These scones are buttery, flaky, and super simple to make. Use Kerrygold butter to make them extra Irish.
This recipe is adapted from Epicurious, original can be found here.
1 cup cold heavy cream
1/4 cup granulated sugar
1 tsp kosher salt
3 cups AP flour
2 1/2 tsp baking powder
1 cup (or two sticks) cold unsalted butter, cut into cubes
Flavorings: I couldn't decide if I wanted sweet or savory scones so I cut the dough in half and did both. Half of the scones got dried currants (about 1/4 cup) and demerara sugar sprinkled on top. The other half got Kerrygold cheddar (also 1/4 cup) and black pepper. Scones are a perfect base for experimenting though, you could instead do dried cranberries, orange zest, cinnamon, bacon, chives, whatever you can think of!
Preheat oven to 375 degrees and line a baking sheet with parchment.
Whisk milk, sugar and salt together in a small bowl. In a large bowl, whisk together the flour and baking powder. Using a pastry cutter or your fingertips, blend in 1 1/2 sticks of butter into the flour mixture and blend until the butter is pea-sized. Add milk mixture and using a fork, mix until a cohesive dough forms. Transfer to a lightly floured work surface and knead until the dough completely comes together. Using a rolling pin, roll the dough into a rectangle, roughly 8x14 (feel free to use flour to dust the rolling pin and your work surface, but try not to overdo it since using too much will make your dough drier). If you are doing two varieties like I did, cut the dough in half lengthwise, if not leave it whole. Warm about 2 T of butter until soft but not totally melted (about 20 seconds in a microwave) then spread it on top of your dough. At this point, sprinkle on evenly whatever flavorings you are using and gently press them in so they stick. Fold the dough over itself like a letter, so the bottom 1/3 goes over the center then the top 1/3 folds down over. Using your rolling pin, flatten into a rectangle. the dough should be slightly less then an inch thick. Cut the dough into even squares and then transfer to prepared pan. Brush leftover melted butter on top and whatever toppings you are using (demerara sugar and cheddar cheese for me). Bake for about 20-25 minutes until golden and chill completely. Scones will keep covered at room temperature for about 2 days.