Classic English Scones – this British dessert is made with currants in a delicate pastry that’s perfect for tea time. Top them with clotted cream and jam
Classic English Scones
You’re looking at the picture above and probably thinking “Those are not scones! Scones are the triangular-hard-muffin-things I get at Starbucks” And yes those are American scones.
The classic English scones are more delicate, less sweet, and are made to be topped. Can’t have a 5 o’clock tea without them.
Classic English scones are usually split in the middle and then topped with a bit of clotted cream and jam. I like to top off mine with creme fraiche or unsweetened whipped cream.
The complexity of flavors is amazing. When you take a bite, you feel the texture and a little sweetness from the currants. A soft pastry that is perfect for breakfast and with coffee and tea.
I don’t know why I’ve always had a fascination with 5 O’Clock tea. In Miami, I haven’t found a place that hosts one.
But whenever I travel to New York, there are plenty of places where you can have a delicious proper English 5 O’Clock tea with loose tea leaves, a tower of mini pastries, finger sandwiches, and of course, scones.
Making them is easy and doesn’t involve 100 steps. You can also make them gluten-free, just replace the all-purpose flour with gluten-free flour.
I made 2 batches this morning, one GF for my mom and the regular kind. Both turned out perfect with this recipe.
Once you try these classic English scones, you’ll be hooked! Your morning or afternoon coffee will now have a delicious and sophisticated sidekick.
I added a hint of lemon zest to compliment the acidity of the clotted cream. It goes well with the jam and the currants.
So cheerio Mate! Fancy a scone? (My daughter has a slight Peppa Pig addiction)
I hope you can try these delicious classic English Scones at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Classic English Scones
Ingredients
- 8 tablespoons unsalted butter softened
- 3 cups all-purpose flour
- 1 cup milk
- 2 tablespoons baking powder
- 1 cup dried currants you may use raisins
- 1 teaspoon lemon zest finely chopped
- 2 large eggs
- 1/3 cup + 1 Tablespoons granulated sugar
- Pinch of salt
Instructions
- Preheat oven to 425 Degrees Fahrenheit
- In a food processor add the flour, baking powder, salt, zest and sugar. Pulse a few times until combined
- Cut the butter into pieces
- Add the butter into the food process and pulse until the butter is fully incorporated in the mixture
- Transfer this mixture into a bigger bowl and sprinkle in the currants. Mix with a spoon
- In a glass, combine the eggs and milk. Whisk with a fork until combined
- Reserve 2 tablespoons of this milk mixture into a smaller bowl (this will be used to top the scones)
- Pour in the liquid mixture into the flour one. Mix with a spoon or spatula until fully incorporated
- Line a sheet pan with parchment paper
- Place dough on a floured surface and with your hands press the mixture down until it's about 1 inch thick
- With a round cutter or a round glass cut out the scones and place them separate in the sheet pan
- Roll up the remaining dough and repeat the process until all the dough is gone
- Brush the tops of the scones with the reserved milk mixture
- Bake in the oven for 10-11 minutes or until a bit brown on top
- Remove from oven and let them cool before serving
- Enjoy!
Notes
Nutrition
You may also like:
Cranberry Cinnamon Scones
Delectable Hazelnut Madeleines
These look so good. can’t wait to make this
Thank you Deborah! If you make them, please let me know how they came out!
Tiffany, when does the lemon zest get into the recipe? Thanks.
Hi Kathy, forgot to add it! Just corrected the recipe. It’s in step 1
Mmmmm and they look way better than the ones at Starbucks!! I will have to try these as a weekend breakfast treat for my family!! They look amazing!!
They are much better than Starbucks! specially if you top them with jelly and creme fraiche! Try them and let me know what you think!
Thank you for the information. This looks delicious
you’re very welcome Denise!
These look so good. I would love to try them!
Thanks Patricia, they truly are! if you try them, please let me know how they came out!
Mm these sound really good!
Thanks Theda!!
I had a craving for a scone all week, so I finally made these this morning before work, and they were delicious! I brought some into work with some devonshire cream and jam, and they were a hit, and a really nice treat for those who had to work the weekend. I brought some for my parents too, and they are going to enjoy them for Sunday morning breakfast! 🙂 Great recipe, and so easy, and yummy!
Oh devonshire cream sounds delicious Adrienne! I am very glad you and your parents liked them!
Wow! These are DELICIOUS! I used half raisins and half currants, just because I had both. My initial batch went in the oven at 325 (oops) and I baked them for about 15 mins before realizing my error. I cranked it up to 425 for another 4+ mins. Wasn’t a total loss! In fact, they seemed (and tasted) perfect! The second set went in at the proper temp, and they puffed up quite a bit. Not sure why, but they tasted the same. True test will come tomorrow morning when I give them to my English coworkers!
Hi Paula! thank you so much for your feedback! I am so sorry that the first batch didn’t work out. At least it’s a good excuse to make so more!
Please let me know what your British co-workers think. I’m intrigued. 🙂
Have a great day!
They were very well received! The man who is very difficult to please suggested that it not be so dense (That was less a critique of the recipe but more pointing out the error on my part of the temperature of my butter/temperature of my oven!) yet ultimately gave it a 9 out of 10–and requested that the next batch have more currants to achieve perfection 🙂 Word spread quickly about them and they disappeared rather fast. I’ve been requested to make more–which I will oblige next week. Looking forward to setting the temperature appropriately this time! 🙂
Oh wow! I am so glad they liked them Paula! They are the experts! 🙂 Thank you for the feedback and follow-up! Have a great day
This recipe looks a treat, and I will be making it today, for service tomorrow at a tea party. Thank you so much for sharing! 🙂
Also, you might wish to be aware that “I added a hint of lemon zest to compliment the acidity of the clotted cream. It really goes well with the jam and the currants.” appears twice in the recipe.
Let me know how they come out! and thanks for letting me know. I’ll fix that ASAP