1. Preheat the oven to 400°F. Place a two quart baking dish on a rimmed baking sheet lined with foil or parchment paper.
  2. Place the filling ingredients into a large mixing bowl and stir until well combined. Dump fruit mixture into the baking dish. Set aside.
  3. Whisk together flour, sugar, baking powder and salt in a medium bowl. Add Kerrygold Unsalted Butter to the bowl and use a pastry blender or two knives to cut cubes of butter into the dry ingredients until the mixture resembles a coarse meal.
  4. Pour ¾ cup of cream into the bowl and stir until just combined. Dump the scone mixture onto a lightly floured surface. Dough will be sticky but comes together quickly. Use your hands to gently pat the dough into a rough 8” circle about ½” thick.
  5. Use a biscuit or cookie cutter (mine was 2 ¼”) to cut round scones out of the dough and place them on top of the fruit in the baking dish, stopping to reroll the dough scraps when needed.
  6. Gently brush the tops of the scones with the remaining tablespoon of cream. Sprinkle generously with coarse sugar.
  7. Bake for 10 minutes at 400°F and then lower the oven temperature to 350°F. Bake for another 45-50 minutes or until the filling is bubbly and the scones are golden brown. Remove from the oven and allow to cool for at least 30 minutes. Top with ice cream and serve warm or at room temperature.


  1. You can also use a food processor to make the scone dough. Just be sure not to over mix the ingredients or your scones will be tough.
  2. Lightly tent the baking dish with foil after 30 minutes if your scones brown too quickly.