Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
plate of scones on top of a floral linen next to a cup of tea

How to make English 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! 

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

Ingredients

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

Instructions

  1. Preheat oven to 410F/210C. Start by mixing together flour, baking powder and a bit of sugar in a large bowl. Then add your 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 egg and then add enough milk to make 10oz. You may not need all 10oz, or you may. Every batter seems to be different.
  3. Add half of the milk and egg mixture 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

Notes

Recipe Source: My moms

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 10
  • Cook Time: 20
  • Category: Breakfast
  • Method: Bake
  • Cuisine: British

Keywords: plain scone recipe, British scone recipe

Recipe Card powered byTasty Recipes