There’s nothing quite like the smell of fresh scones baking in the oven, and this recipe is a real winner — it took home the award for Ireland’s Best Scone, shared with us by Goodall’s of Ireland who run the annual competition. It’s a lovely one to bake with the kids on a rainy afternoon, and even better served warm with jam and cream.
The method is simple, but a few little tricks (like keeping your hands and the butter cold) make all the difference between good scones and truly great ones.
Ingredients for 15–18 Award Winning Scones
- 2 lbs Odlums self-raising flour
- 2 level teaspoons baking powder
- 8 oz cold unsalted butter
- 2 handfuls of sultanas
- 2 free-range eggs (do not mix the eggs)
- Fresh milk
- Buttermilk, at room temperature
- A teacup of caster sugar (150–180g), adjust to taste
If you’re more used to metric measurements, a quick online conversion table will help you convert the pounds and ounces above.
Method
1. Heat your oven to 180°C (fan oven).
2. Add all the dry ingredients to a large bowl.
3. With cold hands, add the cold butter cubes and mix quickly until fully combined into the flour.
4. Add in the 2 whole eggs (not whisked) along with an even mix of whole milk and buttermilk. The amount of milk will vary, but aim for a fairly wet mixture.
5. Cool your hands with water again and knead the mixture gently, taking care not to overwork it.
6. Roll out the mixture on a cool surface to about an inch thick.
7. Cut with a cool scone cutter — never twist the cutter, just press straight down.
8. Glaze the top and sides of each scone with beaten egg.
9. Place the scones into the preheated oven as quickly as possible.
10. Bake for 15–18 minutes, until golden on top.
Serve warm with jam and cream, or simply with butter.
A Few Tips for Baking with Kids
- Little hands are great for rubbing the butter into the flour — just make sure hands are cold and clean first.
- Let kids help cut out the scone shapes, but remind them to press straight down rather than twisting the cutter.
- Baking together is a lovely way to talk about measuring, timing, and following steps — plus there’s a tasty reward at the end!
Frequently Asked Questions
Why shouldn’t you twist the scone cutter?
Twisting the cutter can seal the edges of the dough, which stops the scones rising evenly in the oven. Pressing straight down helps them rise up nice and tall.
Why should the butter and hands be kept cold?
Keeping everything cold stops the butter from melting into the flour too early. This helps create that light, flaky texture in the finished scone.
Can I use plain flour instead of self-raising flour?
This recipe is written for self-raising flour, which already contains raising agents. If you only have plain flour, you’d need to add extra baking powder, though results may vary slightly from the original award-winning method.
Why does the mixture need to be quite wet?
A wetter mix (as used in this method) helps give the scones a softer, more tender crumb once baked.
Can I leave out the sultanas?
Yes — the sultanas can easily be left out for a plain scone, or swapped for chocolate chips or dried cranberries if you’d like a fun variation with the kids.
You Might Also Like
- 10 Easy Peasy Baking Recipes for Kids
- 20 Delicious, Easy Recipes for Kids to Make
Have you tried making these award winning scones? We’d love to hear how they turned out — share your tips or results with other parents in the comments below.
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