English Style Scones Recipe

These English Style Scones bake up light, tall and fluffy, and are a wonderful treat for breakfast or afternoon tea. Spread them with jam, clotted cream, butter, or simply eat them plain.

Prep time: PT10M

Cook time: PT15M

Total time: PT25M

Rating

4.74 stars (415 reviews)

Keywords

english scones, scones

Ingredients

2 cups all-purpose flour ((10 ounces by weight))
4 tsp baking powder
1/2 tsp salt
1/4 cup sugar
6 tbsp unsalted butter (at room temperature)
2/3 cup whole milk
1 large egg

Cuisine

British

Steps

Preheat the oven to 425 degrees F.
In a food processor, pulse the flour, baking powder, salt, and sugar a couple times to combine.
Add the butter and pulse 7-10 times until the butter is completely distributed. You shouldn’t see any chunks of butter, and the mixture should have a sandy texture to it. Transfer to a large mixing bowl.
In a small bowl, whisk to combine the milk and egg. Save 2 tbsp of it for the egg wash later, and pour the rest into the mixing bowl with the dry ingredients.
Stir to combine with a spatula, until a rough dough forms.
Transfer to a lightly floured countertop and knead about 10 times until the dough comes together into a relatively smooth ball. Take care not to knead too much, or the dough will be tougher and not rise as high.
Roll the dough about an inch thick and use a 2.5″ cutter to cut about 7 circles. Re-roll the scraps and cut out another 2.
Place the scones onto a parchment or silicone mat lined baking sheet and brush the tops with the reserved egg wash.
Bake the scones for 13-15 minutes, until about tripled in height, and golden brown on the tops and bottoms. Enjoy!

Nutitrion

Serving Size: 1 serving
Calories: 210 kcal
Carbohydrates: 28 g
Protein: 4 g
Fat: 9 g
Saturated Fat: 5 g
Cholesterol: 40 mg
Sodium: 147 mg
Sugar: 6 g

Reviews

Bangers and Mash on 2026-03-30 (5 stars):
Banging banging banging. Just shut up and make them.
Sidney on 2026-02-28 (5 stars):
I am obsessed with these scones. I like to use buttermilk instead of whole milk and then sprinkle the tops with a bit of sugar after the egg wash. I've added fresh gooseberries, I've done dried fruits, but my personal favourite addition is just a bit of lemon zest. It's impossible not to eat at least four right out of the oven, slathered with butter and jam.
Kate L-O on 2026-01-23 (5 stars):
Hi Taylor, Thank you, I really appreciate you taking the time to put this recipe together. Next time ill make sure that my dough is more on the sticky side. Thanks again for sharing your work. Best regards, Kate.
Ben Baldwin on 2026-01-04 (5 stars):
My husband make some red lime marmalade, so scones seemed a perfect vehicle to try it out. These were great! Perfectly browned, light, airy...delicious. I have a favored biscuit recipe where I grate frozen butter to retard melting and absorption, and flake it in by hand. I used this technique with your ingredients with excellent results. I have combined dry ingredients with the butter and frozen it for use later. Not only does this make putting together the mixture very easy the next time they are made, but it also further retards melting, seems to handle the liquid without becoming as sticky, and generally results in a fluffier texture. I am still searching for the magic kneading/working point that develops enough structure while still allowing maximum rise. Guess I'll just have to make a few dozen more to get it right... Thanks again!
Isbelle Steling on 2025-12-28 (5 stars):
Amazing scones even instead of milk I put yoghurt mixed with the soda.
Bess on 2025-10-29 (5 stars):
Well, the first time I tried surprise my husband with scones, they were so hard and dry that we could have used them as missiles!! I never tried again for 50 years until now. This recipe is marvelous, soft and moist and my daughter raved about it. It keeps very well in the fridge. Next double batch is going to be for morning tea at church. Thanks for sharing this marvelous recipe! Regards, Bezzy