british scone recipe
The Best british scone recipe
Plus, these scones are surprisingly light and airy, thanks to the right balance of ingredients. They’re not too dense, not too dry, and they hold their shape when sliced—no one has to guess how to eat them. And the health perks? Well, they’re packed with whole grains, a little bit of fat for satiety, and no refined sugar if you use plain yogurt or a touch of honey. They’re a great way to enjoy a little something sweet without feeling guilty, and they’re easy to customize—swap in raisins, oats, or even a sprinkle of cinnamon if you want to tweak them. Whether you’re serving them to guests at a weekend gathering or just grabbing a few for the kids to enjoy at home, these scones are a reliable go-to. They’re simple, they’re satisfying, and they’re always a hit.
Classic British Lemon & Herb Scones
Light, flaky scones with a tangy lemon and fragrant herbs—perfect for tea time or serving with jam and clotted cream. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup whole milk, room temperature
- 1 large egg
- 1 tsp lemon zest
- 1 tbsp unsalted butter, softened
- 1 tbsp powdered sugar
- Zest of 1 lemon
- 1 tsp fresh chives, finely chopped
👨🍳Directions
-
1
Preheat oven to 400°F. In a large bowl, whisk together flour, baking powder, salt, and sugar. -
2
Add milk, egg, and lemon zest. Mix until just combined—do not overwork. -
3
Turn dough onto a lightly floured surface and knead gently for 1 minute. Shape into a 9-inch round. -
4
Cut dough in half. Place one half on a parchment-lined baking sheet. Brush with melted butter, then sprinkle with powdered sugar, lemon zest, and chives. -
5
Cut the second half into 8 wedges. Arrange wedges around the first half, forming a circle. Bake for 20–25 minutes until golden brown.
🔧Equipment
- Mixing bowl
- Stand mixer or hand mixer
- Pastry brush
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic British Lemon & Herb Scones Works
❓ Frequently Asked Questions About British Lemon & Herb Scones
How do I know when my scones are done?
Scones are done when the tops are golden brown and the edges pull away from the baking sheet with a slight lift. If they’re not golden, check them in the oven for another 2–3 minutes. They’re ready when they look crisp and have a slight puff.
Can I make scones ahead of time and reheat them?
Yes, you can bake scones up to 24 hours ahead and store them in an airtight container at room temperature. To reheat, warm them in a 350°F oven for 5–8 minutes until crisp again.
What if my scones spread too much while baking?
If your dough spreads too much, it’s likely because the butter was too soft or the mix was too wet. For next time, use chilled butter and measure ingredients carefully—about 1 cup flour per 1 cup milk is a good starting point.
Can I substitute whole wheat flour for white flour in this recipe?
Yes, you can use whole wheat flour, but expect slightly denser scones. For best results, mix one part whole wheat flour with one part all-purpose flour to maintain texture. The flavor will be richer, but the structure might be firmer.
Why do my scones taste flat or bland?
Flat or bland scones often lack acidity or fat. Add a splash of buttermilk (instead of regular milk) or a pinch of baking soda to brighten flavor. If the dough feels dry, a little extra milk or yogurt can help balance it.
