Keep this Irish Tea Scones Mix on hand and you can have a warm batch of fruit-studded scones on the table in about 15 minutes. It works beautifully for breakfast, afternoon tea, or a simple not-too-sweet dessert when you want something homemade without turning the kitchen into a flour storm.
The dry mix layers neatly into a jar for gifting, and once you add water and butter, it bakes into tender wedges with a lightly sweet cinnamon crumb. If you like easy pantry baking, you might also enjoy Irish Soda Bread Mix or Blueberry Scones Mix.
- 🍀 Ingredients for the mix
- 🥣 How to make the mix
- 🔥 How to bake the scones
- 💡 Tips for tender scones
- 🔄 Easy variations
- 🥄 Serving suggestions
- 🧊 Storage and shelf life
- 💸 Budget101® Price Breakdown: Irish Tea Scones Mix
- 🛒 Walmart Grocery List
- ❓ Frequently Asked Questions about Irish Tea Scones Mix
- 📌 Pin it
- 🖨️ Print-friendly recipe card
Irish Tea Scones Mix Ingredients
You only need five dry ingredients for the jar mix, then water and butter when you’re ready to bake. The baking mix does most of the heavy lifting, so this is a handy shortcut recipe when you want scones without measuring out flour, leavener, and shortening separately.
- 1/2 cup golden raisins
- 1/2 cup currants
- 3 cups Bisquick-type quick mix
- 2 teaspoons cinnamon
- 1/4 cup plus 2 tablespoons sugar
To bake the scones later, you’ll also need 3/4 cup water and 2 tablespoons butter.
How to Make the Mix
This mix can be layered into a gift jar or stored in a zipper bag for your own pantry. Either way, keep the dried fruit distributed through the dry ingredients so you don’t end up with one very raisin-heavy wedge and seven that look like they missed the meeting.
- Combine the Bisquick-type quick mix, cinnamon, and sugar in a bowl and stir until evenly blended.
- If you’re making a jar gift, place half of the dry mixture in the jar.
- Top that layer with the golden raisins and currants.
- Add the remaining dry mixture over the fruit to finish the jar.
- If you’re storing it for your own pantry, combine all the ingredients and place the mixture in a zipper bag or airtight container.
This makes 1 jar of mix, enough for one 8-inch round batch of scones.
How to Bake the Scones
When you’re ready to bake, this mix turns into a quick round of scones that you cut like a pie. It is simple, fast, and exactly the sort of thing that makes a pot of tea feel like a plan.
- Preheat the oven to 450 degrees F.
- Grease one 8-inch round pan.
- Place the contents of 1 jar mix in a bowl.
- Add 3/4 cup water and 2 tablespoons butter.
- Mix just until combined. Do not overmix.
- Spread the dough into the prepared 8-inch round pan.
- Bake for 15 to 17 minutes, until set and lightly golden.
- Cut into wedges like a pie and serve warm or at room temperature.
This batch serves 8.
Tips for Tender Scones
The biggest mistake here is overmixing. Stir only until the water and butter are incorporated. Once the flour is fully hydrated, extra mixing develops more gluten, which gives you tougher, denser scones instead of a tender crumb. That is the short version, and King Arthur Baking explains the same basic scone problem clearly.
- Grease the pan well so the wedges release cleanly.
- Spread the dough evenly so the center and edges bake at the same pace.
- Bake hot and fast at 450 degrees F for the best rise.
- Cut after baking for neat pie-style wedges.
Easy Variations
You can keep the basic formula and change the personality a bit without fighting the recipe.
- Swap the fruit balance: Use all golden raisins or all currants if that’s what you have.
- Add a little citrus: A bit of orange or lemon zest stirred into the dough before baking brightens the cinnamon and fruit nicely.
- Serve with butter and jam: The scones are lightly sweet, so spreads do the rest of the work.
- Package it as a gift: Pair the jar with a tea-themed tag or tuck it into a simple gift basket alongside a box of tea.
If you enjoy practical make-ahead pantry mixes, Whole Wheat Buttermilk Pancake Mix in a Jar is another smart one to keep around.
Serving Suggestions
These scones fit just about anywhere between breakfast and dessert, which is convenient when nobody in the house can agree what time it is or what meal this counts as.
- Serve warm with softened butter.
- Add orange marmalade, strawberry jam, or lemon curd.
- Pair with hot black tea, Irish breakfast tea, or coffee.
- Set them out with fresh fruit for a simple brunch board.
Storage and Shelf Life
Dry mix: Store the jar or bag in a cool, dry place in an airtight container. A conservative estimate for best quality is up to 3 months once assembled, since opened baking mixes lose quality faster and dried fruit keeps best when protected from warmth and moisture. If your kitchen runs hot, stash the mix in a cooler pantry or refrigerate it.
Baked scones: Keep the baked scones tightly covered at room temperature for up to 2 days for best quality. For longer storage, refrigerate them for up to 4 days or freeze for up to 2 months. Because the baked batch contains butter, don’t leave it sitting out indefinitely. Let the scones cool completely before wrapping so condensation does not make them soggy.
💸 Budget101® Price Breakdown: Irish Tea Scones Mix
🛒 Walmart Grocery List
- Golden Raisins, 12 oz
- Currants, 8 oz
- Quick Baking Mix, 40 oz
- Ground Cinnamon, 2.37 oz
- Granulated Sugar, 4 lb
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Irish Tea Scones Mix
Absolutely. Pack it in an airtight jar or zipper bag and keep it in a cool, dry cupboard for up to 3 months for best quality. The dried fruit and baking mix both last longer when you keep moisture and heat out, so skip the sunny counter spot that looks cute but cooks your pantry.
Yes, regular raisins work just fine if that’s what you have. Golden raisins are a little lighter and fruitier, while dark raisins taste deeper and slightly more caramel-like, so the finished scones will be a bit richer in flavor.
Use more raisins and call it good. You can replace the 1/2 cup currants with another 1/2 cup golden or regular raisins and still keep the right fruit-to-dough ratio, which matters more here than the exact fruit variety.
Overmixing is usually the culprit. Once you add the water and butter, stir only until the dry mix disappears. Extra mixing develops more gluten, and that gives you a firmer, tougher crumb instead of a soft, tender wedge.
You can, but keep the batter depth close to the original so it bakes in about the same 15 to 17 minutes. An 8-inch square pan is the easiest swap. If you spread it much thinner, start checking earlier so the edges don’t dry out before the center sets.
Yes, double everything evenly and bake it in two 8-inch round pans for the most predictable result. You can use one larger pan, but baking time will change, and that’s where people end up with a browned edge and a center that’s still negotiating.
Look for a set center and light golden color around the top and edges. At 450 degrees F, that usually lands between 15 and 17 minutes. If the middle still looks wet or shiny when you cut in, give it another minute or two.
Butter, jam, marmalade, or lemon curd all work well because the scones themselves are only lightly sweet. For drinks, black tea and coffee are the easiest pairings, and fresh fruit on the side turns them into a simple brunch plate without much fuss.
Yes. Cool them completely, wrap them well, and freeze for up to 2 months for best quality. Reheat a wedge in a low oven or a few seconds in the microwave just until warmed through, because nobody needs a scone with the texture of a brick.
That’s one of the best uses for it. Attach a tag that says to add 3/4 cup water and 2 tablespoons butter, spread the batter in a greased 8-inch round pan, and bake at 450 degrees F for 15 to 17 minutes. Then your gift is actually helpful, which is refreshing.
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Did you make this recipe? Tell us how you served your scones or what fruit swap you used in the comments. Your notes help the next reader bake smarter.
🖨️ Print-Friendly Irish Tea Scones Mix
Irish Tea Scones Mix
Ingredients
- ½ cup golden raisins
- ½ cup currants
- 3 cups Bisquick-like mix
- 2 teaspoons cinnamon
- ¼ cup plus 2 tablespoons sugar
- ¾ cup water
- 2 tablespoons butter
Equipment
Instructions
- Combine the baking mix, cinnamon, and sugar in a bowl and mix well.
- For a jar gift, place half of the dry mixture in a jar, add the raisins and currants, then top with the remaining dry mixture.
- For pantry storage, combine all of the dry ingredients and place them in an airtight bag or container.
- When ready to bake, preheat the oven to 450 degrees F and grease an 8-inch round pan.
- Empty 1 jar mix into a bowl and add the water and butter.
- Stir just until combined. Do not overmix.
- Spread the batter into the prepared pan.
- Bake for 15 to 17 minutes.
- Cut into wedges like a pie and serve.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Overmixing causes the scones to become tough.
Prep time is estimated for mixing the dry ingredients, assembling the jar, and preparing the batter.
Estimated dry-mix shelf life: up to 3 months in an airtight container in a cool, dry place.
Estimated baked scone storage: up to 2 days tightly covered at room temperature, up to 4 days refrigerated, or up to 2 months frozen.
oh i just love love love food in jars – for gifts and for making meals! more like this please!
love this idea… keep’em coming…
can’t wait to try this. will it be as good as winnie the pooh’s recipe i wonder.
this will be a fun gift….
Oh this is on my do list. Love Scones and ti
His looks easy enough
will be making this for mothers day gifts