Homemade English-Style Scones

Traditional English scones are easier to make than you think. This recipe needs six ingredients and 30 minutes to make gorgeous British scones. Add in chopped cherries, raisins or even chocolate chips!  Make sure to make some real clotted cream to go along with the scones! 

I didn't realize growing up that my mom was as special as she is. Having an English accent my friends were always asking me to get my mom to say something. She always provided a homemade dinner for us, often shepherd's pie, twice baked potatoes, chili, spaghetti, even egg and chips if my dad was picking! And if we were really lucky a Yorkshire pudding or two!

She was a fantastic baker and always baked for our teachers. Shortbread and Scones were her two number ones. She even won a baking competition with my godmother Maureen, another fantastic baker. The two of them make homemade pork pies every Christmas- hello amazing!!! This is her scone recipe that has been made time and time again, truly too many times to count.

Cooling Butter + Gentle Mixing = Flaky Scones

Homemade scones are easy to make, with only a handful-ish of ingredients you are set with light delicious scones. The key is to not add too much liquid and also do not overwork the dough, doing so will create a denser scone. We want light.

• All-Purpose Flour, Baking Powder, Granulated Sugar These dry ingredients form the foundation-flour provides structure, baking powder gives lift, and sugar adds a hint of sweetness.
• Cold Butter (rubs in until mixture resembles coarse crumbs) Keeps the dough flaky; the cold butter forms steam pockets for that tender texture.
• Egg and Milk Mixture A combo of two eggs and milk (up to 10 oz) creates just enough moisture to bring the dough together without making it wet.
• Optional Chopped Fruit or Chocolate Chips Adds flavor variation when desired. Use only if included in the recipe.

Don't miss my orange cranberry scones you can find tons of scones recipes on my website!

Mix, Cut, Bake, Enjoy

This quick scone recipe will soon be a family favorite!

The Creamy Crown for Your Scones

I have a post dedicated to making traditional clotted cream. I would prepare your clotted cream 36 hours in advance so there is plenty of time for cooking and chilling. For example, start the cooking process on a Thursday night, take it out of the oven Friday morning and let it chill until Friday night or Saturday morning. And Saturday morning make your scones.

You can also try my mock clotted cream recipe which does not require any cooking!

Does the jam or clotted cream go first?

An age-old debacle. Depending on which part of the English country you are in depends on whether you should put the clotted cream or jam first. In Devon, the cream is served first, while in Cornwall the jam is first. I say spread whichever first, they are all going to the same place!

More afternoon tea recipes to serve alongside these scones

• For another delicious British dessert try my Bakewell Tart Recipe.
• You need sandwiches try my cucumber and cream cheese sandwich, smoked salmon sandwich, egg salad, or curried chicken salad sandwich!
• These individual mini fruit tarts are so cute and delicious!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Classic English-Style Scones

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Traditional English scones are easier to make than you think. This recipe needs six ingredients and 30 minutes to make gorgeous British scones. Add in chopped cherries, raisins or even chocolate chips!  Make sure to make some real clotted cream to go along with the scones! 

• Total Time: 30 minutes
• Yield: 12-16 Scones 1x

Ingredients

Units USM Scale 1x2x3x

• 16oz (3 ¾ Cup) All Purpose Flour/ Plain Flour
• 4oz (½ Cup) Butter, cold but not rock hard
• 4oz (½ Cup/ 100 Grams) Granulated Sugar
• 1 Tablespoon Baking Powder
• 2 Large Eggs
• 8oz (1 Cup) Milk
• Optional 4oz Chopped Fruit or Chocolate Chips

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Instructions

1. Preheat oven to 410F/210C. Start by mixing together flour, baking powder and the sugar in a large bowl. Use your clean hands to rub the cold butter, mix until the butter has just combined, as in the mixture still looks pretty dry but there are not large chunks of butter. We make them in a stand mixer and by hand, either work.
2. Then in a bowl set on a scale add your eggs and then add enough milk to make 10oz. You may not need all 10oz of the liquid, or you may. Every batter seems to be different.
3. Add half of the milk and egg mixture to the scone mixture  mix to combine and continue to add until you have a cohesive scone batter, you want your scone batter to be pretty dry so it holds its shape. Then on a large clean surface or large Silpat liner sprinkle some flour and add your scone batter, knead a few times then roll out to about 1 inch thick and using a 2.5-3 inch cutter make your individual scones.
4. Place 8 on a Silpat lined half sheet baking sheet then brush with an egg wash ( I just use the leftover milk and egg mixture) and sprinkle a little bit more sugar on top. Store in the fridge until the oven is heated. Bake for 8 minutes then rotate the pan and bake for another 5-8 minutes you want golden brown scones so keep an eye on the oven.
5. Let them cool on the pan for 5 minutes before transferring to a wire rack. Best served with real clotted cream and preserves

Equipment

Half Sheet Pan

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OXO Kitchen Scale

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Silpat

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Silpat Pastry Workstation

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Notes

• Recipe Source: My moms
• Freezing: We freeze them until we need them then let them come to room temp over a couple hours and even pop in the oven or microwave for a couple minutes to warm up.

• Author: Elizabeth Waterson
• Prep Time: 10
• Cook Time: 20
• Category: Breakfast
• Method: Bake
• Cuisine: British

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