Traditional British Cream Scones (Classic English Tea Scones)

British cream scone with clotted cream and jam on a floral plate.

5 from 1 vote

Traditional British Cream Scones (Classic English Tea Scones)

Let's make soft, buttery British Cream Scones that are perfect for any occasion. Whether it’s for a relaxing brunch, a fancy tea party, or just a simple snack, this easy recipe will have you enjoying every tender bite.

Prep Time15

Cook Time15

Total Time30

Course: Bread, Breakfast, Brunch, Tea

Cuisine: British

Servings: 2 inch scones

Calories: 177kcal

Author: Cynthia Christensen

Equipment

Ingredients

2 cups all-purpose flour
6 tablespoons unsalted butter cold and cubed
2 teaspoons baking powder
½ teaspoon kosher salt
3 tablespoons granulated sugar or caster sugar
1 egg whisked
½ cup heavy cream cold

US Customary - Metric

Instructions

Combine flour, baking powder, kosher salt, and sugar in a large bowl. Whisk or sift to remove any lumps.
Use a finger snapping motion, or a pastry blender, to cut cold butter cubes into the flour until it has a fairly uniform texture with no large butter pieces present. This can also be done in a food processor.
Whisk together an egg with cold heavy cream and add to the flour and butter mixture.
Gently stir together just until most of the dry components have been incorporated into the dough. Do not overmix. There may be some dry pockets of flour at the bottom.
Dump the contents of the bowl, with any dry bits in the middle, onto a lightly floured counter.
Use your hands to gather the dough together, kneading as little as possible. Pat or roll out to about ½ to ⅔ inch thickness.
Use a 2 to 2½ inch fluted cutter, biscuit cutter, or cookie cutter, to cut out scone rounds. Press any scraps together and cut out more scones.
Place them on a parchment paper lined baking sheet in the freezer while you preheat your oven to 425°F.
When the oven reaches temperature, remove the scones from the freezer and brush with a little bit of extra cream or with an egg wash consisting of an egg whisked with 1 tablespoon of water.
Bake: Bake for 12 to 15 minutes, or until golden brown on top. Let cool on the pan for at least 10 minutes. Dust with a little powdered sugar if you like.

Notes

Storage and reheating: Place fully cooled scones in an airtight container or wrap them tightly in plastic wrap. They’ll stay fresh at room temperature for up to 2 days. Warm them in a 350°F oven for 5 to 10 minutes to restore their soft texture and crisp edges.

Nutrition