Today, for my 20th (yes, 20th!) YouTube video, I brewed a pot of Earl Grey tea.
And that is all.
So long.
Farewell.
Goodnight.
Just kidding! I also whipped up a batch of English Cream Scones. These tender treats are delicious all on their own, but they are even better when topped with whipped cream or clotted cream and jam. Wanna eat like a dowager countess? Wanna treat your friends to Afternoon Tea? This recipe is for you. Feel free to share it with the queens in your life:
So…who’s gonna try these sumptuous scones? Talk to me in the comment field below. And to make my life worth living, please subscribe to my YouTube channel.
And here, because I love you, is the printable recipe for English Cream Scones. (Click here for the Clotted Cream recipe):
These are the elegant scones you'd find at most tea houses in England and France. Top them with clotted cream or whipped cream and jam for Afternoon Tea.
Ingredients
- 2 cups all-purpose ("plain") flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 6 tablespoons cold butter, diced
- 1 cup heavy cream
- 1 egg, beaten (for brushing the tops)
Instructions
- Center the oven rack; preheat the oven to 425°F. Put the flour, baking powder, salt, and sugar in the work bowl of a food processor. Pulse the machine a few times just to blend the ingredients. Then add the butter, and pulse 5-6 times, or until the mixture resembles coarse meal. Transfer the works to a medium-size bowl, then add the cream, and gently stir to moisten the dry ingredients..
- Scrape the dough onto a lightly floured surface, and knead it a few times. Using a rolling pin, roll the dough to a 3/4-inch thickness. Punch out scones with a floured 2-inch-diameter biscuit cutter, and place the scones about 2 inches apart on a parchment lined baking sheet. Brush the tops with the beaten egg.
- Bake until the scones puff and turn golden brown on top -- about 15 minutes. Serve hot or warm, with such accompaniments as clotted cream or whipped cream and jam.
Jan says
I love scones and have a number of recipes that I make frequently. There’s something so civilized about fruit, a hot scone and a cup of tea for a weekend breakfast. I hope to try your recipe this weekend. Thanks!
Stephanie C. says
These look amazing. I truly wish I knew someone who would appreciate them, since I’m not sure I should eat them all myself…..
Carol meade says
Cannot waitt to try this….yum !
Carol meade says
Sounds yummy…..
Diane says
Looks delicious! We will be trying both the scone and clotted cream recipes. You are a charming host and we look forward to your videos, thanks very much!
Sharon says
melt in your mouth delicious!!
Joetta says
Perfect timing! Just in time for summer gatherings. I can’t wait to try this on my guinea pigs…I mean friends and family.
Denise says
Oh how I love scones! Haven’
t found the perfect recipe yet and I hope this is it! Will definitely try!
Mary in Iowa says
Have all the ingredients and plans to make lemon curd this weekend. These scones will be a good vehicle to hold the curd. Not that I need a vehicle when it comes to curd.
John says
I’m excited about the clotted cream recipe! I haven’t had it in years, and didn’t know you could make it yourself. Yay!
Patricia says
you’re absolutely right!…HEAVEN! Kevin! 🙂
always enjoy your recipes and videos!
thank you!
Gloria says
Over the years I have made a gluten free version of many of your recipes. I made this one gluten free by using Bob’s Red Mill 1 to 1 flour and they came out very good, actually quite light and delicious. Thought I’d pass that on. Thanks again Kevin. Loving the videos, you are a natural.
Gloria says
The recipes are fantastic- Company ready so that we shine in the kitchen-
Nice article in June Chronogram about the Boxwoods!
You should be a regular contributor.
Kathryn Jarboe says
Enjoyed your video. I didn’t know that scones are so easy to make. Even easier to enjoy with the clotted cream. WHT DON’T YOU HAVE A BEAUTIFUL TEA COSY FOR YOUR CHINA TEAPOT???? My mum would be rolling over in her grave! Next time I go to Victoria I can get you one.
Nora McDowell says
I make baking powder biscuits with an egg. Maybe not so fancy as scones but very similar. The really important thing to know is these are the correct thing to put under your fresh strawberries, and some real whipped cream goes a long way too.
Sekina suleman says
Hello Kevin
Thank you so much for republishing the scones recipe.
I have my late Ouma’s recipe similar to yours and make them regularly.Going to try yours with the heavy cream ,sounds delicious!!!
Lots of love
Sekina in Vancouver
Kathy E says
I am so jealous! The recipe looks great and I would love to make it. But, I am kitchen less at the moment and will be for another 3 weeks. I will try it when I get my new kitchen, until then my mouth will be watering!
Elizabeth Kirchoff says
Beautiful blue-flowered dishes. Are they antique? If not, where can I get some?
Recipe sounds fabulous. Butter + Cream = Heaven!! (Literally. I’d probably have a heart attack from all the cholesterol–but if that weren’t an issue for me, I’d be gobbling them up!)
Susan K Durette says
Really enjoyed the video and look forward to baking some scones from your recipe. I wish you would talk a bit louder though as you have such a soft voice.
Rebekah says
I have no idea how I originally began getting your newsletters, but I love them. The food is lovely & your delivery is delightful. Videos have gotten much smoother, too–hurrah!
Rhea says
Thank you for sharing how you make scones. The recipe is similar to the cream biscuits we love. But after moving to over 6000′ elevation, those biscuits come out too moist. I tried cutting back on the amount of cream and that worked just okay. I’m hoping that your scone recipe (which would be replacing part of the cream in my biscuit recipe with butter) will be perfect. I’ve never had clotted cream, and now I have to try it. Love your videos.
Mary says
I just made these today and they are fabulous. I added orange zest and dried cranberries… they are so good. Thanks for a fabulous recipe. I really enjoy your blog!
Elizabeth says
Looks lovely. Can’t wait to try. Thanks for the clotted cream recipe. Haven’t had that since England with my British husband, which we had on fresh strawberries. Delicious! And thanks for the chive pesto recipe. Will try that soon. Happy Tea Time!
Alastair says
Heavens to Murgatroyd Kevin: A tea-cozy please and may I suggest a tartan one just like the Queen uses when she visits Balmoral? After watching your video all the Dowagers in Victoria, BC sat fanning themselves feverishly over tea at the Empress whilst trying to maintain the traditional pinkies-up position. Incidentally in Cornwall the jam goes on first then the cream while in Devon the cream is spread before the jam.
Kathy says
Kevin, We lived in Scotland and learned to make and enjoy (!) scones from the pros (everyone in the UK). And discovered Twinings Earl Grey there. If I could only choose one meal to eat forever, it would be Earl Grey and scones!! You’re a man after my own Anglophile heart.
Dorothy Loose says
I love scones and will probably try this one. I have made Kevin’s recipe for blueberry bars and they were a big hit with my family. I love the way Kevin demonstrates exactly how to make each recipe they are so easy to follow and I love his sense of humour.
Judy Hines says
Oh my goodness, Kevin, another fabulous recipe. Love your videos!
Theuret tomatoes doing well, so far. Out here one must take extreme caution to protect newly planted tomatoes because they appeal to the appetites of rabbits. We put cut out gallon plastic jugs over the young plants with a small stake shoved thru the handle and pushed thru the soil to stabilize.
Mary Downing says
Hey Blue Guy, Those look wonderful! I have a recipe for a faux Devonshire cream that would go great on those. Is there any perfect time to know when you have handled the dough too long. I tend to do that. Thanks, Mary Dee P.S. (I noticed the blue plate on the counter, love it)
Jean says
Love scones, love cream, love red jams, and love your videos!
BJ Foster says
Hi Kevin and friends,
The scones and clotted cream recipes were the first ones I have tried. I made the clotted cream overnight and then encouraged my granddaughter (15) to watch your video and make the scones yesterday afternoon. The recipe was simple, true to the directions given (although I no longer have a food processor and we rubbed the flour in rather than using a pastry cutter). We made no changes, as we all wanted to take a trip to England via tea, scones and clotted cream. Our scones were picture perfect they looked exactly like yours in the video! Everyone was a bit hesitant to try the clotted cream but once tasted it was a huge hit. We made a pot of tea, found a jar of homemade strawberry preserves in the pantry (also peach and mixed fruit) then invited the rest of the family to join us. DELICIOUS! The scones are so light and creamy, not at all like a biscuit and we ate every one. Topped with the clotted cream and preserves…..sigh….it was like heaven! I have saved all your newsletters and recipes for the many months I have been getting them (for the gardening tips actually) and now we are excited to try another recipe. Thank you. The videos are such a treat! Yummy eating! BJ Foster
Kevin Lee Jacobs says
Hi BJ – So glad both the scones and the clotted cream were a hit in your house!
Julie R says
I LOVE scones, but have never made them. With your easy to follow video, I know I could make them.
Liz thompson says
Hi Kevin. I love your recipe using cream but cannot eat them in one sitting – well I could, but I can’t afford a new wardrobe of clothes. Is it possible to freeze them prior to baking and then bake a couple from frozen?
Kevin Lee Jacobs says
Hi Liz – I’ve had great luck freezing already-baked scones. To warm the frozen ones, wrap in paper towels and microwave for 30 seconds or so. Delicious.
Joan says
Well done!
You’ve made the scones and clotted cream look easy. I look forward to trying them.
Rhea says
The scones came out wonderful at 6000′ elevation. We had them with homemade clotted cream, and jelly. Thank you again.
Glenys says
I have never been able to make decent scones, I am definitely going to try your recipe, you can`t beat them with a decent cup of tea. Thank You.
Alexandra K. says
Good Morning,
As I refreshed my memory about “lime” trees, I read your post about your linden tree. During my morning walk I recognized that unforgettable fragrance and looked up from my reverie to see one in all its glory. To me the scent of linden tree flowers means the start of true summer here in southern Ontario.
I will attempt the scones this afternoon. Thank you
Alexandra