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
Ali says
These scones are closest to British scones that I have had in America. Delicious with clotted cream and strawberry jam.
Marizel says
Hi Julia!
I used your recipe today and it turned out well.
Thanks for sharing 😍
Michael Zajic says
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.
Julia Foerster says
This recipe makes 8 scones, you can find the number of servings in the recipe card below the picture.
Malcolm says
Read instructions – Item 6: 8 scones
Lyn McCormack says
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.
Laura says
Finally found the recipe! This one’s a keeper. Thank you!
Jane Devine says
Julia, where in the recipe does it say to preheat the baking sheet? For how long? Thank you.
Jane
Jeanette Donson says
Very yummy ☺. And very easy to make
mSCHRAY says
If I wanted to make it with raisin – how much should I add to this recipe?
Julia says
I would start with 1/3 cup. Let me know how they come out!
Dannie says
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
Zilpha says
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 😊👍
Kacee says
Hi, I was wondering if the butter is salted or unsalted, can’t wait to try these, thank you!
Julia says
I use unsalted butter. Hope you enjoy them!
Ellen K. says
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
Julia says
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
Sharril says
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
Cynthia says
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!
Heather Straker says
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….
Kristine says
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?
Julia says
A tea party graduation party sounds amazing!! I recommend unsalted butter for this recipe. – Julia
Angelica P says
Wondering if it s possible to use different flours instead of all purpose flour for this recipe ? Thanks :)
Julia says
I haven’t tried this recipe with any other flours. So sadly I can’t help.
Jessica C says
Great receipe! Quick and easy for anyone! Just need my tea and I’ll be ready for the Royal wedding!
DMR says
I can’t wait to try these, they look just like the scones I had on my recent trip to :London!
Muriel Redd says
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.