Being from Devon, I grew up with proper cream teas, so I don’t want cake-like scones pretending to be the real thing. This traditional English scones recipe should give you a light crumb, a clean break down the middle and something that works with jam and clotted cream, not against them.
If you’re looking for British scones with jam and cream, this is the style you want. They aren’t overloaded with sugar, and they aren’t trying to be dessert on their own. The toppings do that job.
They’re traditional British scones with a light crumb and soft center, perfect for serving with jam and clotted cream.
British Scones vs American Scones
British scones vs American scones comes down to sweetness, fat, and size. A recipe for traditional British scones makes them smaller, less sweet and more restrained. American scones are often larger, richer and closer to a pastry, sometimes with glaze or added flavors.
The texture’s quite different too. A British scone should split open easily and have a soft middle. It shouldn’t feel greasy or overly dense.
Why British Scones are Not Like Starbucks Scones
British scones are usually smaller, less sweet, and much plainer than Starbucks-style scones. They are made to be split open and served with jam and clotted cream, not eaten as a sugary pastry on their own.
Starbucks scones are closer to a sweet bake. They often have glaze, extra flavorings, or a richer dough, and they tend to be denser and more dessert-like. A traditional British scone should be lighter, less rich, and more restrained, because the toppings are part of the whole thing.
British Scones vs American Biscuits
British scones vs American biscuits is another comparison that comes up often. They can look similar, but they aren’t used the same way. American biscuits are savory and usually served with meals or paired with bacon or sausage gravy for breakfast.
British scones are a tea-time bake served with sweet toppings. Although I did make cheddar cheese and mustard scones at school and they were pretty good too!
American biscuits and English scones may share a shape, but the role they play is completely different.
What Makes a Traditional English Scone?
A traditional English scone uses self-rising flour, butter, milk, and a small amount of sugar. Some include raisins or sultanas and some don’t. The dough is handled lightly, cut into rounds, and baked until risen and lightly golden.
They’re smaller than most coffee shop scones. Once you add jam and clotted cream, you’ll find they’re the perfect size for a hearty afternoon tea.
British Scones with Clotted Cream
British scones with clotted cream are the standard way to serve them. In Devon, the usual order is clotted cream first and then jam. In Cornwall, it goes the other way.
Clotted cream is thick, dense, and spreadable. It isn’t whipped cream. It sits on the scone and holds its shape, which is part of why it works so well here.
What is Clotted Cream?
Clotted cream is made by heating full-fat milk or cream and then cooling it so the richest part rises and forms a thick layer on top. It’s strongly associated with Devon and Cornwall.
It’s far thicker than whipped cream and not airy. It spreads more like soft butter and has a slightly cooked dairy taste and yellow crust at the edges.
Can You Buy Clotted Cream Outside the UK?
You sometimes can. Imported jars are available in specialty shops and online. They are usable, but they aren’t the same as fresh clotted cream. The texture is slightly different and the flavor leans more buttery.
If you can’t get it, serve your scones with jam and lightly whipped cream. It won’t match the original, but it still works.
Clotted Cream Substitute
Stir 3 ounces (85g) of room temperature cream cheese with 1 tablespoon of white sugar and 1/8 teaspoon of salt. Add 1 cup (250ml) of unwhipped whipping cream and beat until thick. Chill before using.
This is closer in texture than whipped cream, but it isn’t identical.
How to Get Tall English Scones
If you want tall English scones, a few small details make a big difference. First, don’t roll the dough too thin. It should be about 1 and a half inches thick before you cut it. A lot of flat scones start with dough that simply wasn’t thick enough to begin with.
Cold butter also helps. If the butter gets too warm before baking, the dough won’t rise as well. Another common mistake is twisting the cutter. Press straight down and lift it straight back up, because twisting can affect the rise. It also helps to put the cut scones onto a hot baking tray, so they get an immediate lift in the oven.
Common Mistakes When Making English Scones
Overworking the dough is one of the quickest ways to spoil the texture. Scone dough should be handled just enough to bring it together. If you keep kneading and pressing it, the finished scones can turn out dense.
Too much flour is another common problem. It’s easy to keep adding more if the dough feels sticky, but be careful because that can dry the scones out. On the other hand, dough that is too wet can spread too much and lose shape. The oven has to be sufficiently heated too. If it isn’t hot enough when the scones go in, they won’t get the rise they should.
How to Store and Freeze Them
Scones are best eaten the day you make them. If you have leftovers, store them in an airtight container for up to 2 days.
For longer storage, freeze them once they are completely cool. Wrap well and freeze for up to 2 months. Thaw and warm in a low oven for a few minutes before serving.
Can You Make Them Without Raisins?
Yes. Plain scones are very common, probably the most common type over here. Just leave the raisins out.
If you do add them, keep the amount moderate. Too many will weigh the dough down.
Jam First or Cream First? Devon vs Cornwall
In Devon, it’s cream first and then jam. In Cornwall, it’s jam first and then cream.
Use whichever you prefer, but do use clotted cream if you can get it.
Personally I like salted butter then jam and then cream. Right now I’m from Devon but living in Cornwall, so I’m not going to get into a discussion! Make them any way you want!!
What Tea to Serve with British Scones
Black tea works best. English Breakfast and Assam are both good choices.
Serve with milk and sugar on the side. Brew the tea strong enough to stand up to the richness of the scones and cream.
Tips for Better Scones
- Keep the butter cold and handle the dough lightly. I find this helps with rise and texture.
- Use a sharp cutter and press straight down for neat scones.
- Brush the tops with beaten egg for a shiny finish.
Serving a British Cream Tea at Home
Split the scones, add jam and clotted cream, and serve with tea. Butter is optional.
This is the same general style you will find if you search for best scones in London, only without the restaurant markup.
Other British recipes you might like include fish and chips, onion soup with cider, beef and ale pie, shepherd’s pie and bangers and mash!
Traditional English Scones Recipe with Jam and Clotted Cream
Ingredients
- 12 ½ oz self-rising flour (plus extra for dusting)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 oz butter (cold, chopped)
- 3 tablespoons white sugar
- 6 fl oz whole milk
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- ¼ cup raisins, sultanas or currants (optional)
- 1 egg (beaten, for glazing)
- Strawberry or raspberry jam
- Clotted cream
Method
- Preheat the oven to 425°F (220°C) and place a baking tray inside to heat.
- Add the flour, baking powder, and salt to a bowl and stir to combine.
- Add the cold butter and rub it in until the mixture looks like fine crumbs.
- Warm the milk slightly, then stir in the lemon juice and vanilla extract.
- Pour the liquid into the flour mixture and bring it together gently.
- Add the raisins, sultanas or currants if using and fold through lightly.
- Turn the dough onto a floured surface and bring it together without heavy kneading.
- Pat the dough to about 1 ½ inches thick.
- Cut into rounds using a cutter, pressing straight down without twisting.
- Place the scones onto the hot baking tray and brush the tops with beaten egg.
- Bake for 10 minutes or until risen and golden.
- Serve warm with jam and clotted cream.
Notes
- Traditional British scones are less sweet and less rich than American-style scones. They're served with jam and clotted cream rather than eaten plain.
- Best eaten the day they are made while still slightly warm.
Tips
- Keep the butter cold for a better rise.
- Don’t overwork the dough or the scones will be dense.
- Press the cutter straight down, don’t twist.
- Bake on a hot tray for better lift.
Measurements
- For non-US readers, that’s 350g self-rising flour, 85g butter, 175ml whole milk, and about 40g raisins, currants or sultanas if you want to add them.
English Scones FAQs
Why are my English scones dry?
Too much flour or too much handling will do that. The dough should just come together and still feel slightly soft before baking.
Why didn’t my scones rise tall?
Common reasons are overworking the dough, warm butter, or old raising agents. Twisting the cutter instead of pressing straight down can also affect the rise. The dough should come together without being sticky. If it’s too wet, the shape and rise will suffer.
Can I use plain flour instead of self-rising flour?
Yes. Add about 2 teaspoons of baking powder to 12 ½ oz plain flour.
Why is my scone dough sticky?
Too much liquid or not enough flour. Lightly flour your hands and surface, but don’t keep adding flour or the texture will suffer.
Can I make English scones ahead of time?
You can bake them earlier in the day and warm them before serving. They are best fresh.
Can I freeze English scones?
Yes. Freeze them once cooled, or freeze unbaked rounds and bake from frozen with a few extra minutes added.
Do I need to chill scone dough?
No. Scones are usually baked straight after mixing. Waiting too long can reduce the rise.
What is the difference between British scones and American scones?
British scones are smaller, less sweet, and lighter. American scones are usually richer and often include added flavors or toppings.
Can I make them without raisins?
Yes. Plain scones are very common. Just leave them out.
How do I get soft, fluffy scones?
Use cold butter, handle the dough lightly, and don’t overmix. That keeps the crumb tender.
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