Foolproof English Scones (2024)

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Table of Contents

• Why you’ll love these scones:
• Key Ingredients:
• How to make these scones:
• To make the dough:
• To shape the scones:
• Serving Ideas:
• British vs American scones:
• Biscuits vs Scones:
• Freezing Instructions:
• Video Tutorial
• English Scones Recipe

I’ve never been a fan of scones… Or so I thought…

Until my husband and I had an Afternoon tea at Savoyin London, and we were treated with the most deliciously moist and tender English scones for our first course. The tender cake-like texture was absolutely addicting!! And you betcha, we asked for more seconds!

Why you’ll love these scones:

• Incredible texture: light and tender, cake-like crumbs.
• Not too sweet.
• Quick and easy to make: comes together in less than 30 minutes!
• The secret mixing method ensures tender scones every time!
• Basic ingredients allows you can whip these up any time!

Key Ingredients:

• Flour – All-purpose flour works perfectly for this scones recipe.
• Sugar – A touch of granulated sugar adds just enough sweetness.
• Buttermilk – In a pinch, substitute one of the DIY buttermilk options here.
• Milk – While any type of milk works in this recipe, I recommend whole milk for richness.
• Baking powder – Don’t be alarmed by the amount of baking powder. It helps to create that fluffy soft texture!

How to make these scones:

Disclaimer: I slightly adapted English scones recipe on Cook’s Illustrated.

To make the dough:

1. We’ll mix together eggs, milk and buttermilk until well combined. Take about 2 tablespoons of the mixture into a separate bowl and set it aside.

2. Next, whisk together flour, baking powder and salt until combiner.

3. Then add softened butter and mix it until butter is evenly distributed. The mixture should resemble wet-sand texture.

4. Now, it’s time to add wet ingredients into the flour mixture and mix it until combined.

5. Note the dough will be super sticky, but it’s totally normal!!

To shape the scones:

6. Using a silicone spatula, transfer the dough onto the well floured work surface. And gently knead the dough until it’s nice and smooth.

7. Now, roll the dough into 1-inch thick disk.

8. Using 2-inch round cookie cutter, cut out as many scones as you can. Arrange the scones on a baking sheet lined with parchment paper, or silicone mat.

9. Brush on reserved egg mixture on top of the scones. And bake the scones for about 15 minutes at 425°F.

Cool the scones completely on wire rack before serving.

Serving Ideas:

Since these scones are not overly sweet, they’re perfect when smeared with sweet butter and jam!

Traditionally, English scones are served with clotted cream and jam.

Biscuits vs Scones:

Biscuits are flakierandcrumblier than scones.

English scones, on other hand, are quite light, butmost importantly, they have delicate cake-like crumbs, that sets them apart fromAmericanscones andbiscuits.

Freezing Instructions:

These scones freeze beautifully. Simply place the baked and cooled 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.