Bunratty Folk Park Scones
Serves: 18
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • ¼ cup (2 ounces) cold unsalted Irish butter*, cut into pieces
  • ½ cups raisins
  • 2 large eggs, beaten
  • 2 cups buttermilk
  • ¼ cup heavy whipping cream
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Using a pastry blender or your fingers, cut or work in butter until mixture resembles coarse crumbs. Stir in raisins. Make a well in center, and with a wooden spoon, stir in egg and buttermilk until mixture forms a soft dough.
  3. Turn out dough onto a lightly floured surface. Using a rolling pin, roll out dough to a ½-inch-thick round. With a 2½-inch round cutter, cut 18 scones from dough, rerolling scraps as necessary. Place scones on prepared baking sheet.
  4. Brush tops of scones with cream.
  5. Bake until scones are risen and tops are golden brown, 18 to 20 minutes. Let cool on wire cooling rack for 10 minutes. Serve warm.
*We used Kerrygold.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/bunratty-folk-park-scones/