These are the most perfect soft english scones and beyond easy to make. Soft and tender on the inside, puffy and the perfect balance of savory and not too sweet. You'll never need another scone recipe!
This recipe was first published on May 13, 2019.
These scones are my take on what a soft english scone tastes like. I love sitting down with a cup of tea and a soft buttery scone.
This recipe is beyond easy to follow. They take about 15 minutes to prep and 25 minutes to bake. In under an hour you can have beautiful English style scones.
If you want to make it a truly decadent experience then try serving your English scones with homemade lemon curd.
These scones are soft, tender and super easy to make!
These scones are not dry, brittle and hard to make.
You only need a few ingredients, a bowl, something to cut the scones and a baking sheet. That's all! You'll be surprised at just how easy making scones really is. And if you are feeling festive you could try these pumpkin scones or maple pecan scones.
My biggest tip when making scones is that you get the liquid to dry ingredient ratio just right. To much flour and you'll be stuck with hockey pucks. Flaky, layered scones are light and airy and have the perfect amount of flour.
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Ingredients
Here is a list of the ingredients you will need to make these English style scones. For the full list of ingredients, amounts and the directions see the recipe card at the end of the post.
- all purpose flour
- baking powder
- cane sugar
- salt
- butter
- egg
- heavy cream
- milk
How To Make Classic English Scones
Preheat your oven to 400 degrees.
In a large bowl sift together the flour, baking powder, cane sugar and salt. Whisk to combine. Add in the cold diced butter and use your hands to pinch the flour and butter together.
Once the butter is in small chunks, take both hands and press the dough/butter between the palms of your hands to create flat pieces.
In a separate bowl mix together the egg, milk and heavy cream. Pour this into the dry ingredients and mix together until almost combined.
Dump out onto a floured surface.
Flour your hands and gently press the dough down. Using a bench scraper lift up half the dough and fold it over, gently pressing down again.
Repeat this 5 times total.
Shape into a disk and gently pat down so it is 1” - 1 ¼” thick.
Flour a sharp knife and cut into 8 triangles. Place each piece on a parchment paper lined baking sheet, brush the tops with milk and bake 22-24 minutes.
Transfer to a wire rack, cool and serve.
What I love About These Scones
The thing I love most about these scones is how they taste. They are a bit crisp on the outer edges but super soft and tender on the inside. I love the buttery flavory.
For inspiration I used an old recipe of my husband's grandmother from an English style cookbook. My husband's grandmother is from New Brunswick, Canada and scones are a big deal to them there!
FAQ
- Can I use all milk? Personally I would use the ingredients as they are listed in the recipe for the best results.
- My scones turned out like bricks, what happened? Over mixing can cause dense scones, or your leavening agents (baking soda, baking powder) could be expired.
- Can I make these gluten free? I haven't tested this recipe using gluten free flour but a good 1:1 GF flour works best for subbing regular flour.
- My dough is really wet? That's from using too much liquid. Also be sure to use a liquid measuring cup when measuring out liquid ingredients, do not use a measuring cup for dry ingredients. The amounts could be off if you do.
- Can these be made round? Totally! You can use a biscuit cutter to make round scones just like I do in this recipe for Irish scones.
- How long are scones good for? Scones are best eaten the same day they are baked.
Baked Goods Recipes
- Irish Scones
- Basic Muffin Recipe
- Blueberry Muffins With Lemon Zest
- Buttermilk Biscuits
- Carrot Cake
- Pecan Sticky Buns
- Banana Bread
- Coffee Cake Loaf
Classic English Scones
These are the most perfect scones. Soft and tender on the inside and puffy and the perfect balance of savory and not too sweet. You'll never need another scone recipe!
Ingredients
- 3 c all purpose flour
- 1 tbsp baking powder
- 2 tbsp cane sugar
- 1 tsp salt
- 10 tbsp butter, cold and cubed
- 1 egg
- ½ c heavy cream
- ½ c milk
Instructions
- Preheat your oven to 400 degrees.
- In a large bowl sift together the flour, baking powder, cane sugar and salt. Whisk to combine. Add in the cold diced butter and use your hands to pinch the flour and butter together. Once the butter is in small chunks, use both hands and press the dough/butter between the palms of your hands to create flat pieces.
- In a separate bowl mix together the egg, milk and heavy cream. Pour this into the dry ingredients and mix together until almost combined.
- Dump out onto a floured surface. Flour your hands and gently press the dough down. Using a bench scraper lift up half the dough and fold it over, gently pressing down again. Repeat this 5 times total.
- Shape into a disk and gently pat down so it is 1” - 1 ¼” thick. Flour a sharp knife and cut into 8 triangles. Place each piece on a parchment paper lined baking sheet, brush the tops with milk and bake 22-24 minutes.
- Transfer to a wire rack, cool and serve.
Notes
The dough will be soft, use flour on your hands and your counter surface when working with it. Adding too much flour will make your scones hard.
Nutrition Information:
Yield: 8 Serving Size: 1 gramsAmount Per Serving: Calories: 378Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 79mgSodium: 609mgCarbohydrates: 41gFiber: 1gSugar: 5gProtein: 7g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
Rosa
Hi pls tell me what is half and half
Tara Moore
Hi Rosa, half and half is a blend of equal parts cream and milk.