1/1 Photo of Jimmy Griffin's Perfect Raspberry and Raisin Irish Scone
1 hr 18 mins
In the Sept. 2007 issue of the Atlantic, there's an article entitled "The Secret of the Irish Scone." There's a wonderful discussion about what makes a scone great, and how most scones sold in America are really rock cakes (and most Americans don't have a clue what a real scone should be like). The article also gives a recipe for a classic scone from Jimmy Griffin, a fourth-generation baker from Galway. Griffin's secret is to avoid the whole challenge of mixing cold butter/shortening into flour by using liquid fat -- olive oil, if you can believe it! But it makes for a much lighter, more traditional scone, and makes up for the fact that (1) most of us don't have the knack for mixing butter into flour properly, and (2) you can't buy the right flour in America (it's just not sold here). This recipe is worth a try.
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Units: US | Metric
- 2 3/4 cups all-purpose flour (use a flour that's low in gluten, like White Lily flour ( but not cake flour!)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup olive oil
- 1/2 cup sugar
- 1 egg
- 1/2 cup raisins
- 1/2 cup frozen raspberries (without syrup)
- 2 eggs
- 1Preheat oven to 500. (Yes, 500 F.) Place rack in the middle of the oven.
- 2Spray a cookie sheet with cooking spray, or cut a piece of parchment paper to fit it.
- 3Whisk the two eggs (for the glaze) together in a small bowl and set aside.
- 4Combine flour with baking powder and salt. Sift five times. (Yes, that may sound excessive, but it doesn't take long and it makes for a lighter scone.) Set aside.
- 5Whisk together the buttermilk, olive oil, sugar, and egg.
- 6Moving very quickly (have all your ingredients ready to go), mix liquid ingredients into flour. This will immediately start to activate the baking powder, so don't loiter! Make a well in the middle of the sifted flour, pour in the milk/oil mixture, and sprinkle the raisins on top. Blend together with a wooden spoon, as lightly as you can.
- 7Turn dough out onto a large sheet of waxed paper and cover with another sheet of waxed paper. Pat it into a rough rectangle about one inch high.
- 8Remove the top sheet of waxed paper, scatter the frozen raspberries over half the rectangle, and fold the other half of the rectangle over the raspberries.
- 9Cover again with waxed paper and pat the rectangle until it is an even 1.5" high.
- 10Remove the top sheet of waxed paper and cut the dough into rounds with a 3" round cookie cutter.
- 11Transfer biscuits on to the cookie sheet with a spatula dipped in flour, spacing them about 2" apart.
- 12Glaze the tops with the beaten egg mixture. Refrigerate scones for 15 minutes, then glaze the scones again.
- 13Turn the oven temperature down to 425°F Bake for 18 minutes. Don't bake any longer, even if you're tempted to!
- 14Cool on baking sheet for 10 minutes, then remove to a cooling rack to finish cooling.
- 15Scones will stay moist for about two days. They freeze well. They're best served warm, with good butter and jam.
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Nutritional Facts for Jimmy Griffin's Perfect Raspberry and Raisin Irish Scone
Serving Size: 1 (96 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 271.8
- Calories from Fat 96
- Total Fat 10.7 g
- Saturated Fat 1.7 g
- Cholesterol 53.6 mg
- Sodium 197.8 mg
- Total Carbohydrate 38.9 g
- Dietary Fiber 1.4 g
- Sugars 15.3 g
- Protein 5.4 g