British scones are a classic treat to enjoy as part of a 'cream tea' with jam and cream. They are easy to make, wonderfully soft and gently sweet. Delicious in every bite.
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We're a little unusual in our house: I'm a Brit, the home of tea drinkers, but have always drunk more coffee than tea, and my husband is American and the reverse. Actually not even the reverse as he never drinks coffee, but he is at least more American in that he drinks more ice tea than hot.
However both of us will happily make the odd excuse to have a truly British treat of tea and scones, also known as a cream tea. The name comes from how you serve the scones, topped with jam and clotted cream. It's a wonderfully delicious combination.
I'll admit right now, these scones are not the healthiest of things, both in the scone ingredients themselves and the toppings. But, at the same time they are the kind of indulgence that needs to be done now and then.
A cream tea is a classic treat in Devon and Cornwall in the Southwest of England, though you'll find it served in tearooms and cafes across the country. Just don't get anyone in Devon and Cornwall in particular in to the debate on whether to put jam or cream on first. It can be a heated debate.
Traditional scones are very easy to make, being only a few ingredients. The trick is to work relatively quickly to help the dough stay light so that your scones get a good rise.
Tips for making scones
- Use cold butter, it makes for better scones. Cut it into small chunks before mixing into the dry ingredients.
- Handle the dough as little as possible - if you overwork it, they won't rise properly. This means stopping mixing as soon as it all comes together. Personally, I don't even knead it just press it together before flattening out gently, but not too thin.
- Try to cut them out straight rather than twisting the cutter - you can dust your cutter with flour to help avoid it sticking - then carefully remove them and place on a lined baking sheet. Press together any leftover dough to make additional scones. These ones may not be quite as regular or high, so try to cut as close together as you can in the first go.
See how they come together in the short video!
These classic British scones are lightly flaky, soft and buttery and the perfect vehicle to top with jam and cream. Traditionally it would be clotted cream, but whipped cream makes a decent alternative.
For me, enjoying a buttery scone takes me back to enjoying them with my parents, usually when friends were visiting. They're also a classic part of an afternoon tea, along with English tea sandwiches (and tea, of course). Whenever you enjoy them, they are a wonderful treat.
Like scones? Try these!
- Apple and bacon cornmeal scones
- Coconut mango scones
- Cranberry orange scones
- Gingerbread scones
- Plus get more snack recipes, both sweet and savory, in the archives.
Tools to make these scones
I'd recommend using a Silicone Baking Mat (or parchment) on top of a Half Baking Sheet to make these. (affiliate links)
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
British scones
Ingredients
- 2 ¼ cups all purpose flour plain flour
- 1 ½ tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoon sugar
- 5 tablespoon unsalted butter cold
- ⅔ cup milk
- 1 egg
Instructions
- Preheat the oven to 425F/220C and prepare a baking sheet with either parchment paper or a cookie sheet.
- Put the flour, baking powder, salt and sugar in a large bowl and stir to mix.
- Cut the butter into small chunks, add them to the flour mixture and rub them in with your hands by tossing the butter in the flour and rubbing the butter between your finger tips to break it into small pieces. Alternatively, use a pastry cutter. Either way, make sure you don't overwork the dough. You are looking for a breadcrumb-like texture.
- Save 1 tablespoon of the egg and combine it with 1 tablespoon of milk. Add the remaining egg and milk to the flour-butter mixture and mix in to the dough, ideally with a blunt knife or a spatula to just combine everything.
- Turn the mixture out onto a floured surface and press it together so it sticks. Flatten it out to around ⅔-1in/2-3cm thick and cut out rounds, trying not to twist the cutter as you cut (around a 2 ½in/6cm cutter is good but you can make smaller if you prefer). Carefully transfer the scones to the prepared baking sheet.
- Brush the top of the scones with the reserved egg and milk.
- Bake for around 10-12 minutes until gently brown on top.
Video
Notes
Nutrition
This post was originally shared in June 2016 as a sponsored conversation written by me on behalf of Snapple. The opinions and text are all mine. It has since been updated including new photos and a video.
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Heather
Hello! I am getting ready to make these for my daughter's birthday tea party. Can I make these ahead of time and freeze them?
Caroline's Cooking
Yes you can - freeze them uncooked, on a baking sheet then transfer to a freezer bag for longer storage - then bake from frozen giving them a couple extra minutes to bake.
Susan Kahn
I've been making scones for 13 years professionally and am always trying new recipes.
These came out nice and light, almost like a biscuit but they did need approx 2tablespoons more milk as the dough was a bit too dry. I weighed everything also so I didn't use too much flour. I will keep on working at this recipe as it is the closest to what I want. Thanks.
Caroline's Cooking
Glad to hear that you enjoyed! Even weighing, flours can vary a little so it can be that you need a little additional liquid sometimes. That said, I actually tend to work with a relatively dry dough on these and they still surprisingly come together once baked.
David
Your recipe sounds delicious. Do you bake your scones on the upper third rack ?
Caroline's Cooking
Actually I generally bake them middle bottom rack. Hope you enjoy!
CydD
Boy, these did not work for me at all! I followed the recipe to the letter but all I could taste in the scones was horrible, bitter baking powder. The taste of the baking powder and the texture was very dry; half of my "scones" fell apart into just piles of flour. I am an intermediate baker, but these were not one of my successes!
Caroline's Cooking
I'm sorry to hear they didn't work out, but a few thoughts that may help. It sounds like your mixture had too much flour - did you weight the flour or use cup measures, as volume measuring can vary. It's quite easy to get a bit too much flour (or too little) so I always recommend weighing if you can. Flours can vary a little as well, so you can always add a little dash more milk at the end if it doesn't come together. As for the bitter flavor, was your baking powder in date and have you used it recently in something else with success? Did you mix it through the flour before adding the butter, as if not it can clump in places which would mean you'd get a mouthful of baking powder. You can also reduce the amount of baking powder a little, if you prefer, but I've made it this way without that issue many times so it should be fine.
CydD
Thank you so much for replying! Yes, I weighed my flour (from watching the Great British Bake-Off, LOL) and I have used my baking powder recently with success. Where I deviated from the recipe is that I cut my butter in in a food processor, but I sifted my baking powder into the flour (I've had lumping problems before) and pulsed the dry ingredients several times before adding the cold butter. I just can't figure it out. For what it's worth, I have never been able to make biscuits or pie crust, either, so it must be my technique somehow!
Susan Mercurio
These are what are called in the US "biscuits."
Caroline's Cooking
Actually technically, while US biscuits and UK scones are very similar there are a few differences (though granted there are variations on each). UK scones more often use eggs while US biscuits pretty much never do. The scone dough tends to be a little drier and more crumbly while the US biscuit dough tends to be a little more moist. Us biscuits often use buttermilk for a slightly more tangy flavor while scone pretty much never do and instead often use cream (or sometimes milk).
Caroline
I agree, these have the taste and texture of a biscuit more than a scone. But they're still very good!
I went light on the baking powder, putting in 1Tbsp plus 1tsp, and I think it would be fine (or better) with less than that. I also chilled the dough for about 25 minutes before cutting out and baking. It's easy to cut out rounds with a knife if you don't have a cutter. I baked for 13 minutes.
A nice biscuity scone recipe.
Caroline's Cooking
Glad you enjoyed! British scones are a little more like US biscuits - they are that bit softer and less dry (and sweet) than US scones tend to be. And yes, especially if you are in a warmer environment chilling can help to make cutting a little easier though not strictly needed.
Susan
Did you use baking powder or baking soda? The latter would account for the bitter taste. My baking powder has no taste at all. The two are not interchangeable because baking soda can leave a bitter taste in food, etc. I don't know how many times I've reached into the cupboard and pulled out the wrong spice or baking ingredient, despite the fact that I use different containers for each item!
olivier
Hello from France,
When checking recipies here, we are told to add 11g of baking powder for 500g of flour.
Your recipe says 2 tsp for 350g of flour, which is approx. 26g of baking powder... which would equal to 37g for 500g flour... far much more than French bakers say...
What should I do ?
Thank you in advance for your kind assistance !
Olivier
Caroline's Cooking
I understand it seems like a lot of baking powder and it is - these scones are highly leavened partly because of the butter that limits rise and also just generally they are meant to rise a lot to give them that light feel. If you want you could reduce it a little, but they likely won't rise quite as much as you see here. I do make other scones with less raising agent, but these traditional ones do have that large amount to really puff up.
Kris Norvig
Excellent! Exactly like those served in all the best English afternoon tea houses... the Ritz, Claridge's & wonderful little places in the Cotswold & Devon. However, the "Prep Time" is hardly 4 minutes unless you have some fast robots helping. More like 20 minutes of prep & that's if you have the butter nice & cold. I used frozen butter, and I kitchen scale for exact accuracy. I followed the tips: don't twist the cutter as you're putting in, and bake on parchment paper. Highest Recommendation!
Caroline's Cooking
So glad to hear you enjoyed! Appreciate the feedback on prep time, I'm not quite sure why I put 4 as that does seem a little ambitious, let me revise. Though that said, it's always going to vary a little one person to another. Yes, frozen butter is definitely a way to help present overworking/warming it.
RC
Can’t wait for try these. Question, how much baking powder to add if using self raising flour. Thanks
Caroline's Cooking
So, roughly speaking you'd need the 2 1/4 cups of flour plus 1 tbsp, then 1 tbsp less baking powder. So that would be about 324g of self rising flour, and 1/2 tbsp (7.5ml) of baking powder. This is assuming you use UK/Australian self-rising flour as the US kind can have a slightly different mix of raising agent in there. Hope you enjoy!
Selena
I’m from South East England .. Hertfordshire, I’ll be making these today but with fruit added ... I’ve never heard of the jam/cream on first debate, either in Scotland where my parents in law lived or Devon/Cornwall where we had many a cream tea ... that’s new to me, I remember it’s all about the pronouncement; is it scone as on thrown or scone as in gone? My dad who was from Sunderland, North England an pronounced as in gone an my mother’s from Harrow but first gen Irish an pronounced it as in throne
Caroline's Cooking
Indeed the pronunciation does vary around the country as well. The jam/cream is more of a Devon/Cornwall debate and may not have come up if you buy a cream tea as you tend to just be given everything and left to put them together yourself. But it may be asking a local what way they'd prepare them next time you are in that area! I hope you enjoyed these - always tasty with fruit added as well.
Natasha
When I preheat the oven, it's the tray ment to be in the oven getting hit too or do I keep it out till I'm ready to put the scones in? Thank you
Caroline's Cooking
No, you don't put the tray in while the oven is pre-heating, just put it in with the scones once it is heated (it's actually generally good for the scones to be cool before cooking and so the cold tray helps wit this).
Najmah
2 table spoons of baking powder? That sounds like a lot. I'm a bit worried.
Caroline's Cooking
I've recently adjusted it down slightly as I understand some brands seem to have been a little too strong in flavor and it can still work ok with about 1 1/2tbsp. I know it still seems like a lot but that's because traditionally in the UK, you'd use self raising flour + a little additional raising agent. This recipe has been adjusted to allow for using all purpose/plain flour and so the raising agent is more to compensate. It helps balance out the butter etc to give them a good 'lift'.
lamya
Hi i am remember my mother used to another ingredient which is cream of tart please is that an ingredient in the old recipes ?
thanks
please dear I am searching for the old recipe that use the cream of tart in it
kind regards
Caroline's Cooking
So I'm assuming you mean "cream of tartar" - yes, some recipes use this as it helps to give an extra lift. These are generally recipes that use baking soda rather than baking powder (as here) - baking powder actually has some cream of tartar in there already. So personally, I don't think you need it in this combination of ingredients and I'd say it's more about getting to a texture etc that you are looking for which you can sometimes achieve in more than one way. But it really depends quite what end result you are looking for whether this is equivalent or not.
Amy
I'm so happy to see that you're a jam and then cream kind of girl! Such a great debate every time we eat scones! This recipe was great and easy to follow. Thanks!
Caroline's Cooking
Ha, it's a big debate for sure, really depends what you grew up with I guess and this was what I grew up with. Glad you enjoyed and found it easy to follow!
Michelle
You can't beat a good scone and these look delicious! The perfect treat any time of the year.
Caroline's Cooking
Thanks, and yes I agree!
T t
Can I use white bread flour
Caroline's Cooking
I haven't tried but I don't see any reason why it wouldn't work just fine, in fact they may rise a little more. Just as with AP flour, take care not to over-work the dough.
Dannii
We love our scones over here. Although, putting jam on first is a bit controversial 😉
Caroline's Cooking
Ha, indeed it is - it really depends where you come from which comes first! There are definitely arguments for both 🙂
bushra
Thank you for sharing your lovely recipe. The scones in the picture looks absolutely delightful, I must say!
I am going to give these scones a go today.
Am I right in believing that the recipe states to use 2table spoons of baking powder?
Thank you again
Caroline's Cooking
Thank you! And yes it does - I know that seems a lot but traditional scones do have a good amount of raising agent in there. Actually, typically in the UK you'd use self-raising flour plus a little extra baking powder, but given that's not always available, I've converted it to use all purpose/plain flour and the baking powder plus salt. Hope you enjoy!
Shellie
I am a scone addict, but don't make them very often.
Strawberry jam may be traditional, but my favorite sweet jam is black raspberry.
Sometimes I like a little extra zing, so I'll use a red raspberry/jalapeno preserve made at a locally and sold at our local farmers market.
All are awesome served with a little dollop of clotted cream, crème fraiche, or whipped cream. A glass of iced ta with just a touch of lemon makes a great accompaniment.
Caroline's Cooking
Thanks Shellie - I am similar, I love scones but don't really make them all that often but love when I do. That raspberry/jalapeno preserve sounds delicious as well. And cream of some kind definitely always helps 🙂
Lucinda Dalton
Thanks for this delicious recipe! I make scones (and all of my baked goods) healthier by substituting Spelt flour for half of the white. Spelt is an ancient wheat that has a buttery flavor and a lighter texture than whole wheat. I do add 1/2 tsp. of xanthan gum because spelt needs a little for adherence. My family loves them better than white scones!
Caroline's Cooking
Thanks Lucinda. I do make a number of other scones that are quite a bit healthier but have yet to try spelt flour - must give that a go too, since you sell them so well!
Frugal Hausfrau
So pretty and I have had scones on my mind!! Thanks for sharing with us on Throwback Thursday!
Mollie
Caroline's Cooking
Thanks Mollie, I hope you enjoy these!
Carlee
The scones look delicious! Too funny about the coffee/tea thing. I guess you balance each other out. Thanks for sharing at Throwback Thursday.
Caroline's Cooking
Thanks Carlee - I agree it is a bit funny, it'll be interesting to see what our kids like!
Ahila
I enjoy making scones, especially raisin scones, and yours look delicious.
Caroline's Cooking
Thanks Ahila, raisin scones are tasty as well, I agree.
Quinn Caudill
These look so good and I love the jam. Thanks for sharing with us at Fiesta Friday. Happy FF!
Caroline's Cooking
Thanks Quinn, the jam is delicious as well (and healthy!) Happy FF to you too.
Choclette
I love scones and don't make them often enough. I make mine with half wholemeal flour and half plain which keeps them light, but also give a few added nutrients and fibre.
Caroline's Cooking
I do make a number of other scones that are more that sort of mix (but eg a little spiced, as my gingerbread scones or even healthier with carrot too like my carrot cake scones). Somehow your traditional British plain scones are white in my mind as that's what you nearly always see. I agree part wholemeal is better for you, though!