English Scones Recipe (2024)

If you don't use self rising flour, do you use the substitution baking powder (1 1/2 tablespoons) as well as the 2 teaspoons in the recipe?

Caution advised when not using self rising flour. I followed the recipe with all purpose flour and the recommended salt but it was way too much.

Made these with blueberries instead of currants, turned out great. Will be making these regularly for my wife (I don't get a say in the matter).

I made them with all purpose flour also and found them as I expected (delicious). They are a bit salty however, so be sure to use unsalted butter and feel free to reduce salt to taste.

I make a similar recipe adding ordinary raisins, and, a 1/4 cup of slightly sweet orange marmalade for another layer of flavor. Adding the egg yolk/milk glaze is a nicety, but not really necessary. Cutting the salt down to less than 1/2 teaspoon works for me.

I found the recommended oven temperature, 425, high. Had much better results baking these scones at 375 degrees for 20 - 25 minutes.

Just a note: UK self-rising flour has NO added salt. The North American version should have:1c flour1-1/2 tsp baking powder1/4 tsp saltHere are 2 UK versions:Nigella Lawson*2 tsp baking powder*1 cup all-purpose flour (150g/6oz/1 cup plain unsifted flour). Sift the flour and baking powder together into a bowl before using.BBC good food: self-raising flour *1 tsp baking powder*110 g of plain flour (about one cup sifted)

I’ve been trying to get my scones to rise as high as some we had in London. My best results with this recipe have been by putting the dough in a bowl covered with plastic wrap for the 20 minute rest time (rather than wrapping the dough directly with plastic wrap) and not using a rolling pin to “roll them out.” Instead, I use my fingers to push down and out. It leaves more of the air in from the rest/rise.

We didn't have any cow milk, so had to use flax milk. Turned out lovely! And twice now we've made the dough at night and then rolled and baked the next morning - very easy. They do taste best right from the oven.

The amount of salt in this recipe is twice what is needed. The liquid (milk) is about 75% of what is needed. When the recipe is made exactly as published, it is very salty, the dough is dry. Scone dough needs to be on the sticky side in order to rise correctly in the oven.

Self rising flour worked well. I will try higher heat on the top shelf next time.Must Add: https://www.allrecipes.com/recipe/41579/easy-clotted-cream/Good video and style for forming: https://www.allrecipes.com/video/4742/worlds-best-scones-from-scotland-to-the-savoy/Another good way to form the scones and advice on baking: https://www.kingarthurflour.com/recipes/scones-recipe

Oh dear! We would NEVER add the sugar before rubbing in the butter,,,,,(cold hands are an essential here,,and any fruit is also stirred in before adding the milk. Also,,the 'wetter'' the mixture(within the bounds of reason,) results in a lighter scone ,,, Just saying xxx

The recipe is very flexible I've found, I've also used margarine for a lactose-free version and they were just as good.

As advised, used less salt. Flavor is good, but less flaky texture than I expect from a scone. Made the first batch on parchment, second on a greased pan; greased pan wins because the internal cooking was more even.

Made these before anyone else got up on a Sunday. Altered the recipe slightly: added 1/8 teaspoon Baking Soda, and swapped out the dried cranberries for frozen organic blueberries. As you might expect, these were dripping with juices from the berries, held together perfectly and are delicious. Also, dusted the egg wash with Turbinado sugar before baking.

Great recipe but it takes much longer than the 12 minutes as quoted.

Oh dear! We would NEVER add the sugar before rubbing in the butter,,,,,(cold hands are an essential here,,and any fruit is also stirred in before adding the milk. Also,,the 'wetter'' the mixture(within the bounds of reason,) results in a lighter scone ,,, Just saying xxx

Sooo yummy! I used 2 3/4 cup all purpose and less salt, and it was just perfection! Will be making these regularly :)

Very good recipe. I substituted dried blueberries for the currants and cut the salt down to 1/2 t. I'm curious why the salt is so high in this recipe? Is that traditional?

I've lived in the UK for 25 years. I make scones with butter, but I imagine that back in the day scones would have been made with lard. Maybe so, maybe not. My grandmother in New Orleans was renown for her baking. She always used Parkay margarine. Her Buttermilk Cake and Brownies were legend.

These are drop biscuits, not scones. The texture is somewhat close and moist, not flaky, so if your family likes biscuits these might fit the bill. I found the recipe suspect from the start (just 4 tbsp butter?) and the result disappointing.

Excellent texture. I left them in for 14 minutes. Like many others say, these are way too salty (when you follow the recipe for the self rising flour.) However to combat the salt, I put peach jam on it, and that made everything better :-) Combat the salt with sweet and you have a winner. Next time though I will just leave out the salt advised in the self rising flour directions. If almost half of the comments said “too salty,” that editors might modify the recipe? Perhaps I’m being too salty?

Really good. Used a cup of blueberries intead. Cooled down high fat butter in freezer and then grated into flour mix. Used a tad more milk to bring it all together. Not sure what smooth dough means in this recipe. Also didn’t wrap it - just put in a covered bowl and then in refrig. Used AP and cut down on salt by a 1/4 tsp.

Really tasty classic scone. Took advice of others and added a smidge less salt than in the recipe (I did the all purpose flour substitution), which was the right call. Had it with some raspberry preserves and cardamom tea. Delightful!

Easy. Yummy

I found unsalted butter best. I also add chopped glacé cherries and raisins (or currents) like my British Grannie did. She also measured flour and mixed in the butter lumps with her hands.

This is by far one of the most delicious scones. I don't like sweets, so this is a much more savory scone that you would normally find in a bakery, which is why I never order scones, or when I do, I am dismally disappointed. This recipe is a winner!

(updated) This is by far one of the most delicious scones. I don't like sweets, so this is a much more savory scone than you would normally find in a bakery, which is why I never order scones, or when I do, I am dismally disappointed. This recipe is a winner!

I used the substitute for self-rising flour listed in the recipe's ingredients. Also added dried blueberries in place of currants. For me, they rose perfectly and the texture turned out scrumptious.

Just made with bob’s red mill GF 1 to 1 flour and it worked like a charm cut down on salt as suggested.