Irish Scones

Instructions

1. Prepare the oven
   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Mix dry ingredients
   In a large bowl, whisk together the flour, sugar, salt, baking soda, and baking powder until well combined.
3. Cut in the butter
   Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
4. Add wet ingredients
   Make a well in the center of the mixture. Pour in the beaten egg and buttermilk. If using raisins or currants, add them now. Using a fork, gently combine the ingredients until a soft, slightly sticky dough forms. Be careful not to overmix.
5. Form the scones
   Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 1-inch thickness. Using a 2.5-inch round cutter, cut out scones and place them on the prepared baking sheet about 1 inch apart. Gather scraps, gently reform, and cut additional scones.
6. Apply egg wash
   Brush the tops of the scones with the egg wash to give them a golden color when baked.
7. Bake until golden
   Bake in the preheated oven for 12-15 minutes, or until the scones are risen and golden brown on top and sound hollow when tapped on the bottom.
8. Cool and serve
   Transfer the scones to a wire rack to cool slightly. Serve warm with clotted cream, butter, and jam or preserves of your choice.