Jump to Recipe

Classic English Scones are light and airy with a slight crumble. A very British treat to which you can add different dried and fresh fruit. Usually served with afternoon tea and clotted cream, these are the very British round version, different to the American triangle ones.

The bottom half of a scone topped with jam and clotted cream

Scones are always best when freshly made. I love all types of scones. But, there are times where I just want it in its purest form with nothing added because I love the toppings. Speaking of the toppings, read on about the very English clotted cream.

A round board of scones with jam and cream

What is clotted cream? 

While the name might not sound very appealing, this is the creamiest, richest cream made from the best Devon cows’ milk. To make it, you cook the cream on the stovetop or in the oven until it clots and forms a thick layer on top. Then, you simply skim off that luxurious layer and spread it on scones.

To read a more comprehensive history of clotted cream and afternoon tea, visit my post on Clotted Cream for Afternoon Tea.

4 English Scones on a board with one sandwiched with jam and clotted cream

There are many theories that go into making the perfect scones, for instance when cutting out the circles out of the dough, don’t twist or they will rise crooked. Don’t worry if they turn out a little crooked—it just makes them look more homemade.

What is the texture of English scones?

English scones should be light and airy, with a soft, fluffy interior and a slightly crumbly edge. They’re tender but not cake-like.

Are English scones like American biscuits?

English scones are a bit sweeter and denser, while American biscuits are flakier and more savory. They may look similar and share many of the same ingredients, but their flavors and textures set them apart. Scones are typically made sweet—with jam and clotted cream. They have a light, airy interior with a slight crumble. In contrast, people serve biscuits with savory dishes like gravy or fried chicken. Biscuits taste more buttery and have a flaky, layered texture.

Cold butter is a must for scones

When you bake scones, using cold butter helps create fluffy, well-risen results. Cold bits of butter evenly distributed throughout the dough melt as the scones bake, creating light, flaky layers.

Freezing of the butter

Yes, I freeze the butter for 15-20 minutes before using. I also grate the butter (using a large box grater) into the flour which creates little bits of butter that get well distributed into the flour and you don’t have to spend too much time mixing in.

Jam or clotted cream first

There’s also a question of do you add jam first to the scone then the cream on top of that.  Eat it how you want to, but I do like jam first, then the cream and this is how the Queen likes them. Plus, its easier to spread the jam directly onto the scone then top with a dollop of cream.

These Classic English Scones are delicious on their own, but you can also mix in dried fruit like Autumn Apple and Date Scones, British Pumpkin and Currant Scones or fresh fruit like my Summer Strawberry Scones.

The side of a British scone dotted with fresh strawberries.

If you’ve tried my Classic English Scones please leave a star rating in the recipe. You can also leave a comment or ask a question below.

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.

Yield: 9

Classic English Scones

A Classic British Scone topped with strawberry jam and clotted cream

Flaky and buttery English scones best served with clotted cream and strawberry jam.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 cups (260 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 5 tablespoons (2 ½ ounces/70 grams) unsalted butter, cold, cut into small pieces
  • 2 large eggs, room temperature
  • ¾ cup (180 ml) plus 1 teaspoon milk, room temperature
  • 2 tablespoons granulated sugar

Instructions

This recipe yields 6 scones

  1. Preheat oven to 425°F/220°C. Line a baking sheet/baking tray with parchment/baking paper.To a mixing bowl sift the flour, baking powder and salt, mix well. Grate the butter into the flour and using your finger tips to rub the butter into the flour (see video for technique) until it forms large crumbles.
  1. To a mixing bowl sift the flour, baking powder and salt, mix. Add the butter to the flour and use your finger tips to rub the butter into the flour (see video for technique) until it forms large crumbles. Tip: Gently shake the bowl back and forth—any larger pieces of butter will rise to the top, making them easier to spot and break down.
  2. In a separate bowl, whisk 1 egg into ½ of the milk. Make a well in the center of the flour and add the egg/milk mix and sugar. Mix the dough lightly with a fork until it comes together adding a little more milk as you mix (you may not need it all). It should be moist, but not sticky and just holding together. 
  3. Turn the dough onto a lightly floured cutting board. Flatten and fold the dough so the top is smooth without cracks.  Shape the dough to ¾-inch (2 cm) thick round.  Do not work the dough too much and do not use a rolling pin.
  4. Using a non-fluted 2 ½ inch (5 cm) cookie cutter, dipped in flour, cut rounds pressing straight down, do not twist. Dip the cutter into flour before each cut.
  5. Whisk the remaining egg with the 1 teaspoon milk and brush the tops of the scones. Bake for 15-20  minutes or until lightly golden brown.
  6. Remove from the oven, transfer to a wire rack to cool completely. Cover with a clean, dry towel while they cool to keep them moist.
  7. Storing scones: Store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days—just warm them in the oven or toaster before serving. You can also freeze them for up to 3 months; thaw at room temp and reheat in a warm oven to refresh.

Notes

Step-by-step video:

Nutrition Information

Yield

9

Serving Size

1
Amount Per Serving Calories 185Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 58mgSodium 320mgCarbohydrates 24gFiber 1gSugar 3gProtein 4g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: British / Category: British Recipes