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Sliced scone with butter and jam.

English Scones

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 16 scones
Calories: 167kcal
Author: Shinee
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!
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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

Notes

Note 1: In a pinch, substitute one of the DIY buttermilk options here.
Note 2: While any type of milk works in this recipe, I recommend whole milk for extra richness.
Note 3: All-purpose flour (or plain flour) works perfectly for this scones recipe.
Freezing Instructions: These scones freeze beautifully. Simply place the baked 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.
Recipe credit: Slightly adapted from Cook’s Illustrated.

Nutrition

Servings: 1 scone
Calories: 167kcal
Carbohydrates: 26.6g
Protein: 4.2g
Fat: 4.9g
Sugar: 4.9g
Sodium: 102.5mg