Traditional English Scones Recipe (2024)

FAQs

What is the difference between British scones and English scones? ›

British scones are traditionally drier, lighter, plain in flavor, and significantly less sugary than American scones and are commonly served for breakfast or with afternoon tea as a bready snack. America's Test Kitchen claims that butter is one of the major differences between English and American scones.

A Biscuit (U.S.) Is a Scone (U.K.)

Both baked goodies use flour, fat, liquid and a leavening agent. The main differences are that scones tend to have less butter (because you'll add butter to it when you eating it — or else, clotted cream or jam) while American biscuits tend to have more butter and light layers.

Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.

British scones are more closely related to American biscuits. While a British "biscuit" is what we would call a crunchy cookie! Sometimes made with raisins or sultanas, British scones are on the plain side compared with American scones, which are typically heavily flavored and topped with a drizzle or glaze.

American scones use much more butter than British scones, and they usually have quite a bit more sugar. The extra butter is what makes them so much denser. This is not really a good or bad thing, as British scones pile on plenty of sugar (in the form of preserves/jam) and butter or clotted cream as toppings.

For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.

Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour. Reduce the liquid in the recipe by 1 to 2 tablespoons, using just enough to bring the dough together.

Keep scones cold before putting them in the oven: For best results, chill the mixture in the fridge before baking, this will help to stiffen up the butter again, which will stop your scones from slumping as soon as they hit the oven's heat.

In England, the closest counterpart to biscuits and gravy would be scones and gravy.

Hard or crisp cookies are called biscuits in the U.K. while the chewier dessert can be identified as a cookie.

What do Brits call crackers? ›

In British English, crackers are sometimes called water biscuits, or savoury biscuits.

It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch).

Butter must be COLD from the very start to when the dough enters the oven. The cold butter melts upon entering the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture.

But shortcakes don't share the same buttery flakiness of biscuits or the dry crumbliness of a scone. That's because shortcake recipes call for eggs and use more sugar. That's what makes them unique! This gives the shortcake a sweet taste and tight crumb—perfect for soaking up the juices from the fruit topping.

American scones use much more butter than British scones, and they usually have quite a bit more sugar. The extra butter is what makes them so much more dense. It's not really a good or bad thing, as British scones pile on plenty of sugar (in the form of preserves/jam) and butter or clotted cream as toppings.

"The ingredients for British scones and the American biscuit are very similar," says Holly Snyder, senior culinary product developer at Amazon Fresh. "The proportions of those ingredients are the key difference; scones usually have less butter and more liquid than American biscuits."

Scones made with cream (rather than butter) are rich and cake-like, while scones made with butter are tender and flaky. Based on your preference, make your favorite recipe using either butter or cream: Cream scones vs. butter scones.

In England, the closest counterpart to biscuits and gravy would be scones and gravy.