Monday, July 29

Best British Scones

When I was younger, one of the many perks in having my Grandmother over to stay with us was her scones. Inevitably with each visit, a batch of delicious, sweet smelling scones would be delivered and fill the house with their succulent scent.

Ever since I have been addicted to these little treats.
The ultimate classic for an, 'oh so British' afternoon tea.
Serve them warm and smothered in butter, jam, and clotted cream.
(Not just lightly covered, smothered!)

I mean... How can you resist the buttery, soft texture, and the sweet, squidgy sultanas?!
I can't that is for sure!

I must have tried at least 10 scone recipes.
Each was either too crumbly, too squidgy, or too sweet.
But, here it is ladies and gentlemen.
Here is the winning recipe! The final combination of many an attempt, which I must say won over every taste bud that was tested.
It's just... Perfect.
Especially with a steaming cup of tea at 4 O'clock!

To make your own you will need:
- 300g self-raising flour, plus extra for dusting
- 50g caster sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- 80g unsalted butter/margarine, cubed and chilled
- 180ml milk, plus extra for brushing
- 200g sultanas (or glacé cherries if you fancy a change!)

(This makes 10 scones, but here I doubled the recipe to make a larger batch. They taste better eaten on the day but will keep if sealed up tightly.)

Pre heat your oven to 200C/180 fan.
Sift the flour, sugar, baking powder, and a pinch of salt together in a large mixing bowl.
Add the butter/margarine, and using your fingers, gently rub in until it resembles breadcrumbs.

Combine the milk and vanilla extract together.

Add the milk mixture one third at a time, and add the sultanas once fully incorporated.

Tip out onto a lightly floured, clean surface.
Gently fold the dough in on itself a few times, turning it here and there until smooth. Pat down or use a rolling pin to flatten the dough to about 2cm thick, then taking a 6cm biscuit cutter, press firmly into the dough to cut out your scone.

(But try not to twist the cutter as they will be lopsided!)

Slide all of your scones onto a baking tray lined with parchment, and brush generously with a glaze, (a good splash of milk and 1 egg whisked together). This creates the gorgeous, golden outside and luscious shine.

Pop them into the oven, and immediately turn the heat down to 180C/160 fan. Bake for 20 minutes, then cool for at least a further 20 minutes. (This creates firmer scones!)

Pile them up high, whack out the fine china, and take them into the garden with a pot of English breakfast tea!

But of course, don't forget the jam and clotted cream!

Lots and lots of jam and clotted cream!

A true, comforting British recipe that if done right, is unbeatable in my opinion.
It is these simple classics which you can't help but always go back to, it feels just like you're coming home!

Now, time to go boil the kettle I think!


  1. Emily, these look so tasty. I absolutely love a good scone but have yet to find a recipe I love so I'll definitely be giving these a go soon

    Rebecca x

    Saved By Cake

    1. Let me know how they go! Sometimes it is finding that perfect recipe for such a simple bake that is impossible! xx

  2. Ahh I still remember the first time I had scones.. it was love at first bite! and you are so right, they have to be smothered! Will keep this recipe for when I need to do some good old english entertaining =) thanks, I was in need of a good scone recipe!

    Teffy || Teffys Perks Blog


    1. Love at first bite! Hahah brilliant Teffy!
      Anytime :) Let me know if you bake them! xx

  3. Yum! Trying these tomorrow. Cheers Lovely!

  4. I am SO going to try these - I don't anticipate successful results as I am a TERRIBLE baker but I am so in love with scones and tea!

    1. Honestly, do not worry! Anyone can bake, it just takes some very clear instructions and a lot of practise! Good luck Nichola! xx

  5. They look absolutely divine! Any idea if they would work with soya milk? Maybe I'll feel daring this week and just try anyway :)
    So British :D
    x x x

    {The Lobster & Me}

    1. Hmm... I've never tried them with soya milk actually Ibbs! Don't see why not! I'd give it a crack if I was you, can be an experiment for us both! xx

  6. Ah, the classic scone; my absolute favourite of all the cakes! I'm definitely a 'with sultanas' kind of a girl and jam and clotted cream are a must!

    These ones look lovely, stick on in the post to me will you?

    Cocktails and Caroline

    P.S. But is it pronounced scOne or scon? That's the big debate...

    1. Snap! Plain is just so... DULL!
      Oh and scOne for sure! I don't reply or understand if 'scon' is mentioned.. Just NO! xx

  7. Your scones look so yummy! I've never tried clotted cream, but it looks so good (although the name is a bit off-putting!). xx

    1. Seriously, you need to try clotted cream and strawberry jam!! Literally a match made by the Gods! You can thanks me after! xx

  8. Mmmm I love a good fruit scone!
    I'm glad you're in the cream then jam camp ;)
    Lottie xx

  9. Ummm, I'm all of a sudden hungry... Love a good scone x

    Cashmere Times

  10. These look yummy, I have never tried adding vanilla to scones before. Will give it a go the next time I make some! Thanks for the recipe.

  11. Oooh my grandma makes these too & I'm so glad you included raisins they always taste better with them!xx

    1. They are such a granny bake aren't they!? no wonder they are so comforting! xx

  12. Emily, you definitely take the most beautiful mouth-wateringly gorgeous pictures of food! I'm really craving a cream tea night now.

    Lucy x

    1. Aww thanks Lucy, really sweet! I have plenty more food porn coming too! Yummmm xx

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  14. Oh yum! my boyfriend and his little brother are in England right now -- and both of them are BEGGING me to make them proper British scones when we get home -- I guess I'll be making these!


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