Christina's Cucina

An impassioned Italian Scot sharing how to cook authentically, and travel with enthusiasm.

  • Home
  • About
  • Recipes
    • Course or Meal
      • Appetizers
      • Breakfast/Brunch
      • Dessert
      • Main Course
      • Salads
      • Side Dishes
      • Soups
    • Cuisine
      • Italian
      • Scottish (British)
      • Other Cuisines
        • Asian
        • French
        • German
        • Greek
        • Mexican
        • Other
    • Ingredient
      • Beef
      • Cheese
      • Chicken (Poultry)
      • Chocolate
      • Eggs
      • Fish & Shellfish
      • Fruit
      • Legumes
      • Pasta
      • Pork & Lamb
      • Potatoes
      • Vegetables
    • Special Diets
      • Dairy Free
      • Egg Free
      • Gluten Free
      • Nut Free
      • Vegan
      • Vegetarian
    • Types of Food
      • Beverages
        • Alcoholic
        • Non-Alcoholic
      • Bread, Cookies & Pastries
      • Cakes & Pies
      • Candies, Sweets & Confections
      • Dressings, Sauces, Syrups & Toppings
      • Jams
      • Pickles
      • Sandwiches & Snacks
    • Non Sequitur
      • “How To…”
      • My Rants & Recommendations
  • Travel
  • Work with Me

Afternoon Tea Scones

May 15th, 2018 | 168 Comments

Share1.1K
Pin5.3K
Tweet
Share
Share
6.4K Shares

Afternoon tea scones are a quintessential part of British culture. Of course, with the upcoming royal wedding, tea and scones will be a requirement whilst watching! Learn how to make the best scones using my tried and tested scone recipe, and how to serve them with a lovely cup of proper British tea.

afternoon tea scones on a union jack napkin

Originally published May 1, 2012

Unfortunately, I have a lot to say about scones.

afternoon tea scones in a basket with blue napkin

This post contains Amazon affiliate links for your convenience, at no additional cost to you.

First of all, I grew up with scones, and I LOVE scones! (If you don’t want to hear what I have to say about scones, simply scroll to the bottom for the printable recipe. However, I will tell you, you’ll miss all of my tips.)

afternoon tea scones with tea

Scotland’s bakeries and tearooms have to be among the best in the world. The sweets and savory treats being created in these places, are often beyond description, so my standards are high. I’m also going back to the UK enough to keep getting the “real thing” which keeps my standards high!

The Afternoon Tea Experience

We were just in the UK last July, and were lucky enough to have so many wonderful scones! Afternoon tea scones can be served very casually.

                                                             

afternoon tea scones pooh corner sign
At a tiny village in the middle of our “Pooh Hike”
afternoon tea scones at piglet's cream tea
With my kids and cousins, enjoying Piglet’s Cream Tea :)

My wonderful Aunt Rosa made us her homemade afternoon tea scones the day we left to go to Scotland. Then, we found the loveliest little tearoom called the Sweetapples Teashop, in Marshfield, England.

afternoon tea scones Sweetapples Tea Room

I was so excited to have tea and scones at Cafe Loco in Oxford, an Alice in Wonderland themed tea room in a 500 year old building!

afternoon tea scones in Oxford

While in London, I bought a scone from Harrod’s for only 65p (about $1) for my daughter, which she ate the next morning and it was still incredible the next day! Yes, I’m asking myself the same question you probably are: why did I only buy one?!

afternoon tea scones from Harrod's with cream and jam

However, afternoon tea scones can also be served quite a bit more formally, as they do at Down Hall in Essex.

afternoon tea scones on tea tray with other savory and sweet treats
Oh, I do love scones!

As you can see, good afternoon tea scones come in all shapes and sizes.

Traditionally, they are plain or have raisins, or currants. They must be light and well-risen to be considered really good scones.

afternoon tea scones on a union jack napkin

Many times when my mother and I attempted to bake something British here in the US, it wouldn’t turn out the same. Of course, the flour is different, so are the milk and eggs and all the other ingredients, so it’s not surprising. However, we’ve always kept trying to replicate certain things we loved from when we lived in Scotland.

Scones are one of the bakery items we baked a lot. I must have tried a dozen or more different recipes until I created this one myself. Now, it’s the only scone recipe I use.

In my quest to find the best scone recipe, I  learned many things which result in lighter, and more perfect scones.

light and fluffy British scone
A proper scone will break apart with your fingers.

How to Make the Best Scones
(Tips for Best Scones)

  • (My) GOLDEN RULE OF COOKING-Use QUALITY ingredients!
  • Use real butter, no substitutes
  • Buttermilk helps the scones to rise more than plain milk (no buttermilk? use milk + lemon juice)
  • Do not overwork the dough, or the scones won’t be light
  • Use very sharp cutters to cut out the scones, this also helps them to rise
  • Place them relatively close on the tray as they will rise more than if they are far apart

And no, American biscuits and scones are not the same thing. They look similar, but that’s all. They are made differently using different ingredients. 

How to Freeze Scones

I love to make a double batch of these and bake half, then freeze the other half (unbaked.) It’s very easy if you place them on a well-floured tray and put them in the freezer, uncovered. Leave them for about two hours, until frozen, then remove them from the tray and place in a freezer bag, and return to the freezer.

This way you can bake one, two or as many as you want, whenever you want warm, freshly baked afternoon tea scones, with no mess to clean up!

putting some jam on an afternoon tea scone

You can also bake the scones and freeze them as soon as they have cooled completely. However, the first method is my favorite way to freeze them as you will end up always eating a freshly baked scone.

Afternoon tea scones are perfect for Valentine’s Day, Mother’s Day, birthdays (including having a tea party for children), and of course, afternoon tea!

In case you didn’t know, there are lots of different types of scones. I don’t mean currant scones, or orange cranberry scones. You could make girdle scones, or potato scones or soda scones, for example.

Cream Girdle Scones and jam

Printable recipe is at the bottom of the post.

afternoon tea scones with tea
Isn’t this a great idea for Valentine’s Day or Mother’s Day?

Afternoon Tea Scones

Prep time: 15 mins Baking time: 16 min
Makes about 8 medium sized scones

NOTE: for best results I highly recommend using a scale for precise measurements

Ingredients

  • 2 cups (284 g) good quality plain flour 
  • 2 tsp baking powder
  • 2 tbsp sugar
  • a pinch of salt
  • 1/3 cup (70 g) salted butter (cold)
  • one egg, room temperature
  • 1/2 cup (118 ml) + 1 tbsp buttermilk
  • (1/4 cup (40 g) raisins or currants, optional)
  • cream and jam, to serve

Special equipment: sharp cutters like these or these

Make the Dough

Heat oven to 400ºF (205ºC)

In a bowl, place the dry ingredients. Mix lightly to combine.

afternoon tea scones british english scottish flour butter sugar proper high tea recipe

In a measuring jug, put the buttermilk (including the 1 tbsp.) Beat the egg in a small bowl, then pour into the buttermilk and mix well.

afternoon tea scones british english scottish flour butter sugar proper high tea recipe

Place the butter in the center of the dry ingredients and cut with a knife into about 16 pieces. Next, take another knife, pastry blender or your hands and cut/mix the butter into the flour until it resembles coarse crumbs.

Cutting butter into flour for scones

Make a well in the center of the dry ingredients and pour in the egg and buttermilk, *reserving one tablespoon of liquid in the jug.

* Edited Jan. 2018 – I found this step in another blogger’s scone recipe recently and was shocked. She took credit for this part of “her” recipe and gave no credit to me. I had made up this step after years of making these scones, and have NEVER seen this method anywhere else.  She also says to use room temperature butter and knead the dough! UGH, she’s got a huge following and is misinforming so many people. 😢

Pouring liquid into scone mixture

Mix gently with a wooden spoon until a dough forms, just about 10 seconds. If you are adding dried fruit or any additions, add it now.

afternoon tea scones british english scottish flour butter sugar proper high tea recipe

Roll and cut the dough.

Place dough onto a clean, well-floured surface. Gently, form into a ball, then pat out, or roll. Fold the dough over once, then roll or flatten to approximately 3/4″ in thickness. Do not knead the dough or it will make the scones tough.

afternoon tea scones british english scottish flour butter sugar proper high tea recipe

With sharp cutters, cut out scones. Use whatever size you prefer; larger or smaller.

afternoon tea scones british english scottish flour butter sugar proper high tea recipe

afternoon tea scones british english scottish flour butter sugar proper high tea recipe

Prepare to Bake

Place on silicone baking mat or parchment lined baking tray.  Gently knead scraps together and repeat until dough is finished, (make a “runt” with the remaining little bit of dough). Don’t worry about cracks and imperfections in your scones.

afternoon tea scones british english scottish flour butter sugar proper high tea recipe

Using a pastry brush, brush the tops of the scones with the remaining egg/buttermilk mixture.

brushing scones with egg and buttermilk

Bake the Scones

Place in middle of preheated oven for about 9 minutes, then turn tray and continue to bake for another 9 minutes or until the afternoon tea scones look golden brown on top.

afternoon tea scones

Meanwhile, cleanup is super easy if you have one of these little pastry scrapers!

afternoon tea scones british english scottish flour butter sugar proper high tea recipe

Remove from oven, and tray, then place in a towel lined basket, or cooling rack if you wish to serve them on a plate.

afternoon tea scones british english scottish flour butter sugar proper tea recipe

How to Serve Afternoon Tea Scones

There are several ways to serve scones, but the most traditional is with raspberry jam and clotted cream or Double Devon Cream; and since the latter two are hard to come by in the US, freshly whipped cream (no sugar added). Please do me a huge favor and do not ever serve these with any non-dairy whipped topping!

double devon cream for afternoon tea scones
This can be found at British shops and gourmet specialty stores

 If using fresh whipping cream, whip until thick (an organic cream with no added ingredients will taste best).

whipped cream for afternoon tea scones

Use homemade or good quality jam, such as this one from Scotland. Strawberry jam is perfectly acceptable, as is raspberry jam, or blackcurrant, etc.

jam for afternoon tea scones

Next, make a pot of tea.

Before I write this next step, I must say that England has one of the most heated debates regarding whether one should put jam first, then cream or vice versa, when eating a scone.

The Jam First or Cream First Debate.

If you want to read the arguments for and against each position, you are more than welcome. To me, it depends on the type of cream one is using. A thick clotted cream can easily go on first, but if you’re using whipped cream, then that just has to go on top of the jam, otherwise, there will be a big mess!

How to Pronounce the Word “Scone”. It depends!

There is another debate regarding scones, which is over the pronunciation of the actual word. Coming from Scotland, I pronounce “scone” as if it rhymes with “gone.” Parts of England also pronounce it this way, but then other parts say, “skown” (rhyming with own). The whole debate is actually quite interesting.

Tea’s ready!

Pouring tea into a teacup

Milk only; never put cream in tea.

pouring milk into teacup to serve with afternoon tea scones

And we are ready to serve the afternoon tea scones. Oh my, afternoon tea is just so civilized, and delicious!

afternoon tea scones with tea
If you’re being more formal, just take a little jam and cream (from your plate, never directly from the serving bowls) and put it on a part of a scone. Take a bite and repeat.

half an afternoon tea scone with jam

Enjoy!

afternoon tea scones with tea

And here’s how to make a “proper” cup of British tea!

Don’t miss another post! Sign up for my free subscription for recipes and travel at the bottom of this post.
(I promise not to sell or share your info, ever!)

 

Yield: 8 medium size scones

Afternoon Tea Scones

This recipe produces a lovely, light scone, typical of those served at afternoon teas all across the UK.
Prep Time 15 minutes
Bake Time 18 minutes
Total Time 33 minutes

Ingredients

  • 2 cups (284 g) flour (good quality plain flour)
  • 2 tsp baking powder
  • 2 tbsp sugar
  • a pinch of salt
  • 1/3 cup (70 g) salted butter (cold)
  • one egg, room temperature
  • 1/2 cup (118 ml) + 1 tbsp buttermilk
  • (1/4 cup (40 g) raisins or currants, optional)
  • Cream and jam to serve

Instructions

  1. Heat oven to 400ºF (205ºC)
  2. In a bowl, place the dry ingredients. Mix lightly to combine.
  3. In a measuring jug, put the buttermilk (including the 1 tbsp.) Beat the egg in a small bowl, then pour into the buttermilk. Stir to combine.
  4. Place the butter in the center of the dry ingredients and cut with a knife into about 16 pieces. Next, take another knife, or pastry blender and cut/mix the butter into the flour until resembles coarse crumbs, finishing off the pastry using your hands once the pieces have become quite small.
  5. Make a well in the center of the dry ingredients and pour in the egg and buttermilk, (reserving one tablespoon of liquid in the jug).
  6. Mix gently with a wooden spoon until a dough forms, just about 10 seconds, then place dough onto a clean, well-floured surface. Form into a ball, then pat out, or roll to approximately 3/4″ in thickness. Do not knead the dough or it will make the scones tough. With sharp cutters, cut out scones and place on silicone baking mat or parchment lined baking tray. Gently knead scraps together and repeat until dough is finished, (make a “runt” with the remaining little bit of dough). Using a pastry brush, brush the tops of the scones with the remaining egg/buttermilk mixture.
  7. Place in middle of preheated oven for about 9 minutes, then turn tray 180º and continue to bake for another 9 minutes or until scones look golden brown on top.
  8. Remove from oven, and place in a towel lined basket, or on a cooling rack if you wish to serve them on a plate. Serve with butter, or real cream and jam.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:Calories: 442 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 64mg Sodium: 290mg Carbohydrates: 77g Fiber: 4g Sugar: 38g Protein: 7g
© Christina Conte
Cuisine: British
Easy, authentic British afternoon tea scone recipe for tall, light and fluffy scones.
Share1.1K
Pin5.3K
Tweet
Share
Share
6.4K Shares

You may also enjoy these...

  • Cream Girdle Scones (Stove-Top Scones)Cream Girdle Scones (Stove-Top Scones)
  • Irish or Scottish Soda Scones (White Bannocks) with ButtermilkIrish or Scottish Soda Scones (White Bannocks) with Buttermilk
  • British Apple SconesBritish Apple Scones
  • Scottish Potato Scones and British Breakfasts:  a TutorialScottish Potato Scones and British Breakfasts: a Tutorial
Older Post
Bittersweet Molten Chocolate Lava Cakes
Newer Post
All American Red White and Blue Mini Trifles (No Cooking, No Baking!)

Bread, Cookies & Pastries, Breakfast/Brunch, Course or Meal, Cuisine, Desserts, Nut Free, Scottish (British), Special Diets, Vegetarian · Afternoon Tea, Afternoon Tea Scones, authentic British scones, Best Scone Recipe, British Scones, Buttermilk Scones, Mothers Day, Royal Wedding scones, Scone Recipe, Scone tips, Scones, Tea Scones, Tips scones

Don’t miss another recipe or travel post~sign up for my free subscription below!

I promise never to sell or share your info.

Reader Interactions

168 Responses

  1. Top Ten Tuesday: Favorite Book Relationships | contemplateandintimate says:
    February 12, 2019 at 12:45 am

    […] your oven still works you should try making these beautiful scones I found on pinterest. I tried them today and they brush your insides with warmth and happiness and […]

    Reply
  2. Scones Just Like Grandma Used to Make - Hell or High Water Homestead says:
    February 4, 2019 at 2:40 pm

    […] to curb my craving I tried her Afternoon Tea Scones recipe. (With a small […]

    Reply
  3. Browned Butter Cornbread in a Skillet | A Communal Table says:
    January 20, 2019 at 12:22 pm

    […] British Tea Scones […]

    Reply
  4. Jennie Bailey says:
    January 20, 2019 at 4:59 am

    Hi Christina, first of all, thank you for putting weights in for the ingredients. I’m often searching for something different to bake and get disappointed when ingredients are marked as cups.
    I’m baking these scones this afternoon. Jennie in the UK.

    Reply
    • Christina says:
      January 20, 2019 at 9:04 am

      Hi Jennie, if I had a choice, I would never have cups in baking recipes. They are so inaccurate for baking and then people leave me bad reviews when the recipe doesn’t turn out correctly. You’ll love these scones, I’m sure! Enjoy and thanks for your note! CC

      Reply
    • karen craigon says:
      January 25, 2019 at 2:03 am

      Hi just going away to try these scones and just wondered if that was strong bread flour you use as you dont get king arthur here as i am in scotland and not sure of your measurements as its always grams i use any chance u tell me what it is in grams much appreciated they look so good thanks

      Reply
      • Christina says:
        January 25, 2019 at 9:57 am

        Hi Karen, just use plain flour. I’ve changed the ounces to grams as that’s been something I’ve been meaning to do across the board on my recipes. Enjoy them! I’m envious that you will have them with delicious Scottish cream!! :) CC

        Reply
  5. Alessa says:
    December 27, 2018 at 11:23 pm

    Could I use milk kefir in place of butter milk?

    Reply
    • Christina says:
      December 28, 2018 at 5:18 am

      I’ve never tried that, Alessa, but I’m guessing you could. Let me know if you give it a go. CC

      Reply
    • Margaret says:
      January 17, 2019 at 2:15 am

      I just made these and they turned out really nice, well maybe not as nice as the photo but they taste great. I added sultanas and these taste better than the ones I usually make from the Be-Ro book. Thanks for the recipe Christina.

      Reply
      • Christina says:
        January 17, 2019 at 8:19 am

        Oh that’s good to hear, Margaret! Glad you liked them :)

        Reply
  6. Julie D says:
    December 3, 2018 at 4:49 pm

    I made these today, they were amazing. They will be a weekly addition in our home.

    Reply
    • Christina says:
      December 3, 2018 at 9:01 pm

      Woo hoo! Love to hear that, Julie! Thanks so much for letting me know. I truly appreciate you taking the time to do so! CC

      Reply
  7. Hillary says:
    November 30, 2018 at 4:24 pm

    Hi! Loved your recipe! Just what I was looking for. Question though, what’s your process of baking from the freezer? Do you let it thaw out first? Or give it a longer bake? Or let it warm up with the oven and then bake?
    Thank you!

    Reply
    • Christina says:
      November 30, 2018 at 8:54 pm

      Great! Glad you liked them, Hillary. Actually, they almost take the same amount of time to bake from frozen, just a bit longer. You can also defrost them. They’re not fickle! :) Enjoy!

      Reply
  8. Micky.d says:
    November 7, 2018 at 2:21 am

    Hello Christina, came across this while looking for the hairy bikers who you probably know about. my old mum and hers always put a few glazed cherries in the scones. .have you tried cheddar and black pepper in your scones great with chutney yes weird lot us English I know. Cheers Christina I will return thanks again.

    Reply
    • Christina says:
      November 7, 2018 at 8:34 am

      Yes, of course, I know the Hairy Bikers! I actually have never made savoury scones, but cheese scones are definitely on my baking list! Thanks, Micky! Enjoy my recipes!

      Reply
  9. Kate Manning says:
    November 3, 2018 at 2:14 pm

    My husband and I just returned from England, and I’ve been yearning for some authentic scones ever since our return home. I found your recipe and have made them twice already – everyone loves them! And I finally have a go-to authentic recipe. :) Thank you so much!

    Reply
    • Christina says:
      November 3, 2018 at 3:47 pm

      Fabulous to hear, Kate! So glad you brought home one of Britain’s best traditions and carrying it on in your home! Thank you for letting me know you love the scones :) CC

      Reply
  10. Anita Marshan says:
    October 9, 2018 at 4:35 am

    Hi. I found this via Pinterest and couldn’t have been happier. My daughter ( a scone lover) says this is the best one I’ve made. They’re light and rose beautifully. Did collapse a little when stored.
    The one negative was that we commented on a baking powder taste to it. Could it just be the brand I’m using (We live in Bombay). Would it be ok to reduce to 1 tsp?

    Reply
    • Christina says:
      October 9, 2018 at 7:38 am

      Oh dear, it should not taste of baking powder, so yes, maybe yours is much stronger. Reduce to 1 tsp and see if that’s better, Anita. Glad you liked them otherwise! :)

      Reply
  11. Elizabeth French says:
    September 26, 2018 at 11:57 am

    Absolutely perfect! Loved reading, the recipe, everything down to the pronunciation! I’ve been a”sc-gone” girl for 50 years! Jam first, then cream. I loved everything about the story and your recipe is divine. I’m ready to bake and for a couple of these beautiful scones with a large cuppa!

    Reply
    • Christina says:
      September 26, 2018 at 3:43 pm

      Oh thank you so much, Elizabeth! That’s so kind of you! I’m happy you enjoyed my long-winded post! ;) Enjoy the scones; I’d love to join you if I could! CC

      Reply
  12. Ann says:
    September 6, 2018 at 5:58 pm

    Can you help with how I can tell if the scones are baked throughout? I know you said 18 minutes in total, but everyone’s oven is different. To be on the safe side, I always check by cutting one in half, in case they’re under baked and gummy.
    Lastly, I only have plain 0% Greek yogurt and vinegar, but no fresh lemons to make buttermilk.

    Thanks

    Reply
    • Christina says:
      September 6, 2018 at 6:21 pm

      Hi Ann, you’re correct about the oven situation being different for everyone. First of all, they should be a little golden brown on top. Second, one big trick I’ve learned is to use my nose! When you start to smell the scones (or cake or whatever you’re baking) then it’s getting close to being ready. Third, I’d check the bottom to see that they are brown also, however, after 18 minutes, if your scones are raw and gummy inside, I think you need to invest in a oven thermometer or get your oven checked as that’s simply a long time to have them be raw. And lastly, your method of cutting one open is most assuredly the best way (use the runt). :)

      You don’t have any milk at all? I think the greek yogurt in place of the milk will change the consistency of the dough and ultimately the outcome of the scones. Maybe try to water down the yogurt and a dash of vinegar, but I can’t tell you how they’ll turn out this way. Good luck!

      Reply
  13. Shelley says:
    August 20, 2018 at 9:37 am

    I feel like I’m blind but I don’t see where you have posted what temperature to set the oven, it just says “in a preheated oven”

    Reply
    • Christina says:
      August 20, 2018 at 9:58 am

      Hi Shelley, no, you’re not blind! The temperature is listed on the recipe in the main part of the post, but somehow it didn’t get transferred to the printable recipe! So sorry. I’ve fixed it now. Enjoy the scones! Christina

      Reply
      • Shelley says:
        August 20, 2018 at 1:52 pm

        Oh good! Thank you so much! I am looking forward to trying these.

        Reply
        • Christina says:
          August 20, 2018 at 4:16 pm

          You’ll love them, Shelley! Let me know how they turn out!

          Reply
  14. Christine says:
    August 12, 2018 at 9:32 am

    Thank you for this lovely recipe and post. Ever since my first cream tea on a visit to England 30 years ago, I have tried to replicate a perfect scone and clotted cream to match my memory. I remember that all of the dairy products were incredible, which is a big part of the deliciousness of cream tea: beautiful butter in the scone, a dash of high quality milk in the tea and luscious clotted cream on the scone. During my early experiments, it was hard to find really good butter or milk and impossible to find clotted cream. Thankfully these products are now more readily available in California AND I found YOUR recipe. Your scones are perfect and I love your suggestion to set aside a spoon of the egg/milk to glaze the scones, because it gave a lovely sheen to the finished scone. Every other scone has been too sweet or too rich or not light enough. These were perfect. I paired them with a perfect cup of tea, som Devon cream (care of Amazon) and homemade plum jam from my mum! Next I plan to make clotted cream at home from some local cream from grass fed cows because it’s so expensive by mail and often doesn’t arrive in fresh pristine condition. This recipe goes into the permanent file!!

    Reply
    • Christina says:
      August 12, 2018 at 11:14 am

      Your comment has made my day, Christine! Love to be able to help others with recipes they long for (because I know exactly what that feels like)! So happy you found it and sounds like you’ve got the perfect accompaniments with your mum’s jam and Devon cream! Wish I could join you! Thank you so much, and hope you enjoy more of my recipes. CC

      Reply
  15. Ee Ling says:
    August 8, 2018 at 10:56 pm

    Hi Christina,

    Thanks for sharing this recipe!! It is wonderful!
    I love the subtle salty taste with pinch of salt added! They are soft, buttery and flaky as well.

    *On a side note, I have also substituted 1/4 cup of all-purpose flour for low protein flour and added 1 tsp of vanilla essence.

    Reply
    • Christina says:
      August 9, 2018 at 9:18 am

      Happy to hear it, Ee! They are lovely scones, enjoy!

      Reply
  16. Michelle says:
    August 7, 2018 at 7:58 am

    Hello Christina, I have never commented on a recipe from a website before but I thought this recipe deserved a quick note of recognition. I’ve made your scones about a dozen times now, they are an absolute family favorite and my go-to when hosting a tea. I’m from the US and lived in Australia for a few years where their scones seem very similar to these and I couldn’t get enough of them. So when we moved back I went in search of a solid scone recipe and found yours. Thank you for posting this amazing recipe and with such detailed pictures.

    Quick question, have you ever used almond milk for the buttermilk? Half of my family has a dairy allergy and I know they would love to try these delicious scones.

    Reply
    • Christina says:
      August 7, 2018 at 8:06 am

      Oh you are so sweet, Michelle! Thank you so much for taking time to write this comment, I really appreciate it! So glad you and your family enjoy them.

      To answer your question about the almond milk, I have not tried it because my daughter is allergic to tree nuts. Although she’s not allergic to almonds (they are not tree nuts) I’m afraid of contamination with other nuts, so we just avoid them. I would say give it a go one time. I think they would turn out as there is still the egg and baking powder to help them rise, but the buttermilk just helps them to rise even more. Let me know if you try and thanks again!! Happy scone making! CC

      Reply
  17. Neva Third says:
    August 4, 2018 at 11:04 am

    Just a little comment…. I have my Great Grandmother’s handwritten scone recipe (Scottish) dated 1909. She notes to reserve two tbsp of liquid to glaze the scones before baking. Another blogger didn’t plagiarize you. It was being done more than 99 years ago.

    Reply
    • Christina says:
      August 4, 2018 at 12:10 pm

      I didn’t mean to insinuate that I am the first person to EVER do this. I have never seen it in any scone recipe that I’ve personally seen and I’ve seen a lot. I can almost guarantee this woman did copy this from my site because it’s not just this that she’s copied. :(

      Reply
  18. nancy g visconti says:
    July 11, 2018 at 6:44 am

    Love your site !!! Want to pass along a tip I read concerning using cutters for biscuits. It said ” when cutting out your dough, just cut straight down & then up”. By NOT twisting the cutter in this process, it will make the biscuit rise higher. Apparently not sealing the cut edge. Have you heard of this? Would appreciate your comment. Thanks, Nancy

    Reply
    • Christina says:
      July 11, 2018 at 8:53 am

      Yes! It’s true, Nancy and I guess I never thought to put that in, but I can edit my recipe to add this. The dough is easy enough to cut just going down, but I suppose if people don’t know they might twist in the process. Thanks for your comment! :)

      Reply
  19. Wendy Simpson-Laing says:
    June 21, 2018 at 1:41 am

    My husband is from the UK and we met in the US when I discovered your website. It has been a blessing with all your recipes making it easy for me to make some of his favorites like Scottish eggs etc. We have recently moved to the UK and are currently buying a house up in Scotland near the Dundee area so I have referred to your recipes a lot. My mother-in-law is very jealous and tries to tell me you don’t know what you are talking about because you live in the US now despite telling her of your acknowledgements etc so I continue to cook using a lot of your recipes and tell her nope its not from “Christina” until afterwards when she says how delicious they are. Thank you so much for helping me to bring some Scottish cooking among my family again we ALL love your recipes and you make it so easy and fun to make!!!

    Reply
    • Christina says:
      June 21, 2018 at 7:01 am

      Wendy, I can’t thank you enough for your note! You’ve made my day (and I’m in Como, so that’s saying something)! Love that you love my recipes despite your MIL 😂 Thank you!

      Reply
  20. Cynthia | What A Girl Eats says:
    June 13, 2018 at 2:52 pm

    I keep forgetting to tell you I made these for the wedding last month. I got up at the crack of dawn…literally. I even made clotted cream to go with them. They were a huge hit, I just wish my waistline would let me do that every week!

    Reply
    • Christina says:
      June 30, 2018 at 3:28 pm

      Me too!! So unfair, right? :(

      Reply
  21. Carole says:
    June 9, 2018 at 12:36 am

    Hi Christina
    I chanced upon your blog and saw the amazing scones and thought I am going to try to bake these for the first time as I have buttermilk at home . Can I use self raising flour and omit the baking powder instead ? Thanks !!!

    Reply
    • Christina says:
      June 9, 2018 at 8:50 am

      That should totally work, Carole! Let me know how it goes!

      Reply
  22. Janine Goosen says:
    May 27, 2018 at 9:18 pm

    Hi Christina,
    Thank you so much for this recipe! I have been trying to make these in the US for years, and have always ended up with hockey pucks! Yuck! But today I baked these and they were glorious! With much gratitude from a South African in the US. xx

    Reply
    • Christina says:
      May 27, 2018 at 9:22 pm

      Yippee! Love to get these messages, Janine! So happy to hear it because I know what it feels like to finally be able to make something you’ve always failed at. It’s almost always a bad recipe and not your fault when this happens. Hope you find more recipes to enjoy on my site. Thanks so much for the lovely review. :) CC

      Reply
  23. Martha says:
    May 24, 2018 at 10:29 pm

    Hey! scones taste really good, I made them a couple of times. Though they didn’t look as good as yours still they were pretty good in taste. Thanks, for sharing the recipe!!

    Reply
    • Christina says:
      May 25, 2018 at 9:05 am

      Fantastic, Martha! The taste is the more important thing; happy to share! You’re very welcome!

      Reply
  24. Nancy Lawlor says:
    May 20, 2018 at 2:51 pm

    Christina, I made your recipe instead of my old one for the wedding. We liked the lightness inside. I will make them again, thanks!

    Reply
    • Christina says:
      May 20, 2018 at 4:40 pm

      Marvelous, Nancy! Thank you so much! I’m glad you enjoyed them and that they’ll be a recipe you’ll use in future! :)

      Reply
  25. Myrto says:
    May 19, 2018 at 1:34 pm

    Excellent scones – not too sweet , rose well , and were devoured before a photo could be taken -I didn’t have buttermilk , so used your trick of lemon in the milk. I also liked your glazing idea – thank you Christina ( not sure why it
    wont let me rate it 5⭐️ Because it deserves it )

    Reply
    • Christina says:
      May 19, 2018 at 2:28 pm

      I’m sorry, Myrto, you’re not the first person to tell me that you couldn’t give a 5 star rating :( I’ll add 5 stars so that it will at least average out to 4.5.

      SO glad you loved the scones! Thank you so much for your lovely review! :)

      Reply
  26. Kathy says:
    May 18, 2018 at 11:21 am

    Hi Christina,
    Can I make all the dough the night before and leave to bake in the am

    Reply
    • Christina says:
      May 18, 2018 at 11:44 am

      Hi Kathy, I don’t know that I would do that. The better option would be to make them and freeze them, then brush them with the egg wash and bake them. I know that this method works well. Enjoy!

      Reply
  27. A_Boleyn says:
    May 16, 2018 at 12:31 pm

    These scones/biscuits are delicious, aren’t they? I’m just as likely to spread them with honey or jam as top them with a chunk of sharp old cheddar and a piece of ham. And they freeze well and thaw quickly in the microwave if there are leftovers.

    Reply
    • Christina says:
      May 16, 2018 at 8:34 pm

      Actually, scones and biscuits are different. You probably wouldn’t want to have anything savory with these as there is sugar in them and they are meant to be eaten with either butter, or something a bit more sweet like jam and cream. :)

      Reply
  28. David says:
    May 16, 2018 at 8:45 am

    How on earth did I miss this recipe before? In comparing your recipe with my Nana’s, they are almost identical. My Nana – bless her heart – added a little extra sugar and butter to hers. Not much – just a little…

    There is nothing better to me than a homemade scone ( oh, she also used currents) with Devon cream and homemade strawberry jam. Heaven!

    Reply
    • Christina says:
      May 16, 2018 at 10:51 am

      Yes, these aren’t very sweet at all. That’s so lovely that your Nana’s recipe was so similar! I do like raisins, currants or sultanas in mine, but rarely add them!

      Reply
  29. Jill @ Mad About Macarons says:
    May 16, 2018 at 7:25 am

    That is certainly one double whammy bumper post on how to make scones like in the UK, Christina. Agree totally on your tips – especially the good quality ingredients and weighing them. It’s funny – they’re popular in some tearooms around Paris – but one of them had put so much bicarbonate of soda in them, that I went home with a kind of film on my teeth – almost as if I’d brushed my teeth with scones! I should point them in your direction here – as I only really make cheese scones. Love all the topping possibilities, too.

    Reply
    • Christina says:
      May 16, 2018 at 10:50 am

      Thanks, Jill! Oh dear, that’s terrible when anything has too much baking soda in it! I still have to make your cheese scones!

      Reply
  30. Frank says:
    May 16, 2018 at 5:11 am

    The scones looks delicious! I wish we had something like afternoon tea in this country. It’s such a lovely tradition.

    Reply
    • Christina says:
      May 16, 2018 at 10:49 am

      Agreed, but I just do it myself or go for afternoon tea once in a while. You can always find them in big cities, at least.

      Reply
  31. Cream Girdle Scones (Stove-Top Scones) - Christina's Cucina says:
    April 7, 2018 at 9:25 pm

    […] If you would like to make the more well-known baked scones, here’s a great recipe. […]

    Reply
  32. Beverley Singleton says:
    March 12, 2018 at 11:45 pm

    Hi Christina, I have a recipe to make your own clotted cream and it is really good.
    One pint of fresh heavy cream.
    Pour the cream into a glass dish so that you have one inch of cream in your dish..Preheat oven to 180º put into oven and cook it for 10hrs till you see a golden colour on the top.Let it cool down 15-20 mins then scoop into a jar and store in the fridge.You can double amount to make more if you like.Its lovely and fresh,I will be making some to go with your scone recipe for mothers day😊

    Reply
    • sue says:
      March 12, 2018 at 11:59 pm

      Hi all Im in the UK what is the substitute flour please

      Reply
      • Christina says:
        May 12, 2018 at 11:24 pm

        Sorry Sue, I missed your comment! Just use plain flour in the UK. CC

        Reply
    • Christina says:
      May 12, 2018 at 11:26 pm

      Hi Beverley, I’m just seeing this comment now! So sorry! Yes, clotted cream is actually very easy to make! I have been planning to share how to make it, but so many other recipes and travel posts to share, too!

      Reply
  33. Tina says:
    February 23, 2018 at 2:04 pm

    I have a question, can I make the dough the day before I bake them? Would you roll out and cut or would you wait until you are ready to bake?

    Reply
    • Christina says:
      February 24, 2018 at 3:05 am

      I have never left them for a day, but if you are going to try it I would advise putting the dough in the fridge, letting it come to room temp, then roll and cut. Let me know how it goes, CC

      Reply
  34. Kate Brocklebank says:
    February 10, 2018 at 6:16 am

    Just made these with sultanas in, delicious!

    Reply
    • Christina says:
      May 12, 2018 at 11:23 pm

      Oh thank you for the review, Kate! I was getting ready to leave for Auckland and missed this comment (I see by the date). I need to make some with sultanas, too! I miss them.

      Reply
  35. Helen M says:
    December 31, 2017 at 9:11 am

    Hmmm. So delicious – I’ve made these a few times now and by far the best scone recipe by far!

    Reply
    • Christina says:
      December 31, 2017 at 9:34 am

      Thank you so much, Helen! What a compliment! :) Happy new year!

      Reply
  36. Sharon the Scotophile says:
    December 30, 2017 at 9:22 am

    Just found this on Pinterest and am going to make them right now! I’ll be back with results shortly. I can hardly wait…and I just bought fresh cream too! Ooh!

    Reply
  37. agnes Devine says:
    June 5, 2017 at 3:28 pm

    HI Cristina don,t know what I am doing wrong but cannot get them to rise like yours, do you think it is the BP? They are good tasting and light just don.t get the height Made them quite a few time but no luck.
    Agnes

    Reply
    • Christina says:
      June 8, 2017 at 7:41 pm

      Hi Agnes, maybe you’re rolling them out too thin? Don’t overwork the dough, make sure you have fresh ingredients (especially the rising agent) and try making them double the thickness and let me know what happens. Good luck, wish I could help you in person!

      Reply
    • Chris says:
      October 29, 2017 at 11:12 am

      I just had the same problem. The scones did not rise. How many should this recipe make?

      Reply
      • Christina says:
        October 29, 2017 at 1:02 pm

        As noted in the recipe, Chris, it makes about 8 medium sized scones. If you follow the directions exactly and use fresh baking powder and don’t over mix the dough, you shouldn’t have a problem. Without seeing what you’re doing, it’s hard to tell where you went awry :(

        Reply
        • Chris says:
          October 29, 2017 at 1:46 pm

          I did use fresh ingredients. I think I patted dough down too much and should have used a smaller cookie cutter. What size cutter do you use for these? They tasted good!!

          Reply
          • Christina says:
            October 29, 2017 at 1:58 pm

            I used a 2.5″ cutter. Yes, I bet you did pat them down too much and I can’t stress the not over mixing, enough. I sometimes use a 2″ cutter if I want to make more bite sized scones. Hope you give them another try, it’s really a great recipe :)

  38. KC says:
    May 10, 2017 at 4:39 pm

    If choosing to use currants or other dried fruit, at which stage if the mixing do you add them?

    Reply
    • Christina says:
      May 23, 2017 at 12:01 am

      Hi KC! Sorry, I’ll add this to the recipe. Once the flour goes in, you can add the fruit as you don’t want to over mix the dough. Enjoy!

      Reply
  39. Madelyne says:
    April 25, 2017 at 6:50 pm

    Hi !! help … when i did this the bottoms where floury and hard .. what could i of done wrong?

    I had to keep in longer about 2 mins because it wasnt rising or golden .. it started to rise and turn gold but the bottoms are not good

    Reply
    • Christina says:
      April 26, 2017 at 9:01 pm

      Hi Madelyne, I have absolutely no idea why the bottoms were floury and hard. Did you bake them near the lower part of the oven? If you follow the directions exactly as written, they should turn out perfectly.

      Reply
  40. Nicole says:
    March 23, 2017 at 4:48 am

    I lived in the U.K. For a few years and fell in love with scones. Currently deployed we have a British nurse who is turning 40 years young tomorrow….I wanted to make her something special and sought out a scone recipe since my boyfriend sent me some clotted cream. Just made them and baked a test batch…and it was a hit…I had to let her try it out. Unfortunately we only had powdered eggs and buttermilk to work with but they still turned out pretty good! Can’t wait to get home and try it again with fresh eggs and buttermilk!

    Reply
    • Christina says:
      March 23, 2017 at 8:06 am

      How lovely, Nicole!! I’m sure you made her day! Thanks for letting me know and THANK YOU even more for your service!!

      Reply
      • Anne Davidson says:
        April 5, 2017 at 2:25 pm

        I seem to be the only one having a problem making these. I’ve tried twice and they don’t rise. First of all what is the measurement for flour. Is it 2 cups which is 16 oz? I tried 10 oz – I cup of 8 oz plus 1/4 cup/2oz. That was too wet. So I had to add flour. I bought new baking powder in case that was the problem. Am I just not making them thick enough or big enough? They are tasty just not rising nicely.

        Reply
        • Christina says:
          April 5, 2017 at 5:35 pm

          So sorry you’re having a hard time, Anne. No, 2 cups of flour is definitely not 16 oz. You’re getting mixed up with weight and volume which is the source of the bad results: you’re not using the correct amount of flour. I put 2 cups of flour for US readers who only have cups as a measuring tool, and the 10 oz for those with scales. I HIGHLY, HIGHLY recommend using a scale for baking because you’ll never have these issues. It is very precise, and just so much better than using cups to measure. They are so inexpensive, too (http://amzn.to/2nFH3T2 -affiliate link).

          If you don’t want to use a scale, then use TWO CUPS of flour, not 1 1/4, don’t over mix the dough, and you should have much better results. Again, I can’t recommend a scale enough. Let me know how the next ones turn out. It’s a solid recipe ;)

          Reply
  41. Laura Young says:
    March 12, 2017 at 12:39 pm

    I made these for my daughter and grandughters for tea. We usually go to our favorite tea house, which my daughter and I did. My granddaughters were in school and we were scheduled to be away for a soccer game this weekend, when the game was postponed I decided to do tea for them. These scones were delicious! We had tea sandwiches, scones, lemon coconut bread and Earl Grey tea. They loved it! Thanks for sharing your recipe and great directions.

    Reply
    • Christina says:
      March 12, 2017 at 12:49 pm

      That’s lovely, Laura! What a great family treat and I’m so happy that I could help make it happen! I hope you’ll find more of my recipes to enjoy (lots more teatime treats)! Thanks so much for letting me know! :)

      Reply
  42. Luisa bellissimo says:
    March 9, 2017 at 11:22 am

    Can’t wait to try these. They don’t seem too sweet to eat on their own. Thanks for the fabulous step by step pictures.

    Reply
    • Christina says:
      March 9, 2017 at 11:30 am

      No, they’re not very sweet at all, Luisa. Add jam for sweetness, or butter for yummy flavor! Enjoy and you are welcome! :)

      Reply
  43. Fiqah says:
    February 16, 2017 at 5:07 pm

    Hi Christina! May I know for the flour – is it all-purpose-flour?

    Reply
    • Christina says:
      February 16, 2017 at 5:11 pm

      Yes!! Enjoy the scones, Fiqah!

      Reply
  44. Gary Skardina says:
    January 11, 2017 at 8:57 pm

    OMG fantastic scones! Please explain how BOB got so lucky to marry you! Great Carbonara recipe too Christina!

    Reply
    • Christina says:
      January 16, 2017 at 9:09 am

      Haha! I have no idea, Gary! ;)

      Reply
  45. 3rd & 30th birthday tea party – This Is My Creativity says:
    November 20, 2016 at 2:09 pm

    […] went through a lot of sweet scones recipes before deciding to stick with the basic. I used this recipe for the scones and this recipe for mock Devonshire cream. I went a little overboard with how many I made… I […]

    Reply
  46. Advent Made Simple | Baking Humble Pie says:
    November 14, 2016 at 12:08 am

    […] tea + scones for St. Andrew’s Day (November […]

    Reply
  47. Robyn says:
    November 9, 2016 at 10:22 am

    Hi! Wondering when baking from frozen, how long shall I bake for?

    Reply
    • Christina says:
      November 9, 2016 at 11:35 am

      Hi Robyn, they actually take about the same amount of time! Maybe a few extra minutes. SO easy! :)

      Reply
  48. Sara says:
    November 6, 2016 at 7:08 am

    Hello,
    For the cream you just whip whipped cream?
    That’s it? Any recommendation about it?
    Txs
    Sara

    Reply
    • Christina says:
      November 6, 2016 at 8:19 am

      YES! In the UK, there is no such thing as Cool Whip, so real cream is whipped until it becomes stiff. Don’t keep whipping after it stands in peaks or you will end up with butter! :) If you like it sweeter, add a tiny bit of sugar before you start (less than a teaspoon), but if you want to stay authentic, no sugar. Enjoy, Sara!

      Reply
  49. Lynn Thompson says:
    August 8, 2016 at 5:03 pm

    Can’t thank you enough for this recipe. I was looking for a simple and yummy scone recipe and this is it. I found it a few months ago and I’ve made them several times. They are wonderful. I must admit the first couple of batches were somewhat of a minor disaster, as far as visual appeal went. They tasted great, but were a funny looking lot. I’ve since learned to make them the same way I make my regular buttermilk biscuits. Now, they look as good a they taste. Thanks again!

    Reply
    • Christina says:
      August 8, 2016 at 5:23 pm

      Thank you so much for coming back to let me know, Lynn! That means more than you know to me! Glad to hear they’re looking as lovely as they taste, too! Hope you check out some of my other recipes, too! Thanks again! CC

      Reply
      • Sapna says:
        January 2, 2017 at 9:22 am

        HI can the scones be made a day or two before?

        Reply
        • Christina says:
          January 2, 2017 at 10:58 am

          Hi Sapna, they won’t taste as nice as they do the first day. What you can do is make them, cut them and then freeze them raw. The day you want to bake them, take them out, brush with the egg and then bake them as usual.

          Reply
    • Lanie Kappe says:
      September 14, 2016 at 4:49 pm

      Hi Christina I love your beautiful site and the recipes you put up, My husband is German and Scottish so he enjoys the recipes I make from your sight. Unfortunately I was diagnosed with celiac several years ago so I am limited what I can make for myself. I use Bob’s Red Mill 1to1 baking flour. It works pretty well most of the time, Your afternoon tea biscuits look delicious, would you have any suggestions if I tried to make them Gluten Free? Believe me I know they won’t be the same as yours but maybe I could just get a little bit of an idea how good they are, Thank-you !!

      Reply
      • Christina says:
        September 14, 2016 at 6:09 pm

        Oh thank you so much, Lanie! I really appreciate your kind words, but I am so sorry that you are celiac now :( I have friends who are also on GF diets and I can only imagine how difficult it must be!

        I’ve had good luck with Trader Joe’s GF baking mix, but have never tried the scones with it. I really don’t know much about what changes need to take place, but my friend Sheena (also from Scotland) has a GF site called Noshtastic. You might want to check it out. You can also search on my site under SPECIAL DIETS (drop down menu from RECIPES) I have an amazing pound cake recipe, have you tried it? It’s incredible! https://christinascucina.com/2016/03/the-best-gluten-free-lemon-or-orange-pound-cake-ever.html

        Reply
  50. Susan says:
    July 7, 2016 at 6:41 pm

    I’ve made many scones, and look forward to these which seem much less “americanized”. It seems there is a recipe for every kind or variety of sweet or savory scones you could imagine! These will be perfect for home made jam and mock Devonshire cream I make and serve at my teas (and never cool whip). I skimmed through the comments, and hope I am not duplicating a comment. The first ingredient confused me. “2 cups (10 oz) flour” – do you mean 10 oz total, or 2 cups that are 10 oz each? Thank you for the clarifcation. I too love to bake half a batch and freeze the other half. They are so nice to find in the freezer for a last minute guest!

    Reply
    • Christina says:
      July 7, 2016 at 7:19 pm

      Hi Susan, 10 oz total. If you can use a scale, that’s what I’d recommend as using cups is just not nearly as precise (which equals roughly 2 cups). These are definitely a British scone and I think you’ll be very please with the results! Let me know how they turn out! Enjoy! CC

      Reply
  51. Emily Adams says:
    June 18, 2016 at 10:04 pm

    Dear Chistina,
    Thank you so much for this recipe. I share your love for scones and sadly live in Germany, where they can not be found. So I decided to try out a recipe and yours is the first one I found on Pinterest. I am going to make my first batch of scones for Father’s Day, as my daddy absolutely adores them too.
    Thanks again
    Love from Germany

    Reply
    • Christina says:
      June 18, 2016 at 10:21 pm

      Thank you for the lovely message, Emily! Ironically, I am writing about Germany right now! I just went on a Rhine River cruise and am writing about my 3rd day.

      Please let me know how the scones turn out for you-I’m sure your father will be so happy!

      Thanks again! Christina

      Reply
  52. Alexis Spurrier says:
    May 19, 2016 at 2:59 pm

    I just returned from second trip to Ireland and this round, fell in love with scones! I have no clue how I missed them first round but holy cow I was missing out. In Galway, there is a fabulous tiny tea house called Cupean Tae and is, hands down, my most favorite place on earth now. The cream and jam they provide is delectable. Since returning, my dear friend and I have been craving scones so I began scouring Pinterest for a recipe. Yours is the first I attempted and I followed it to a T. The scones came out beautifully and so heavenly. I spread a little homemade pomegranate jelly on the scone and felt all the stress leave my body. Thank you so much for this recipe!

    Reply
    • Christina says:
      May 24, 2016 at 12:26 am

      What a lovely comment to receive, Alexis!! Thank you so much for sharing your experience in Ireland and letting me know you found my scone recipe! I’m sad you didn’t know about scones for so long, however, now you can make up for lost time! Enjoy! Christina

      Reply
  53. Ian sproule says:
    April 4, 2016 at 5:48 am

    Hi Christina
    Lurpak spreadable was on offer so bought to make your fab scones which previously have never failed. However this time – DISASTER-
    Never even reached the oven, just a sloppy mess – everything else was the same as normal I think – has anyone else experienced this and should I stick to good old fashioned butter in the future?
    Loving your recipes.

    Reply
    • Christina says:
      April 4, 2016 at 9:10 am

      Oh dear, yes, stick to butter, Ian! Here is what you used: Blended Spread 78% (52% milk fat & 26% vegetable oil).

      You’ll see my advice over and over again, don’t substitue sub-par ingredients (Lurpak spreadable is not butter) so this is one of the things that can happen, disappointing, I know, but I bet you’ll use butter from now on! :)

      Reply
      • Ian Sproule says:
        April 4, 2016 at 10:48 am

        I sure will. I did google it first and a famous cook said it was ok but from now on its BUTTER. NO SCONES FOR MY TEA TONIGHT LOL.
        Perhaps Lurpak should state not suitable for baking??
        Your way or no way now!!???

        Reply
        • Christina says:
          April 4, 2016 at 11:24 am

          I’ve seen comments and advice from famous cooks that are just WRONG. I don’t understand it. Sorry you have no scones, but yes, BUTTER IS ALWAYS BETTER! ;)

          Reply
  54. allie @ Through Her Looking Glass says:
    March 6, 2016 at 6:27 pm

    Gorgeous scones Christina! Light, delicious. Perfect accompaniment to afternoon tea! Must try these with the clotted cream.

    Reply
    • Christina says:
      March 7, 2016 at 10:39 am

      Thanks, Allie! I hope you do try them! :)

      Reply
  55. Marissa Lepe says:
    February 15, 2016 at 6:30 pm

    I have been looking for a simple no fuss scone recipe for years! (since I came back from England actually, and that was in 2008!) And yours is just perfect, I live in Mexico now and finding certain “specialty” ingredients is quite difficult. Thank you so much for sharing!

    Reply
    • Christina says:
      February 15, 2016 at 10:46 pm

      You’re very welcome, Marissa! It took me years of trying different recipes to finally settle on this one, although I do love the girdle scones too (try that recipe when you don’t want to turn on the oven.)

      Thank you for letting me know, I appreciate it!

      Reply
  56. R Garrett says:
    February 2, 2016 at 3:28 pm

    can you please tell me what size round cutter you are using? thank you

    Reply
    • Christina says:
      February 2, 2016 at 7:46 pm

      Yes, for the larger ones I use a 2 3/4″ cutter and for smaller one, 2 1/4″.

      Reply
  57. Lee says:
    January 23, 2016 at 10:28 pm

    If unexpected guests turned up at our door in the afternoon my Mother would rush to the kitchen and “bash up a few scones” (her words). They were always delicious, often with just good butter and home-made strawberry or raspberry jam. I don’t ever remember her serving cream with them, but I found out about that when I married a guy whose Grandmother lived in Devon. Total deliciousness! Now, one of my favourite breakfasts is cheese scones, with some Kerrygold butter and a little bit of good ham. And scone ALWAYS rhymes with gone!

    Reply
    • Christina says:
      January 26, 2016 at 8:58 am

      Your story about your mother making scones when guests turned up made me think of the time I was in the midst of making scones when my guests rang the doorbell. I must have been in the process of adding the dry ingredients and it wasn’t until we took our first bites that I realized I’d forgotten to add the sugar! Oh dear, they tasted terrible, but my guests were so gracious anyway.

      Oh yes, cream from Devon is heavenly!! I tried a (bad) cheese scone for the first time in Scotland, but were told they are usually really good. I’ll have to try making them myself. Yes, I cannot bring myself to say scone any other way!! :)

      Reply
  58. Ian Sproule says:
    November 8, 2015 at 11:57 pm

    At last a recipe when my scones don’t need to be used as stones. Thank you.

    Reply
    • Christina says:
      November 9, 2015 at 12:04 am

      Did you already make them, Ian? Glad you found a recipe you liked. It took me a long time before I found this one. :)

      Reply
  59. A Series Of Tea-rrific Tea Party Ideas: Tea Party Food Recipes -Beau-coup Blog says:
    April 15, 2015 at 10:37 am

    […] Afternoon Tea Scones. Recipe can be found at Christina’s Cucina […]

    Reply
  60. Christel Schindler says:
    April 12, 2015 at 4:55 am

    These look lovely, and I will definitely make them today, Sunday! If I don’t have buttermilk on hand, I mix some sour cream into milk and use that. (good quality sour cream, with very few additives, if any).

    My mother always adds grated lemon peel to her scones. We had some divine scones in a lovely tea room in Niagara-on-the-Lake many years ago, and that’s what they put in their scones, and she has done it ever since. Really adds a nice touch to the scones.

    Reply
    • Christel Schindler says:
      April 12, 2015 at 5:11 am

      BTW, scones are also good for breakfast or Sunday brunch. :o)

      Reply
      • Christina says:
        April 12, 2015 at 8:19 am

        Absolutely, Christel! The name is a bit of a misnomer, right? Lemon peel is a really nice touch, I agree. There are so many ways to make scones, and must say, I don’t think I’ve ever had a flavor I didn’t like. :) Enjoy!

        Reply
    • Jennifer says:
      December 11, 2015 at 5:33 am

      I never have buttermilk on hand either, so I use 1tbsp white vinegar per cup of milk. Let it sit for about 5 minutes to thicken up/sour the milk.

      Reply
      • Christina says:
        December 11, 2015 at 7:37 am

        That’s what I do, Jennifer, except I like to use lemon juice instead of vinegar. You’ll love the scones!

        Reply
    • Ian Sproule says:
      December 11, 2015 at 5:42 am

      I used natural yogurt Christel instead of buttermilk as I always have it in the fridge and they were perfect.
      Will try Jennifer’s idea though but would it work with semi skimmed milk. I’m new to baking!!!

      Reply
      • Christina says:
        December 11, 2015 at 7:38 am

        Wow! Good to know, Ian! Yogurt mixed with milk would have a more liquid consistency, but since you already tried just with the yogurt, maybe it’s not necessary. Glad you enjoyed them!

        Reply
  61. Clare says:
    April 12, 2015 at 12:52 am

    Another lovely recipe Christina. It is the perfect day here for some scones for afternoon tea as it is very wet and miserable outside. Now to decide what scones to make.

    Reply
    • Christina says:
      April 12, 2015 at 9:25 am

      Thank you so much, Clare! I wish you could send some of that miserable weather to LA! We are in the worst drought ever! :( CC

      Reply
  62. Vicky says:
    January 25, 2015 at 3:41 am

    Since I live in the UK I can quite confidently state that these scones look like some of the best I have ever seen! I’ve always been able to make lovely scones though but since I am following a gluten free diet, I am still experimenting and haven’t yet managed to make them as good as I did previously!

    Scone does rhyme with gone, IMO it DOES NOT rhyme with bone AND it’s definitely jam first!

    Reply
    • Christina says:
      January 25, 2015 at 8:36 am

      What can I say, Vicky? A comment that compliments my scones and agrees with me in every way? Haha! Seriously, thank you so much, I appreciate it very much! CC

      Reply
  63. Leslie Macchiarella says:
    January 24, 2015 at 10:41 am

    Oh my! Don’t these look heavenly!? I just devoured your tea ime tips and now I shall devour your special scones as I must get these (quickly) into my tummy.

    Reply
    • Christina says:
      January 24, 2015 at 7:58 pm

      Yay Leslie! Good for you! :)

      Reply
  64. My Top Ten Favorite Posts from 2012 says:
    August 15, 2014 at 9:21 am

    […] 3. AFTERNOON TEA SCONES […]

    Reply
  65. Roberta Augustini says:
    November 14, 2013 at 2:31 pm

    I love your Blog. hmm, I’ve been reading it for so long this morning, I’m not sure how I linked to it, Savory Simple I believe.. I’m going to make your apple crumble today, looks delish! Next will be the Afternoon Scones. my mom is a great believer in tea and bread, picked up from her Scottish friends that not one bit of talent or desire to bake. I used to give them homemade British or Italian foods that, if simple enough, would always enjoy! Thank you for your lovely ideas and recipes!

    Reply
    • Christina Conte says:
      November 14, 2013 at 4:56 pm

      Thank you SO much for your lovely comments, Roberta! I am so happy you found my blog. Please come back and let me know how the Apple Crumble turns out; I’m afraid after you make it once, you’ll probably want to make it all the time! Enjoy the scones, and hope you visit often! :) CC

      Reply
  66. Anonymous says:
    January 28, 2013 at 10:22 pm

    I’m making this right now, using powdered buttermilk. Smells great in the oven!

    Reply
    • Christina says:
      January 29, 2013 at 1:58 am

      Wonderful! Let me know how they turn out as I’ve never tried using powdered buttermilk before! :) CC

      Reply
  67. Anonymous says:
    January 21, 2013 at 7:14 pm

    I am just desperate to make these scones I remember all the good bakeries in Glasgow Scotland, It is funny they did not have any problems making all these goodies as they sold at the end of the day not any leftovers the next day. To get back to my problem it is bitter cold where I am in Canada so cannot get out for the buttermilk Is there anything else I could use I have sour cream but when I think about it don’t think that would work maybe have to wait until the weather clears up.

    Reply
    • Christina says:
      January 21, 2013 at 7:54 pm

      Hi there, yes, there is a substitution for the buttermilk! For one cup of buttermilk, stir in a tablespoon of lemon juice and let stand for a few minutes. Now, if you don’t have lemons, just use regular milk, they will turn out and still taste really good, but just won’t rise as high as they would with buttermilk. Good luck and hope it warms up soon! ;) CC

      Reply
  68. Mary says:
    November 13, 2012 at 8:04 pm

    Hi
    Thank you for sharing your tips and recipe. I have a question, I tried the recipe two times, but the result was not satisfactory. :(
    The problem was they don’t rise as much as yours and they remained uncooked inside in some parts!
    Also, my oven does not have 400 c , the highest is 250 c, and so I let them in for around 15 mins each turn.
    (I am a rather good cook and I love your recipe, but just don’t know why this doesn’t work!! any idea?)

    Reply
    • Christina says:
      November 14, 2012 at 1:09 am

      Hi Mary,

      I’m so sorry you are not having good luck! The oven temps are in Fahrenheit (I just added the Celsius temps for you) so that could be the problem, especially if they are still raw inside; I don’t think they are rising because they’re not finished cooking. Also, if they’ve been in the oven for half an hour and they are still raw inside, there’s definitely a problem with the oven temperature.

      Do you have an oven thermometer? I would invest in one (they’re very inexpensive) that way you know EXACTLY what temperature you are dealing with, because your oven calibration could be off too. I would set the oven to 200 degrees C, for example, then after having it come to temperature, check it against the thermometer, and see if it’s actually 200 degrees C.

      Good luck and let me know what you find out! CC

      Reply
  69. Anonymous says:
    October 23, 2012 at 2:47 pm

    Will do! Trying to figure out what to make this morning while my son is at PreSchool. Rainy day here in Minnesota! Keep up the good work! Helen, Minneapolis, MN

    Reply
    • Christina says:
      October 23, 2012 at 4:55 pm

      Shockingly, it’s just rained here in LA too! Did you see my Leek & Potato Soup post I just added this morning? Perfect for rainy days. Enjoy your day, Helen, whatever you decide to make :)

      Reply
  70. Anonymous says:
    October 21, 2012 at 7:16 pm

    I also found you from the Downton Abbey page. I made your scone recipe today and they were really good! I am also from the UK (England) and have tried so many recipes since living here! Will definitely make your recipe again! Thank you!

    Reply
    • Christina says:
      October 22, 2012 at 3:24 am

      Oh, thank you for telling me that! You made my day (especially since you’re an ex-pat!) Yes, it was unbelievable how many recipes I tried before getting fabulous results on this one. Try keeping some unbaked in the freezer; it’s such a nice treat to have freshly baked scones (and no fuss or mess) with a nice cup of tea, whenever you get the urge! Hope you follow my blog (I’m on FB and just started on Twitter too.) Thanks again!! CC

      Reply
  71. Stephanie C says:
    October 20, 2012 at 3:14 am

    These look so good!! How do you cook the frozen ones? Do you let them thaw for a while first, or cook them straight out of the freezer? Thanks! :)

    By the way, I found your page from the Downton Abbey Recipes pinterest page.

    Reply
    • Christina says:
      October 22, 2012 at 3:20 am

      Hi Stephanie! Don’t you just love Downton!!? Regarding the frozen scones, no need to defrost them fully. I usually just leave them out for about 10 minutes or so while the oven is heating and they bake just fine. If you did defrost them completely, that wouldn’t be a problem either. Thanks so much for checking out my scone recipe and I hope you’ll sign up for email updates or keep up with me on FB or Twitter :)

      Reply
    • Stephanie C says:
      October 22, 2012 at 3:31 am

      Yes, Downton is wonderful!! Thanks for the tip about the frozen scones. I look forward to trying the recipe once I buy some buttermilk. LOL. And I’ll find you on fb! :)

      Reply
    • Christina says:
      October 22, 2012 at 5:40 am

      Sounds great, Stephanie! You’ll have to let me know how your scones turn out, too! CC

      Reply
    • Stephanie C says:
      November 24, 2012 at 4:05 pm

      I was finally able to make them (I kept running out of various ingredients). They were incredible!! I don’t have a circle cutter right now, so I cut them in the triangle shape, and that worked fine. These are so delicious! I took them to a brunch and they were a huge hit. Thanks so much! :o)

      Reply
    • Christina says:
      November 24, 2012 at 6:51 pm

      Wonderful! I’m so glad you liked them! The problem is that they get addictive! I pulled some out of the freezer and we had them for breakfast on Thanksgiving :) So delicious! Thanks for the note, Stephanie, I appreciate it. Btw, did you hear Downton Abbey is going to be filming a Season 4? :) CC

      Reply
  72. Denisa says:
    May 3, 2012 at 7:18 am

    Good job cucina cugina!

    Reply
    • Christina says:
      May 4, 2012 at 6:34 am

      Thanks, dear! Your photo keeps popping up in these posts! :)

      Reply
  73. Cathy @ ShowFoodChef says:
    May 2, 2012 at 7:31 pm

    Hi, I found you from the FB page for FBLA. I wasn’t at the last meeting, but hope to meet you soon. Lovely post and pics! I make small scones and keep them in the freezer, also, for quick breakfast treats. I also love all things Italian and I’m having fun getting to know your wonderful blog. Brava!

    Reply
    • Christina says:
      May 7, 2012 at 2:38 am

      Hi Cathy! Grazie!! I really appreciate your comments and I look forward to meeting you at the next FBLA event too! Hope you continue to enjoy my posts! CC :)

      Reply
  74. Christina says:
    May 2, 2012 at 3:01 am

    Thanks, Hannah! Enjoy! CC

    Reply
  75. Hannah S. says:
    May 1, 2012 at 10:41 pm

    Wow! Looks great, can’t wait to try this!

    Reply

Trackbacks

  1. Top Ten Tuesday: Favorite Book Relationships | contemplateandintimate says:
    February 12, 2019 at 12:45 am

    […] your oven still works you should try making these beautiful scones I found on pinterest. I tried them today and they brush your insides with warmth and happiness and […]

    Reply
  2. Scones Just Like Grandma Used to Make - Hell or High Water Homestead says:
    February 4, 2019 at 2:40 pm

    […] to curb my craving I tried her Afternoon Tea Scones recipe. (With a small […]

    Reply
  3. Browned Butter Cornbread in a Skillet | A Communal Table says:
    January 20, 2019 at 12:22 pm

    […] British Tea Scones […]

    Reply
  4. Cream Girdle Scones (Stove-Top Scones) - Christina's Cucina says:
    April 7, 2018 at 9:25 pm

    […] If you would like to make the more well-known baked scones, here’s a great recipe. […]

    Reply
  5. 3rd & 30th birthday tea party – This Is My Creativity says:
    November 20, 2016 at 2:09 pm

    […] went through a lot of sweet scones recipes before deciding to stick with the basic. I used this recipe for the scones and this recipe for mock Devonshire cream. I went a little overboard with how many I made… I […]

    Reply
  6. Advent Made Simple | Baking Humble Pie says:
    November 14, 2016 at 12:08 am

    […] tea + scones for St. Andrew’s Day (November […]

    Reply
  7. A Series Of Tea-rrific Tea Party Ideas: Tea Party Food Recipes -Beau-coup Blog says:
    April 15, 2015 at 10:37 am

    […] Afternoon Tea Scones. Recipe can be found at Christina’s Cucina […]

    Reply
  8. My Top Ten Favorite Posts from 2012 says:
    August 15, 2014 at 9:21 am

    […] 3. AFTERNOON TEA SCONES […]

    Reply

Join the Discussion Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Meet Christina

A Scottish Italian cook living in Los Angeles, Christina is usually cooking, baking or (cr)eating something scrumptious. When she isn't in the kitchen, she loves to travel, near and far, as long as good food is involved. Christina is on a mission to save authentic Italian dishes from extinction, and is constantly promoting Scottish (and British) food as some of the best cuisine the world has to offer—one steak pie and sticky toffee pudding at a time.



Newsletter

Footer

More please…

perfect vegan doughnuts

Perfect Vegan Doughnuts Made with Yeast (Vegan Donut Recipe)

Chocolate truffle cupcakes with mocha buttercream icing

Chocolate Truffle Cupcakes with Mocha Buttercream Frosting for Valentine’s Day

Lobby of the Peabody Hotel

Stay at The Historic Peabody Hotel for a Memorable Memphis Experience

kumquats on a tree

11 Kumquat Recipes from Breakfast to Cocktails

British Apple scones

British Apple Scones

Drambuie Marmalade

Scottish Drambuie Marmalade

Return to top of page
Copyright© 2011–2019 · Privacy Policy · Log in