Thin Irish Scones


“May the best day of the past, be the worst day of the future”-Irish saying. Today is St. Patrick’s day, and I am feeling very Irish, so I decided to make some Irish Scones.

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Many of my friends went to Ireland to study, and they had a life-changing experience. The people, the food, the adventures; each and every one of them became even better people than they already were.

So today, I am going to celebrate all the memories Ireland has given the world, all the teachings it’s people shared, for the music of its families, for its beautiful landscapes, and well, for its scones.

Irish Scones

Makes 8 – 10 (5 x 1 inch) scones


  • 1 cup of all-purpose flour
  • 2 tbsp of butter, soften at room temperature
  • 1/2 tbsp of baking powder
  • 2 tbsp plus more for sprinkling of caster sugar
  • Pinch of salt
  • 1/4 cup of milk
  • 1 egg


  1. Preheat the oven at 470 degrees
  2. Line a baking sheet with oiled parchment paper or a silpat.
  3. In a medium bowl, shift the flour, baking powder, salt and sugar.
  4. Cut the butter into small squares, then use your fingers to incorporate it to the dry ingredients. Mix until just combined, the mixture would be dry.
  5. In a small container beat the egg and separate 1/4 of it. Add the rest, along with the milk, to the mixture. Use a spatula to blend in the ingredients. DO NOT OVER MIX.
  6. In a floured surface, use a rolling pin to gently roll out the dough, until it is between 1 and 2 inches thick. With cookie cutter or a knife, cut out rectangles.
  7. Place the rectangles in the baking sheets, brush them with the remaining egg and sprinkle with sugar.
  8. Bake for 10-15 minutes, until the tops are golden brown.

You can enjoy them with butter or the spread of your choice. I decided to use my 5 minute blackberry preserve.

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