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English Scones

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 16 scones
Calories: 167kcal
Author: Shinee
English scones with light and tender, cake-like crumbs are incredibly quick and easy to make. You only need 30 minutes! It's our family's favorite!
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  • 2 large eggs at room temperature
  • ½ cup (120ml) buttermilk, at room temperature
  • ½ cup (120ml) whole milk, at room temperature
  • 3 ½ cups (435g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • 1/3 cup (75g) unsalted butter, softened and cut into small pieces

Sweet whipped butter:

  • ½ cup (115g) unsalted butter, softened
  • ¼ cup (60ml) heavy whipping cream
  • 1-2 tablespoons raw honey


  • To make the scones, preheat the oven to 450°F (230°C). Line the baking sheet with parchment paper, or silicone mat.
  • In a medium jug, beat the eggs, buttercream and milk. Reserve about 2 tablespoons of mixture.
  • In a mixing bowl with paddle attachment, mix together flour, sugar, baking powder and salt.
  • Add butter and mix until nice and smooth. (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 don't worry. Transfer the dough onto well-floured surface.
  • With floured hands, knead the dough to smooth out the surface and flatten it into 1-inch thick disk. Using 2-inch round cookie cutter, cut out as many scones as you can.
  • Gather the remaining dough 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 10-12 minutes, or until golden brown.
  • Cool the scones on wire rack for 10 minutes. Serve warm or at room temperature with sweet whipped butter.
  • To make the sweet whipped butter, beat the butter, heavy cream and honey in a mixing bowl with whisk attachment until nice and fluffy.


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.
Video: I've made this recipe on my Instagram stories. If you'd like to see the recipe in action, check out my Instagram and find the featured story for English Scones.
Recipe credit: Slightly adapted from Cook’s Illustrated.


Serving: 1scone | Calories: 167kcal | Carbohydrates: 26.6g | Protein: 4.2g | Fat: 4.9g | Cholesterol: 34.2mg | Sodium: 102.5mg | Sugar: 4.9g