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!
These scones are my take on what a soft english scone tastes like. It's not that I have a ton of experience with english scones, this purely comes from a day of afternoon tea at the cutest little English tea room.
We had English scones and apparently they are more like a biscuit.
My friend invited me to afternoon tea at the cutest list English tea room. We all wore floral dresses, oversized hats, drank tea and ate the most amazing scones on this planet.
To top it off we ate them with lemon curd and it was SO good. I have a really yummy lemon curd recipe you can make too, equally easy to make and I highly suggest it with scones.
Here's what these scones are. Soft, tender, super easy to make!
Here's what these scones are not. Dry, brittle, 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've ever made my buttermilk biscuits then this is even easier than those, if you can believe that. That's just about the easiest, most delicious biscuit recipe ever.
If you check out this recipe for maple pecan scones I have a pretty detailed picture how to. I find it's really helpful when making scones for the first time!
For inspiration I used an old recipe of my husband's grandmother.
My first attempt I made with my daughter and I have to tell you they were so bad we threw them all away.
Our second attempt was a total success, they were perfection!
I took a bit of the scone recipe and a bit of the biscuit recipe and what I thought would taste good and morphed it into one awesome recipe.
And I should remind everyone my husband's grandmother is from New Brunswick, Canada so English baked goods is a thing.
- 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
- Blueberry Muffins With Lemon Zest
- Buttermilk Biscuits
- 3 Cheese Stuffed Soft Pretzel – extra cheesy goodness you will love these!
- Better Than Starbucks Pumpkin Scones – That’s right, I said it, better than starbucks
- Buttery Soft Pretzels Without Baking Soda Bath – quick and easy no baking soda bath recipe
- Coffee Cake Bars With Streusel Topping – just like eating coffee cake but way less effort needed
- Pecan Sticky Buns – extra gooey
- 3 c flour
- 3 tsp baking powder
- 2 tbsp sugar
- 1 tsp salt
- 1/2 c butter, cold and cubed
- 1 egg
- 1/4 c half and half
- 1/2 c milk
- Preheat oven to 400
- In a large bowl sift the flour, baking powder, sugar and salt
- Add this to a blender or large food processor along with the cold butter
- Pulse until it has turned into the texture of sand and the butter is completely cut into the flour
- Pour this back into the large bowl
- Combine the egg, half and half and milk
- Make a well in the flour and pour all but 1 tbsp of the wet ingredients into the dry (reserve the 1 tbsp for brushing on the scones prior to baking)
- Using a fork, mix everything together, gently and as little as possible
- Roll out on to a floured surface, gently patting down to a 1" thickness
- Cut into 6 triangles (for a better rise, cut straight down and lift up, do not drag the knife)
- Transfer to a baking sheet lined with parchment paper and brush the milk/egg mixture over the top
- Bake for 15 minutes
- Eat right away! Serve with strawberry jam or lemon curd
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
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