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These British Scones are tender, tall, and surprisingly simple to make with pantry staples and one bowl. Serve them the classic way, warm with jam and clotted cream for a cozy bake that feels special without much effort. Pair them with my iced latte for the perfect afternoon pick-me-up.
Donโt judge me, but I have actually never had a real British scone, until now. So I took to the internet to find the best scone recipe that was as authentic as possible. I used to think a scone was like an American biscuit, but I was mistaken. My research led me to Paul Hollywood’s recipe, a classic British scone with strawberry jam and clotted cream. I was determined to give it a try.ย To my surprise, it was not like the flaky buttery biscuit that I was expecting; instead, it’s a tender, fluffy, mildly sweet quick bread. I loved it, so I had to share this experience with you.
Ingredients Youโll Need for British Scones
- All-purpose flour – Gives the scones structure while still keeping the crumb tender. Standard all-purpose flour works well here and keeps the texture soft rather than heavy.
- Cold unsalted butter – The butter gets rubbed into the flour to create tender, fluffy scones. Keep it cold so the dough stays light.
- Baking powder – This is what gives the scones their signature height. Make sure itโs fresh for the best rise.
- Milk – Adds moisture and richness while bringing the dough together. Whole milk gives the best texture, though lower-fat milk can work in a pinch.
- Orange zest or Earl Grey tea leaves – Either option adds gentle flavor without overpowering the dough. Orange brings brightness, while tea adds a subtle floral note, I loved them both.
For the rest of the ingredients, please refer to the recipe index card below!
Testing Notes
When I tested these, I knew I wanted to add a little something special, like citrus zest or tea. So I went with orange zest and black tea. Turned out that I love them both and couldnโt decide between the two, so here we are, with both options in the recipe. I would even encourage you to mix them together; I bet it would be phenomenal.
How to Make British Scones
- Rub the sugar with the orange zest or Earl Grey tea leaves until fragrant and evenly combined.
- Work the cold butter into the flour using your fingertips until the mixture resembles coarse sand. Then add the flavored sugar, salt, and baking powder.
- Mix in one egg and the milk until a shaggy dough forms.
- Turn the dough onto a floured surface and fold it.
- Roll out the dough and cut out rounds with a cookie cutter. Chill for 20 minutes.
- Brush with egg wash.
- Bake at 425ยฐF for 15 to 20 minutes.
- Serve warm with jam and clotted cream.
Quick Tips for the Best British Scones
Do not overmix. Mix just until the dough comes together to keep the crumb soft.
Flour your surface well. We don’t want the dough sticking.
Use a sharp cutter. Press straight down without twisting so the edges stay clean and rise evenly.
Brush only the tops with egg wash. If egg runs down the sides, it can limit the rise.
Try different flavors. Swap orange zest for lemon zest, or use vanilla for a simpler version.
Serve fresh if possible. Scones are always best the day theyโre baked.
Storage & Reheating
Storage: You can keep baked scones in an airtight container at room temperature for 2 days but they are best eaten fresh.
Reheating: Warm in a 300ยฐF oven for 5 to 7 minutes.
If you tried this British Scones recipe or any other recipe on my website, please leave a ๐ star rating and let me know how it went in the ๐ comments below. Thanks for visiting!
British Scones
Equipment
- 2.5-inch round cookie cutter
- Rolling Pin
Ingredients
- 3 tablespoons (40g) granulated sugar
- 2 teaspoons orange zest or earl grey tea leaves
- 1 ยพ cup (250g) all-purpose flour
- 2 tablespoons (25g) unsalted butter, cold and cubed
- ยฝ teaspoon kosher salt
- 2 ยฝ teaspoons baking powder
- 2 large eggs, divided
- ยฝ cup (125ml) milk
- strawberry jam, for serving
- clotted cream, for serving
Instructions
- In a small bowl, rub the orange zest or earl grey tea leaves into the sugar to release the oils. This helps accentuate the citrus flavor.
- In a medium bowl, add the flour and the butter. Use your hands to break up the butter into the flour until the flour feels like sand.
- Mix the sugar into the flour mixture along with the salt and baking powder. Then crack in one egg and pour in the milk. Use your hands to mix everything in until the dough comes together.
- Flour a clean surface generously, then dump out the contents of the bowl. Fold the dough onto itself about 10 times; youโre bringing the dough together into a cohesive, semi-smooth ball.
- Now, line a baking sheet with parchment paper and set it close by. Use a floured rolling pin to roll out the dough about 1 inch thick. Then use a 2.5-inch round cookie cutter to stamp out 8 scones and gently place them on the baking sheet about an inch or two apart. Allow them to rest in the refrigerator for 20 minutes.
- While the scones are resting, preheat the oven to 425 degreesF. Prepare the egg wash in a small bowl by whisking the egg until cohesive.
- Brush the scones with the egg wash and bake for 15-20 minutes. The scones should be tall and golden brown.
- Serve them fresh and warm with jam and clotted cream.
Notes
Storage & Reheating
Storage: You can keep baked scones in an airtight container at room temperature for 2 days but they are best eaten fresh. Reheating: Warm in a 300ยฐF oven for 5 to 7 minutes.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with British Scones
Breakfast
Homemade Lemon Curd
Quick and Easy
Iced Latte
Breakfast
Berry Cheese Danish
Breakfast
These turned out to be so so good. I followed your advice and added both orange zest and Earl Grey tea leaves. Absolutely delicious!
This recipe will definite be added to my favourites. โค๏ธ
And now that I tried this one I can’t wait to try your recipe for lemon curd. ๐คญ