Authentic British Scones
An authentic British Scone is a perfect accompaniment to your warming cup of tea, particularly if you have some clotted cream and jam to serve it with!
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 for "cream tea" in the mid-morning or with afternoon tea. (Not to be confused with "high tea," which includes more savory nibbles.)
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 denser, slightly drier, and more crumbly than biscuits. They typically contain much less butter than biscuits as well.
While biscuits most likely originated from the British scone, they have been transformed and now are 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 (which you can make yourself as oven clotted cream or as slow cooker clotted cream), biscuits more commonly find themselves in savory applications, like with sausage gravy or an egg and bacon.
What is the difference between an American scone and 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 cakier, 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 the last time you ventured to put jam on your American scone? (As if it needed the extra sugar.)
Ingredients and substitutions
Scone dough is made from simple ingredients that you probably keep your pantry stocked with. So, you can have a batch of scones turned out dangerously fast.
- Flour - Basic all-purpose flour is what we want here.
- Sugar - Just a little.
- Baking powder - You will use way more than you think you should for this amount of flour. That helps get the high rise.
- Salt
- Butter - Use slightly cold butter for best results.
- Milk - We prefer whole milk, but any will do.
- Egg wash
How to make English scones
All the differences aside, if you can make biscuits, then you can make scones.
To make them you first mix the dry ingredients. Then rub in the butter until it is evenly distributed and the consistency of the mixture is sandy. Then add the milk until you get a slightly sticky dough.
Once the dough comes together, you knead it just a couple times on the counter. Then you press it flat and cut out your scones.
Place them on your lined baking sheet, brush with egg wash, then they are ready for the oven!
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.)
How to store and reheat
British scones will keep well in an air-tight container on the counter for 2-3 days. If you plan to keep them longer than that, we recommend freezing them.
To reheat your scones, we recommend putting them in a low oven (300F) or toaster oven for 5-10 minutes.
Can I freeze scones?
Yes! These work wonderfully frozen, either before or after baking.
To freeze the scone dough and bake it later, cut out your scones from the dough and then place the rounds of dough on a baking sheet. Place the whole sheet in the freezer and freeze until solid. Once the rounds are solid, you can remove them from the baking sheet and put them in an airtight container or sealable bag in the freezer until you are ready to bake them.
To bake from frozen, simply put the frozen rounds on a baking sheet and bake per the recipe instructions. You may find that you need to bake them for an extra 5 minutes or so, but keep an eye on them.
To freeze them after baking, let them cool completely before freezing in an airtight container. If you have a lot to freeze, we would recommend freezing them in a single layer first (like you did for the dough rounds) before transferring them to the long-term storage container.
From baked and frozen, simply let the scones thaw to room temperature before reheating.
These scones will stay good in the freezer for 3 months.
Why did my scones not rise?
If you didn't get the lofty scones that you were hoping for there are a few things to check.
- Is your baking powder fresh? It should be less than 6 months old for best performance.
- Did you overwork the dough? Make sure you're stirring and kneading it as little as possible to get it to come together.
- Did you twist the cutter? This is a big one. You need to press the cutter straight down and pull it straight up. If you twist the cutter, even a little, you will seal the edges and the rise will be less than optimal.
Why do my scones taste off?
Occasionally we have readers comment that their scones taste metallic or bitter. Here are some things to check:
- Double check that you used baking powder and not baking soda. It is an easy mistake to make!
- Did you use a US teaspoon measure or weigh your baking powder? Teaspoon measures in different countries are different sizes and in this case even a slight difference can make a big taste difference.)
- Did you mix your dry ingredients? It could also be that the baking powder didn't get mixed in well enough.
- Are you sensitive to baking powder's flavor? Some people are. If this is the case, you can dial back the baking powder in the recipe. You just may not get as high of a rise.
With the high amount of baking powder in the traditional scone recipe, seemingly little things can make a bit impact on the flavor!
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!
Authentic British Scones
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!
Ingredients
- 2 c (250 g) unbleached all-purpose flour
- 2 tablespoon (27 g) sugar
- 4 teaspoon (8 g) baking powder*
- ½ teaspoon (2 g) salt
- 3 tablespoon (42 g) unsalted butter, cold
- ⅔ c (158 ml) milk
- 1 egg yolk beaten with 1 tablespoon milk, (to glaze)
- Strawberry jam, (to serve)
- Clotted cream, at room temerature (to serve)
Instructions
- Preheat your oven to 425F.
- In a medium bowl, mix the flour, sugar, baking powder, and salt until well combined.
- Add butter. Rub the mixture together with your fingers to break up the butter, until the mixture resembles fine breadcrumbs.
- 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. If a good consistency is not achieved with the listed amount of milk, continue adding until your dough reaches a good consistency.)
- 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.
- 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.)
- Place the rounds onto a greased and floured baking sheet. Brush them gently with the egg yolk and milk mixture.
- Bake the scones for 12-15 minutes, until golden and firm.
- 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.
Notes
FREEZING:
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.
*A note on baking powder:
The baking powder has been a point of hot debate for this recipe. First, make sure you are using baking POWDER, not baking SODA. You will get a metalic taste with that much baking soda. Second, we are using US teaspoons here, not UK teaspoons. (Yes, they have a different volume.) Finally, we know the packages of baking powder say that 1 teaspoon is equal to 4-4.8g (depending on your brand), however we (and multiple testers) have weighed our baking powder and always come up with somewhere between 2-3g per teaspoon. When we weighed the amount of baking powder we used in the recipe it came to 8g. So, if you are having trouble with the recipe tasting metallic or are sensitive to the flavor of baking powder, we'd suggest going with 8g of baking powder. We can't explain the difference in weight, but we are certain about what we used.
Interested in info on WEIGHT measurements? Have a look at our ingredient conversion guide.
Nutrition Information:
Yield:
10Serving Size:
1 sconeAmount Per Serving: Calories: 71
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
Hi! I haven’t made these scones yet because I am wondering if I should use a lower protein flour or does it matter?
Hi Alison. We make them using regular all purpose flour. You could use a lower protein flour if you have it on hand, but for this recipe it isn't necessary. Enjoy!
Just wanted to say that I used coconut milk in place of the milk and it worked out really well! You can barely taste the coconut, so if you don't like coconut, you're safe:) These scones were extremely delicious and are a must try!
P.S. my mum ate four and a half in one sitting yikes loll
Thanks for letting us know how they turned out for you! Glad you're enjoying them!
hey, haven't tried this recipe yet but do you know if it is ok to substitute coconut milk for the milk in the recipe? I would really love to make these but my family doesn't react well to milk hehe
Hi Ruth. We haven't tried making these scones with coconut milk. But from doing other baking with coconut milk, I would think they should work pretty well. If you give it a try, stop back by and let us know how they turn out!
Hi! These look amazing! If I wanted to add some raisins to the scones, when and how would be the best way to do it? Thank you!
I would add raisins after the butter but before the milk. Hope you enjoy them!
Laura again, I wonder if you would also please comment on the references to a better taste? I see nothing in these ingredients that would lend a bitter taste. I would like to know what this is referring to
Hi Laura. As is mentioned in the comments that reference a bitter taste, it is often because the baker used baking soda instead of baking powder. The bitter taste could also be because the baking powder did not get incorporated well enough into the flour and there are clumps.
I am making these right now but this dough is NOT sticky. Quite the contrary, it’s very dry and almost crumbled. I have not begun to knead. I am an accomplished baker, so inexperience is not a factor here. The recipe has been followed precisely. Will continue on but very disappointed so far as I am craving an authentic English scone.
Hi Laura. My guess is that you either added too much flour or not enough milk. Accidents happen to the most experienced of us. 🙂 Hopefully you get a chance to try them again.
I’ve made these twice now and same thing...very dry and crumbly, not sticky at all. And I know how to measure flour and milk. The scones still turn out great. Should i try adding more of the milk to get a sticky dough? I use the liquid that is left from making clotted cream.
Hi Cheryl. Are you measuring your flour by scooping spoonfuls into your cup measure, or simply dipping your cup measure into the flour. The second way will cause the flour to be more compact, resulting in more flour in your dough, which could account for a drier dough. Either way, I would add a little more milk to get a slightly sticky dough, as you may get a better crumb to your finished scone.
I printed this recipe a year ago when I returned from a trip to the UK. They are delicious and I've made them many times since then. I'm curious though, as to why you removed a step between heating up the oven and brushing them with the egg wash. In my printed recipe (which is exactly this recipe from this website), it says to let the scones rest on the baking sheet for 15 minutes while the oven is preheated. They rise so much better that way! Anyway, best scone recipe I've ever tried. I did make clotted cream last year twice but it is a lot of work! I baked some this weekend for Father's Day dinner - fresh local strawberries on scones (which are just like shortcakes in my book). Absolutely delicious!
Hi Rebecca. Thank you for your comment! We love that you love these scones! You are correct, we did remove the 15 minutes of resting time from the recipe. We make these scones often (because they're so tasty!) and we found that the resting time didn't effect our rise nearly as much as not twisting the cutter as you cut the scones. If you find that it gives you a better rise, then by all means, continue doing it!
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!
So glad you're enjoying the scones! Thanks for letting us know how they turned out for you!
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!!
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!
Yes, I had to add a dash extra milk too, I think I had a tad more flour in my measuring cup which would make sense. I forgot and twisted my cutter and they didn’t rise as much. Will try again, great scones!
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!
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.
2/3 cup of milk and 2/3 of a pint of milk is different. Really it should be 1 1/3 cup of milk. Thank you.
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.
Hi I was just wondering if a lemon curd would tase good on these? I know it would not be traditional . thanks!
Yes! We do enjoy lemon curd on scones! (You can find our recipe for lemon curd here: https://www.curiouscuisiniere.com/meyer-lemon-curd/ .
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
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!
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!
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.
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!
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.
HI Sarah,
is it a problem if I don't use unbleached flour?
Thanks,
Donna
Nope. We just prefer to use unbleached. Enjoy!