Classic English Scones

Classic English Scones are light, tender, and buttery pastries that are a beloved part of British afternoon tea. Typically served with clotted cream and jam, these scones are slightly sweet and perfectly fluffy, making them ideal for breakfast, brunch, or an elegant teatime treat.

Why You’ll Love This Recipe

• Simple ingredients and easy to make
• Perfectly light, soft, and golden
• Ideal for serving with tea, coffee, or brunch spreads
• Delicious with jam, clotted cream, or butter
• Freezer-friendly and make-ahead approved

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Granulated sugar
• Salt
• Unsalted butter (cold and cubed)
• Whole milk or buttermilk
• Egg (for brushing)
• Optional: dried currants, raisins, or lemon zest for added flavor

directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, sugar, and salt.
3. Add cold, cubed butter and rub it into the dry ingredients using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
4. Stir in milk gradually until a soft dough forms. Do not overmix.
5. Turn the dough onto a lightly floured surface. Gently pat it to about 1 inch thick.
6. Use a round cutter (about 2½ inches) to cut out scones, pressing straight down without twisting. Re-roll scraps as needed.
7. Place scones on the prepared baking sheet. Brush the tops with beaten egg for a golden finish.
8. Bake for 12–15 minutes, or until puffed and golden on top.
9. Let cool slightly before serving warm with clotted cream and jam.

Servings and timing

This recipe makes 8–10 scones.
Prep time: 15 minutes
Bake time: 15 minutes
Total time: 30 minutes

Variations

• Fruit Scones: Add ½ cup raisins, currants, or dried cranberries to the dough.
• Lemon Scones: Add 1 tablespoon of lemon zest for a citrusy touch.
• Savory Scones: Omit sugar and stir in shredded cheese and chopped herbs.
• Whole Wheat: Substitute half the flour with whole wheat flour for a heartier texture.
• Glazed Finish: Drizzle with a simple icing for a sweeter breakfast-style version.

storage/reheating

Store scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To reheat, warm in a 300°F oven for 5–7 minutes or microwave briefly.
Freeze baked scones for up to 2 months; thaw at room temperature or reheat from frozen.

FAQs

What’s the difference between English and American scones?

English scones are softer, fluffier, and less sweet, while American scones are often richer and more like a pastry.

Can I use buttermilk instead of regular milk?

Yes, buttermilk adds a lovely tang and makes the scones extra tender.

Why is my dough sticky or dry?

Add milk slowly—you may need slightly more or less depending on humidity and flour.

Do I need to chill the dough?

No chilling is required, but using cold butter and working quickly helps keep scones fluffy.

Can I make them ahead of time?

Yes, you can prepare and cut the dough, then refrigerate or freeze until ready to bake.

Can I use self-rising flour?

Yes—if using self-rising flour, reduce or omit added baking powder and salt.

Why aren’t my scones rising?

Check that your baking powder is fresh and avoid overworking the dough.

Can I add flavors to the dough?

Absolutely—try spices, citrus zest, dried fruit, or even chocolate chips.

How do I get the golden top?

Brushing the tops with a beaten egg gives a beautiful golden finish.

What’s the best way to serve scones?

Warm with clotted cream and jam, or simply with butter and honey.

Conclusion

Classic English Scones are a timeless treat—simple to make and wonderfully versatile. Whether you enjoy them with a cup of tea or as part of a special brunch, these buttery, tender pastries are sure to become a go-to favorite. Serve warm with your favorite toppings and savor a taste of traditional British baking at its best.

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