English Scones Recipe

Homemade English scones with golden tops served with strawberry jam

Course: Breakfast

Cuisine: English

Keyword: british scones, british scones recipe, easy english scones, english scones, english scones recipe, homemade english scones, scone recipe, traditional english scones

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 283kcal

Author: Chef Jessica Formicola

Easy English scones are buttery, tender and lightly golden. Learn how to make homemade buttermilk scones perfect for jam and clotted cream.

Print Recipe

Equipment

Ingredients

¾ cup cold buttermilk
1 tablespoon vanilla extract
2 1/4 cups flour
¼ cup sugar
1 tablespoon baking powder
½ teaspoon fine sea salt
½ cup unsalted butter , cold
2 tablespoons heavy cream

Instructions

Preheat the oven to 375℉. Line a large baking sheet with parchment paper. Set aside.
Combine the ¾ cup cold buttermilk and 1 tablespoon vanilla extract. Stir together and set aside.
Whisk or sift together the 2 1/4 cups flour, ¼ cup sugar, 1 tablespoon baking powder, ½ teaspoon fine sea salt, in a large mixing bowl.
Grate the ½ cup unsalted butter using the small side of a hand grater or box grater. Add it to the mixing bowl. Using your hands or a pastry cutter, combine until small pieces are formed and it becomes a little mealy.
Add the buttermilk mixture and, using a large spoons or a pastry cutter, stir just until the dough comes together, being careful not to over mix. The dough will be fairly sticky and loose.
Turn the dough out onto a well-floured surface. If you want smaller scones, divide in half and then form both into discs about 1 1/2 inches thick. For larger scones, form into one larger disc that is 1 1/2 inches thick.
After the dough is on the prepared baking sheet, using a bench scraper, cut the smaller discs into 6 slices and the larger one into 8 slices. Baste the tops of the scones with the 2 tablespoons heavy cream using a pastry brush.
For the smaller discs, bake for 14-16 minutes or until lightly golden brown or 18-20 minutes for the larger disc.
Remove the cones and if they have baked a little together, cut using a bench scraper or knife while still piping hot. Transfer to a wire rack and cool.
Serve with jam, butter or clotted cream.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Room Temperature: English scones taste best the day they're baked, but leftovers can be stored in an airtight container at room temperature for up to 2 days. Allow them to cool completely before storing to prevent excess moisture from collecting inside the container.

Refrigerator: Refrigeration isn't necessary for plain scones and can cause them to become stale faster. Keep any clotted cream or other perishable toppings refrigerated separately.

Freezer: Let the scones cool completely, then place them in a freezer-safe bag or airtight container. Freeze for up to 3 months for the best flavor and texture.

Nutrition