Classic English Scones

Tender, buttery Classic English Scones filled with currants and a hint of lemon zest. Perfect for tea time, brunch, or breakfast with jam and clotted cream.

Course Brunch, Dessert

Cuisine British

Keyword 5 o clock tea, british scones, classic english scones, english pastries, english scones recipe, french pastries, homemade scones, scones, tea time scones

Prep Time 10

Cook Time 11

Total Time 21

Servings -18 scones

Calories 196kcal

Author Tiffany Bendayan

Ingredients

For Scones

3 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1/3 cup + 1 tablespoon granulated sugar
8 tablespoons cold unsalted butter cubed
1 cup dried currants
1 teaspoon lemon zest
2 large eggs
1 cup milk

For Brushing Tops

2 tablespoons reserved egg-milk mixture

For Serving

Jam
Clotted cream crème fraîche, or whipped cream

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper.
In a food processor, combine flour, baking powder, salt, sugar, and lemon zest. Pulse to combine.
Add cold butter cubes and pulse until mixture resembles coarse crumbs.
Transfer mixture to a bowl and stir in currants.
In a measuring cup, whisk eggs and milk until combined.
Reserve 2 tablespoons of the mixture for brushing tops later.
Pour remaining liquid into dry ingredients and gently mix until dough just comes together. Do not overmix.
Turn dough onto a lightly floured surface. Pat to 1-inch thickness.
Cut rounds using a biscuit cutter or glass. Do not twist cutter.
Place scones on prepared baking sheet. Gather scraps and repeat.
Brush tops with reserved egg mixture.
Bake 10 to 12 minutes or until lightly golden.
Cool slightly and serve warm with jam and clotted cream.

Notes

Keep butter cold for flaky, tender scones.
Do not overwork the dough, or scones will become tough.
You can substitute raisins for currants.
Freeze unbaked scones and bake from frozen.
Best served warm the same day.

Nutrition