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You are here: Home / Recipes / Breads / Classic English Scones

Classic English Scones

August 17, 2015 by Tiffany 20 Comments

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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 - this british dessert is made with currants in a delicate pastry that's perfect for tea time. Top them with clotted cream and jam. More on www.livingsweetmoments.com

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 of 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.

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. More on www.livingsweetmoments.com

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.

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. More on www.livingsweetmoments.com

Making them is really 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.

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. More on www.livingsweetmoments.com

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 really goes well with the jam and the currants.

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. More on www.livingsweetmoments.com

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 - this british dessert is made with currants in a delicate pastry that's perfect for tea time. Top them with clotted cream and jam. More on www.livingsweetmoments.com

4.89 from 9 votes
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. More on www.livingsweetmoments.com
Print
Classic English Scones
Prep Time
10 mins
Cook Time
11 mins
Total Time
21 mins
 
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.
Course: Brunch, Dessert
Cuisine: British
Servings: 16 -18 scones
Author: Tiffany Bendayan
Ingredients
  • 8 tablespoons unsalted butter softened
  • 3 cups of all-purpose flour
  • 1 cup of milk
  • 2 tablespoons baking powder
  • 1 cup dried currants you may use raisins
  • 1 teaspoon of Lemon zest finely chopped
  • 2 large eggs
  • 1/3 cup + 1 Tablespoons granulated sugar
  • Pinch of salt
Instructions
  1. Preheat oven to 425 Degrees Fahrenheit
  2. In a food processor add the flour, baking powder, salt, zest and sugar. Pulse a few times until combined
  3. Cut the butter into pieces
  4. Add the butter into the food process and pulse until the butter is fully incorporated in the mixture
  5. Transfer this mixture into a bigger bowl and sprinkle in the currants. Mix with a spoon
  6. In a glass, combine the eggs and milk. Whisk with a fork until combined
  7. Reserve 2 tablespoons of this milk mixture into a smaller bowl (this will be used to top the scones)
  8. Pour in the liquid mixture into the flour one. Mix with a spoon or spatula until fully incorporated
  9. Line a sheet pan with parchment paper
  10. Place dough on a floured surface and with your hands press the mixture down until it's about 1 inch thick
  11. With a round cutter or a round glass cut out the scones and place them separate in the sheet pan
  12. Roll up the remaining dough and repeat the process until all the dough is gone
  13. Brush the tops of the scones with the reserved milk mixture
  14. Bake in the oven for 10-11 minutes or until a bit brown on top
  15. Remove from oven and let them cool before serving

  16. Enjoy!
Recipe Notes

Recipe slightly adapted from Cooks Illustrated

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. More on www.livingsweetmoments.com

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Filed Under: Breads, Desserts, Other, Recipes Tagged With: 5 o clock tea, 5 o clock tea recipes, british pastry, british recipes, british scones recipe, delicious scones recipes, easy recipes, easy scones, scones

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Comments

  1. Deborah D says

    August 17, 2015 at 8:50 am

    These look so good. can’t wait to make this

    Reply
    • Tiffany says

      August 17, 2015 at 2:38 pm

      Thank you Deborah! If you make them, please let me know how they came out!

      Reply
      • kathy cummings says

        April 8, 2016 at 3:28 pm

        5 stars
        Tiffany, when does the lemon zest get into the recipe? Thanks.

        Reply
        • Tiffany says

          April 8, 2016 at 5:58 pm

          Hi Kathy, forgot to add it! Just corrected the recipe. It’s in step 1

          Reply
  2. Amber Ludwig says

    August 17, 2015 at 11:01 am

    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!!

    Reply
    • Tiffany says

      August 17, 2015 at 2:40 pm

      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!

      Reply
  3. denise low says

    August 17, 2015 at 8:37 pm

    5 stars
    Thank you for the information. This looks delicious

    Reply
    • Tiffany says

      August 18, 2015 at 12:55 pm

      you’re very welcome Denise!

      Reply
  4. Patricia Delgado says

    August 18, 2015 at 6:26 pm

    These look so good. I would love to try them!

    Reply
    • Tiffany says

      August 20, 2015 at 1:23 pm

      Thanks Patricia, they truly are! if you try them, please let me know how they came out!

      Reply
  5. Theda Sinozich says

    August 21, 2015 at 9:55 am

    Mm these sound really good!

    Reply
    • Tiffany says

      August 23, 2015 at 6:37 pm

      Thanks Theda!!

      Reply
  6. Adrienne says

    January 24, 2016 at 4:39 am

    5 stars
    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! πŸ™‚ Great recipe, and so easy, and yummy!

    Reply
    • Tiffany says

      January 24, 2016 at 10:16 am

      Oh devonshire cream sounds delicious Adrienne! I am very glad you and your parents liked them!

      Reply
  7. Paula says

    September 17, 2017 at 6:30 pm

    5 stars
    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!

    Reply
    • Tiffany says

      September 18, 2017 at 8:15 am

      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. πŸ™‚
      Have a great day!

      Reply
      • Paula says

        September 28, 2017 at 10:34 am

        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 πŸ™‚ 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! πŸ™‚

        Reply
        • Tiffany says

          September 28, 2017 at 1:33 pm

          Oh wow! I am so glad they liked them Paula! They are the experts! πŸ™‚ Thank you for the feedback and follow-up! Have a great day

          Reply
  8. Dragon Mama says

    October 24, 2019 at 2:43 pm

    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! πŸ™‚

    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.

    Reply
    • Tiffany says

      October 24, 2019 at 3:21 pm

      Let me know how they come out! and thanks for letting me know. I’ll fix that ASAP

      Reply

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Living Sweet Moments

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Hello! I am Tiffany, the blogger, cook and photographer of Living Sweet Moments.
I a married and have 2 little girls. We currently live in Miami, Fl
I spend my days cooking and baking delicious recipes that you will surely love. So sit back and enjoy! Read More…

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