Afternoon tea scones are a quintessential part of British culture. 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.
Originally published May 1, 2012
As I was born in Scotland, scones were part of my life. I grew up with scones, and I LOVE scones! I want to start by saying, this is a proper recipe for British scones, if that’s what you’re looking for.
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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.
What are Scones?
Scones are a baked treat which is made from a dough (not a batter), lightly sweetened and served with butter, and/or jam and cream. Savory scones are also delightful when served with soup, such as cheese scones or parsnip scones. Afternoon tea scones originated in Scotland, but are now known the world over.
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.
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.
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!
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?!
However, afternoon tea scones can also be served quite a bit more formally, as they do at Down Hall in Essex.
As you can see, good afternoon tea scones come in all shapes and sizes, but are most usually round in shape in the UK.
Traditionally, they are plain or have raisins, or currants. They must be light and well-risen to be considered really good scones.
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.
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!
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! Here’s how to make a perfect pot of British 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.
Printable recipe is at the bottom of the post.
Afternoon Tea Scones
Prep time: 15 mins Baking time: 16 min
Adapted from an old Scottish recipe Makes about 8 medium sized scones
FULL PRINTABLE RECIPE BELOW
NOTE: for best results I highly recommend using a scale for precise measurements
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.
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.
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.
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.
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.
Roll and cut the dough.
Place dough onto a clean, well-floured surface. Gently, form into a ball, then pat out with your hands to approximately 3/4″ in thickness. 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.
With sharp cutters, cut out scones. Use whatever size you prefer; larger or smaller.
Prepare to Bake the Afternoon Tea Scones
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.
Using a pastry brush, brush the tops of the scones with the remaining egg/buttermilk mixture.
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.
Meanwhile, cleanup is super easy if you have one of these little pastry scrapers!
Remove from oven, and tray, then place in a towel lined basket, or cooling rack if you wish to serve them on a plate.
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!
If using fresh whipping cream, whip until thick (an organic cream with no added ingredients will taste best).
Use homemade or good quality jam, such as this one from Scotland. Strawberry jam is perfectly acceptable, as is raspberry jam, or blackcurrant, etc.
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. While 99% of the time, I put the jam first, 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! Also, Queen Elizabeth II says jam first, so who’s going to argue with the Queen!?
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, however, while I may be biased, scones were invented in Scotland, so I say our way is the correct pronunciation if there has to be one. The deciding factor may go to the Queen: she says “scone” as in “gone”! Yea!
Tea’s ready!
Milk only; never put cream in tea.
And we are ready to serve the afternoon tea scones.
Want to make it more than just tea and scones? Add some dainty finger sandwiches for a more filling afternoon tea.
For a full afternoon tea experience, add some small pastries such as strawberry tarts, and these passion fruit and lemon meringue tartlets, and maybe some individual desserts like these trifles.
Oh my, afternoon tea is just so civilized, and delicious!
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.
Enjoy the afternoon tea scones!
And here’s how to make a “proper” cup of British tea!
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Afternoon Tea Scones
This recipe produces a lovely, light scone, typical of those served at afternoon teas all across the UK.
Ingredients
- 2 cups (284 g) all-purpose (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
- Heat oven to 400ºF (205ºC)
- In a bowl, place the dry ingredients. Mix lightly to combine.
- 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.
- 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.
- 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).
- 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.)
- Place dough onto a clean, well-floured surface. Form into a ball, then pat out 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.
- 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.
- 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.
Notes
Be sure to follow my tips for best results.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 213Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 29mgSodium: 157mgCarbohydrates: 23gFiber: 1gSugar: 20gProtein: 2g
Nutrition information is estimated.
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OMG fantastic scones! Please explain how BOB got so lucky to marry you! Great Carbonara recipe too Christina!
Haha! I have no idea, Gary! ;)
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Hi! Wondering when baking from frozen, how long shall I bake for?
Hi Robyn, they actually take about the same amount of time! Maybe a few extra minutes. SO easy! :)
Hello,
For the cream you just whip whipped cream?
That’s it? Any recommendation about it?
Txs
Sara
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!
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!
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
HI can the scones be made a day or two before?
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.
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 !!
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
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!
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
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
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