Best 3 English Tea Scones Recipes
Indulge in the delightful tradition of afternoon tea with a selection of delectable English tea scones. These scones, deeply rooted in British culinary heritage, are a quintessential treat enjoyed at tea parties and gatherings. This article presents a collection of classic and creative scone recipes that cater to diverse tastes and dietary preferences. From the timeless Plain Scones to the indulgent Fruity Scones bursting with dried fruits, the recipes offer a range of flavors and textures that are sure to satisfy every palate. For those seeking a savory twist, the Cheese Scones and the Herb Scones provide a delightful savory option. Gluten-free and vegan diets are also accommodated with dedicated recipes that maintain the scone's signature crumbly texture and irresistible flavors. Whether you prefer a traditional approach or are looking for a modern twist, this article has a scone recipe that will elevate your next tea party or afternoon break to a truly special occasion.
Check out the recipes below so you can choose the best recipe for yourself!
TRADITIONAL ENGLISH TEA TIME SCONES WITH JAM AND CREAM
Eat these hot, split & spread with fresh churned butter, fresh cream and homemade jam, preferably strawberry........not forgetting to lick your fingers afterwards - discreetly! These always made an appearance on my Mum and Grandmother's Afternoon Tea Table....it's simply expected my dear! You can also add dried fruit to these to make traditional fruit scones, such as sultanas, currants and raisins; I have added that option in the recipe. The traditional English Cream Tea is very popular in the South West of England, especially in Devon and Cornwall - there you will be offered a pot of tea with fluffy warm scones, butter, cream and strawberry jam. In Devon, you will be served double Devon cream and in Cornwall, you will be offered clotted cream - that's the main difference.
Provided by French Tart
Categories Scones
Time 20m
Yield 6-8 Scones, 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Sift together the flour, salt and baking powder into a bowl and add the sugar and butter.
- Rub in the butter until the mixture resembles fine breadcrumbs.
- Gradually mix in the egg and milk mixture to make a dough, saving any excess to glaze the tops of the scones. Add your fruit at this stage if using.
- Gently knead the dough on a lightly floured work surface until smooth.
- Roll out the dough to about 1/2" thick, then cut out 2" rounds with a plain or fluted cutter, kneading and re-rolling the dough until it is all used up.
- Arrange scones on baking sheets then brush tops with the milk and egg mixture.
- Bake in the oven at 230°C (450°F) mark 8 for 10 to 15 minutes, until well risen and lightly golden. Cool on a wire rack.
- Whip the fresh cream until stiff. Split the scones and fill with butter, jam and fresh cream.
OLD FASHIONED ENGLISH LAVENDER TEA SCONES
When I was back home in England recently, I visited a local lavender farm called Wold's Way Lavender in North Yorkshire; we had tea and these delicious lavender scones in their delightful little tea room; this is my attempt to recreate those scones - using some of my home-grown culinary lavender from the garden here in France! I have made them several times now and they have turned out just as I remembered them, especially good if split whilst still warm, buttered and spread with lavender honey or lavender-infused cream! Just a note of interest......lavender was often used during Tudor and Elizabethan times in the preparation of a wide variety of dishes and was a particular favourite of Queen Elizabeth I. The palace gardeners were required to have lavender flowers available at all times which were used to make Conserve of Lavender (a mixture of lavender flowers and sugar) and sweet lavender tisane, a drink made with lavender flowers, boiling water and honey.
Provided by French Tart
Categories Scones
Time 20m
Yield 12 scones, 6 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 220C/450F, then lightly flour a baking tray.
- Sift the flour with the baking powder & salt. Rub the butter with the flour until the mixture resembles breadcrumbs. Stir in the sugar.
- Make a deep well in the flour, pour in the liquid and mix to a soft doughy texture with your hands. Sprinkle on the lavender flowers and knead into the dough very lightly until it is just smooth. Roll out the dough on a lightly floured board & cut out scone rounds.
- Brush the scones with the beaten egg, and sprinkle a few lavender flowers on top if you wish.
- Bake in oven for 7 - 10 minutes or until well risen and brown. Leave to cool. Serve with butter, lavender honey or lavender-infused cream.
Nutrition Facts : Calories 278.7, Fat 10.2, SaturatedFat 6, Cholesterol 55.8, Sodium 471.1, Carbohydrate 39.6, Fiber 1.3, Sugar 2.2, Protein 6.8
AWESOME ENGLISH TEA SCONES
I serve these wonderful tea scones with homemade strawberry jam and Devonshire clotted cream and they are the highlight of the afternoon tea I serve my guests. Incredibly easy to make and fast to disappear. I hope you'll try them and if you don't have clotted cream available, serve whipped heavy cream with jam of your choice. Enjoy!
Provided by Gingerbee
Categories Scones
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- In a bowl, sift the flour, baking powder, sugar and salt.
- Add the butter and blend the mixture until it resembles coarse breadcrumbs.
- In a bowl, beat together the egg and milk.
- Add this mixture, a little at a time, to the dry ingredients until a sticky dough is formed.
- On a lightly floured surface, roll the dough into a round 3/4-inch thick.
- With a cookie cutter, stamp out rounds.
- (I use a drinking glass approx. 2" diameter) Transfer rounds to a greased baking sheet.
- Bake for 12- 15 minutes until golden.
- Serve with jam and cream.
Tips:
- Use cold butter: Cold butter creates pockets of steam during baking, resulting in a light and flaky scone.
- Don't overwork the dough: Overworking the dough will make the scones tough. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough helps the butter solidify and prevents the scones from spreading too much in the oven.
- Bake the scones until they are golden brown: The scones are done baking when they are golden brown on top and a toothpick inserted into the center comes out clean.
- Serve the scones warm: Scones are best served warm, fresh out of the oven. You can also toast them lightly before serving.
Conclusion:
English tea scones are a classic British treat that are perfect for any occasion. They are easy to make and can be customized with a variety of flavors. Whether you like them plain or with jam and cream, scones are sure to be a hit with your family and friends.
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