in Ireland when a warm scone and a cup of tea were the perfect pause in a busy day.
Ingredient Notes
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- Currants — If you can’t locate currants, substitute dark raisins. They’re not quite the same, but will work in a pinch. Look for currants next to the raisins in your grocery store.
- Heavy Whipping Cream — For an authentic recipe, don’t try to substitute with lower-fat dairy products.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Irish Currant Scones
- Preheat to 350 degrees F. Line a baking sheet with parchment paper and place it into the oven while it is preheating.
- 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.
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- Stir in 1/2 cup of the cream working the mixture as little as possible. Add more cream only if needed to create a slightly sticky dough that holds together.
- Turn the dough out onto a lightly floured work surface. Use your hands to gather it into a ball and knead it just two or three times.
- Using a floured rolling pin or just your hands, roll or pat the dough into a 1-inch thick circle.
- Cut into 8 wedges.
- Remove the baking sheet from the oven and place the scones on it. Brush with a little additional cream.
- Bake for 8 minutes. Turn the pan and bake for 4 more minutes or until just barely brown.
- Serve with preserves, butter, and/or sweetened whipped cream.
Recipe Tips
- Handle the dough gently. Work the dough as little as possible. Overworking it will make the scones tough.
- Use just enough cream. Start with the smaller amount listed in the recipe and add a little more only if needed. The dough should be slightly sticky but still easy to gather together.
- Don’t over-knead. Two or three quick turns of the dough are all it needs. This step it simply to bring everything together. You’re not kneading bread here.
- Cut clean wedges. Use a sharp knife or bench scraper to cut the dough into wedges. Press straight down and lift straight up without compressing the dough.
- Bake on a hot pan. Placing the scones on a preheated baking sheet helps the bottoms set quickly and encourages a better rise.
- Watch the color carefully. Traditional Irish scones are usually quite pale. Bake them just until lightly golden rather than deeply browned.
Variations to Try
This is a very traditional recipe, but there are a few variations and adjustments you can make if you like.
- If you can’t find currants, dark raisins are the best substitute. They’re slightly larger and a bit sweeter, but they work perfectly well in this recipe.
- For a slightly brighter flavor, you can add a little lemon zest (about 1/2 teaspoon) to the dough. It goes well with the currants and adds a freshness to the flavor.
- If you prefer a slightly sweeter scone, you can increase the sugar by another teaspoon or two. Traditional Irish scones are not very sweet since they’re usually served with jam or cream.
- And of course, these scones are just as good plain without the currants if you’d rather have a simple cream scone.
Storing Leftovers
Scones are always best the day they are baked, but leftovers can still be enjoyed later.
Store cooled scones in an airtight container at room temperature for up to two days. To refresh them, warm the scones in a 300°F oven for about 5 minutes.
You can also freeze leftover scones. Wrap them well and freeze for up to two months. Thaw at room temperature and warm in the oven before serving.
Questions About Irish Currant Scones
Currants are a variety of very small grapes that have been dried. They’re smaller and slightly more tart than raisins.
Dry scones usually result from adding too much flour or not enough cream. The dough should be slightly sticky when you gather it together.
Yes. You can mix the dough, shape it, and refrigerate it for several hours before baking. Bake the scones directly from the fridge when ready to serve.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Irish Currant Scones
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1 teaspoon salt
- 3 tablespoons softened butter
- ½ cup currants
- ½ cup heavy whipping cream (may need up to 3/4 cup)
Instructions
- Preheat to 350 degrees F. Line a baking sheet with parchment paper and place it into the oven while it is preheating.
- Sift together flour, baking powder, sugar, and salt.2 cups all-purpose flour, 1 tablespoon baking powder, 2 teaspoons sugar, 1 teaspoon salt
- Using your fingertips, work the softened butter into the flour until it resembles coarse crumbs.3 tablespoons softened butter
- Stir in the currants.½ cup currants
- Stir in 1/2 cup of the cream working the mixture as little as possible. Add more cream only if needed to create a slightly sticky dough that holds together.½ cup heavy whipping cream
- Turn the dough out onto a lightly floured work surface. Use your hands to gather it into a ball and knead it just two or three times.
- Using a floured rolling pin or just your hands, roll or pat the dough into a 1-inch thick circle.
- Cut into 8 wedges.
- Remove the baking sheet from the oven and place the scones on it. Brush with a little additional cream.
- Bake for 8 minutes. Turn the pan and bake for 4 more minutes or until just barely brown.
- Serve with preserves, butter, and/or sweetened whipped cream.
Notes
- For tender scones, handle the dough as little as possible and knead it only two or three times. The dough should be slightly sticky when gathered together.
- Add additional cream only if needed to help it hold together.
- Store leftover scones in an airtight container at room temperature for up to two days or freeze for longer storage.
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.
What a beautiful country. I would love to have a spot of tea and one of these scones. :)
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
I’ve always loved that sweet blessing. I can hear you singing it right now :-)
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!
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!
And a very Happy St. Patrick’s Day to you, too, Georgia! Try the scones with a little whipped cream and strawberry jam.
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.
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!
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!
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!
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.
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!
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.
Hope you enjoy it, Sangeeta!
These look just wonderful and I think I’m going to have to honor my Irish ancestors and make some scones this weekend.
Do that, Jia! Your Irish ancestors would be proud.
That must have been a trip of a lifetime…gorgeous pictures, and deliicous scones. Some clotted cream & a scone and I’d be singing!
It was, Deeba. And I only have about 1,800 more pictures I could share :-)
Great pics and wonderful memories Lana-enjoy the scones! Happy St. Patrick’s Day:@)
Thanks! And Happy St. Paddy’s Day to you, too.
Have always wanted to travel to Ireland. Sounds like you had a lovely trip (and came away with a lovely recipe!)
We’re looking forward to a return trip one day. Maybe in our retirement days :-)
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!
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.
Such a yum-worthy recipe, Lana! These would be perfect with traditional clotted cream and perhaps a tiny bit of jam too.
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.