Easy English Scones Recipe
This easy English Scones Recipe is perfect for entertaining guests! A traditional tasty English teatime treat that’s so easy to make at home.
Today’s recipe has a special place in my heart! These easy British Scones remind me of one my favorite vacation destinations: London. My husband and I love everything British: the accent, the weather, and especially the food. Yes, I’m serious, I love British food.
London is a great city for foodies. Even if you’re a student and don’t have much money (like we did on our first trip, where we stayed in a hotel room without windows to save money) you can experience Michelin starred cuisine (choose the lunch menu), eat the finest sandwiches from Harrods (go there just before they close), and taste traditional Afternoon Tea (get the cream tea instead of the whole Afternoon Tea).
Scones with clotted cream and jam are definitely one of my favorite treats and they’re so easy to make at home!
These scones are so simple to make! I like to make the whole recipe and freeze most of them. Then when I want one I defrost it, most times I use my toaster oven or just let them sit on the counter for a few hours, and they taste like fresh out of the oven!
Like my Easy Lemon Raspberry Cake or my Banana Muffins with Cinnamon Streusel, British-style scones are a great addition to a brunch or special-occasion breakfast like Mother’s day, Easter or Christmas. (Have a look at my Breakfast & Brunch category for more brunch inspirations!)
What is the difference between American Scones and English Scones?
British scones are different from American scones! British ones have less butter and sugar in them because you slather clotted cream (which is kind of a butter) and sweet jam on them when you eat them. They are flaky, fluffy, and so delicious!
English scones contain more leavening agent than you would normally use for this amount of flour but you want them to rise high in a short time. And you don’t really add add-ins into the dough like in the US version. British scones are preferred plain, sometimes a few raisins are added but that’s very rare.
Clotted Cream is really hard to find outside the UK. You can find it on Amazon
or make your own (here is a great tutorial from Cupcake Project). But be prepared that it’s expensive to buy real clotted cream outside the UK, but you should definitely try it.
If you can’t find clotted cream you can use butter, whipped cream, or mascarpone which is a great alternative I often use and available at most big grocery stores in the deli section.
This English Scones Recipe is really easy and fast to make, using ingredients you probably have at home anyway. Scones are traditionally served in the afternoon at teatime with a cup of tea but they’re also perfect for brunch!
– Julia
Looking for more Brunch Recipes?
- Baked Oatmeal Recipe
- Spinach Tomato Quiche
- Ham and Cheese Breakfast Casserole
- Banana Muffins with Cinnamon Streusel
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English Scones Recipe
Ingredients
- 2 1/2 cups all-purpose flour, (320g)
- 1/4 tsp salt
- 3 1/2 tsp baking powder
- 3/4 stick cold butter, (85g)
- 3 tbsp granulated sugar
- 3/4 cup milk, (175ml)
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 egg, beaten
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl mix flour with the salt, baking powder, and sugar. Add the butter, then rub it in with your fingers until the mixture looks like fine crumbs.
- Heat up the milk on the stove until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Line a baking sheet with a silicone baking mat and put it in the oven.
- Add the milk mixture to the dry mixture and combine them quickly with a fork.
- Scatter some flour on the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Don't overwork the dough. Pat into a round about 1.5-inch (4cm) high.
- Use a 2 1/2 inch round cookie cutter and plunge into the dough, repeat until all the dough is used. You should get 8 scones.
- Brush the tops with egg wash, then carefully place onto the hot baking tray.
- Bake for 10-15 mins until risen and golden on the top. Eat just warm or cold on the day of baking generously topped with jam and clotted cream.
Notes
Nutrition Information
When is the egg Added to the scone dough ? Or is it for brushing only ?
The egg is only for brushing on top.
These scones are closest to British scones that I have had in America. Delicious with clotted cream and strawberry jam.
Hi Julia!
I used your recipe today and it turned out well.
Thanks for sharing 😍
You left out a very important piece of information. How many scones does this recipe produce? Without that it will be hard to plan on quantity of ingredients needed.
This recipe makes 8 scones, you can find the number of servings in the recipe card below the picture.
Read instructions – Item 6: 8 scones
I’ve made several batches of these scones and they have all tasted great. This recent batch I subbed honey instead of sugar, used almond milk and sprinkled cinnamon sugar and cocoa before cooking. Freezing is definitely a great option for this recipe’s scones, I’ve done it with no degradation in taste.
Finally found the recipe! This one’s a keeper. Thank you!
Julia, where in the recipe does it say to preheat the baking sheet? For how long? Thank you.
Jane
Very yummy ☺. And very easy to make
If I wanted to make it with raisin – how much should I add to this recipe?
I would start with 1/3 cup. Let me know how they come out!
I love this recipe! We make a few adjustments here and I’ll share those but this is the 3rd time I’ve used this recipe and it’s my favorite of all time.
So my home is dairy and egg free because of allergies. I’m also obsessed with vanilla.
-I cut the salt because the dairy-free butter we use only comes in salted.
-I use almond milk, vanilla flavored. It ramps up the vanilla in the recipe in the BEST way.
-We use dairy-free butter
-I skip the egg on top, don’t really replace it with anything and am not found wanting.
I don’t change any other measurements outside of eliminating the salt. They come out amazing and so yummy every time. So so good! Thank you!
xoxo,
Dannie
I just made them! Dont have butter in my pantry so i used olive oil instead and they taste great too. Thanks for this recipe 😊👍
Hi, I was wondering if the butter is salted or unsalted, can’t wait to try these, thank you!
I use unsalted butter. Hope you enjoy them!
These scones look very good. I love scones & am making some for a new friend. I’m curious as to why you heat the milk, etc., before adding to dry ingredients. Every recipe I’ve seen, even on Great British Baking Show have emphasized keeping ingredients cold so the butter will cause result to be flaky.
It’s been a while since you posted this, so do hope you’ll see this & explain. Thank you very much!
Ellen
Hi Ellen, I like to use warm milk because I feel like the scones rise more and the texture is better in my opinion. They are still flaky because of the cold butter. Hope you give this recipe a try and let me know what you think! Julia
Hi, I have read the recipe and all sounds great, but when it comes to the clotted cream ,I have bought clotted and tried devonshire, they taste horrible just stirred up out of the jar,How do you serve it tasted well, bitter I took out of jar even tried whipping with some sugar not good ,what am I doing or not doing?? Please I have been wondering for years.I must have went thru 6 different jars experimenting then gave up . Your recipe for scones sounds reL good I will try them.. so what’s the difference between the clotted cream and butter??? Sinerely, Sharril
It was my first time making scones and this could not have been such an easy and yummy recipe! I highly recommended everyone to make them! Thank u!
I used this great recipe yesterday ….for my Tearoom. Chatters tearoom in Barbados.
The recipe is easy to use and they turned out nice and soft and
Tasty.
However, I just scooped out the dough mixture and put them in large tart tins….
So excited to try this! We are doing a tea party graduation party and station of scones, cream and jam will be perfect! Thanks! Do you recommend salted or unsalted butter for the recipe?
A tea party graduation party sounds amazing!! I recommend unsalted butter for this recipe. – Julia
Wondering if it s possible to use different flours instead of all purpose flour for this recipe ? Thanks :)
I haven’t tried this recipe with any other flours. So sadly I can’t help.
Great receipe! Quick and easy for anyone! Just need my tea and I’ll be ready for the Royal wedding!
I can’t wait to try these, they look just like the scones I had on my recent trip to :London!
Lovely recipe. This from an English lady. !!
Try omitting the vanilla and lemon juice and adding 1 cup grated sharp cheddar cheese.
Very nice warm from the oven with a slice of tomato ( tiny sprinkle of salt on tomato ) in the middle. My mum used to do this and they were a favorite in our house.
I love the recipe.
Hi!
They just came out of the oven now!
Excellent recipe BUT after having tried it several times I strongly advise to add 1 beaten egg. It makes the dough less difficult to handle, and you then just add a little more flour at the end. The scones taste even better and get more fluffy ?
If you have no access to clotted cream, use the recipe for Devonshire/Devon cream including Mascarpone and add some delicious jam??
Have you ever made the doe the night before and then baked the next day? I have a brunch tomorrow I’m making these for and am trying to do as much prep in advance.
Hi Alanna, I haven’t tried making the dough in advance and I wouldn’t recommend doing it because the longer it sits, the less leavening power it has. You could bake them today, store them in an airtight container overnight and then just reheat them in the oven for a few minutes tomorrow. I hope that helps! – Julia
Lived in Britain for many years but never made scones!
Tried your recipe today for the first time.
Absolutely delicious served with raspberry jam and Rhoda clotted cream from Cornwall brought to Norway frozen!
Evocative ??
Thank you kindly??
Thank you for your review, Steinar! So happy you liked my recipe!!
I have found clotted cream (the same jar as in your picture) at Whole Foods – about $8. Expensive, but yes, worth a try at least once!
Good to know! Thank you for the tip, Robin. And I agree with you it’s expensive outside the UK but so worth it!
Interesting..I’ve been researching various biscuit/scone/risen baked beignet recipes. Have you tried combining just the flour first with the butter rather than all dry ingredients together? Some English scone recipes do this..guess I’ll have to experiment. Also, is vanilla usually added? Thanks..
Just made the scones and they are delicious. We ate them with jam and butter and loved them! Thanks for the recipe!
Could I use buttermilk if i have it instead of milk and lemon?
Yes, you can :-)
Is the butter to be cold, Melted, or soft?
Hi, Lydia! The butter should be cold. I will edit the recipe to make this more clear. – Julia
No parchment or slipmat on baking sheet.
Hi Kathy, I use a silicone baking mat on my baking sheets. I will add this to the recipe instructions to make it more clear! – Julia
Hi! I just came back from the U.K. And have found I am craving scones. I was pleased to find your recipe but the pop up ads on your site make it unbearable to read!!! I can’t keep watching 30 second commercials! Please reconsider!
Oh no! I’m sorry the ads are getting in your way – I’ll be sure to let my ad manager know. I really appreciate the head’s up! There shouldn’t be any pop-up ads or autoplay commercials on this post, some ads start to play a video when the mouse cursor stays on them for too long but they should be easy to close.
I hope you are having a good day, and I’m sorry this happened! – Julia
I do agree the pop up video ad made it terribly difficult to scroll around the page. The recipe, though, FANTASTIC!
The ads are so ANNOYING. You are reading the article ànxious to get to the recipe and they keep jumping up! I really prefer the old Pintrest.
As for the recipe, lokks great. I made the clotted cream overnight and now I am ready to bake the scones. How can I freeze them.?
Thank you.
Once cooled I put them in a ziplock bag and freeze them. Defrost at room temperature then put in a low oven for a few minutes until warm. – Julia
I loved this recipe… thank you
Is it really 4 tsp of baking powder?
Yes, that’s right! 4 level teaspoons baking powder.
I haven’t made scones in ages–this post reminds me I should do that again sometime. :-)
On buying clotted cream: I live in a not very large city in the middle of the country, and I’ve been able to buy clotted cream (the same brand as in the Amazon link) at grocery stores here for many years . . . try looking in your supermarket’s fancy cheese section, as that’s usually where I have been able to find it. You’re right about the cost, though–it’s quite expensive, even at the store–but well worth it! :-)
Hi, love your recipe. I wouldnt call these British, more accurately English scones. If you are served these in England they will always contain raisins, hardly ever plain like this. You dont need clotted cream for scones (although it is nice) simple whipped cream will suffice. Scones are normally served with butter AND cream AND jam. Scones and a cup of tea are served all over the UK and are known as a “Cream Tea”. The Cornish and the Devonians (people or Cornwall and Devon in South West England) both claim the cream tea as their own and have friendly competition over it. One serve scones with jam under cream, the other serve scones with jam over cream. Both claim this is the right way. Whichever way you serve. Enjoy!
Do we have to use caster sugar or can we just use regular cane sugar?
I haven’t tried these with regular cane sugar but I think the scones would come out fine.
In the oven and so excited! I have a bunch of my girlfriends coming next weekend for the weekend while my husband takes the children camping…and these are going to be on the list! I’ve always had “Americanized” scones, which are good…but I’m finding I want less sugar in them. Thanks for the recipe! I pinned it!
Thank you so much for your comment, Melissa! Hope you and your girlfriends have a great weekend!
I loved your recipe! So great on a lazy, rainy Sunday afternoon. I got a little confused with the amount of butter required as a stick of butter is 250g in Australia, but I just followed your 85g and they’re perfect! Thanks
Thank you so much for your comment, Alana! I’m happy you loved them :-)
So delicious! I love scones with clotted cream and jam! This totally calls for a tea party!
They’re in the oven now :D Very nice, quick, simple recipe.
Thank you for your comment Charissa! I hope you like them as much as we do.