How To Make Traditional English Scones

Us British folk love a good scone don’t we?! This Traditional English Scone Recipe is easy, quick and includes common ingredients that you likely already have in the house! I made a batch of these at 6pm last night, just because I felt like a scone!

From bowl to Oven to plate in less than 30 minutes! Soo bloody good! Serve with Cream and My Mixed Berry Compote! Here’s how I make them….

But first a little scone history!

Though scones are beloved by the British, their Origins did not start here! In fact, it is the Scots we have to thank for these delightful treats!…

Back in The 1500’s, the first known printed mention of the scone was written by the scottish poet Gavin Douglas in 1513. Back then Scones were made from Oats shaped into large round’s and served in wedges. The large round was first griddle-baked over an open fire, then cut into wedges, and finally baked for a second time.

Today Scones are less Complicated! The scones of today mostly resemble the shape of American Biscuits and are made with Flour, Butter, Sugar, Baking Powder, Milk and sometimes egg (My scones are eggless btw).

Keeping With Tradition ?

Traditional English scones, include currants or raisins, but should you prefer, you can omit the dried fruits and keep them plain. You can always fill them with jams, compotes, whipped cream, lemon curd and other preserves. Or simply keep with tradition and stick with jam and Clotted Cream.

Maybe you want to get a little fancy with your scones?! Switch out the currants or Raisins with Orange rind, Chocolate chips, nuts, dates or even try my Blackcurrant scones

How Does One Pronounce ‘Scone’! ;o)

Here in the UK I have heard it pronounced in 3 different ways…and all are correct! Each pronounciation is as authentic as the next! In Scotland and Northern England it is pronounced ‘Skahn’, in the North West Of England it is often pronounced ‘Skon’ and in the South Of England ‘Skoan’ (rhymes with Own).

Which Comes First, Jam or Cream?

A centuries long debate has rumbled on without any real defining answer! Should you put the Jam on the scone first or the Cream? From my pictures, you can see I am a cream first kinda girl!

But when did this Scone debate first come about? It stems from an historic rivalry between the two neighbouring counties of Devon and Cornwall…

The ”Devon method” (my preffered method ;o)) favours applying clotted cream first, then jam. It is believed that many Centuries ago, the Earl of Devon served the country’s first ”cream tea” (the English tradition of having cups of tea with scones, Jam and clotted cream). It has been argued that he, the founder of the ‘cream tea’ should be the authority on how to serve a traditional english scone.

The ”Cornwall method,“ favours Jam first, then clotted cream. They believe that the jam acts as the main flavour and the clotted cream, a luxurious topper! Adding richness to the sweet jammy base.

Which ever way you swing, Devon or Cornwall…its still a treat that’s hard to beat!

How To Make Traditional English Scones

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What You’ll need for this Recipe

• Mixing Bowl
• Digital Kitchen Scales
• Wooden spoon
• Rolling Pin
• Scone Round Cutter
• Measuring Jug
• Baking Paper
• Baking Tray

(As always the full detailed recipe can be found at the end of the post on the recipe card)

Ingredients

• Plain Flour
• Granulated Sugar
• Cold cubed butter
• Baking powder
• Vanilla extract
• Salt (only if using unsalted butter)
• Milk
• Currants or raisins

Method

• Preheat the oven to 180°c
• Mix together the Flour, Sugar, baking powder and Salt (only if using unsalted butter)
• Add the cubed cold butter, rub in using your fingertips until you have a breadcrumb type consistency (**or for ease, add the flour mix and cubed cold butter to a food processor and whizz until a breadcrumb like consistency is formed)
• Add the milk & vanilla extract, use a large wooden spoon to mix until a dough forms. *If the dough feels a little wet, add sprinkles of flour until a firmer (rollable) dough is formed
• Fold the Currants or Rasins into the dough
• Flour your work surface, roll the dough out and use the round cutter to cut out 12 rounds. *I like to smudge and plump the edges of each round with my fingers to make them less tidy and more Scone like, see picture

• Line A baking tray with baking paper and place the rounds on the tray, not touching.
• Bake for 20 minutes. Cut in half and Serve with Cream and Jam

How Long Will Home Baked Scones keep?

Store Homebaked Scones in an airtight container and eat within 3 days.

Can you freeze Traditional English scones?

Absolutely! These scones freeze very well. Pop them into a freezer bag and freeze for upto 3 months. Thaw at room temperature. Eat them cold or warmed up in the toaster

LOOKING FOR MORE SWEET RECIPES ? TRY THESE…

• French Apple Cake
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• Blueberry Muffin Recipe
• Rhubarb And Raspberry Cobbler Recipe
• Upside down Peach Cake Recipe
• Golden Syrup Cake

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