Recipe: Classic British Scones

Recipe: Classic British Scones

These light and crumbly scones are perfect for afternoon tea at home with family and friends

GeorgiaCad  GeorgiaCad  on 14 Jun '19

As an English girl born in Devon, it was impossible to escape the West Country’s favourite pastime: cream tea. To those of you unfamiliar with the term, this consists of scones with jam and clotted cream accompanied by a pot of tea, much like you would get as part of an afternoon tea at one of Hong Kong’s swanky hotels.

Growing up, when my grandma and I had exhausted all the Disney videotapes and were stuck for entertainment, she would stand me on a stool in the kitchen and help as I got my hands messy making scones – a foolproof recipe that’s hard to get wrong, according to her. In my grandma’a opinion, she was never a great cook, but she knows how to make it look like she is. Who needs to be awesome at cooking when at least it looks like you are?

These light and crumbly scones are a heart-warming vessel on which to pile big globs of clotted cream and strawberry jam. Wash it down with a cuppa and you have the ultimate English West Country experience right in your own home.

Prep time: 40 min (30 min for chilling)

Cooking time: 20 min

Makes: 12


  • 500g self-raising flour
  • 2 tsp caster sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 150g cubed unsalted butter at fridge temp (plus a little extra, melted, for brushing)
  • 150ml milk (enough to bind dough)
  • 2 eggs, beaten
  • 1 egg, beaten separately

For spiced scones, add:

  • ⅔ cup raisins, currants and citrus peel soaked in orange juice for 30 mins
  • ½ tsp cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • ¼ tsp ground cardamom


  1. Preheat oven to 180 °C and line a large tray with baking paper.
  1. Sift the flour into a large bowl and add the salt, baking powder and sugar (Spiced option: add spices). Combine with the butter cubes. Pinch and roll the butter with the flour mix using your fingertips until it is all roughly combined. You should have a crumbly mixture rather than a dough at this point.
  1. Add the 2 beaten eggs and milk to the dough and combine with your hands until it all comes together - be careful not to overwork it, or your scones will be dense rather than crumbly and soft! You should have a soft, dry dough. If you find that your dough is too wet, sprinkle in a little more flour until it is no longer sticky. (Spiced option: This is when you would add your currents and peel, combining with your hands until it’s roughly distributed throughout the dough.)
  1. Cover and let your dough rest in the fridge for half an hour.
  1. Remove from the fridge and, on a flour-dusted surface, roll out with a large rolling pin until dough is level at about 2-3cm thick.
  1. Cut your scones with fluted cookie cutters - the deeper these are, the easier it will be to cut nice clean shapes.
  1. Lay your scones on a lined baking tray and brush the tops with one beaten egg - this will give it a glorious brown and shine!

8. Bake for 20 minutes, remove and leave to cool on a cooling rack.

9. Enjoy with some clotted cream, strawberry jam and, of course, a cup of tea!

Watch our how-to video here:

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