Delicious English Tea Scones Recipe.
I’ve made scones from scratch from multiple recipes and once I arrived at this recipe and made a few changes to it, I can honestly say that I will stick with this recipe.
This is a beautiful scone, especially for a traditional Victorian-style afternoon tea.
It has a medium weight to it that will hold the cream, curd, and jam without crumbling yet it is soft to bite into.
This scone has a beautiful balance of flavor and is not overly sweet.
My husband does not like overly sweet food and he really enjoys these scones.
Alternatively, my kids love sweets and they also really love to eat these scones. I like both sweet and nonsweet (I’m the middle ground— the mama bear in Goldilocks I guess haha) and I also think they are just right.
This is a recipe that strikes that hard-to-achieve balance of pleasing multiple palettes and preferences for sweetness.
I got a lot of compliments on them at my sister’s authentic afternoon tea bridal shower with 40 guests. So, I’d highly recommend these delicious English Tea Scones for your next afternoon tea.
Supply List for this Delicious English Tea Scones Recipe
food processor —a good blender may work
2″ round glass or 2″ round cookie cutter
Ingredients for this Delicious English Tea Scones Recipe
2 Cups cake flour— it is important to use cake flour for the light and soft texture of this recipe. If you do not have cake flour combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch.
1/2 teaspoon salt
2 teaspoons baking powder
2 Tablespoons sugar
5 Tablespoons butter (cool/cold)
~3/4 C heavy whipping cream until you reach the desired consistency. Start with 1/2 C and increase as needed.
Topping ingredients for the scones—to be added before baking.
1/4 C heavy whipping cream (reserved for brushing on top of scone)
1-2 Tablespoons sugar lightly sprinkled on top of each scone (about 1/2 teaspoon on each scone)
Instructions on how to make this Delicious English Tea Scones Recipe
See the video and/or continue reading and/or print off the free recipe below.
- Preheat the oven to 450°F
- Pulse all the dry ingredients for the scones together in a food processor to combine.
- Add cold butter in smaller chunks and pulse until the mixture is combined.
- Add egg and heavy whipping cream and pulse until the dough is slightly sticky. It should stick a little to your hands.
- Turn out the dough onto a floured surface and knead a little. Add a little flour if it is too sticky to work with. If it is too dry add a little heavy whipping cream.
- Roll dough out to 3/4″ thickness and using a circular cookie cutter or a glass, cut out 2″ round scones. Reshape the dough and cut out more scones. You should be able to get 8-10 scones out of each batch.
- Place the scones on a cookie sheet lined with a silicone baking mat or wax/parchment paper. Place scones about 1-2 inches apart.
- Brush the tops of the scones with a light coat of heavy whipping cream and then lightly sprinkle with sugar. Do not oversaturate or oversprinkle as the scone will not rise as well if you do.
- Bake for 9-11 minutes. Take out just when the edges are lightly golden brown.
- Serve immediately if possible. If not, they still taste excellent cold.
Note- You may need to add a little more heavy whipping cream or flour to get a slightly sticky yet workable dough. Do not overbake these. Take them out of the oven as soon as the edges are turning golden.
They were a huge hit at my sister’s afternoon tea bridal shower. I’d highly recommend using them for any afternoon tea party.
- 2 Cups cake flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 Tablespoons sugar
- 5 Tablespoons butter (cold)
- 1 egg
- 3/4 C heavy whipping cream
- Topping to be added before baking
- 1/4 C heavy whipping cream (reserved for brushing on top of scone)
- 1-2 Tablespoons sugar lightly sprinkled on top of each scone (about 1/2 teaspoon on each scone)
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