Classic English Scones Recipe

I was excited to create these Authentic English Scones, a classic treat perfect for tea. I worked with basic ingredients such as all-purpose flour, cold unsalted butter, and whole milk to craft a light and soft texture. Enjoy them with clotted cream and fruit jam for a truly memorable delight.

I’ve always been fascinated by the way traditional recipes can capture a piece of history in every bite. My Classic English Scones recipe is no exception.

Using 2 cups all-purpose flour, 1/4 cup granulated sugar and 1 tablespoon baking powder, these scones come out soft and light with that authentic texture we love. I cut in 1/2 cup cold unsalted butter into small cubes, which helps create little bursts of flavor in every bite.

Once I add 2/3 cup whole milk, the ingredients come together in the most delightful way. Sometimes, i even use a large egg to brush the tops for extra shine.

The recipe’s simplicity is part of its charm and there’s a reason these are known as the queens of tea treats. Serve them with clotted cream and fruit jam and discover why these classic scones have remained a royal favorite for generations.

Why I Like this Recipe

I love this recipe for a couple of reasons. First, it’s just really simple to follow. The instructions are clear even if you’re not a baking expert, and I like that I can just mix the dry ingredients with the butter by hand to get that perfect crumbly texture. It feels more homemade when I do it myself.

Another reason is that these scones come out soft and light every time. They have a nice golden top and are just right when served warm with some clotted cream and jam, which makes me think of a perfect afternoon tea.

Lastly, I appreciate that the ingredients are stuff you can actually find at any grocery store and it doesn’t take forever to whip up. It makes baking feel fun and rewarding instead of super complicated.

Ingredients

• All-purpose flour gives structure and energy, providing carbohydrates for a light base.
• Granulated sugar adds sweetness and tenderizes the dough with quick dissolving energy.
• Cold unsalted butter imparts rich flavor and creates flaky, tender layers in the scones.
• Whole milk adds moisture, protein, and a creamy texture making scones soft and well risen.
• Egg wash gives a shiny, golden finish while enriching the flavor with subtle richness.
• Clotted cream lends a luscious, tangy richness that balances the scone’s savory and sweet tones.
• Fruit jam adds a burst of tangy sweetness, perfectly complementing the buttery, tender scone.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small cubes
• 2/3 cup whole milk
• 1 large egg (for an egg wash, if you want a shinier top)
• Clotted cream (to serve, as needed)
• Fruit jam (to serve, as needed)

How to Make this

1. First, preheat your oven to 425°F (220°C) and line a baking tray with parchment paper.

2. In a large bowl, mix together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.

3. Add the 1/2 cup cold unsalted butter (cut into small cubes) to the dry ingredients, and use your fingers or a pastry cutter to work it into the flour until it looks like coarse crumbs.

4. In a smaller bowl, whisk together 2/3 cup whole milk and 1 large egg (if you want that battened egg wash extra shiny, save a bit of the egg for later).

5. Pour the milk and egg mixture into the flour mixture, stirring gently until a soft dough forms. Don’t overmix it though.

6. Turn the dough onto a floured surface and lightly knead it for just a few seconds to bring it together.

7. Pat the dough out until it’s about 1 inch thick, then use a round cutter or a glass to cut out your scones. Keep any scraps and gently reshape them to make more.

8. Arrange the scones on the prepared baking tray, and if you saved a bit of egg wash, brush the tops lightly for a shinier finish.

9. Bake the scones for about 12-15 minutes, or until they turn lightly golden on top.

10. Remove them from the oven and while still warm, serve with your favorite clotted cream and fruit jam. Enjoy!

Equipment Needed

1. Oven (to preheat at 425°F/220°C)
2. Baking tray (to bake the scones on)
3. Parchment paper (to line the tray so nothing sticks)
4. Large mixing bowl (for the dry ingredients and butter)
5. Measuring cups and spoons (to measure flour, sugar, baking powder, and salt)
6. Pastry cutter or your fingers (to work the cold butter into the flour)
7. Small bowl (to mix the milk and egg)
8. Whisk (to blend the milk and egg together)
9. Flat, floured surface (for kneading and patting the dough out)
10. Round cutter or a drinking glass (to cut out the scones)
11. Pastry brush (if you want to apply the extra egg wash for a shinier top)

FAQ

Classic English Scones Recipe Substitutions and Variations

• All-purpose flour: You can use half whole wheat and half all-purpose for a nuttier taste if you want.
• Granulated sugar: Instead of regular sugar, try raw sugar or even a bit of brown sugar for a deeper flavor.
• Cold unsalted butter: If you’re short on butter, chilled vegan butter or margarine works fine though it might change the flavor a bit.
• Whole milk: Non-dairy options like almond milk or soy milk blend in nicely with these scones.
• Egg wash: If you’re not keen on eggs, you can substitute a little extra milk brushed on top to get that shiny finish.

Pro Tips

1. Make sure your butter stays really cold and work it in quickly, ‘cuz if it warms up too much the dough might turn out heavy.
2. Dont overmix when you bring everything together; a few lumps is ok, overworking it can lead to tough scones.
3. When cutting out your scones from the dough, press gently instead of twisting the cutter, so they come out with a light and airy texture.
4. If you want that shiny top, use just a little egg wash on the scones before baking but dont use too much or they might get soggy.