At Ballerina Farm, Hannah Neeleman brings together farm-fresh ingredients and old-world charm — and nowhere is that more evident than in her Ballymaloe White Scones. Inspired by the classic Irish recipe from the famous Ballymaloe Cookery School, these scones are crisp on the outside, light inside, and impossibly quick to make.
Hannah shared her version in a now-viral clip, showing how she grates cold butter into the flour before mixing — the key to that perfect crumbly texture. Whether served plain or topped with jam and clotted cream, these farmhouse-style scones are the ultimate comfort bake.
Why Everyone Will Love This Recipe
- Buttery & flaky: Grated cold butter gives that classic tender texture.
- Easy to make: Ready in under 30 minutes from start to finish.
- Farm-fresh ingredients: Simple, wholesome, and perfect for breakfast or teatime.
- Traditionally Irish: Straight from the heart of Ballymaloe’s baking heritage.
Ingredients
- 900 grams (2 lb / 7 cups) plain flour
- 50 grams (2 oz / ¼ cup) caster sugar
- 3 heaped tsp baking powder
- Pinch of salt
- 170 grams (6 oz / ¾ cup) butter, cold
- 3 eggs
- 450ml (15 fl oz / 1¾ cups) milk
- Egg wash (1 egg beaten with 1 tablespoon milk)
- Optional: sugar for topping
How to Make Ballerina Farm's Scones
- Preheat your oven to 220°C / 425°F / gas 7. Line a baking sheet with parchment paper.
- In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
- Grate the cold butter directly into the flour mixture. Using your fingertips, rub the butter in until the texture resembles coarse sand. This step helps create flaky, tender scones.
- In a separate bowl, whisk together the eggs and milk. Make a well in the center of the dry ingredients and pour in the wet mixture.
- Using a spoon or your hands, gently mix until just combined — avoid overworking the dough. Turn it onto a lightly floured surface and pat it into a round about 1-inch thick.
- Using a floured cutter or glass, cut out scones and place them on the prepared baking sheet.
- Brush each scone with egg wash, and if desired, sprinkle lightly with sugar for a crisp, golden crust. Hannah’s tip: Many traditional Irish bakers skip the sugar topping — the scones are sweet enough when paired with jam.
- Bake for 9–10 minutes, or until puffed and golden brown on top.
- Enjoy warm from the oven with butter, cream, or jam. Best served immediately while still soft and fragrant.
How to Store
Keep in an airtight tin or wrapped in a clean tea towel for up to 2 days. Warm in a 180°C (350°F) oven for 5 minutes to refresh.
How to Freeze
Cool completely, then wrap each scone tightly in plastic wrap. Freeze for up to 2 months. Reheat directly from frozen in the oven at 180°C for 8–10 minutes.
Frequently Asked Questions
What’s the secret to light, fluffy scones?
Using cold butter and mixing the dough as little as possible ensures soft, tender results.
Can I use self-raising flour instead?
Yes — if using self-raising flour, skip the baking powder, but keep a pinch of salt for flavor.
Why use grated butter?
Grating butter helps it distribute evenly throughout the flour, creating little pockets of steam that make the scones rise and flake beautifully.
Do I have to use sugar on top?
No — in Ireland, scones are traditionally left plain and served with jam for sweetness.
What can I serve them with?
Classic toppings include Irish butter, clotted cream, jam, or honey — perfect alongside a cup of tea or coffee.
;Resize,width=767;)
