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Classic British scones with a tender, flaky interior and a lightly crisp, golden-brown exterior. Perfect for an authentic afternoon tea or a special breakfast, ready in just 30 minutes. Serve warm with clotted cream and strawberry jam for the ultimate treat.
For 8 servings
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Work quickly to prevent the butter from melting.
In a separate small bowl, whisk together the cold heavy cream, one egg, and the vanilla extract.
Pour the wet ingredients into the dry ingredients. Use a fork or spatula to gently mix until just combined and a shaggy, slightly sticky dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times just to bring it together. Pat the dough into a 7-inch circle that is about 1-inch thick.
Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges. Arrange the wedges on the prepared baking sheet, leaving about 1-2 inches of space between them.
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Classic British scones with a tender, flaky interior and a lightly crisp, golden-brown exterior. Perfect for an authentic afternoon tea or a special breakfast, ready in just 30 minutes. Serve warm with clotted cream and strawberry jam for the ultimate treat.
This british recipe takes 30 minutes to prepare and yields 8 servings. At 337.5 calories per serving with 4.82g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or dessert.
In a small bowl, whisk the remaining egg with the tablespoon of milk to create an egg wash. Brush the tops of the scones with the egg wash and sprinkle generously with coarse sugar for a crunchy topping.
Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm with clotted cream and jam.
Gently fold in 1/2 cup of dried currants, raisins, or chopped dried cranberries into the dry ingredients before adding the wet mixture.
Add the zest of one lemon to the dry ingredients and gently fold in 3/4 cup of fresh or frozen blueberries with the wet ingredients.
Reduce the granulated sugar to 1 tablespoon. Add 1/2 cup of shredded sharp cheddar cheese and 2 tablespoons of chopped fresh chives or dill to the dry ingredients.
For a nuttier flavor and more fiber, replace up to half of the all-purpose flour with whole wheat flour.
The carbohydrates from the flour and sugar provide a quick source of energy, making scones a satisfying snack or breakfast item.
The use of heavy cream and milk contributes calcium, which is essential for maintaining strong bones and teeth.
Each scone contains approximately 290-320 calories, depending on the exact size. This does not include toppings like jam and clotted cream.
Scones are an indulgent treat, high in refined carbohydrates and saturated fat from the butter and cream. They are best enjoyed in moderation as part of a balanced diet.
The most common reasons for dry, hard scones are overworking the dough or adding too much flour. Mix the dough just until it comes together, and be careful when flouring your work surface. The dough should be slightly sticky.
Yes. You can prepare the dough, cut the scones, and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. You can bake them directly from frozen, adding a few extra minutes to the baking time.
You can substitute whole milk or buttermilk for heavy cream, but the scones will be less rich and tender due to the lower fat content. Heavy cream provides the best flavor and texture.
British scones are typically simpler, less sweet, and have a lighter, flakier texture. They are served with clotted cream and jam. American scones are often larger, sweeter, triangular, and frequently contain add-ins like chocolate chips or fruit, and are usually topped with a glaze.