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GRANNY'S IRISH SCONES - Taylor Williams (NYTW Casting Director) & Danny Wolohan

"Danny's grandfather was a Big Band Leader in San Francisco. He used to invite almost anyone he talked to to visit him at his summer house in Inverness, CA. One summer morning, a tour bus filled with fans of his band showed up at 10 in the morning and Danny's grandmother looked out the window, went down to the kitchen and made scones for 50 people!"
Prep Time 20 mins
Cook Time 20 mins
Course Breakfast & Brunch
Servings 16 scones


  • Oven, microwave or stove top


Wet Ingredients:

  • 2 Beaten Eggs
  • 1 cup Milk
  • 1 cube Butter (sliced)

Dry Ingredients:

  • 4 cups Flour
  • 1 cup Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2-1 cup Raisins
  • Extra Flour (for board and kneading)
  • Butter (for serving)


  • Melt butter into milk in the microwave in a small bowl. Be very careful not to overheat. Do a little at a time and keep checking. If no microwave you can do this on the stovetop but keep the heat very low and be careful not to overheat.
  • Set the melted mixture aside to cool.
  • Crack eggs in a medium bowl. Once butter and milk mixture has cooled, mix into the eggs.
  • Combine the flour, sugar, baking powder and salt in a medium bowl.
  • Make a hole in the middle of the dry ingredients (flour, sugar, baking powder, salt) and pour the wet ingredients (butter, milk, eggs) into the middle well.
  • Stir well with a wooden spoon.
  • Once combined, add raisins.
  • Turn dough onto floured surfaced and sprinkle more flour on top.
  • Knead briefly as you form it into a ball. (Too much handling toughens the dough.)
  • Cut dough ball in half, and form into two balls.
  • Flatten gently by hand to about an inch thick.
  • Cut each round into eight pie wedges.
  • Arrange in two rows on half-sheet.
  • Bake for 20 minutes, or till golden brown.
  • While baking, brew a pot of tea.
  • Slice and butter scones while hot, and serve with tea.


"Don't over mix the dough!"