Have you ever tried a British scone? This is probably the easiest British scone recipe ever. With easy-to-follow steps, you now can learn how to makes these delicious treats at home in no time.
You will be amazed how quickly you will fall in love with these sweet buttery treats.
There are many varieties of scones around the world, but the British scone is traditionally served with jam and clotted cream and a hot cup of tea.
There are many varieties of British scones.
- Plain scones
- Sultana scones
- Cheese scones
- Cherry scones etc.
This recipe can be adapted to make whichever type of scone you want.
Once you have made these scones you will never want to buy store bought scones ever again. Homemade scones are out of this world, they are more buttery and will just crumbly in your mouth.
If you have yours with tea or coffee, one thing is for sure, they will put a smile on your face with every bite you take.
Why You Should Try This Recipe?
A simple treat made with basic ingredients that is bursting with amazing buttery flavor.
- It’s the easiest British scone recipe ever!
- These scones only take 25 minutes to bake and just 5 minutes for prep.
- You only need basic ingredients and a baking tray for this recipe.
- It’s a quick and simple recipe to follow.
- You can adapt this base recipe to make varieties of scones such as cheese & cherry scones.
- Scones are great for a quick snack during the day.
- The dough doesn’t need much kneading, so less time need for prep.
- Taste so much better compared to the shop bought scones.
Top Tips For Making Scones
- Don’t overwork the dough: The less you knead the dough the softer and crumblier the scones will turn out.
- Drop the temperature: Before baking the scones, place them in the freezer for 5-10 minutes to make sure the butter you used in the dough is nice and cold. This helps the scones to create air pockets making them more scrumptious.
- Keep the butter cold: Leave the butter in the refrigerator and only take it out just before using it.
- Always check the date: Use flour and baking powder that has been opened for less than six months. They lose their effectiveness over time. I came across this tip many years ago and gave it a try. I was surprised to find out how much of a difference it makes.
- Add an egg: Add one egg to this recipe to make your scones even more soft.
- Cold hands: Make sure your fingers are cold when you rub the butter into the flour by running them under a cold tap. The less the butter melts during this step the more airy your scones will turn out.
- Dry Ingredients: If adding fruit to your scones, make sure they are completely dry otherwise your scones will become soggy on the inside.
What Is The Difference Between British And American Scones?
In simple terms British scones use less butter and less sugar.
My beautiful wife is from Seattle and a few years before we got married, I decided to visit Seattle so I could meet the in-laws. It was a great experience, they all were welcoming and such a great bunch (brownie points for me lol)…… I’m getting off track, anyways back to scones lol.
We went to a popular diner in Seattle for lunch one day and I came across scones on the menu, and with a smile on my face I said, “I’ll have one or two of those”, however I was in for a rude awakening.
I was expecting scones that we get here in the UK but was I wrong.
Don’t take me wrong, they tasted very nice but to me they were not the scones I know.
So, what are the difference between British scones and American scones, well from my own experience and I could be misled by the scones I had in that specific diner.
- American scones are more dense than the British scones.
- British scones use less butter, but we make up for it after they are baked, by spreading plenty of butter on them.
- American scones use more sugar, but we make up for that with plenty of jam. lol
- British scones are shaped round whereas the American scone are triangular in shape.
If I was to vote for one, hands down the British scone would get my vote any day.
The American scone was very nice but to me it wasn’t really a scone. But hey I’m sure it would be the same case the other way around.
Let us know in the comments which one gets your vote! Lol
How To Store Scones?
I do the following after I make some freshly baked scones.
- First things first, make sure they are completely cooled down. Do this by eating as many of them as you can, to check if they have cooled down. lol
- If they are any remaining, place them an airtight container with some paper towel on the bottom to absorb any moisture released by the scones.
- Place the lid on the container and store at room temperature.
- If your scones contain cheese or any other perishable ingredient, then store them in the refrigerator.
- You can also use zip bags instead or a container, however, I find that zip bags dry out the scones sooner.
How Long Do Scones Stay Fresh?
Freshly baked scones can last for a day or 2 at room temperature if stored properly, any longer they become dry and very crumbly.
Why Are My Scones Not Rising?
There are many reasons why your scones are not rising. The last thing you want is flat scones.
- Make sure you are using the correct flour. The flour I use in this recipe is self-rising flour which contains salt and baking powder (rising agent) this helps the scones to rise.
I always put in extra baking powder to make them rise further but this is a personal preference.
- Is your oven pre-heated to the right temperature? Before you put your scones in the oven, give the oven enough time to pre-heat. If you put your scones too early, it will cause the rising agent not to work to the best if its ability.
- Do not overwork the dough or your scones will become very dense. You just need to bring everything together without having to knead much at all.
Keep the oven door shut, no matter how tempted you get to open it. The more times you open the door the more likely your scones won’t rise enough.
Why Are My Scones Hard?
In the beginning my scones used to turn out hard but then I realized I was making two mistakes.
If you are in the same boat not to worry, there is a simple rule of thumb you need to remember and that is:
Don’t overwork the dough, the less the better.
If you overwork the dough, you will get scones that are chewy and hard. That’s the last thing you want after all your hard work.
You only need to bring all the ingredients together to form a rough dough.
Another reason is overcooking your scones.
Once your scones turn light golden brown it time to take them out, any longer and you risk them becoming hard and dry.
How Do You Soften Hard Scones?
Worst case scenario, if your scones turn out to be hard don’t be disheartened, a lesson learned for next time.
Just put them in the microwave for 30 seconds with a glass of water and the moisture from the water will get absorbed by the scones making them soft again.
Can I Substitute Self-Rising Flour With All-Purpose Flour To Make Scones?
Yes, you can use all-purpose flour instead of self-rising flour.
The difference between the two is that self-rising flour has baking powder and salt already added to it.
So, if you use all-purpose flour don’t forgot to add the baking powder and salt.
I normally substitute a cup of self-rising flour for a cup of all-purpose flour and to this I add 1 teaspoon of baking powder and ½ teaspoon of salt. Keep in mind it varies from four to flour.
What To Eat Your Scones With?
The traditional way to serve British scones is with a scoop of clotted cream with some strawberry jam.
Here is a fun fact, in the UK when it comes to scones the biggest question is, what makes scones taste better, putting on the clotted cream first or the jam (no joke, for reals). Lol
Or you can eat them plain with a little bit of butter. Whichever way you decide to eat your scones, one thing is for sure, you will want to bake some more.
I hope you have found this recipe helpful and that you have fun making your British scones.
Once you have tried this EASIEST BRITISH SCONE RECIPE EVER let us know in the comments how you got on.
- 3 ½ cups all-purpose flour (500g)
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 8 tablespoons unsalted butter (cold) (115g)
- 1 ¼ cups milk (300ml)
- 1 egg for glazing (optional)
- sieve the dry ingredients (all-purpose flour, baking powder,sugar and salt)
- mix all the dry ingredients together.
- add the butter and rub it into the dry ingredients until it looks like lumpy breadcrumbs.
- make a well in the center and pour in the milk slowly.
- Combine together until it just becomes a dough, don't overwork the dough or your scones with turn out to be hard and dense. Roll the dough out on a floured surface until 1 ½ inch thick or gently press down with your hands.
- using a cookie cutter, cut out your scones.
- line a baking tray with parchment paper, glaze your scones with egg and bake until light golden brown. 25 minutes at 350°F / 190°C/ Gas Mark 5***cooking time may vary depending on your oven.