Picture this: it’s 3 p.m., your to-do list is still growing, and all you want is a little moment of joy. Enter: English scones. These buttery, golden treats are the ultimate answer to that midafternoon craving—a bite of comfort that pairs beautifully with your favourite tea (or, let’s be honest, coffee, too!). Whether you’re planning a mini tea party or just need a reason to pause, this recipe brings the British tea time charm right to your kitchen.
Inspired by the Buckingham Palace recipe, this version is as close to royalty as you can get without hopping the pond. But don’t worry, no curtsying is required. Just a love for soft, fluffy interiors and lightly crisped tops.
Let’s whip up some joy, shall we?
Why You’ll Love This English Scones Recipe
- It’s easy, foolproof, and beginner-friendly.
- It uses everyday ingredients you likely already have.
- You can customize it with or without raisins (a.k.a. sultanas).
- It’s practically made for dollops of clotted cream and jam.
Ingredients
- 3 1/2 cups all-purpose flour (500g)
- 2 tablespoons plus 1 teaspoon baking powder (24g)
- Pinch of salt
- 7 tablespoons cold unsalted butter, cubed (94g)
- 1/2 cup sugar (86g)
- 3 large eggs, divided
- 3/4 cup buttermilk, minus 1 tablespoon (175ml)
- 2/3 cup sultanas or golden raisins, optional (100g)
Step-by-Step Instructions
- Prep the fruit: Soak your raisins or sultanas in hot water for about 20–30 minutes. Drain and pat them dry.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Add the butter: Toss in the cubed butter and rub it into the flour with your fingers until it looks like fine breadcrumbs.
- Combine wet ingredients: Whisk 2 eggs with the buttermilk.
- Make the dough: Slowly add the wet mixture to the dry ingredients, stirring gently. Add the raisins now if using.
- Knead gently: Turn the dough onto a floured surface and knead just until it comes together. Don’t overwork it!
- Chill: Flatten the dough to about 1 inch thick. Cover with plastic wrap and refrigerate for 30–45 minutes.
- Shape the scones: Cut out rounds with a 2 to 2.25-inch cutter. Place on a parchment-lined baking tray and chill for another 20 minutes.
- Bake: Preheat oven to 400°F (205°C). Beat the remaining egg and brush the tops of the scones. Bake for 12–15 minutes until golden.
- Cool and enjoy: Let them rest on a wire rack, then serve warm with clotted cream and jam.
Baking Tips for the Best Results
- Cold butter is key. It’s what gives your scones that tender, flaky texture. Treat it like gold.
- Don’t overmix. We’re making scones, not bread. Less kneading = fluffier results.
- Double chill time. It might seem fussy, but it helps the scones keep their shape and puff up nicely in the oven.
- Sultanas are optional. Got picky eaters? Skip them or try chocolate chips instead.
- Buttermilk magic. No buttermilk? Mix a tablespoon of lemon juice with regular milk and let it sit for 5 minutes.
A Royal Tradition in My Own Kitchen
The first time I made these English scones, it was a rainy Saturday, and my kids were bouncing off the walls. I needed a distraction—for them and myself. With a bit of curiosity (and desperation), I stumbled across the Buckingham Palace recipe and decided to give it a try.
Turns out, baking scones together is a wonderful way to keep little hands busy and noses happy. Now, it’s become our cosy weekend ritual. There’s something so comforting about the smell of warm scones wafting through the house and even more joy when the jam jar gets passed around the table.
What to Serve with English Scones
You can’t go wrong with the classics: clotted cream and strawberry jam. But if you’re feeling playful, try lemon curd, honey butter, or even a swipe of Nutella.
Pair these golden beauties with a proper cup of Earl Grey, or make it a full British tea time spread with finger sandwiches and sweet treats. Hosting friends? Scones are a fuss-free yet fabulous addition to brunch. Or enjoy them solo—they make a great “me moment” snack with your favourite book and a steaming cup of whatever soothes your soul.
How to Store Your Scones
Fresh out of the oven, these scones are heavenly. But if you’ve got leftovers (lucky you!), here’s how to keep them delicious:
- Room temperature: Store in an airtight container for up to 2 days.
- Fridge: Not recommended—it dries them out.
- Freezer: Freeze baked scones for up to 2 months. Reheat in the oven at 300°F for about 10 minutes.
- Make-ahead tip: Freeze unbaked scones on a tray, then transfer to a zip-top bag. Bake straight from frozen, adding a few extra minutes.
FAQs
Can I substitute regular milk for buttermilk?
Yes! Just mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
Are English scones sweet or savoury?
Traditional English scones lean lightly sweet, perfect with clotted cream and jam.
Do I have to use raisins?
Nope! They’re classic but totally optional. You can leave them out or sub in dried cranberries or mini chocolate chips.
Why chill the dough twice?
It relaxes the gluten and helps the scones rise beautifully without spreading.
Bake Your Way to British Bliss
Whether you’re recreating a British tea time at home or just chasing a quiet moment on a busy day, these English scones are the little luxury you didn’t know you needed. Fluffy, tender, and oh-so-lovely with jam and cream, they bring a taste of tradition with every bite.
So, gather your ingredients, cue up your favourite playlist, and let’s bake something delightful. Who says you need a crown to feel like royalty?
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The Secret to Perfect English Scones: A Royal-Worthy Recipe for Everyday Tea
- Total Time: 1 hour 45 minutes
- Yield: 12 scones 1x
- Diet: Vegetarian
Description
Inspired by Buckingham Palace’s traditional recipe, these English scones are buttery, tender, and golden-topped—perfect for a royal tea time or a cozy afternoon break. Whether served with clotted cream and jam or enjoyed plain, they offer a taste of classic British comfort.
Ingredients
-
3 1/2 cups all-purpose flour (500g)
-
2 tablespoons plus 1 teaspoon baking powder (24g)
-
Pinch of salt
-
7 tablespoons cold unsalted butter, cubed (94g)
-
1/2 cup sugar (86g)
-
3 large eggs, divided
-
3/4 cup buttermilk, minus 1 tablespoon (175ml)
-
2/3 cup sultanas or golden raisins, optional (100g)
Instructions
-
Soak sultanas in hot water for 20–30 minutes, then drain and pat dry.
-
In a large bowl, whisk flour, baking powder, salt, and sugar.
-
Rub in cubed cold butter until mixture resembles fine breadcrumbs.
-
Whisk two eggs with buttermilk.
-
Gradually add the wet mixture to the dry ingredients and mix gently. Fold in raisins if using.
-
Turn dough onto a floured surface and knead just until combined.
-
Flatten dough to 1-inch thick. Wrap and chill for 30–45 minutes.
-
Cut rounds using a 2 to 2.25-inch cutter. Place on a parchment-lined tray and chill for 20 minutes.
-
Preheat oven to 400°F (205°C). Beat remaining egg and brush tops.
-
Bake for 12–15 minutes or until golden.
-
Cool on a wire rack and serve with clotted cream and jam.
Notes
Keep butter cold for flaky layers.
Don’t overwork the dough.
Double chilling improves rise and structure.
Replace sultanas with chocolate chips or omit entirely.
For a buttermilk substitute, mix milk with lemon juice.
- Prep Time: 15 minutes (plus 1 hour 15 minutes chilling)
- Cook Time: 15 minutes
- Category: Baking
- Method: Oven-baked
- Cuisine: British