Easy English Scones Recipe

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This easy English Scones Recipe is perfect for entertaining guests! A traditional tasty English teatime treat that’s so easy to make at home.

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).

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Scones with clotted cream and jam are definitely one of my favorite treats and they’re so easy to make at home! 

Easy British Afternoon-Tea Scones - perfect for entertaining guests and super fast and easy to make! You can make them in advance and freeze them.

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!)

Easy British Afternoon-Tea Scones - perfect for entertaining guests and super fast and easy to make! You can make them in advance and freeze them.

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.

Super Easy British Afternoon-Tea Scones

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

Easy British Afternoon-Tea Scones - perfect for entertaining guests and super fast and easy to make! You can make them in advance and freeze them.

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Easy British Afternoon-Tea Scones - perfect for entertaining guests and super fast and easy to make! You can make them in advance and freeze them.
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English Scones Recipe

Easy English Scones Recipe - perfect for entertaining guests and super fast and easy to make! You can make the scones in advance and freeze them.

Course Brunch
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 259 kcal
Author Julia

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

  1. Preheat the oven to 400°F (200°C).

  2. 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.

  3. 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. 

  4. Add the milk mixture to the dry mixture and combine them quickly with a fork. 

  5. 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.

  6. 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.

  7. Brush the tops with egg wash, then carefully place onto the hot baking tray.

  8. 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.

Recipe Notes

If freezing, freeze once cool. Defrost, then put in a low oven for a few minutes until warm.


This easy English Scones Recipe is perfect for entertaining guests! A traditional tasty English teatime treat that's so easy to make at home.
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45 Comments

  • Alana

    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

  • Melissa N

    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!

  • ruth

    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!

  • nivcharayahel

    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! 🙂

  • Chelsea

    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!

    • Julia

      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

      • Melanie

        I do agree the pop up video ad made it terribly difficult to scroll around the page. The recipe, though, FANTASTIC!

    • Adela Olivero Grassi

      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.

      • Julia

        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

    • Julia

      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

  • Cricket

    Just made the scones and they are delicious. We ate them with jam and butter and loved them! Thanks for the recipe!

  • Bruce Gifford

    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..

  • Robin

    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!

  • Steinar Helberg

    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??

  • Alanna

    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.

    • Julia

      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

  • Steinar

    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??

  • Muriel Redd

    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.

  • Angelica P

    Wondering if it s possible to use different flours instead of all purpose flour for this recipe ? Thanks 🙂

  • Kristine

    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?

  • Heather Straker

    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….

  • Cynthia

    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!

  • Sharril

    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

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