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    You are in: Home / Recipes / Real English Scones Recipe
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    Real English Scones

    Real English Scones. Photo by diner524

    1/3 Photos of Real English Scones

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Zurie's Note:

    This is SO plain and SO simple that I'm not sure if I should post it. Yet, these are the scones you get in Britain with clotted cream and strawberry jam, or in South African coffee shops and tea gardens with whipped cream and apricot jam.

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    Units: US | Metric

    • 2 cups flour, preferably cake flour
    • 4 teaspoons baking powder (not soda)
    • 1/2 teaspoon salt
    • 4 tablespoons butter, room temp
    • 1 egg, lightly beaten
    • milk, enough to add up to 3/4 cup with the egg added
    • 1 egg, extra


    1. 1
      Heat oven to 400 deg F.
    2. 2
      Mix flour, baking powder and salt in a bowl.
    3. 3
      Add butter and rub in with fingers until it resembles crumbs.
    4. 4
      Beat egg lightly, pour into a measuring cup, and add milk -- you can use buttermilk instead -- to make up 3/4 cup liquid.
    5. 5
      Add liquid slowly to dry ingredients while mixing. You should have a soft dough, but not wet or very sticky.
    6. 6
      Sprinkle flour on a wooden board or working surface. Turn dough out on that. Pat out lightly with fingers until about 1 1/2 inch flat, or a little less.
    7. 7
      Press out rounds about 2 1/2 inches across.
    8. 8
      Gather excess dough and repeat process.
    9. 9
      Beat extra egg well.
    10. 10
      Put the scones on a greased tin, use a pastry brush and brush with the beaten egg.
    11. 11
      Bake for about 13 minutes until well risen and golden.
    12. 12
      To serve, best use them quickly. Coffee shops keep making up batches, so as to serve them almost hot from the oven.
    13. 13
      To eat, break open while hot or warm, and eat with cream and different jams.

    Ratings & Reviews:

    • on July 15, 2014

      These are very good- exactly the same taste of real British Isles scones. Real Brit scones should not be made with sugar because you eat them with jam and cream. <br/>The only problem I had with the recipe- NO WAY does it make 12 scones. if you make them as thick and large as it calls for, you only get 4 scones. I like to make mine large so I will double the recipe next time for 8 scones.

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    • on January 18, 2014


      These had a really nice texture, but they were very salty. I think the baking powder added enough salt, plus the salt in the butter put it over the top salt wise. But, we loved how light they turned out. I used cake flour, I've never thought to use cake flour for biscuits, it's a great idea. Thanks for sharing the recipe.

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    • on January 16, 2014


      Excellent scones!!! I really don't get the others complaining about the sugar, not all scones are sweet. This would be what we call in the US, a biscuit, which is normally served with butter, honey, jam/jelly or often (especially here in the south) sausage gravy. I made this as written and it was just a wonderful texture, taste and really loved the egg glaze on top, something I will do again in the future with my biscuits/scones. The only change I made was to add some chopped chives to the scones, so mine was really a savory scone. Served them warm with some butter, soooo good!!! Thanks Zurie for sharing the recipe, it's a keeper!!!

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    Read All Reviews (9)


    Nutritional Facts for Real English Scones

    Serving Size: 1 (428 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 122.8
    Calories from Fat 43
    Total Fat 4.8 g
    Saturated Fat 2.7 g
    Cholesterol 45.4 mg
    Sodium 257.2 mg
    Total Carbohydrate 16.3 g
    Dietary Fiber 0.5 g
    Sugars 0.1 g
    Protein 3.2 g

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