What could be better than a warm scone, freshly baked from the oven and topped with soft yellow butter and homemade  jam on a Sunday afternoon with a new issue of Town and Country at hand?

This recipe is for a classic Irish Scone, firm, not too sweet and the perfect partner to a cup of hot tea. Almost everyone has heard of Ballymaloe, the world famous cookery school and country hotel. The Allens were the pioneers of the new Irish Slow Food scene and put local produce firmly on the map.

Between Darina and Rachel Allen there are a massive amount of great cookbooks from Ballymaloe but the latest release, a revised edition of The Ballymaloe Cookbook  is written by the original founder, Myrtle Allen. This recipe for Irish Scones was inspired by her Ballymaloe Plain Scones.

Ballymaloe Irish Scones Recipe.

Recipe-from The Ballymaloe Cookbook by Myrtle Allen


900g Plain Flour

50g Caster Sugar

3 heaped TSP Baking Powder

Pinch of Salt

170g Butter cubed

3 Eggs

450ml Milk


1.Sieve the dry ingredients into a large bowl.

2. Rub in the butter until the mixture looks like bread crumbs

3.Whisk the eggs and milk together and pour into the dry ingredients.

4.Mix into a soft dough.

5.Roll out to 2cm thick on a floured board.

6.Cut out into round shapes, and place onto a lined baking tray.


Bake in a high oven 230C (less for a fan oven) for 10 mins or until golden brown.

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