Traditional English Scones Recipe: Perfect for Afternoon Tea

When I travel to England, I always have a long list of places I want to visit, which changes every time I go, but one thing remains the same—I must have tea and scones. 

The History of Afternoon Tea and Scones

The tradition of afternoon tea began in the 1840s when Anna, Duchess of Bedford, brought the ritual into fashion. She asked for some light food in the afternoon. Scones were served, and they must have been a hit because she repeated the snack request the next afternoon and the next. The idea caught on, and now afternoon tea is a British institution.

Easy English Scones Recipe

This traditional English scone recipe is simple and makes devious scones. They’re great for a proper afternoon tea or tasty snack. Goes great with a mystery novel as well! 

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 8 scones
Cuisine: British

Ingredients for Homemade Scones:2 – 2¼ cups all-purpose flour¼ cup sugar (or granulated sugar)1 tablespoon baking powder½ teaspoon salt6 tablespoons cold butter, cut into small pieces⅔ cup heavy cream (plus extra for brushing) – can substitute whole milk1 large egg1 teaspoon vanilla extractOptional: 1 cup fresh blueberries, raspberries, or dried currantsHow to Make English Scones: Step-by-Step InstructionsPreheat oven to 400°F (200°C). Line a baking sheet with parchment paper.Mix the dry ingredients: In a large mixing bowl, combine flour, sugar, baking powder, and salt.Cut in the butter: Add cold butter pieces and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. This creates the flaky texture scones are known for.Prepare wet ingredients: In a separate bowl, whisk together heavy cream, egg, and vanilla extract.Combine wet and dry: Pour the cream mixture into the flour mixture and stir until just combined. Don’t overmix—you want lumpy batter, not smooth. Overmixing creates tough scones.Add fruit (optional): If using fresh or dried fruit, toss it with a tablespoon of flour to prevent color bleeding, then gently fold into the dough.Shape the scones: Turn the dough onto a lightly floured surface and pat into a circle about ¾ inch thick. Cut into 8 wedges or use a round biscuit cutter (2-3 inches) for traditional circular scones.Bake: Place scones on the prepared baking sheet, leaving space between each one. Brush the tops with a little extra cream or milk for a golden finish. Bake 15-18 minutes until golden brown.Serve warm with clotted cream and strawberry jam for an authentic English tea experience.

[Download the Printable Scone Recipe]

Tips for Perfect Scones Every TimeUse cold butterDon’t overmixBrush with creamScone Recipe VariationsLemon Blueberry Scones: Add 1 tablespoon lemon zest and 1 cup fresh blueberriesCranberry Orange Scones: Add 1 tablespoon orange zest and ¾ cup dried cranberriesChocolate Chip Scones: Fold in 1 cup chocolate chipsCinnamon Scones: Add 1 teaspoon cinnamon to the dry ingredientsWhat to Serve with Scones

The traditional accompaniments for afternoon tea scones include:

Clotted cream (or substitute with whipped cream or cream cheese)Strawberry jam or raspberry preservesHot tea: English Breakfast, Earl Grey, or your favorite blend

[Download the Printable Scone Recipe]

Frequently Asked Questions About Scones

Can I make scone dough ahead of time?
Yes! Shape the scones and freeze them unbaked. Bake directly from frozen, adding 2-3 minutes to the baking time.

Can I use frozen fruit in scones?
Yes, but don’t thaw it first. Toss frozen berries in flour and fold into the dough while still frozen.

How do I store leftover scones?
Store in an airtight container at room temperature for 1-2 days, or freeze for up to 3 months. Reheat in a 300°F oven for 5-10 minutes.

 

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