Real English Scones

"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."
photo by diner524 photo by diner524
photo by diner524
photo by ann l. photo by ann l.
photo by Candie L. photo by Candie L.
photo by ann l. photo by ann l.
photo by COOKGIRl photo by COOKGIRl
Ready In:
12 scones


  • 2 cups flour, preferably cake flour
  • 4 teaspoons baking powder (not soda)
  • 12 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


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

Questions & Replies

  1. Hello, Can you please tell me how much is one cup in grams? I don't know whether to use the South African, American or which cup measure? (I'm from central Europe.) Thank you!
  2. Do you have recipe for steamed cakes?


  1. After visiting England, Scotland and Ireland (due to my job) many, many times for over 40 years and having the most wonderful Cream Teas, I couldn't bear to eat what we in America call a scone. Hardly a resemblance!! Thanks for this recipe. I made these scones today and thoroughly enjoyed them with my clotted cream and jam. It was almost like being back in Devon on the Cornish Coast. Will definitely make this recipe again!
  2. I just made these scones, and they were great. But i must admit i will be putting some sugar into the mix next time, as i think the recipe really needs some.
  3. Yummy Indeed! Light and flaky with golden brown top.
  4. Taking off one star because we had to cut the baking powder in half and remove the salt. Brits hate too much salt and bitter baking powder!
  5. I was born and raised in South Africa for 23 years, lived in England 13 years, 20 years in the USA and 2 years in Mexico a f these are definitely the best scones. The Americans make them too sweet. Yummy..


  1. Bit less salt and baking powder reduces that tongue numbing effect but the scones are still tasty and rise well
  2. Cut baking powder in half, no salt. Hubby is British and carnt stand bloody salt!
  3. we are now on the blood group diet, so i had to change many of the key ingredients. i used 1 1/2 cups rice flour, 1/2 cup buckwheat flour and changed the butter to flax oil based margarine, substituted the milk for soy milk. i also added caster sugar 1/2 cup. worked great! next time will use all rice flour though as the buckwheat was too 'grainy' for my liking.


I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).
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