Light, flaky and barely sweetserve warm with clotted cream and your favorite jam.
These are the ultimate scones to pair with your afternoon cup of tea!
English scones are light, flaky, and just barely sweet.
That means slathering them with clotted cream and strawberry or raspberry jam is practically obligatory.
What Are English Scones?
English scones are more closely aligned with Americanbiscuitsthan they are toAmerican scones.
Alison Bickel
Traditionally, English scones are served with butter, clotted cream, fruit jam or a combination.
Tips and Tricks for Making English Scones
There are a lot of different scone techniques!
However, these tips and tricks will help set you up for baking success.
Alison Bickel
Scone Swaps and Variations
Scones are notoriously versatile.
Feel free to get creative with flour swaps and dried fruit.
Freeze on the parchment-lined baking sheet until firm, then transfer them to a zip top freezer bag.
Alison Bickel
Thaw overnight at room temperature, then rewarm them in a 400F oven.
More Satisfying Scone Recipe
English Scones
This recipe calls for grating frozen butter.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Alison Bickel
Place a box grater over the prepared baking sheet.
Grate the butter on the large holes of a box grater.
When you get down to a small nub of butter, chop that nub into a few small pieces.
Alison Bickel
Use the parchment paper as a sling to transfer the butter to the dry ingredients in the large bowl.
Then, return the parchment paper to the baking sheet.
Use your fingers to toss the butter in the flour, breaking up any clumps, until evenly coated.
Alison Bickel
Drizzle about half of the whole milk over the butter-flour mixture.
Use a fork or your hands to combine and lightly mix.
The mixture will start to look sandy.
Alison Bickel
You may not use all the remaining milk.
Use a 2-inch biscuit cutter to cut the dough into rounds.
Cut them as close together as possible.
Alison Bickel
You want to get as many rounds as possible on your first pass through the dough.
Gently press the scraps back together and cut out additional rounds.
You should have 8 to 10 rounds, depending on how diligent you are with pressing the scrapes together.
Alison Bickel
Transfer the scone rounds to the prepared baking sheet, spacing them about 1 inch apart.
Serve with clotted cream and jam, if desired.
Alison Bickel
Alison Bickel
Alison Bickel
