Classic English Scones – Culinary Ginger

Classic English scones are light and airy with a slight crumble. This beloved British treat is easy to jazz up with fresh or dried fruit—or whatever tasty twist you fancy. They are usually served with afternoon tea and clotted cream. Made in the traditional British round version, different to the American triangle ones.

This popular recipe has been here since 2016, now with a few updated photos and a new video.

Ingredients

• All-purpose/plain flour
• Baking powder
• Salt
• Butter
• Eggs
• Milk
• Sugar

What is clotted cream?

While the name might not sound very appealing, this is the creamiest, richest cream made from the best Devon cows’ milk. How do you make it? Cook the cream on the stovetop or in the oven until it clots and forms a thick layer on top. Then simply skim off that luxurious layer and spread it on scones.

To read a more comprehensive history of clotted cream and afternoon tea (or cream tea), I have a more detail post on Clotted Cream for Afternoon Tea.

What is the texture of English scones?

English scones should be light and airy, with a soft, fluffy inside and slightly crumbly. They’re tender, yet not cake-like.

Are English scones like American biscuits?

English scones are a bit sweeter and denser, while American biscuits are flakier and more savory. They may look similar and share many of the same ingredients, but their flavors and textures set them apart. 

In contrast, biscuits are usually served with savory dishes like gravy or fried chicken. They taste more buttery and have a flaky, layered texture.

English scones and American scones: How they compare

They are similar in that they’re both quick breads, but they have some key differences in texture, sweetness, and size:

English Scones:

• Usually lighter, fluffier, and less sweet
• Small and round shaped 
• Often served with clotted cream and jam as part of a traditional cream tea
• Typically just a little buttery, not heavily sweetened

American Scones:

• Tend to be bigger, denser, and commonly in a triangle shape
• Often sweeter, with added ingredients like chocolate chips, fruits, or nuts
• Sometimes glazed or topped with icing
• More like a pastry or dessert treat

Cold butter is a must for scones

When making an English scone recipes, cold butter is key to achieving fluffy, well-risen results. The tiny, chilled bits of butter distribute evenly through the dough, then melt as the scones bake, creating a light and slightly crumbly texture.

Shaping and cutting scone dough

Shaping and cutting English scones is all about keeping them light and tender with a nice rise. 

Here’s how to do it right:

1. Prepare Your Dough Gently – Mix your ingredients until just combined—overmixing develops gluten and makes scones tough.

2. Turn Out the Dough on a Floured Surface – Lightly flour your work surface and gently pat or roll the dough into a roughly 1-inch thick circle or rectangle. Don’t overwork it!

3. Cut Cleanly – Use a non-fluted, round cutter (about 2 to 3 inches wide). Press straight down firmly—don’t twist or turn the cutter, as twisting seals the edges and promotes even rising.

6. Arrange on Baking Tray – Place scones close but not touching on a lined baking tray. Leaving a little space helps them rise upwards rather than spreading out.

7. Brush with egg wash to help make the tops of the scones golden.

Serving English scones – jam or clotted cream first?

The big question is whether to spread jam first and then add the cream, or the other way around. Eat them however you like, but I prefer jam first, then cream—and that’s how the Queen enjoyed them too. It’s also easier to spread the jam directly onto the scone before topping it with a dollop of cream. Strawberry or raspberry jam (preserves) is traditional.

Sweet scone variations

These Classic English Scones are delicious on their own, but you can also mix in dried fruit like Autumn Apple and Date Scones, British Pumpkin and Currant Scones or fresh fruit like my Summer Strawberry Scones. Pictured below.

Savory scones

Not all British scones are sweet. There are endless ways you can make the savory. I recently made Cottage Cheese, Cheddar and Chive Scones which are so tasty (and an extra bit of protein).  They are so good with butter served with a salad or soup in place of bread.

Make ahead scone dough

You can prepare the scone dough ahead of time—just wrap it in plastic wrap and refrigerate for up to 24 hours. f you need to store it longer, freeze the shaped scones instead—they’ll keep well for about 2–3 months and can be baked straight from frozen.

Cream scones

Cream scones are simply scones made with cream instead of milk. Personally, I don’t notice much difference in the result, so I use whole milk every time—the same goes for buttermilk.

Storing scones

Short-term (1–2 days)

• Cool completely after baking to avoid condensation.
• Store in an airtight container or wrap tightly in plastic wrap at room temperature.
• Avoid refrigeration because it can dry out the scones and make them too crumbly.

Longer-term (up to 1 month)

• Once completely cooled, wrap each scone individually in plastic wrap or foil.
• Place the wrapped scones in a freezer-safe bag or airtight container and freeze.
• To reheat, thaw at room temperature and warm gently in the oven (around 300°F/150°C for 5–10 minutes) or toaster oven to restore freshness.

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