The Best Cream Scones In The World

There are scones, and then there are these melt in your mouth, perfect with a cup of tea, best cream scones in the world!

It’s Saint Patrick’s Day Week!  And I’ve had such fun these past days sharing my favorite traditional Irish favorites with you, but I’ve saved the very best for last.  

If you MADE me pick my favorite recipe from my mama’s amazing repertoire of delicious treats, I wouldn’t have to think twice.

She makes an incredible array of scrumptious things, but my all-time favorite are her cream scones. Sweet, melt-in-your-mouth perfection is what they are.  

And while there’s nothing better than eating one in her kitchen with a hot, milky cup of Irish breakfast tea, I’ve got the the next best thing for you…her recipe!

But before I get there, because she was so nice to share it with us, and because she always makes me these scones at the drop of a hat, I have to give a shout-out to her cooking in general.  

All through my childhood and right up until today, the kitchen table  at my mom’s house tends to look like this.

Well-worn cookbooks, lists of ingredients and recipe ideas, potential menus, all leading up to whatever is going to be for dinner that night.  

And not only does this go on during major holidays, it also happens on run-of-the-mill Wednesdays as well.  

She approaches dinner as an art form, and it was not unusual for us to come home from school and hear that frog legs were on the menu…or stuffed grape leaves made with grape leaves picked from the back yard, or homemade lo mein with scallion pancakes, or turkey vegetable barley soup that had simmered on the stove all day.

Our sandwiches were made on her homemade bread made from the sourdough starter that was always on her counter.  

And on the best days of all, her cream scones would be cooling on a rack, with the aroma of currants and sugar in the air.

What is the secret to making scones?

After doing extensive research by watching her make them and peppering her with questions, I think my mama would say then you are adding the wet ingredients to the dry ingredients, DON’T over mix them – use a light a hand as possible.

Also…cold butter. Take it out of the fridge at the last minute.

Lastly, tuck the pointed ends underneath so they don’t get overly browned and crispy. And whatever you do, don’t use anything other than cream.

So with thanks to my mama, and a Happy Saint Patrick’s Day to you, here’s the best Irish recipe I know…the best cream scones in the world. Make them with love!

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Updated (and made even more delicious!) from a previously published Framed Cooks post!