British scones are a classic treat to enjoy as part of a ‘cream tea’ with jam and cream. They are easy to make, wonderfully soft and gently sweet. Delicious in every bite.
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We’re a little unusual in our house: I’m a Brit, the home of tea drinkers, but have always drunk more coffee than tea, and my husband is American and the reverse. Actually not even the reverse as he never drinks coffee, but he is at least more American in that he drinks more ice tea than hot.
However both of us will happily make the odd excuse to have a truly British treat of tea and scones, also known as a cream tea. The name comes from how you serve the scones, topped with jam and clotted cream. It’s a wonderfully delicious combination.
I’ll admit right now, these scones are not the healthiest of things, both in the scone ingredients themselves and the toppings. But, at the same time they are the kind of indulgence that needs to be done now and then.
A cream tea is a classic treat in Devon and Cornwall in the Southwest of England, though you’ll find it served in tearooms and cafes across the country. Just don’t get anyone in Devon and Cornwall in particular in to the debate on whether to put jam or cream on first. It can be a heated debate.
Traditional scones are very easy to make, being only a few ingredients. The trick is to work relatively quickly to help the dough stay light so that your scones get a good rise.
Tips for making scones
- Use cold butter, it makes for better scones. Cut it into small chunks before mixing into the dry ingredients.
- Handle the dough as little as possible – if you overwork it, they won’t rise properly. This means stopping mixing as soon as it all comes together. Personally, I don’t even knead it just press it together before flattening out gently, but not too thin.
- Try to cut them out straight rather than twisting the cutter – you can dust your cutter with flour to help avoid it sticking – then carefully remove them and place on a lined baking sheet. Press together any leftover dough to make additional scones. These ones may not be quite as regular or high, so try to cut as close together as you can in the first go.
See how they come together in the short video!
These classic British scones are lightly flaky, soft and buttery and the perfect vehicle to top with jam and cream. Traditionally it would be clotted cream, but whipped cream makes a decent alternative.
For me, enjoying a buttery scone takes me back to enjoying them with my parents, usually when friends were visiting. But whenever you enjoy them, they are a wonderful treat.
Like scones? Try these!
- Apple and bacon cornmeal scones
- Coconut mango scones
- Cranberry orange scones
- Gingerbread scones
- Plus get more snack recipes, both sweet and savory, in the archives.
Tools to make these scones
I’d recommend using a Silicone Baking Mat (or parchment) on top of a Half Baking Sheet to make these. (affiliate links)
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
British scones
Ingredients
- 2 ½ cups all purpose flour 350g plain flour
- 2 tbsp baking powder
- ½ tsp salt
- 2 tbsp sugar
- 5 tbsp unsalted butter 75g, cold
- ⅔ cup milk 150ml
- 1 egg
Instructions
- Preheat the oven to 425F/220C and prepare a baking sheet with either parchment paper or a cookie sheet.
- Put the flour, baking powder, salt and sugar in a large bowl and stir to mix.
- Cut the butter into small chunks, add them to the flour mixture and rub them in with your hands by tossing the butter in the flour and rubbing the butter between your finger tips to break it into small pieces. Alternatively, use a pastry cutter. Either way, make sure you don't overwork the dough. You are looking for a breadcrumb-like texture.
- Save 1 tbsp of the egg and combine it with 1 tbsp of milk. Add the remaining egg and milk and mix in to the dough, ideally with a blunt knife or a spatula to just combine everything.
- Turn the mixture out onto a floured surface and press it together so it sticks. Flatten it out to around ⅔-1in/2-3cm thick and cut out rounds, trying not to twist the cutter as you cut (around a 2 ½in/6cm cutter is good but you can make smaller if you prefer). Carefully transfer the scones to the prepared baking sheet.
- Brush the top of the scones with the reserved egg and milk.
- Bake for around 10-12 minutes until gently brown on top.
Video
Nutrition
This post was originally shared in June 2016 as a sponsored conversation written by me on behalf of Snapple. The opinions and text are all mine. It has since been updated including new photos and a video.
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Amy
I’m so happy to see that you’re a jam and then cream kind of girl! Such a great debate every time we eat scones! This recipe was great and easy to follow. Thanks!
Caroline's Cooking
Ha, it’s a big debate for sure, really depends what you grew up with I guess and this was what I grew up with. Glad you enjoyed and found it easy to follow!
Michelle
You can’t beat a good scone and these look delicious! The perfect treat any time of the year.
Caroline's Cooking
Thanks, and yes I agree!
Dannii
We love our scones over here. Although, putting jam on first is a bit controversial 😉
Caroline's Cooking
Ha, indeed it is – it really depends where you come from which comes first! There are definitely arguments for both 🙂
bushra
Thank you for sharing your lovely recipe. The scones in the picture looks absolutely delightful, I must say!
I am going to give these scones a go today.
Am I right in believing that the recipe states to use 2table spoons of baking powder?
Thank you again
Caroline's Cooking
Thank you! And yes it does – I know that seems a lot but traditional scones do have a good amount of raising agent in there. Actually, typically in the UK you’d use self-raising flour plus a little extra baking powder, but given that’s not always available, I’ve converted it to use all purpose/plain flour and the baking powder plus salt. Hope you enjoy!
Shellie
I am a scone addict, but don’t make them very often.
Strawberry jam may be traditional, but my favorite sweet jam is black raspberry.
Sometimes I like a little extra zing, so I’ll use a red raspberry/jalapeno preserve made at a locally and sold at our local farmers market.
All are awesome served with a little dollop of clotted cream, crème fraiche, or whipped cream. A glass of iced ta with just a touch of lemon makes a great accompaniment.
Caroline's Cooking
Thanks Shellie – I am similar, I love scones but don’t really make them all that often but love when I do. That raspberry/jalapeno preserve sounds delicious as well. And cream of some kind definitely always helps 🙂
Lucinda Dalton
Thanks for this delicious recipe! I make scones (and all of my baked goods) healthier by substituting Spelt flour for half of the white. Spelt is an ancient wheat that has a buttery flavor and a lighter texture than whole wheat. I do add 1/2 tsp. of xanthan gum because spelt needs a little for adherence. My family loves them better than white scones!
Caroline's Cooking
Thanks Lucinda. I do make a number of other scones that are quite a bit healthier but have yet to try spelt flour – must give that a go too, since you sell them so well!
Frugal Hausfrau
So pretty and I have had scones on my mind!! Thanks for sharing with us on Throwback Thursday!
Mollie
Caroline's Cooking
Thanks Mollie, I hope you enjoy these!
Carlee
The scones look delicious! Too funny about the coffee/tea thing. I guess you balance each other out. Thanks for sharing at Throwback Thursday.
Caroline's Cooking
Thanks Carlee – I agree it is a bit funny, it’ll be interesting to see what our kids like!
Ahila
I enjoy making scones, especially raisin scones, and yours look delicious.
Caroline's Cooking
Thanks Ahila, raisin scones are tasty as well, I agree.
Quinn Caudill
These look so good and I love the jam. Thanks for sharing with us at Fiesta Friday. Happy FF!
Caroline's Cooking
Thanks Quinn, the jam is delicious as well (and healthy!) Happy FF to you too.
Choclette
I love scones and don’t make them often enough. I make mine with half wholemeal flour and half plain which keeps them light, but also give a few added nutrients and fibre.
Caroline's Cooking
I do make a number of other scones that are more that sort of mix (but eg a little spiced, as my gingerbread scones or even healthier with carrot too like my carrot cake scones). Somehow your traditional British plain scones are white in my mind as that’s what you nearly always see. I agree part wholemeal is better for you, though!