Classic British Scones are perfect with jam and cream and a pot of tea. This recipe is slightly sweet and light and fluffy. Your afternoon tea is gonna be awesome.
My first ever afternoon tea was an impromptu affair in a fancy hotel bar. We were woefully underdressed and hadn't made a reservation, so I'm sure the staff thought we were bonkers. It was all very pretty and proper with tiny sandwiches at the bottom of our tiered tray and miniature desserts at the top. But it's the middle layer where the magic really happens. The sandwiches and sweet at an afternoon tea can be basic and underwhelming, but the scones rarely disappoint.
Of course, some of them had stupid sultanas that this picky eater had to remove, but once you got past that, it was heavenly. Simplicity is the whole point with scones, so it's hard to get them wrong. And if you layer enough raspberry jam and clotted cream onto anything, it's hard to get it wrong. I learned later that a cream tea is just the tea and the scones, and really that's what I'm here for. Cucumber sandwiches can take a hike.
What makes these Classic British Scones so awesome?
The recipe for these Classic British Scones comes from the first Great British Bake-Off cookbook, so you know it's good. People often ask the difference between British scones and American biscuits. Scones have egg and sugar, so they're a bit sturdier with a touch of sweetness. They do also often contain dried fruit such as raisins or sultanas, but mine are plain.
Top you scones with your favorite thing. For me, that's raspberry jam and clotted cream, but lots of people prefer just jam or butter and jam. Do what makes you happy. These are obviously awesome as part of afternoon tea and would be great for a baby shower or Sunday brunch. Real talk, we sometimes just eat scones for dinner.
Magical Properties of Wheat
Wheat has been a staple food in human culture for centuries. The miller was believed to be magical by some ancient peoples because he transformed the grains of wheat into flour. With its feminine or receptive earth energy, wheat symbolizes abundance, fertility, and rebirth. Use it in spells for money, expansion, and stability.
For more on the magical properties of the ingredients in this recipe, check the Kitchen Magick page.
Ingredients
Here's everything you'll need for these scones. The full details are in the recipe card below.
- Self-rising flour
- Salt
- Sugar - granulated or caster sugar
- Butter - cold and unsalted
- Egg
- Buttermilk - or kefir
You can definitely make these by hand, but it's easier and quicker to use a food processor if you have one.
Tips for making Classic British Scones
These scones are easily made in a food processor. Add your dry ingredients and pulse them to combine, then cut the butter in to form a course mixture. In a separate container, combine your egg and buttermilk, then pour that into your food processor with the motor running. Mix until it all comes together.
Then gently pat your dough out onto a floured surface and cut out your scones. Press the cutter straight in and straight out to create a higher rise. Give them some space on a baking sheet and bake until risen and golden. Let them cool completely before eating or your cream will melt.
These are best eaten straight away but will keep for a few days in an air tight container.
Brew up a pot of your favorite tea, bake up some of these Classic British Scones and give yourself a proper treat. It's gonna be awesome.
Looking for more awesome scone recipes? Try these Lemonade Scones or some Sour Cream Scones.
PrintClassic British Scones
Classic British Scones are perfect with jam and cream and a pot of tea. This recipe is slightly sweet and light and fluffy. Your afternoon tea is gonna be awesome.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 8 scones 1x
- Category: Baked Goods
- Method: Baked
- Cuisine: British
- Diet: Vegetarian
Ingredients
-
250 grams self-rising flour
-
Pinch of salt
-
50 grams caster sugar
-
50 grams cold butter, cut into chunks
-
1 egg
-
100 ml buttermilk
Instructions
- Preheat your oven to 220C (425F) and line a baking sheet with parchment or a silicone mat.
- Add the flour, salt, and sugar to the bowl of your food processor and pulse a few times to combine.
- Add your cold butter pieces to the dry ingredients and pulse the food processor to cut the butter into the flour. Your mixture should look like fine crumbs.
- Combine the egg and buttermilk. With the machine running, add the buttermilk mixture slowly through the chute of the food processor. Keep processing until the dough just comes together in a ball. You may need to add a bit more buttermilk to make it all come together if your mixture is too dry.
- Turn your dough out onto a floured surface. The dough will be quite sticky, so use a rubber spatula for this, rather than your hands. I speak from experience here. Sprinkle a bit more flour over the dough and on your hands, and work the dough for a few turns until it comes together. Use your hands to pat the dough out until it's about 3 cm thick. Use a 6cm fluted round cutter to cut out your scones and place them on your baking tray. You'll likely have to reform the scraps a couple of times. You should be able to get 8 scones.
- Bake your scones for 10-12 minutes. They should be golden brown on top. Remove them from the oven and allow them to cool slightly before serving, still warm, with jam and cream, or your favorite toppings.
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