English scones


Serve tea scones so warm butter melts. Serve with butter, whipped or clotted cream, and your favorite jam. Spread butter, top with jam and cream. Heaven.


1 c flour
1 pn salt
2 T butter
1 T sugar
1⁄2 c milk (plus some extra for glazing)


  1. Preheat the oven to 450° F (225° C).
  2. Sift flour, baking powder and salt into a bowl. Rub in butter. Add sugar. Add the milk and mix with a knife until obtaining a soft, not sitcky, dough.
  3. Turn the dough on to a lightly floured board and knead it quickly until it is smooth.
  4. Roll out the dough to about 1/2 inch (1 cm) thickness. cut 16 rounds with 2 inch (5 cm) fluted cookie cutter and transfer them to a buttered cookie sheet. glaze tops with milk.
  5. Bake towards top of the hot oven for 8 to 10 minutes or until well risen and golden brown.
  6. Cool on a wire rack.


One of the British customs I adore is the afternoon tea break and a nice cup of tea –as they call it- is just what I need to get me through the afternoon. Whenever I have the time, I indulge myself and have a cream tea. This is a tradition loosing ground due to the demands of modern life, really a pity, because it is one of the most charming British food traditions.

I still remember the first time I had a proper afternoon tea –also the first time I tried scones. I had dainty cucumber sandwiches, there were some ham sandwiches too, sponge cake, and plain tea scones -so warm the butter melted- with butter, strawberry jam and clotted cream. Everything was British nice, but I just thought the scones were perfect and quickly became my favorite British treat.

There are many mixtures for scones, but all of them are very easy to prepare and the recipes are here, so you can indulge too and have a tea break.

Would you like a nice cup of tea?

I certainly would, a cup of tea and two scones, please.

8 Scones
Preparation time
Cooking time
Total time
45 minutes