How to Make Traditional English Scones at Home – Easy Step-by-Step Guide
By Rebecca St.Clair
Nothing says elegance and cozy homemade goodness than classic English scones. These are the perfect balance of soft, pillowy texture and buttery richness—ready to be split, filled, and savoured.
Baking these classic English scones fills your home with the irresistible aroma of warmth and nostalgia. With a slightly crisp golden crust and tender, light interior, they’re perfect for afternoon tea, breakfast, or served along side your favourite meal.
A true celebration of British baking—simple, rustic, and absolutely delightful. Serve them warm with strawberry jam and a dollop of clotted cream for an authentic afternoon tea experience you’ll want to recreate again and again. Easy to make and even easier to love.
Why You’ll Love This Recipe
Quick and easy – This recipe is make with only a handful of kitchen staples and will be ready in under 30 minutes.
Perfect taste and texture – The perfect subtly sweet flavour with a golden crisp outside and a melt-in-your mouth soft interior.
Old-Fashioned charm – A time honoured bake. These classic scones are a vintage treat that are universally loved.
How to store traditional English scones
To help you scones taste as fresh as the day you made them, proper storage is a must.
Room Temperature
- Allow the scones to cool to room temperature.
- Store in an airtight container.
- Keep on the counter for up to 2 days.
Fridge
- Allow the scones to cool to room temperature.
- Store in an airtight container.
- Keep on the fridge for up to 5 days.
- Reheat in the oven or microwave.
Freezer
- Allow the scones to cool to room temperature.
- Store in an airtight container or wrap in plastic wrap and store in a freezer bag.
- Keep on the freezer for up to 3 months.
Classic English Scones Mix-ins
Mix up to 1 cup of these classic mix-ins to the classic scone batter for your favourite flavoured scone.
- Currents
- Raisins/sultanas
- Candied citrus peel
- Dried herbs and cheese
Ingredients
Flour – Use all-purpose flour for this recipe
Sugar – Adds a subtle sweetness. Can omit for a savoury scone.
Baking powder – Provides the lift and rise.
Salt – Flavour.
Butter – Use fridge cold butter for this recipe.
Buttermilk – You can make your own buttermilk by adding 2 Tbsp of vinegar or lemon juice to regular milk.
Egg – For richness and a soft tender inside. Also brushed on top for a golden crust.
How to Make Traditional English Scones
- Preheat oven to 425 °F (180 °C).
- To a large bowl, whisk together flour, baking powder, sugar, salt.
- Add in 1/4 cup cold cubed butter.
- With your fingertips, rub the butter into the flour, until you have a dry oatmeal like mixture.
- Add in 1 1/4 cups buttermilk and 1 egg.
6. Work this into the flour with your hands, just until the dough holds together.
7. Tip the dough out onto a floured counter. Fold the dough a few times to bring it together.
8. Press the dough out into a thick disk shape. About 1 inch thick.
9. Use a scone cutter, large circular cookie cutter, or an up turned cup to cut out the scones.
10. Place spread out on a baking sheet.
11. Lightly beat 1 egg and brush the top of each scone with the egg wash.
12. Bake in the preheated oven for 12 – 15 minutes or until golden brown.
Traditional English Scones
With a slightly crisp golden crust and tender, light interior, English scones are perfect for afternoon tea, breakfast, or served along side your favourite meal.
Ingredients
- 4 cups all-purpose flour 600 g
- 3 Tablespoons baking powder 45 g
- 1/4 cup sugar 50 g
- 1/2 teaspoon salt 2 g
- 1/4 cup cold butter, cubed 60 g
- 2 eggs
- 1 1/4 cups buttermilk 310 ml
Instructions
- Preheat oven to 425 °F (180 °C).
- To a large bowl, whisk together flour, baking powder, sugar, salt.
- Add in 1/4 cup cold cubed butter.
- With your fingertips, rub the butter into the flour, until you have a dry oatmeal like mixture.
- Add in 1 1/4 cups buttermilk and 1 egg.
- Work this into the flour with your hands, just until the dough holds together.
- Tip the dough out onto a floured counter. Fold the dough a few times to bring it together.
- Press the dough out into a thick disk shape. About 1 inch thick.
- Use a scone cutter, large circular cookie cutter, or an up turned cup to cut out the scones.
- Place spread out on a baking sheet.
- Lightly beat 1 egg and brush the top of each scone with the egg wash.
- Bake in the preheated oven for 12 - 15 minutes or until golden brown.
Notes
The less you work and handle the dough, the more tender the scones will be.
Nutrition Information
Yield
15Serving Size
1Amount Per Serving Calories 207Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 34mgSodium 421mgCarbohydrates 36gFiber 1gSugar 4gProtein 6g
Nutrition information isn’t always accurate.
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