Classic English scones
The ultimate bake for your afternoon tea
Baking has always held a seriously nostalgic place in my heart. It’s where my love for cooking truly began – shoutout to my Nan, the original queen of the kitchen. We’d spend whole afternoons baking together, elbows deep in flour, making everything from meat pies to proper cakes, but the scones… the classic English scones were always my favourite. Fluffy, golden, and straight-up delicious – it’s hard to beat the comfort of a warm, fresh-out-the-oven scone.
They might be simple, but once you slice one open and add a massive dollop of clotted cream (or jam first, I’m not here to start fights), you’re instantly transported to heaven. Or at the very least, the drawing room at Downton Abbey. And yes, they absolutely must be served with a pot of tea – preferably in your fanciest teacup. Pinky up, obviously.
The secret to the shine?
Two coats of egg wash. That’s it. That’s the secret. Once your scones are shaped and sat neatly on a parchment-lined tray, give them a brush with egg yolk and let it dry completely. Then hit ’em again with a second coat. That double layer gives you those gloriously golden tops that will make your mouth water.
You’ll notice I’ve plated up one scone with jam first and the other with cream first – I’m staying neutral, okay? I’ve seen friendships crumble over this debate, and I’m not getting involved (again). The Jaffa cake debate was enough for me.
What’s really great about these scones, is that they are a proper crowd-pleaser – ideal for lazy weekend brunches, Mother’s Day treats or picnics in the garden when the British weather finally gets it together. They’re also surprisingly easy to make, so don’t let baking fear put you off. Trust me, once you’ve nailed these, you’ll be hosting your own cream teas like you’re the Duchess of Devonshire.
If you enjoyed my classic English scones and want more desserts and sweet treats, check out my recipes here.
Classic English scones
By Poppy Cooks
https://www.poppycooks.com/recipes/classic-english-scones/
Ingredients
- 250g plain flour
- 45g caster sugar
- 40g soft butter
- 1 tbsp baking powder
- 1 egg, beaten
- 75g buttermilk
- Pinch of salt
- 2 egg yolks, for egg washing
Metric
Imperial
Instructions
- Combine all of the dry ingredients and butter in a food processor or mini chopper if you have one (but you can do this in a bowl with your hands too) until they resemble breadcrumbs. Add in the beaten egg and mix to combine, then do the same with the buttermilk.
- When all of the liquid is all combined into the dough, tip it onto a lightly floured surface. Try not to play with the dough too much, just shape it into a bit of a square and wrap in cling film. Pop in the fridge for atleast 2 hours to chill out.
- When your dough has chilled, preheat the oven to 150ºc fan/170ºc/340ºf. Roll it out to 2cm/0.5 inch thick using a lightly floured rolling pin, then use a 6cm/2 1/2 inch ring cutter to cut out as many scones as you can.
- Place the scones on a parchment lined baking tray and brush the tops with egg yolk. Leave to dry completely, then brush again for a second round of egg wash.
- Pop the scones into the oven for 15-18 minutes, until risen and lightly golden. Transfer to a cooling rack and serve with lashings of clotted cream and strawberry jam.
Notes & Tips
- If you're looking for something a bit more exciting than a plain scone, chuck in some dried fruit and mixed peel as a sweet option, or some blue cheese and chopped walnuts for that savoury deliciousness.