Curious Cuisiniere

Travel the world from your kitchen.

You are here Home » Around the World » British Recipes » Authentic British Scones

Authentic British Scones

by 56 Comments

An authentic British Scone is the perfect accompaniment to your warming cup of tea, particularly if you have some clotted cream and jam to serve it with! 

An authentic British Scone is the perfect accompaniment to your warming cup of tea, particularly if you have some clotted cream and jam to serve it with! | www.CuriousCuisiniere.com What Is A Scone?

When you hear the word “scone” do you think of a fancy British tea-time spread? Or do you think of the sugar-dusted pastries in the Starbucks display case that you might be tempted to grab to go along with your morning coffee?

Authentic British scones aren’t eaten for breakfast. Rather, they are served with tea as a light snack during “cream tea” (not to be confused with “afternoon tea”, which includes more savory nibbles to hold you over between lunch and dinner).

British scones are small nibbles that are fairly plain on their own, but are classically eaten with jam and clotted cream, making for a real treat.

Is A Scone A Biscuit?

When you first try an authentic British scone, you might be tempted to think of it as a biscuit. (Unless, of course, you’re from the southern US, where biscuit-making is an art. No real scone would fool a Southerner as a biscuit, that’s for sure.)

But, you can’t deny that the two are similar.

The basic ingredients for biscuits and scones really are the same: flour, leavening, a little salt, some fat, milk, and maybe a little sugar. The process too is similar: cut the fat into the dry ingredients, add the liquid, roll, and bake.

The difference comes down to a subtly in texture and how they are served.

British scones are more dense, slightly drier, and more crumbly than biscuits. They typically contain much less butter that biscuits as well.

While biscuits most likely originated from the British scone, they have been transformed and are now the scone’s buttery cousin. Because of the extra butter, biscuits should be light and fluffy with tender layers.

While scones are spread with jam and clotted cream, biscuits more commonly find themselves in savory applications, like with sausage gravy or an egg and bacon.

An authentic British Scone is the perfect accompaniment to your warming cup of tea, particularly if you have some clotted cream and jam to serve it with! | www.CuriousCuisiniere.com An American Scone vs A British Scone

If you walk into a coffee shop in the States, you’re bound to come face to face with some tasty treat labeled “scone”. It will probably be sweet, most likely filled with any number of sweet add ins, and possibly even covered with a sugary glaze.

It might be biscuit-like in texture or it might be more cakey, depending on the establishment. And, it probably will be about the size of your hand.

By now you know better.

These are not traditional British scones! They’re too big, too sweet, and too stand-alone. Not to mention all the flavor add-ins that are unheard of when it comes to a traditional scone. (Which might get some raisins tossed into the batter, but that’s about as crazy as things get.)

Besides, when was they last time you ventured to put jam on your American scone? (As if it needed the extra sugar.)

How To Make British Scones

That being said, if you can make biscuits, then you can make scones.

Scone dough is made from simple ingredients that you probably keep your pantry stocked up on. So, you can have a batch of scones turned out dangerously fast.

The one difference we take between making biscuits and making scones is that for scones, we use our hands to massage the butter into the dry ingredients. Doing this creates a fine, sandy consistency that helps give the scones their classic texture. (For biscuits we cut the butter into the dry ingredients, which leaves larger chunks of butter in-tact, creating those tasty, buttery layers.)

Whether you call it a biscuit or a scone, these tasty treats are great for breakfast or for an afternoon nibble.

Just don’t forget the jam and clotted cream!

An authentic British Scone is the perfect accompaniment to your warming cup of tea, particularly if you have some clotted cream and jam to serve it with! | www.CuriousCuisiniere.com

 

3.81 from 136 votes
An authentic British Scone is the perfect accompaniment to your warming cup of tea, particularly if you have some clotted cream and jam to serve it with! | www.CuriousCuisiniere.com
Print This Recipe
Authentic British Scones
Prep Time
25 mins
Cook Time
12 mins
Total Time
37 mins
 

An authentic British Scone is the perfect accompaniment to your warming cup of tea, particularly if you have some clotted cream and jam to serve it with!

Yield: 10 (2 inch) scones

Course: Breakfast
Cuisine: British
Servings: 10 people
Author: Sarah | Curious Cuisiniere
Ingredients
  • 2 c unbleached all-purpose flour
  • 2 Tbsp sugar
  • 4 tsp baking powder
  • ½ tsp salt
  • 3 Tbsp unsalted butter , cold
  • ⅔ c milk
  • 1 egg yolk beaten with 1 Tbsp milk (to glaze)
  • Strawberry jam (to serve)
  • Clotted cream , at room temerature (to serve)
Instructions

  1. Preheat your oven to 425F.

  2. In a medium bowl, place the flour, sugar, baking powder, salt, and butter. Rub the mixture together with your fingers to break up the butter, until the mixture resembles fine breadcrumbs.

  3. Add the milk slowly, mixing as you add, using enough of the milk to get your dough to come together with no lumps remaining. (Your dough should be quite sticky.)

  4. Spoon the dough out until a well-floured surface. Generously dust the top of the dough and knead the dough 2-3 times to coat it with flour and smooth the surface. Press the dough into a round that is roughly 1 inch thick.

  5. Using a well-floured cookie cutter, cut the dough into 2 inch circles. (Be sure to press the cookie cutter straight down and up. Twisting the cookie cutter will impact the amount of rise you get on your scones.) 

  6. Place the rounds onto a greased and floured baking sheet. Brush them gently with the egg yolk and milk mixture.

  7. Bake the scones for 12-15 minutes, until golden and firm.

  8. Remove the baked scones from the oven and let them cool for 30 minutes (if you can resist). If you like softer scones, cover them with a clean tea towel as they cool.

Recipe Notes

This scone batter freezes well. We like to freeze pre-cut rounds of dough for easy baking (just thaw and bake as directed).

 

Alternately, freeze the baked scones and reheat in a low oven for 5-10 minutes after thawing on the counter.

 

 

 

 

Comments

  1. Writing this as Im sitting at my kitchen island eating a warm scone and have to say…this recipe was AWESOME. It took me a half an hour from start to finish to make these tasty treats!
    I have spent a lot of time in the UK and dare I say these are some of the best scones I have ever tasted!
    I used literally 2 bowls and a couple measuring spoons and cups and THATS IT! Made these within 15 mins and had them popped in the oven and dishes cleaned up long before they were done.
    Thanks so much for this super easy, delicious recipe!

    Reply

  2. I confess…I was a skeptic and kept my expectations low. I’ve tried MANY times to make scones similar to what I have had in England. I am happy to say I was VERY pleased with these! They got wonderful height and split perfectly in half. The texture was beautiful-and smothered with clotted cream and jam I nearly wept-it was like a taste of England!
    I was very careful to rub all the butter in-with no chunks left (as in an American scone) and I do believe that not twisting the biscuit cutter made a real difference. My dough was not sticky however and I did add a bit of extra milk. Next time I will add a dash of vanilla too.
    Overall a very happy baking experience!!

    Reply

    • Thank you for sharing your experience with our scone recipe April! We’re so happy you enjoyed the results. These would be delicious with a dash of vanilla!

      Reply

  3. I just tried this recipe. THEY ARE TASTY!!!EXACTLY THE TEXTURE & FLAVOR I LOVE!
    What would be different if I reduce the amount of butter? Just the flavor? Or also the texture ?
    Thank you for your time:) good day!

    Reply

    • Wonderful! We’re so glad you enjoyed the scones Erin! If you reduced the butter (and we have tried) the flavor and texture are both effected. They aren’t quite as rich and don’t have the same interior crumb texture. That being said, if you want to play around with the amount of butter in the recipe, just make sure you’re increasing the milk to compensate for the lost liquid.

      Reply

    • Hi Sondra. The dough is already a sticky dough at 2/3 cup of milk (160mL). We don’t recommend doubling the milk called for in the recipe.

      Reply

  6. Hello,
    I’m French and interested in recipes from foreign countries.
    I’ve found online several recipes using an egg, mixed with buttermilk I don’t find them in your recipe. Could you please tell me the difference between using an egg or not, buttermilk or milk?
    Are there difference between Irish and British recipes of scone, taste, texture?

    Yours faithfully,

    Denis

    Reply

    • Hi Denis, Adding an egg would make the crumb of these scones a bit richer and denser. Using buttermilk would give a bit of added flavor, but also, quite possibly, a higher rise. You will find MANY variations in scone recipes across Great Britain and Ireland. In general, we have found that Irish scones to tend to include egg and buttermilk. We have had British readers tell us that our scones are perfect, and others tell us that they’re missing the egg. (And, I’m sure we’ll have some Irish readers now telling us that Irish scones don’t include an egg or buttermilk.) As with any dish that is so widely popular, everyone makes theirs a bit differently, so there really is no perfectly right way to describe it, it’s all about what you like or grew acquainted with eating. Hopefully, we’ll have some readers chiming in to your comment to add more insight!

      Reply

      • Hello Sarah,
        is it compulsory for the baking sheet to be greased and floured? With which product do you grease?
        I made scones today following your recipe. The result is nice to watch, and I’ll taste it tomorrow.
        I first had to convert cup in continental measurement units.
        About the milk, 2/3 cup is too much, the mix would be soaked. Better say 1/2 and then add a little bit, mix, and so on until you get a real dough, nearly not sticky.
        I used the remaining of the 2/3 cup of milk mixed with the beaten egg, for the glazing.
        About the furnace setting, I set on gas 7, and the scones were already cooked with a brown top in 12 minutes.
        I only floured the baking sheet and the bottom of the scones were OK.

        Best regards,
        Denis

      • Hi Denis. Thank you for your notes! For baking, we typically grease our pans with butter. We find that it helps them to release better from the pan after baking. But, that is good to know that simply flouring the baking sheet works just as well! We are working on getting a measurement converter up on our site, and hope to have it ready soon. The dough for these scones is a bit sticky, which is why we have you generously flour your working surface. Since flours differ in the moisture they will absorb, if you prefer to add the milk more slowly, until you get a dough that is to your liking, go for it! (We will amend the recipe instructions for this, it is a good thing to note.) Thank you for your notes on the gas mark setting! We hope you enjoy the scones when you taste them!

  7. I have made these scones following the recipe on numerous occasions. Some of them don’t rise, some come out in various sizes. I have used Lactose-free milk. Any suggestions to make it even better and more authentic? I live in the U.S., by the way.

    Reply

    • Hi Abdul, If you are wondering why some rise and some don’t, it is all in how you press out your scones. Scones are very tricky, and if you twist the cutter while cutting them, it can seal the edges so they don’t rise. You need to press straight down and then come straight up. This will help them to rise better and more consistently. Enjoy!

      Reply

      • What I mean more in detail is that as far as causing more of a rise, would heavy cream or buttermilk be more suitable options?

      • It’s possible that buttermilk may give a bit more rise, because of the acid. Heavy cream shouldn’t have an impact on the rise.

  9. Mine turned out perfect and I followed the recipe to a tee! I am giving English tea baskets to my clients this year and the two clients that received them already just raved about them. I am American with an English /Irish / German /French heritage and I love trying authentic recipes from my original ancestral homelands.

    Reply

  10. Thank you, Sarah for providing so many wonderful recipes in order to enjoy such a beloved custom of enjoying tea.
    You are very generous and kind to respond to all your posts. For this reason, I would like to ask you? Would there be any changes for high altitude in both your scones and clotted cream recipes.? I live in Colorado, 5,000 ft above sea level. I wish to try these recipes, and want to make sure to address this.

    Once more, Thank you!

    Most Kindly,
    Tina

    Reply

    • Hi Tina. We have never had to adjust for high altitude baking, so I’m not particularly familiar with all the nuances of it. That being said, after doing a bit of research, I think your clotted cream will probably just clot faster, so I’d recommend making it during the day, when you can check on it periodically.

      The scones may be a bit trickier. They might work as the recipe is written, since they have a pretty good structure. So it couldn’t hurt to try the recipe as is first for a benchmark. If they come out dry, you might need to decrease the oven temp by 15 degrees. If you have trouble with them falling (or not rising), I would try reducing the baking powder to 2 1/2 tsp. (But, be sure you are pressing straight down when cutting the scones and not twisting the cutter, because that can cause them to not rise properly as well.)

      If you give these a try, do stop back by and let us know how they turn out for you. I’m sure other readers would find your experience helpful!

      Reply

      • Hi Sarah,
        I live in Fort Collin, Colorado above 5K feet. In making my scones, if I do no changes in the recipe, I must watch then closely as they do cook faster and the tops can brown fast.

        And thank you for your recipes. I made your clotted cream last night but have yet to separate it out. One question though. At such a low temp. can bacteria develop? It appears that no one has had issues with this but I thought that I’d ask.

        Here’s a web site that may help with high altitude baking. https://www.kingarthurflour.com/learn/high-altitude-baking.html I hope it helps.

        Thanks again,
        Terrie

      • Thanks for your notes Terrie. As far as the cream, you need bacteria to do the clotting. It is similar to when making yogurt, but a different kind of bacteria. If kept as the right culturing temperature, there shouldn’t be any issues with the cream going bad during the 12 hour period. However, if anything looks or smells funky or off, as always, use your best judgement and don’t eat anything that you think might be spoiled.

  11. So I finally got these to work at the 3rd attempt and as a Brit living in the USA can say, they are very good. The first attempt failed because I added too much milk and the dough got too sloppy. That said I think you need just a touch more than 2/3rd of.a pint to get a firmish sticky single blob. The second failure was the bitter taste that people here complained about and again that was my mistake. My wife who is the baker in the family pointed out that I had used baking SODA instead POWDER as the recipe called for. The 3rd attempt was the charm and enjoyed them immensely.

    Reply

  12. Is there any way that you could also include mass measurements for your ingredient usage? I followed the recipe, but I required a little bit more milk than listed because the dough wouldn’t seem to incorporate at all (really shaggy and crumbly, wouldn’t meld together). After I added the splash of milk extra it incorporated properly, but, the top of my scones came out really cleanly, not rough like the picture on the recipe shows, more like the top of a little pound cupcake; do you think I might have accidentally incorporated the dough a little bit too much? I’m sure I must’ve done something wrong. Thank you in advance! If it matters, I used the left over milk byproduct from the clotted cream recipe before I added in the extra splash of plain milk. Maybe too much fat?

    Reply

    • Hi John. Happy to! we used 226g of flour, 40g butter, and 150mL milk. Hopefully this helps. A smooth top is typically just the result of getting your batter nice and smooth before cutting the scones. Nothing wrong with that! Enjoy!

      Reply

  13. I tried the recipe today! They are cooling right now! The amount made 12 scones! Of variuos sizes ! Always my mistake..will let you know if they are up to my British taste😜 Even found clotted cream! Which is rare in Calgary .

    Reply

  14. I also am sensitive to baking powder so I made sure it was really well incorporated, used a sieve and put the baking powder evenly around instead of just mounding in the center. No bitterness whatsoever. Love this recipe.

    Reply

  15. Hi I like your recipe for the scone. I’m British and make them on a regular basis but like to try different recipes. Easy way to remember is 1/4 fat to flour, sugar to taste, pinch of salt rub together add dried fruit (I vary it from currants for a Derby scone, or sultanas I think these are what you call raisins, and the British version of raisins. Also dried cranberries are nice with white chocolate) . The fruit is added after rubbing to a fine breadcrumb, then the milk. I find if the dough is too dry you end up with a heavier scone. As all flours differ I do tend to go by feel on the finished dough, but make sure when you cut them not to twist the cutter as it impairs the rise as does letting the glaze run down the sides.

    Reply

    • Thanks for the tips Catherine! We’ll have to try your go-to version and add ins! Our scone is a bit lighter on the butter, but we found the texture to still be delicious! What a great tip on cutting the scones too! We have had a couple people comment on trouble with these scones rising, but we have never had that issue. It makes me think that the way they were cutting them had an impact.

      Reply

  16. I would like the english scone receipe that has to be rolled out and then cut into triangle shapes. they have rasins in them and not the ones in this article

    Reply

    • Hi Sheri, We’ll take a look at the type of scone you’re talking about and see what we can find. In the meantime, you can very easily cut these scones into triangle shapes and add raisins to the dough.

      Reply

    • Hi Sam. Traditional British scones don’t call for an egg. The consistency is more biscuit like. So, you don’t put an egg in scones for the same reason you don’t put an egg in biscuits. It’s all about texture.

      Reply

  18. Hi there! Super excited to try this, as I can never find an authentic scone in America! I only had almond milk on hand, so I used that. Also, I grated the butter in, so it wasn’t as crumbly. As a result, my Dough is super sticky- couldn’t even roll it. Could those two things have been the culprit? Thanks 🙂

    Reply

    • It’s quite possible Becca, but the dough is supposed to be pretty sticky. You’ll need a good dusting of flour on your working surface to shape the dough into a round. The dough should be a breadcrumb texture when you massage the butter in. If you find the dough too hard to work with, I’d suggest chilling your dough a bit to let the butter firm up, or just adding more flour. Hope this helps!

      Reply

    • I put a little flour on parchment paper. Yes it’s sticky but workable. Once you get the dough on the paper work into a round and the cut it into,pieces form rounds then put the parchment Paper with scones on them in freezer for half hour before baking

      Reply

    • Hi Mark. Perhaps your baking powder is old. That would cause them not to rise properly. Also, scones tend to be very finicky about how they are cut. You really need to use a well-floured cutter and press straight down and up. If you twist the cutter, it seals the edges of the dough and they won’t rise.

      Reply

  20. We really enjoyed these. They were perfect for the sixteenth birthday tea for my daughter. Thank you! I used maple sugar instead of regular and no one noticed.

    We had the double cream, fig jam and chai tea . I will send this link to our friend who so enjoyed them. She is from Ireland and likes these less sweet kind too.

    ( FYI I tried to make a GF dairy free batch/ with this recipe, they didn’t work out however.)

    Reply

  21. I followed the recipe exactly and they turned out very well. They did not have a bitter taste at all. I enjoyed mixing it up with my hands! I also appreciate the information on how they differ from biscuits. The texture does seem different!

    Reply

  23. Isn’t it too much baking powder? Especially for such small amount of flour. I used this recipe and my scones had a bitter aftertaste of baking powder. Not right at all.
    Curious to see other results.

    Reply

    • Hi Silvia. While that is a high ratio of baking powder to flour for a lot of baking, its a pretty standard ratio for traditional British scones. A high amount of baking powder is what gives them their characteristic rise. We personally didn’t find them to be bitter, but since they are less sweet than typical American scones, I can see how some might consider their flavor to be a bit different. You could always try reducing the baking powder a bit, if you’re sensitive to it. They might not puff quite as nicely, but the flavor will probably be more to your liking.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Throughout our site you will find affiliate links to products we trust. Using an affiliate link doesn't cost you anything, but it does help support what we do in a small way. Thanks for your support of Curious Cuisinière!

Explore recipes inspired by global flavors.
British | Caribbean | Chinese | French | German | Greek | Indian | Italian | Japanese | Mexican | Polish| Spanish | Thai | American


Curious Cuisinière's Privacy Policy