The Stone of Destiny, where the Kings of Scotland were crowned, was a war spoil captured by Edward I in 1296 and taken to Westminster Abbey where it was fitted as the seat part of a wooden chair upon which the Kings and Queens of England have been crowned ever since. After riots and contentious parliament debate among United Kingdom nations, the 336 pound stone was returned to the Scottish town of Scone in 1996. Dubbed the “Stone of Scone”, do not confuse this weighty rock with the light, buttery, flaky, rich biscuits also from this quiet town. Originating in the early 1500s, scones remain a quintessential part of the English afternoon tea tradition.

difficulty Moderate
makes 24
season Spring & Summer


  • 2 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon finely ground black pepper
  • 1/3 cup sugar
  • 2 tablespoons finely grated lime zest
  • 3/4 cup plus 2 tablespoons cold Kerrygold Pure Irish Butter, cut into 10 pieces
  • 1/2 cup buttermilk
  • 1/2 cup heavy cream
  • 1 egg
  • 1/2 cup ried strawberries, finely minced
  • 3/4 cup strawberries, 1/4” dice
  • 1 cup confectioner’s sugar
  • 3 tablespoons freshly squeezed lime juice
  • 1 lime
  • Clotted cream, optional


  1. Preheat the oven to 350 degrees F.
  2. In the bowl of an electric mixer, use the paddle to stir the flour, baking powder, baking soda, salt, pepper, and lime zest until combined.
  3. Add the butter pieces and beat on low speed, until the butter is broken down into 1/2” pieces and are still visibly chunks of butter.
  4. In a BOWL, whisk the buttermilk, cream, and dried strawberries until thoroughly combined.
  5. Turn the mixer on to low speed and slowly pour the buttermilk mixture into the flour mixture and stir for 30 seconds, or until the dough begins to come together (a bit of flour will still be in the bottom of the bowl. Fold in the fresh strawberries.
  6. Gather the dough and turn it over in the bowl to pick up the remaining flour in the bottom of the mixer. Keep turning the dough until all the loose flour is incorporated into the dough.
  7. Sprinkle flour onto a work surface and gently roll the dough out until it is 1” thick. Use a 1.5”round fluted cutter to make 24 scones.
  8. Line two HALF SHEET BAKING PANS with parchment paper. Place 12 scones 2 inches apart on each sheet. Bake 30 to 35 minutes, or until the scones are lightly golden brown on top.
  9. Transfer the scones to a wire rack to cool completely.
  10. In a SMALL BOWL, combine the confectioner’s sugar and 2 tablespoons lime juice. Add additional lime juice until the mixture reaches desired consistency.
  11. When the scones are completely cool, use a BUTTER SPREADER to spread icing over each scone. Use a microplane to finely zest the lime over the iced scones. Let the icing set and serve with clotted cream on the side.