How to make English Scones (2024)

Published: Jun 16, 2018 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

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Traditional English sconesare easier to make than you think. This recipe needs six ingredients and 30 minutes to make gorgeous British scones. Add in chopped cherries, raisins or even chocolate chips! Make sure to make some real clotted cream to go along with the scones!

I didn't realize growing up that my mom was as special as she is. Having an English accent my friends were always asking me to get my mom to say something. She always provided a homemade dinner for us, often shepherd's pie, twice baked potatoes, chili, spaghetti, even egg and chips if my dad was picking! And if we were really lucky a Yorkshire pudding or two!

She was a fantastic baker and always baked for our teachers. Shortbread and Scones were her two number ones. She even won a baking competition with my godmother Maureen, another fantastic baker. The two of them make homemade pork pies every Christmas- hello amazing!!! This is her scone recipe that has been made time and time again, truly too many times to count.

Scones are easy to make, with only a handful-ish of ingredients you are set with lightdelicious scones. The key is to not add too much liquid and also do not overwork the dough, doing so will create a denser scone. We want light.

Don't miss my orange cranberry scones or chocolate chip scones.

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How do you make English Scones?
Can you make scones ahead of time?
Does the jam or clotted cream go first?
How do you make clotted cream for scones?
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How do you make English Scones?

Start by mixing together flour, baking powder and a bit of sugar. Then add your cold butter, mix until the butter has just combined, as in the mixture still looks pretty dry but there are not large chunks of butter.

Then in a bowl set on a scale add your egg andthen add enough milk to make 10oz. You may not need all 10oz, or you may. Every batter seems to be different. You want your scone batter to be pretty dry so it holds its shape. Knead the dough a few times then roll out to 1 inch thickness. Then I like to use a 2.5-3 inch cutter to cut my scones.

Can you make scones ahead of time?

Sure! We freeze them until we need them then let them come to room temp over a couple hours and even pop in the oven or microwave for a couple minutes to warm up.

Does the jam or clotted cream go first?

An age-olddebacle. Depending on which part of the English country you are in depends on whether you should put the clotted cream or jam first. In Devon, the cream is served first, while in Cornwall the jam is first.

I say spread whichever first, they are all going to the same place!

How do you make clotted cream for scones?

I have a post dedicated to making traditional clotted cream. I would prepare yourclotted cream 36 hours in advance so there is plenty of time for cooking and chilling. For example, start the cooking process on a Thursday night, take it out of the oven Friday morning and let it chill until Friday night or Saturday morning. And Saturday morning make your scones.

You can also try my mock clotted cream recipe which does not require any cooking!

More afternoon tea recipes

For another delicious British dessert try my Bakewell Tart Recipe.

You need sandwiches try my cucumber and cream cheese sandwich, smoked salmon sandwich, egg salad, or curried chicken salad sandwich!

These individual mini fruit tarts are so cute and delicious!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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How to make English Scones

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Print Recipe

Total Time: 30 minutes
Yield: 12-16 Scones 1x

Ingredients

Units Scale

16oz (3 ¾ Cup) All Purpose Flour/ Plain Flour
4oz (½ Cup) Butter, cold but not rock hard
4oz (½ Cup/ 100 Grams) Granulated Sugar
1 Tablespoon Baking Powder
2 Large Eggs
8oz (1 Cup) Milk
Optional 4oz Chopped Fruit or Chocolate Chips

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Instructions

Preheat oven to 410F/210C. Start by mixing together flour, baking powder and the sugar in a large bowl. Use your clean adds to rub the cold butter, mix until the butter has just combined, as in the mixture still looks pretty dry but there are not large chunks of butter. We make them in a stand mixer and by hand, either work.
Then in a bowl set on a scale add your eggs and then add enough milk to make 10oz. You may not need all 10oz of the liquid, or you may. Every batter seems to be different.
Add half of the milk and egg mixture to the scone mixture mix to combine and continue to add until you have a cohesive scone batter, you want your scone batter to be pretty dry so it holds its shape. Then on a large clean surface or large Silpat liner sprinkle some flour andadd your scone batter, knead a few times then roll out to about 1 inch thick and using a 2.5-3 inch cutter make yourindividual scones.
Place 8 on a Silpat lined half sheet baking sheet then brush with an egg wash ( I just use the leftover milk and egg mixture) and sprinkle a little bit more sugar on top. Store in the fridge until the oven is heated. Bake for 8 minutes then rotate the pan and bake for another 5-8 minutes you want golden brown scones so keep an eye on the oven.
Let them cool on the pan for 5 minutes before transferring to a wire rack. Best served with real clotted cream and preserves