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    Home » Recipes » Breakfast » Scones » English Scone Recipe

    English Scone Recipe

    Published: December 29, 2017 · Modified: Aug 1, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This delicious English scone recipe can be made with one bowl and two hands in just a few minutes. They have a crisp outer layer, are soft and tender inside, and go perfectly with clotted cream and jam for afternoon tea!

    scones on a porcelain plate with a teapot next to them
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    A clipping of classic english style scones on a plate with butter and jam.

    Not to be confused with a homemade biscuits recipe, English scones are traditionally served with tea and are best when slathered in clotted cream and touched with jam. Unsurprisingly, it’s important to not overwork the dough and never roll it too thin. Like a biscuit they should fluff up and rise during baking and to do that they need to start off thick. I did not adorn my scones with and dried fruit or nuts but if you are so inclined just mix them in at the very end.

    I think a scone should be served having just cooled from baking, tender and delicate inside but have a nice crispy crunch outside. Most of all they’re the perfect vehicle for clotted from and jam! 

    How to make English scones

    A photo showing steps on how to make classic scones.

    1. Preheat your oven to 375 degrees F. Sift the flour, salt, sugar, baking soda and cream of tar tar together into a food processor.
    2. Cut the cold butter up into tablespoon sized pieces and grate it into the dry mixture. Toss the butter and flour as you go along to prevent it from clumping. Pulse it until you create a finer sandy texture.
    3. Mix the egg and milk together and reserve two tablespoons in a small bowl to use for the egg wash. Pour the rest of the milk mixture into the food processor and mix until combined.
    4. Place the dough on a floured surface and roll it out to be about 3/4 an inch or more thick. (No one wants a flat scone!).
    5. Use whatever shaped cutter you would like to cut out the scones, then transfer them to a baking sheet lined with parchment paper.
    6. When your scones are all on the baking sheet, brush the tops with the reserved egg wash. Place them in the oven at 375 degrees to bake for about 20 minutes or until golden. Enjoy!

    Afternoon tea party

    Before the twins we would travel to Europe every Christmas and would always make sure part of the trip veered to England. All of this is to say I love a nice tea with some sandwiches and of course fresh scones! Well travel isn’t happening this year but I can bring that memory home with just a few minutes baking. 

    Frequently Asked Questions 

    Can I make them the day before?

    • You will want to keep scones as fresh as possible. You can prep the night before by making the dough and even shaping it out, then leaving it in the fridge overnight (wrapped, of course).
    • You can cut the scones and freeze them. When you’re ready to bake some just remove from fridge, apply the egg wash and bake for about 5 extra minutes.
    • Scones can me made a day ahead and kept in an airtight container but fresh out of the oven is best.

    Do scones have eggs?

    Although, there are some recipes without egg; usually British scones do contain eggs. Egg is a binding agent so it really helps with the crumb and consistency of the scone.

    How is scone pronounced?

    I suppose the real question is; is there a CORRECT way to pronounce “scone?” The word has said to be pronounced in multiple ways such as having it rhyme with “bone” or “gone.” Of course those who live in Ireland pronounce it as “scoon.” What do you think? Let me know in the comments! 🙂

    Are scones hard?

    A nice scone should be tender and flakey inside with a crisp outer layer. They should never be toughScones are on the harder side, although it should still be moist on the inside. If your scone is dry, it’s over-done.

    If you love this recipe try these out!

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      Strawberry Jam

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    If you’ve tried these English scones then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    scones with clotted cream and strawberry jam
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    5 from 49 votes

    English Scone Recipe

    These light and fluffy scones are the perfect accompaniment to tea and simply too delicious not to make!
    Course Breakfast, Side Dish, Snack
    Cuisine British
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 12 scones
    Calories 249kcal
    Author John Kanell

    Ingredients

    • 4 cups all-purpose flour 480g
    • 2 teaspoons baking powder 12g, rounded
    • 1 tsp kosher salt 6g
    • 1 pinch cream of tartar
    • 1/4 cup sugar 50g
    • 2 large eggs beaten
    • 3/4 cups whole milk 180mL
    • 1/2 cup cream 120mL
    • 1/2 cup unsalted butter 110g, cold

    Instructions

    • Preheat oven 375F
    • Sift the flour, salt, sugar, baking powder, and cream of tartar together into a large bowl.
      Classic Scones
    • Grate the cold butter into the dry mixture. Toss the butter and flour as you go along to prevent clumping. 
      Classic Scones
    • Crumble the butter and flour together until you create a finer sandy texture. You can just pulse in a food processor if desired. 
      Classic Scones
    • Mix the egg, cream, and milk together and reserve two tablespoons in a small bowl (this will be used for the egg wash). 
    • Create a well in the middle and pour in the milk mixture and mix until combined. This will be a sticky mixture so I always try to keep one hand in the bowl and one hand free and clean. 
      Classic Scones
    • Place the dough on a floured surface and roll out to about 3/4 an inch or more thick. (no one wants a flat scone!). Use whatever shaped cutter you'd like and transfer the scones to a parchment-lined baking sheet. 
      Classic Scones
    • Brush tops with the reserved egg wash and place in oven to bake for about 20 minutes or until golden.
      Classic Scones

    Video

    Nutrition

    Serving: 91g | Calories: 249kcal | Carbohydrates: 35g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.5g | Trans Fat: 0.3g | Cholesterol: 44.4mg | Sodium: 225.8mg | Potassium: 94mg | Fiber: 1g | Sugar: 3g | Vitamin A: 295IU | Vitamin C: 0.8mg | Calcium: 39mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!

     

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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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