Last updated on April 30th, 2012
WHAT’S THE PROPER WAY TO EAT A SCONE? Break off a small piece, spread it with clotted cream, eat…and repeat. Of course, I’m talking about English Cream Scones here — not the frumpy American things which are stuffed with cranberries, currants, or raisins. I first enjoyed traditional cream scones during Afternoon Tea at a friend’s grace and favor flat in Kensington Palace some years ago. I couldn’t wait to make my own batch of these light and delicious gems the moment I returned home:
English Cream Scones
Ingredients for about 10 scones, 2-inches in diameter
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
Pinch of salt
6 tablespoons chilled, unsalted butter, quartered lengthwise, and then diced into cubes
1 cup heavy cream
Preheat oven to 425 degrees.
Pour flour, baking powder, and sugar and salt into the bowl of a food processor; blend for about 5 seconds.
Remove the lid of the processor, and scatter the cubes of butter on top of the flour mixture. Replace lid, and pulse 10-12 times just to break up the butter.
Transfer this mix into a medium-size bowl, add the cup of heavy cream, and blend briefly with a spoon. Take care not to over-mix.
Now dump this wet, sticky dough onto a floured, cloth-covered board or a piece of lightly-floured marble. Kneed 5 times — not more — and then roll out the dough into a 1/2-inch thick circle.
Cut out rounds using a 2-inch diameter buscuit cutter dipped in flour. Place each round about 2-inches apart on a baking sheet lined with parchment or silpat.
Bake on the middle oven rack for 12-15 minutes, or until tops turn lightly golden. Cool briefly on a wire rack before serving.
Serve warm or at room-temperature with clotted cream, whipped cream and/or jam. I enjoy mine in the morning with strong English Breakfast tea, and in the afternoon, with fragrant Earl Grey.
I hope you will try these English Cream Scones. I find them a superior alternative to the usual cranberried clumps that most bakeries sell.
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Samantha says
Kevin, sorry I haven't posted for awhile, but these scones drew out of lurkdom! If they taste half as good as your photographs look, I'll definitely make them.
Terry says
These looks wonderful, I swear I can taste that buttery bit in your hand through the computer screen.
Adele says
They look wonderful!
Kevin Lee Jacobs says
Samantha – nice to “see” you again!
Terry – If only I could hand you one of these scones through the computer screen!
Adele – They are wonderful. I hope you'll try them.
Anonymous says
some day we will be able to access smell via the computer-don't you think!! Cheers to you, Kevin, and the other who post 🙂 Robin
Tammy says
Kevin, I finally had a chance to make these scones this afternoon. They came out of the oven in time for an early cup of tea on a cold Sunday pm. They're FABULOUS! My Scottish grandmother taught me to make scones when I was a kid, but your recipe is much more yummy than the one I've used for years. Thank you!
Kevin Lee Jacobs says
Robin – yes, one day we'll have a “scratch-and-sniff” computer monitor just for cooks!
Tammy – Thanks SO much for trying these scones, and also for letting me know that you liked them.
Brenda says
Kevin treated my like royalty!!!!! I was able to enjoy these delicious tea-time treats still warm from his oven (delivered on a beautiful silver tray!) I can tell you these were light and slightly sweet and had the “tenderest crumb”- they …were moist on the inside and had the loveliest crunch on the outside.While I was provided with unsalted butter to accompany them- it just wasn't needed!!! These were simply delicious all by themselves! (and I did share them!) Thank you Kevin for introducing me to “the real thing”! I'm hooked!
Melissa says
Mmm!! I loved this recipe! I am really looking forward to making it many more times! Thank you.
Ellen says
Wonderful! You have some scrumptious old world recipes right up my little Devon alley 🙂
Try the above scone (pronounced as without the e = skon) with clotted cream and fresh strawberry jam, yum!
Andreas says
Hi Kevin,
Lovely pictures – in Cornwall scones are split, spread with jam and the cream on top. to allow you to split them I would roll the dough 3/4 to 1 inch thick. Using half a tbsp baking powder and a teasp bicarb and replacing the cream with buttermilk will result in treat every bit as delicous but lower in fat.
Nancy Oden says
I wanted to read the REAL Hot Chocolate recipe, but it’s no longer there! Where may I find it, please?
Kevin Lee Jacobs says
Nancy Oden – Link for hot chocolate (yum!) is fixed now.
Nancy says
Kevin,
Tried so many recipes for scones. These are truly the best (and authentic) scones. Made them for a friend’s office brunch and served with homemade lemon curd. Great reviews! Thanks for another great recipe!
Colette says
Hi Kevin love all your recipes but i wish the ingredients could be metric or imperial as well
as cups for those living across the pond. Thank you.