British Scones Recipe

This delicious British scones recipe is everything you need if you enjoy buttery and crumbly scones. They are perfect to slice in half and spread with butter or clotted cream and a spoon of your favorite fruit jam. I can have a fresh batch ready in about 50 minutes, and they make a great snack for afternoon tea or a simple side to serve with a main dish.

I do not know what is better than waking up to the smell of a fresh bake on a weekend morning, especially when it is not a basic bake like muffins or bread but a batch of buttery British scones that melt in your mouth. I always loved scones, and every time I visit London I stop in a tea room or a small cafe for a warm bake, especially the strawberry scones packed with clotted cream and jam. London is one of the best places to enjoy classic British scones, so I always recommend trying them if you are heading there.

A funny fact is that these yummy scones are a bit different from what many people are used to because they are made with less butter and use milk instead of cream. They are not filled with sweet chocolate or covered with glaze the way American scones often are. To make these baked scones, all you need is a handful of ingredients like eggs, milk, flour, butter, and sugar, along with a few minutes of prep time. I usually mix the dough the night before, and in the morning I just bake them for about 15 minutes and that is it. So I hope you give this recipe a try!

Why you will love this recipe 

• Quick morning bake: I can mix the dough the night before, and in the morning I slide the scones into the oven and have a warm batch to enjoy with my coffee in 15 minutes.
• Basic pantry ingredients: I simply use flour, butter, eggs, milk, sugar, baking powder, and the dough comes together quickly even when I am rushing around with the kids.
• Soft and crumbly texture: The butter melts into the flour and creates a tender inside with a light golden crust that tastes just like the scones I enjoy in London tea rooms.
• Perfect for family moments: I slice them open and spread butter, clotted cream, or jam, and they are easy to set out for breakfast, afternoon tea, or next to a simple main dish when I want something warm and homemade.

What you will need

• Eggs: I bring my eggs to room temperature so they mix smoothly into the dough.
• Fresh lemon juice: I add a little fresh lemon juice to help the dough rise and taste brighter.
• Milk: I use whole milk because it keeps the scones soft and tender.
• Unsalted butter: I cut the butter into small cool cubes so it blends into the flour and keeps the texture crumbly.
• Baking powder: I use baking powder because it gives the dough the lift it needs.
• Extra fine sugar: I choose extra fine sugar so it blends evenly into the dry ingredients.
• Unbleached flour: I bake with unbleached all purpose flour because it keeps the texture light.
• Finishing: I use extra fine granulated white sugar, one egg, and a little water to make the finishing mix for the scones.

How to make

1. Preheat, and combine the flour mixture: I preheat the oven to 400 degrees F and line two cookie sheets with parchment paper, then whisk the flour, baking powder, salt, and sugar in a large bowl and rub the butter into the mixture with my hands until it looks like fine breadcrumbs with a soft sand texture.

2. Make the scone batter: I whisk the milk, eggs, and lemon juice in a bowl, then pour the mixture into the dry ingredients a little at a time and stir until it is absorbed before using my hands to knead it into a smooth dough with no lumps.

3. Cut the scones: I place the dough on a lightly floured surface and roll it to about one inch thick, then cut out rounds with a 2 1/4 inch cookie cutter and dip the cutter in flour between each cut. I press straight down without twisting so the scones rise well and place the rounds on the prepared baking sheet with a little space between them.

4. Finish, bake, and serve: I whisk the egg and water and brush the tops of the scones, then sprinkle a little sugar and let them rest for about 12-15 minutes before baking them for 15 minutes until they rise and turn lightly golden. I move them to a cooling rack and enjoy them with tea, butter or clotted cream, and a spoon of fruit jam.

Expert tip

Keep the butter cool

I advice you to always keep the butter cool and handle the dough gently so that will allow the texture stays crumbly and soft. When the butter melts in the oven it helps the scones lift, so I work quickly and avoid warming the dough with my hands.

More tips to consider:

• I use a pastry cutter when I want to keep my hands clean and mix the butter in quickly.
• I sometimes grate the butter with a cheese grater because it blends into the flour fast.
• I use my food processor when I want the dough to come together with almost no effort.
• Your dough should be sticky, so continue adding milk, one tablespoon at a time, until your dough reaches the right consistency.
• I use heavy cream instead of whole milk when I want a richer scone.
• I also use low fat or skim milk when that is what I have in the fridge.

Recipe variations and add-ins:

• Pumpkin fall flavor: I use 1/2 cup of pumpkin puree in place of the milk and add 2 teaspoons of pumpkin spice. This creates a warm fall style scone.
• Dried fruit: I mix in 1/2 cup of golden raisins, cranberries, or chopped dried apricots. The dried fruit adds a sweet chewy texture.
• Extra tangy: I stir in 2 tablespoons of orange or lemon zest. The zest adds a bright citrus aroma.
• Sweeter: I use brown sugar instead of white and add one teaspoon of cinnamon. This makes a cozy sweet scone with a hint of spice.
• Taller scones: I use self rising flour or add an extra teaspoon of baking powder. This helps the scones rise a little taller.

Serving suggestions:

These warm British scones are always tasty with my favorite fruit spreads. I like to set out strawberry jam, sweet orange marmalade, or homemade blueberry sauce so everyone can choose what they want. My kids always ask for whipped cream or chocolate whipped cream and I never mind because I make both from scratch and they enjoy helping me mix the cream.

On chilly days I pour a London fog latte for myself or make a pumpkin spice latte when fall gets busy with school events and family dinners. You can explore more recipes on my blog and find plenty of dishes and drinks that pair easily with a fresh tray of British scones.

How to store leftovers:

• Room temperature: I keep leftover British scones in an airtight container or a large zip bag for up to 5 days on the counter, or up to one week in the fridge.
• Freeze: I freeze baked scones for up to 3 months by placing them in a freezer safe container or a freezer bag. When I want to freeze unbaked scones, I place them on a parchment lined baking sheet for one hour, then move them to a container with parchment or wax paper between each piece.
• Thaw: I thaw baked frozen scones overnight in the fridge or leave them on the counter for 2 to 3 hours. Unbaked frozen scones can go straight into the oven without thawing.
• Reheat: I warm baked scones in a 400 degree F oven for five to eight minutes until they are soft again. 

Frequently asked questions

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