Save Recipe

Sign in and save recipe to your profile.

Sign In
Get free recipes sent straight into your inbox!

Perfectly flaky scones that can easily be made into any flavor you’d like including blueberry, cranberry orange, pumpkin, chocolate chip, pumpkin, and cinnamon!

Bird's eye view of British Scones in various flavors. Chocolate Chip scones, Pumpkin Scones, Cranberry Orange Scones, Blueberry Scones, and Cinnamon Scones

Were you wondering what to serve at your next coffee or book club meeting? Look no further. Use this guide to learn how to make the best British scones. In England, these are served at “cream tea” in the late morning, or with afternoon tea. These scones are the best and super easy to make—They’re a fun treat to make as a compliment to your dinner, or a snack between meals to go with a refreshing beverage.

This transatlantic cousin to the biscuit is slightly denser and less sweet. It is complemented with jam and butter (or clotted cream if you want to be super authentic). The most common fruity add-in used in England is sultanas, or golden raisins. You can add-in all kinds of fruits and berries to change up the flavor or make the scones a little sweeter.

This recipe requires less butter than traditional biscuit recipes and will have a slightly denser texture. You will use grated butter to create a biscuit-like dough, but you will use cream in the dough and to brush on top. These scones go great with traditional biscuit or toast toppings, like Apple Butter, jam, honey butter or plain old, delicious butter.

Should I add an egg to my scone batter? What does it do?

It’s a matter of personal preference as to whether or not you add eggs to your scones. Adding an egg to your scone batter will change the texture of your scone, creating a richer, more dense result. This recipe will work either way and the egg is completely optional and does not need to be replaced.

What is the difference between a British scone and a biscuit?

A British scone uses more leavening and less butter than traditional biscuits. They are also made with cream. They end up denser and less sweet than American scones or biscuits.

Grating Butter vs. Pastry Cutter vs.  Food Processor

Scones require a pastry technique where you cut a fat into a flour mixture in order to create a sand-like coarse meal texture. This process provides an even distribution of the cold fat in the recipe. When baked at a high heat this fat will expand quickly, creating a flaky, layered texture in the baked good. There are several different ways to accomplish this. You can use a cheese grater to finely grate your butter, you can use a pastry cutter which is a traditional manual method, or you can use the  S-blade on a food processor and pulse the fat

Can I make the dough in advance?

Yes. This dough freezes nicely to be made in later on. Make the dough and cut into wedges and then, wrap in parchment paper and seal in a freezer bag. To make, thaw the dough and bake as directed.

Flavor Options for Scones

  • Blueberry Scones (1 cup blueberries + 1 teaspoon vanilla extract)
  • Chocolate Chip Scones (1 cup mini chocolate chips)
  • Cranberry Orange Scones (3/4 cup dried cranberries + 2 tablespoons orange zest)
  • Pumpkin Scones (replace half of the heavy cream with 1/2 cup pumpkin puree + 2 teaspoons pumpkin pie spice)
  • Cranberry Scones (1 cup dried cranberries + 1 teaspoon vanilla extract)
  • Lemon Scones (replace 1/4 cup of the heavy cream with 1/4 cup lemon juice + 2 tablespoons lemon zest)
  • Cinnamon Scones (replace white sugar with brown sugar + 1-2 teaspoons ground cinnamon)

If you like this recipe, here are some other biscuit, scone and roll recipes that might interest you:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Bird's eye view of British Scones in various flavors. Chocolate Chip scones, Pumpkin Scones, Cranberry Orange Scones, Blueberry Scones, and Cinnamon Scones

Bird's eye view of British Scones in various flavors. Chocolate Chip scones, Pumpkin Scones, Cranberry Orange Scones, Blueberry Scones, and Cinnamon Scones
Perfectly flaky scones that can easily be made into any flavor you’d like including blueberry, cranberry orange, pumpkin, chocolate chip, pumpkin, and cinnamon!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients

Scones

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • 1 large egg (optional)
  • 1 cup heavy cream

Flavoring and Finishing

  • 1 cup fresh blueberries
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream optional
Instructions
  • In a large mixing bowl, stir together flour, sugar, baking powder, and salt.
  • Grate your butter using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.
  • Add in egg (if using), 1 cup cream, blueberries, and vanilla extract (or other flavorings) stirring until the dough just comes together.
  • Turn the dough out onto a clean countertop and form it into a ball
  • Press the dough flat until it is 2-inch thick circle. Use a butter knife to cut the circle into 8 wedges.
  • Place cut scones on an un-greased baking sheet and brush the tops with 2 tablespoons heavy cream.
  • Bake at 425 degrees for about 12-15 minutes, until the tops are nicely browned.
Notes
Note: Adding an egg to your scone batter will change the texture of your scone, creating a richer, more dense result. This recipe will work either way and the egg is completely optional and does not need to be replaced.
 

MIX INS:

  • Blueberry Scones (1 cup blueberries + 1 teaspoon vanilla extract)
  • Chocolate Chip Scones (1 cup mini chocolate chips)
  • Cranberry Orange Scones (3/4 cup dried cranberries + 2 tablespoons orange zest)
  • Pumpkin Scones (replace half of the heavy cream with 1/2 cup pumpkin puree + 2 teaspoons pumpkin pie spice)
  • Cranberry Scones (1 cup dried cranberries + 1 teaspoon vanilla extract)
  • Lemon Scones (replace 1/4 cup of the heavy cream with 1/4 cup lemon juice + 2 tablespoons lemon zest)
  • Cinnamon Scones (replace white sugar with brown sugar + 1-2 teaspoons ground cinnamon)

Nutrition

Serving: 1scone | Calories: 387kcal | Carbohydrates: 37g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 103mg | Sodium: 199mg | Potassium: 231mg | Fiber: 1g | Sugar: 10g | Vitamin A: 895IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 1.7mg
Course: Bread, Breakfast, Dessert
Cuisine: British
Keyword: scones
Subscribe
Notify of
49 Comments
Most Voted
Newest Oldest
Inline Feedbacks
View all comments
JP
May 14, 2020 9:35 am

5 stars
Made this recipe yesterday. They are moist, flaky and very tasty! I will definitely make these again. They didn’t last long….My family couldn’t stop eating them. No leftovers.
My dough was real sticky and hard to handle. I was afraid to add more flour but I did and they were still good. I won’t add as much liquid at first next time and see what happens.

Hayley
June 14, 2020 11:14 pm
Reply to  JP

Had the exact same issue with the exact same thoughts about it after. The dough was much too sticky and I couldn’t cut it at all. I added more flower and would do less liquid next time. Other wise, AMAZING 😀

Paul
May 14, 2020 9:42 am

I would better characterize these as American Scones, which are triangular shaped wedges that are denser and more ingredient filled than their British counterpart, which is round and lighter with no more than currents added and served with Strawberry Preserves and Clotted Cream. At least that is what I’ve observed when traveling within the UK, over that offered in an American Coffee Shop. I’m sure these are good in their own right, just different from an authentic British Scone.

Jenny
September 30, 2020 10:55 pm
Reply to  Paul

Agreed, British scones are less sweet (only a few T of caster sugar). These are definitely American counterparts, but look good.

Paula
May 24, 2020 9:25 am

5 stars
Best scones ever…grating the butter makes all the difference!! I have made this receipe several times with several of the variations and it is consistently delicious!

May 10, 2020 11:16 am

Today I made cranberry white chocolate scones! I put in 1/2 cup of each. YUMM!

Debra
November 26, 2019 4:43 pm

I made the cranberry-orange scones today and they turned out perfect! Instead of glaze, I sprinkled a little sugar on top. Great recipe. Will definitely make them again!

Cheryl Humbarger
May 27, 2020 6:41 pm
Reply to  Debra

I’ve tried the wonderful cranberry orange as well and found them delicious. For the glaze, I added a little orange marmalade to it, also. Delicious!

Tony Landeen
May 21, 2020 5:17 am

5 stars
Great recipe !
I have made them twice now and they are delicious!
Fam Fav !

Beverly j. Butler symonik
May 25, 2020 12:05 pm

Very buttery. I am not a cook so the forming and cutting were very difficult.
End product great!

Dorothy Young
May 3, 2020 7:31 am

5 stars
Oh my goodness they were so delish. The first batch didn’t last very long. So guess what, I made another batch.
Excellent results.!!
We have no evidence of the scones because they are all gone.
Thank you for this recipe. It served my household well.

Joan Christianson
October 25, 2020 12:49 pm

5 stars
Good, but think my American palate would like them a bit sweeter. So next time I will sprinkle a Little granulated sugar on top. Only a little. Texture is good. I ate my right out of the oven, couldn’t wait! Recipe said it makes 8. Thats 8 Big ones. Will make them a little bit smaller next time too.

Lynette T Ballard
October 4, 2020 9:33 am

5 stars
Great recipe! I didn’t have enough cream for my triple recipe,, so I used a cup of cream, a cup of whole milk and a cup of coconut cream. I also added the eggs and had to add quite a bit more flour to make it a dough rather than a batter, but they were tender and delicious!

BrianMaison
September 27, 2020 2:59 pm

A Miraculously perfect home 🏡chef

Lyn Renwick
September 11, 2020 9:39 am

I have just discovered you. The recipes look wonderful and I can’t wait to try them, starting with the Mexican Thighs.
The Scone recipe is authentic. I should know. I,m English

Carrie A Risch
August 29, 2020 4:17 pm

I want to make scones with diced up apples just wanted to know if you ever tried it with apples.

Joanne
September 23, 2020 11:36 am
Reply to  Carrie A Risch

I have the same question – can we add in very tiny diced apples in the cinnamon scone recipe – I think it would be similar to the blueberry scone just using a different fruit ??

Eleonora Pinton Capponi
August 29, 2020 9:37 am

5 stars
Made these with the egg option and they are so flaky and soft. Love them. Next time we’ll try them without the egg.

Tracy Ferrero
August 26, 2020 11:45 am

I made the cranberry-orange scones and added 1/2 cup white chocolate chips then I glazed with pwd. sugar and orange juice. Absolutely delicious . I froze 2 and gave my daughter a few to try, basically wanted her opinion with my husbands , yesterday morning . Well my husband and I ate the frozen 2 latter that night because we had picked at the others all day long till they were gone. So this morning I just made the pumpkin, delicious, with cinnamon icing and the lemon blueberry with lemon icing. If you r reading this I am not a… Read more »

Become a Member

Sign up to save recipes in you recipe book, write reviews and more!

Sign up with

By signing up you agree to thestayathomechef.com's terms of use and privacy policy.