Incredibly light and tender, these English scones have fluffy cake-like crumb and are quick and easy to make. All you need is a handful of ingredients and 30 minutes of your day!
Table of Contents
I’ve never been a fan of scones… Or so I thought…
Until my husband and I had an Afternoon tea at Savoy in London, and we were treated with the most deliciously moist and tender English scones for our first course. The tender cake-like texture was absolutely addicting!! And you betcha, we asked for more seconds!
Why you’ll love these scones:
- Incredible texture: light and tender, cake-like crumbs.
- Not too sweet.
- Quick and easy to make: comes together in less than 30 minutes!
- The secret mixing method ensures tender scones every time!
- Basic ingredients allows you can whip these up any time!
Key Ingredients:
- Flour – All-purpose flour works perfectly for this scones recipe.
- Sugar – A touch of granulated sugar adds just enough sweetness.
- Buttermilk – In a pinch, substitute one of the DIY buttermilk options here.
- Milk – While any type of milk works in this recipe, I recommend whole milk for richness.
- Baking powder – Don’t be alarmed by the amount of baking powder. It helps to create that fluffy soft texture!
How to make these scones:
Disclaimer: I slightly adapted English scones recipe on Cook’s Illustrated.
To make the dough:
1. We’ll mix together eggs, milk and buttermilk until well combined. Take about 2 tablespoons of the mixture into a separate bowl and set it aside.
2. Next, whisk together flour, baking powder and salt until combiner.
3. Then add softened butter and mix it until butter is evenly distributed. The mixture should resemble wet-sand texture.
Tip
This mixing method ensures light and tender texture, because fat from the butter coats the flour granules therefore limiting gluten formation.
4. Now, it’s time to add wet ingredients into the flour mixture and mix it until combined.
5. Note the dough will be super sticky, but it’s totally normal!!
To shape the scones:
6. Using a silicone spatula, transfer the dough onto the well floured work surface. And gently knead the dough until it’s nice and smooth.
7. Now, roll the dough into 1-inch thick disk.
8. Using 2-inch round cookie cutter, cut out as many scones as you can. Arrange the scones on a baking sheet lined with parchment paper, or silicone mat.
9. Brush on reserved egg mixture on top of the scones. And bake the scones for about 15 minutes at 425°F.
Cool the scones completely on wire rack before serving.
Serving Ideas:
Since these scones are not overly sweet, they’re perfect when smeared with sweet butter and jam!
Traditionally, English scones are served with clotted cream and jam.
British vs American scones:
First, the amount of butter. English scones use way less butter than American version, but they are meant to be served with whipped butter, or clotted cream and sweet jam/jelly.
And unlike American scones, British scones are smaller in size and doesn’t have endless variations. You’ll only see plain scones, or with raisins/currants.
Biscuits vs Scones:
Biscuits are flakier and crumblier than scones.
English scones, on other hand, are quite light, but most importantly, they have delicate cake-like crumbs, that sets them apart from American scones and biscuits.
Freezing Instructions:
These scones freeze beautifully. Simply place the baked and cooled scones in a ziplock bag and freeze for up to 3 months.
When ready to serve, microwave on high for 30-45 seconds, or bring it to room temperature on counter.
Video Tutorial
English Scones
Ingredients
- 2 large eggs at room temperature
- ½ cup (120 ml) buttermilk at room temperature Note 1
- ½ cup (120 ml) whole milk at room temperature Note 2
- 3 ½ cups (435 g) all-purpose flour Note 3
- 1/3 cup (65 g) granulated sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- 1/3 cup (75 g) unsalted butter softened
Sweet whipped butter:
- ½ cup (115 g) unsalted butter softened
- ¼ cup (60 ml) heavy whipping cream
- 1-2 tablespoons raw honey
Instructions
To make the scones
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper, or silicone mat.
- In a medium cup, beat the eggs, buttermilk and milk. Reserve about 2 tablespoons of mixture in a separate bowl.
- In a mixing bowl with paddle attachment, mix together flour, sugar, baking powder and salt.
- Then add butter and mix until nice and smooth. The mixture should resemble wet-sand texture. (TIP: Thoroughly coating the flour with butter minimizes the formation of gluten, creating tender and light scones.)
- Add egg mixture and mix until just combined. The dough will be quite sticky, but its totally normal. Transfer the dough onto well-floured surface.
- Generously dust the work surface with flour and transfer the dough on the floured surface, using a silicone spatula.
- With floured hands, knead the dough to smooth out the surface and roll it into 1-inch thick disk. Using 2-inch round cookie cutter, cut out as many scones as you can.
- Then gather the dough scraps and repeat the step #5, until all the dough is used.
- Arrange the scones on the prepared baking sheet, brush on the reserved egg mixture on each scone and bake for 13-15 minutes, or until golden brown.
- Cool the scones on wire rack. Serve warm or at room temperature with sweet whipped butter and jam.
To make sweet whipped butter:
- Whip the butter, heavy cream and honey with mixer until nice and fluffy.
Video
Tips & Notes
Nutrition
i tried this recipe its brilliant everyone loved thanks for the recipe
So glad you tried and loved the recipe, Ambreen!! Thank you for your feedback!
I love that I was able to make these with my Kitchen Aid and followed the recipe closely however mine were dry and not sweet. What did I do wrong? Please let me know.
Many thanks.
Best scones yet! The trick with scones is to not knead them, just use a fork to mix in the wet ingredients. I used three eggs, grated orange rind and currants…topped with orange glaze… I patted the dough into two large circles then scored like pie into sections…brushed on cream and a little of that granual sugar.
In 15 minutes they rose up beautifully and were tested at 205*. Cooked right through!
Delicious..I’ll try them again with cranberries and grated orange, I would send you a picture if I could. Thank you
Bea
Really great recipe!
Just note in step 2 it says buttercream instead of buttermilk!
Oops, thanks for letting me know, Joan. Fixing it now. And I’m so happy you loved the scones.
Just made another batch of the scones and yes, the cream. Special request from one of the families that attended my Tea. Loved them! Truly so easy and quick to make these delicious scones. Next try will include chocolate chips for the chocolate lover.
Yay, so happy you’re loving it to make it again, Julie! I really appreciate your review!
Tried these for a recent tea party. Quick and easy to make. Very tasty! My quests loved them and the sweet butter. I had several requests for this recipe. This recipe reminded me of my mothers homemade scones/biscuits. Thank you for sharing. Definitely will make again!
So happy you tried and loved the recipe. Thanks so much for your feedback, Julie!!
I made those scones today, and I am so proud of myself thank you for sharing your splendid recipe. My scone came out perfect fluffy no cracks. I couldnt be my eyes which I saw them, they tasted scrumptious. I have tried all my life up till today, and finally made perfect scones. Thank you so very much.
Mary ODonnell
Yay, I’m so happy for your, Mary. Thank you for trusting my recipe and for sharing your feedback!
Thank you for explaining the difference between the American scones and British scones. I never realized and I’ve been eating both for years. I’m excited to try the recipe. I think I like the British scones better though. 🥰
So glad you liked the recipe and found my explanation helpful. Thank you for your feedback, Julisa.
Absolutely and truly the best scones I’ve ever had !!!!Thank you For sharing this recipe
I tried this, making a half recipe (substituting oat milk and 2 tsp. Of vinegar as a concession to my dairy sensitivity) adding 1/2 cup dried cranberries and finely diced candied orange peel. I sugared the tops before baking. The dough was very sticky to handle and cut in spite of the well floured board but I resisted adding more flour. The sides don’t rise quite as high nor do they split as easily as a baking powder biscuit as the dough doesn’t have the same layers of cold butter. The tender crumb was delightful and this recipe is a delicious addition to my collection
Thank you so much for sharing your feedback, Maureen!!