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 ½ cups all-purpose flour
- ¼ tsp salt
- 3 ½ tsp baking powder
- 3 tbsp granulated sugar
- 6 Tbsp unsalted butter, cold and cut into cubes
- ¾ cup milk
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 large egg, beaten
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with a silicone baking mat and put it in the oven while it is preheating.
- In a large bowl, combine flour, salt, baking powder, and sugar. Add the butter and use a pastry cutter, a fork, or your fingers to work it in until the mixture looks like fine crumbs.
- Heat up the milk on the stove or the microwave until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment.
- Add the milk mixture to the dry mixture and combine them quickly with a fork.
- Pour the dough onto a lightly floured surface. Sprinkle the dough with flour, then fold the dough over a few times until smooth. Don't overwork the dough. Pat into a round disc about 1.5-inch (4cm) high.
- Use a 2 1/2 inch round biscuit cutter to cut out scones, repeat until all the dough is used. You should get 8 scones.
- Brush the tops of the scones with egg wash, then carefully place them onto the hot baking sheet.
- Bake for 10-15 mins until golden on top. Serve topped with jam and clotted cream.
Notes
Nutrition Information
Gretchen says
I would like to make this recipe this weekend. I am curious why you heat the milk when every other recipe says keep it cold? Also, what type of butter do you prefer? Thx
Julia Foerster says
Using warm milk is a trick I’ve learned from a British friend’s mum. I use unsalted butter.
Bradford says
Perfdc ,if I do say so ,myself
Ive added dried apricots , dried cranberrires and some white chocolate chunks.
Theyre perfect for pre church breakfast and they kept my family ďtummy from rumbling. Will make again and again .
Thanks so much for this recipe because it’s very adaptable to savoury as well as is .
The family thanks you to.
Fitz says
I made these for my wife for mother’s day. I needed some pointers here and there, but they came out spectacularly. Great recipe!
Mike Pittelli says
Can you use a food processor instead of your hands to mix the butter and flour mixture?
Julia Foerster says
That should work but be very careful not to overprocess the mixture.
Renee says
What kind of milk should I use?
Julia Foerster says
I use whole milk, but 2% will work too.
PatrickDesmond McNeany says
I live abroad where they have their own version of scones which are not so great. This is the first ever attempt to bake and am happy to have English scones again. A success
Nora says
Amazing
Emily says
Hi Julia! I don’t have a silicone baking sheet liner, so I am wondering if I should grease and flour the tray? If so, should I skip putting it in the oven (worried it might melt the butter and create a mess)? If heating the tray is important can I just put them straight on the heated tray??
Also I saw a bunch of comments discussing what to put on them – I’m in Canada and can’t find clotted cream, but creme fraiche works well and is usually available at the grocery store in case that is helpful! Thank you for the recipe!
Julia Foerster says
You can use parchment paper! Just preheat the baking sheet without it and when you transfer the scones put a layer of parchment paper under them. Creme fraiche is a good alternative, thank you for the tip. I’ve heard a rumor that clotted cream might be available at Farm Boy and Whole Foods but I haven’t been able to check that out myself yet.
Dana says
They do sell clotted cream at Whole Foods as well as World Market!
Rashida Umar says
I made these scones, they came out very flaky, decadent tasting with clotted cream and strawberry jam. This will be my go to recipe when I have high tea with my friends in my backyard very soon.
Donna says
Can I make the dough the day before, and refrigerate it until I need it?
Julia Foerster says
Unfortunately making the dough the day before would not work because it is made with baking powder.
Maria says
Such an easy and tasty recipe!
Elena says
I don’t use jam, so I added dates and apples to the dough. The scones turned out to be very tasty. Thank you for the recipe!
Iram says
Thank you for the recipe. I’ve made these scones multiple times & have been enjoyed with butter, clotted cream & jam.
Wish I could post a photo.
Rebecca says
Could I make them smaller than 2 1/2” and get more from each batch? Doing a tea party bridal shower for about 40 people. Would I change bake time?
Julia Foerster says
You could definitely make them smaller. Bake time will be a bit shorter but it will depend on how big (or small) you make them.
Mamta says
When is the egg Added to the scone dough ? Or is it for brushing only ?
Julia Foerster says
The egg is only for brushing on top.