Description
These traditional English scones are tender, golden, and lightly sweet—perfect for a proper tea time or elegant brunch. With flaky layers and a soft crumb, they pair beautifully with jam and clotted cream. This royal scone recipe uses simple ingredients and delivers bakery-quality results right from your kitchen.
Ingredients
3 1/2 cups (500 g) all-purpose flour
2 tbsp + 1 tsp (24 g) baking powder
Pinch of salt
7 tbsp (94 g) cold unsalted butter, cut into small pieces
1/2 cup (86 g) sugar
3 eggs, divided
3/4 cup (175 ml) buttermilk, minus 1 tbsp
2/3 cup (100 g) sultanas or golden raisins (optional)
Instructions
Soak sultanas in hot water for 20–30 minutes if using. Drain and set aside.
In a large bowl, whisk together flour, baking powder, salt, and sugar.
Rub in the cold butter until the mixture resembles coarse sand.
In a separate bowl, whisk 2 eggs with buttermilk. Add to dry ingredients and mix until just combined. Fold in raisins if using.
Knead gently until smooth. Flatten to 1-inch thick, cover, and chill for 30–45 minutes.
Use a 2 to 2¼-inch round cutter to cut scones. Place on parchment-lined baking sheet and chill again for 20 minutes.
Preheat oven to 400°F (205°C). Beat remaining egg and brush tops. Bake 12–15 minutes until golden.
Cool slightly and serve with clotted cream and jam.
Notes
Keep butter cold and handle dough gently for best texture.
Double chilling helps the scones rise tall and even.
No buttermilk? Use 3/4 cup milk with 1 tbsp lemon juice or vinegar.
Raisins are traditional but optional.
- Prep Time: 20 minutes (plus 50–60 minutes chilling)
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Tea Time
- Method: Baking
- Cuisine: British