Classic English Scones

Classic English Scones
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Flaky and butter British scones best served with clotted cream and strawberry jam.

Course: Breakfast
Cuisine: British


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons unsalted butter frozen (see note)
  • 1/2 cup buttermilk plus 1 tablespoon, room temperature
  • 2 large eggs room temperature


  1. Preheat oven to 400°F.
  2. Into a mixing bowl, sift the flour, baking powder, sugar, baking soda, and salt.
  3. Grate the butter into the flour and cut the butter into the flour with a butter knife until it forms large crumbles.
  4. In a separate bowl, whisk 1 egg into the buttermilk.
  5. Make a well in the center of the flour and add the egg /buttermilk liquid.
  6. Mix the dough with a spoon until the dough comes together. It should be moist, but not be sticky. Add a touch more milk if it is too dry and not holding together.
  7. Turn the dough onto a lightly floured surface.
  8. Shape the dough to 3/4 inch thick. Do not work the dough too much and do not use a rolling pin.
  9. Using a non-fluted 2 1/2 inch cookie cutter, cut rounds. Dip the cutter into flour before each cut.
  10. Line a baking sheet with parchment paper and place the rounds on the baking sheet, about 1/2 inch apart.
  11. Whisk the remaining egg with 1 teaspoon buttermilk and brush the tops of the scones.
  12. Bake for 15 minutes or until well risen and golden.
  13. Remove from the oven and allow to cool completely on a wire rack covered with a towel to keep them moist.
  14. Serve with clotted cream and strawberry jam.

Recipe Notes
This is to keep the butter as cold as possible so when it hits the hot oven it creates steam and makes the scones flaky.

Source :

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