These scones are nearly identical to the ones that I was served, on many occasions, at Brown’s Hotel in London. They are light, moist, and sturdy enough to support mountains of clotted cream (or whipped cream) and jam. Meanwhile, the tops are beautifully burnished thanks to a double brushing of eggwash. Here’s the recipe:
I should probably mention that the unbaked scones freeze perfectly. Just let them thaw briefly, and then glaze their tops as directed. Pop them into the oven, and in 20 minutes you will have fresh-baked scones to serve for Afternoon Tea.
Looking for sandwiches to serve for Afternoon Tea? Here are the classic ones.
Here’s the printable:
My Best Scones
These scones are light, moist, and sturdy enough to support mountains of clotted cream and jam. You can freeze the scones unbaked, and then bake them off at your leisure.
Servings: 16 2-inch-diameter scones
Equipment
- A standing mixer outfitted with the paddle attachment
- A parchment paper - or silicone mat-lined baking sheet
Ingredients
- 500 g (about 3 1/2 cups) all-purpose flour
- 1/4 teaspoon salt (or slightly more, to taste)
- 2 tablespoons baking powder
- 90 g (scant 1/2 cup) caster sugar (or, use regular sugar)
- 113 g (1/2 cup) cold, diced butter
- 191 ml (3/4 cup) buttermilk
- 2 large eggs
For glazing the scones:
- 1 egg
- 1 teaspoon milk, buttermilk, or plain water
Instructions
- Tip the flour, salt, baking powder and sugar into the bowl of the standing mixer. Mix on low speed until combined -- about 30 seconds. Add the butter, and mix at low to medium-low speed until the mixture resembles coarse crumbs - about 2 minutes.
- Whisk together the buttermilk and eggs. At low to medium-low speed, add the buttermilk mixture to the flour mixture. Mix until all of the flour is moistened -- there should be no dry bits of flour at the bottom of the bowl -- 3-5 minutes.
- Scrape the dough onto a very lightly floured surface. Knead the dough by hand until it is fairly smooth -- 3-5 minutes. Form the dough into a ball (smooth side up), cover with cling film, and let rest at room temperature for 15-30 minutes to relax the gluten.
- Flip the dough so that its smooth side is down. Roll into a 3/4-inch-thick circle. Use a floured 2-inch-diameter biscuit cutter to cut out rounds. Space the rounds about 1 inch apart on a parchment-lined baking sheet. Gather, roll out, and cut out rounds from the remaining scraps of dough. Cover the baking sheet with cling film and let the scones rest at room temperature for 15-20 minutes.
- Brush the top of each scone with the glazing mixture. Let the glaze dry on the (uncovered) scones for 15-20 minutes.
- Meanwhile, center the oven rack and preheat the oven to 375°F. For best results, use the conventional (not convection) oven setting.
- Glaze the scones a second time. Then bake the scones in the preheated until they puff and and their tops turn golden brown -- 15-20 minutes, depending on your oven. Cool slightly before serving. Enjoy with butter or clotted cream (or whipped cream) and jam.
Julie Culshaw says
no baking powder? how do they rise?
Kevin Lee Jacobs says
Hi Julie – Printable is fixed now: 2 tablespoons baking powder as shown in the video. Hope you enjoy the scones!
Julie Culshaw says
thank you, scones are my favourite food! and I know you will have a great recipe.
Heather says
Hi Kevin I recently came across your videos and am enjoying them immensely
Your home is beautiful as is the garden and your teasets!!
Please put your recipe for scones using cream and food colouring.
I’ve made the orange choc chip cookies last week. Yum!
Carole Whitty says
Love your recipes. Can this recipe be doubled with good results? I like the idea of freezing some of the scones for later baking.
Rocio says
Excelente receta !!
Kurt says
LOVED this recipe, Kevin! Tack for allt!
After rollin out? Mummy cut strips of dough. Them made triangles as the knife was walked along the strip. Also, she used a cheese grater to incorporate butter into her flour. Clotted cream with a mint leaf? Thank You!
Elaine Wade says
I cannot find the beautiful table cloth, pale blue. The link doesn’t show it
Elaine says
I just discovered you on YT about 2 weeks ago and I can’t stop watching. Touring the grounds of your estate, housekeeping and gardening tips, your sweet fur babies and ALL the recipes have been the most wonderful distraction from the world. Watching your show creates feelings of safety and comfort for me. I’ve ordered the Valentine’s box from Tierra Farms and can’t wait! Scones, clotted cream w/jam and earl grey is one of my most favorite things in.the.world. Thank you, Kevin!
Ginger East says
Kevin, I so enjoy your channel. In the scone recipe , if you freeze do you need to thaw before baking?
Cheryl Webster says
Hi Kevin, another recipe you hit out of the ball park. I wish I could send you a photo; they look perfect with the glaze. These scones are very simple but adding jam and/or clotted cream or whip cream adds the flavor punch. I had them with peach jam from last summer. Thanks for a great afternoon dessert.
Tracy U. says
Hi Kevin,
I made these scones today for afternoon tea. I served them with clotted cream, raspberry preserves, and lemon curd. My favorite tea is Yorkshire Gold. Thank you for a wonderful recipe. It’s a little cold this afternoon in Dutchess County, so this was exactly what I needed.
sylvia says
Just wondering why there is no Baking soda in this recipe because baking soda reacts with the buttermilk?
Kevin Lee Jacobs says
Hi Sylvia – Baking powder contains baking soda.