Irish Farmhouse Scones is a traditional Irish recipe for a classic tea-time scone made from a flour, sugar, buttermilk and currant batter leavened with baking soda, cut into rounds and baked to cook. The full recipe is presented here and I hope you enjoy this classic Irish version of: Irish Farmhouse Scones.
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Though originally a Scottish invention, scones quickly spread throughout the entire British isles and various versions are made from Cornwall to Argyll, and all points in-between. These classic fruited versions are a staple of Irish farmhouses. They are very similar to Welsh farmhouse scones, but are made with currants rather than sultanas.
Mix together the flour, sugar, baking soda and salt in a large bowl. Add the butter and mix with your fingertips until the mixture resembles fine crumbs.
Add the currants and the egg then add just enough of the buttermilk to form a soft dough (this should be a little on the wet side as this will help with the rise).
Turn the dough out onto a floured work surface. Pat into a round about 2cm thick then cut out into rounds with a 6cm diameter pastry cutter. Be careful when you cut out the rounds to press down and not to twist the cutter and this will compact the dough around the sides and your scones will not rise evenly.
Transfer each scone onto a floured baking tray. Brush the tops with milk then transfer to an oven pre-heated to 220°C and bake for about 15 minutes, or until golden brown, nicely risen and cooked through.
Allow to cool slightly on a wire rack. They are best served warm, accompanied by butter or whipped cream and jam.
