Hi there! I’m Cassandre, and today on Caramel Loafing, we’re recreating a royal favorite: classic British scones based on the recipe shared by Queen Elizabeth II’s former royal chef, Darren McGrady.
In British afternoon tea culture, scones hold an iconic and irreplaceable place. These fluffy delights are a staple of late-morning Cream Teas and an essential part of a classic three-tiered afternoon tea.
So, what exactly is Cream Tea? It’s a beloved British tradition featuring scones, clotted cream, and jam, served with a pot of freshly brewed tea. This simple trio is irresistibly delicious and a true afternoon tea classic.
☞ Curious about the difference between British scones and American biscuits?
While they may look similar, there are distinct differences in flavor and texture. British scones are typically sweet and tender, with a cake-like interior. Southern-style American biscuits are savory with flaky, layered textures. Scones include eggs and are not folded, while biscuits often skip eggs and rely on folding techniques. If you've had a sweet-tasting biscuit, it was likely due to honey added on top—traditionally, honey and jam are served on the side.
Despite their regal history, scones are surprisingly easy to make at home. This version uses a bit less sugar and includes expert tips for achieving that soft, cake-like center and crisp golden crust. We’ve also included three classic serving suggestions below!
Looking to discover more classic desserts from the world of British afternoon tea? Here’s a handpicked selection of equally delightful and easy-to-make recipes:
Moist, sweet, and beloved all across Europe: The Classic Carrot Cake
Soft, delicate, and one of the most iconic British cakes: Victoria Sponge Cake
Light, oil-free, and bursting with springtime charm: Daffodil Cake
A timeless British favorite with tangy berries and nutty richness: Blueberry Bakewell Cake
A Swedish must-try and an IKEA classic that’s naturally gluten-free: Almond Cream Cake
Traditional British Scone Recipe
Ingredients
Cutter size: 5.3 cm (2 inches) in diameter
Yield: approximately 6 to 7 scones
- All-purpose flour – 210g (7.4 oz)
- Granulated sugar – 50g (1.8 oz)
- A pinch of salt
- Aluminum-free baking powder – 8g (0.28 oz)
- Unsalted butter (frozen and diced) – 55g (1.94 oz)
- Whole milk (cold) – 85ml (2.9 fl oz)
- 1/2 of a cold, beaten egg
- 1 egg yolk (for brushing the tops)
Use our nutrition calculator to see the full nutritional profile for this recipe.
Instructions
- In a large bowl, sift together the flour, sugar, baking powder, and a pinch of salt. Mix well.
- Add the frozen butter. Lightly flour your fingertips and gently rub the butter into the dry ingredients using only your fingertips (not your palms). Work quickly to avoid melting the butter. The mixture should resemble coarse breadcrumbs. If the butter softens, refrigerate the mixture for 5–10 minutes.
- Crack one egg and beat it. Use only half for the dough; reserve the rest for another use.
- Add half of the beaten egg and half of the cold milk. Do not knead—gently fold just until combined.
- Gradually add more milk as needed until the dough just comes together. It should be soft but not overly smooth. Avoid overmixing or pressing it down.
- Lightly flour your work surface and turn out the dough. Gently shape it to about 2.5 cm (1 inch) thick.
- Dust a biscuit cutter with flour and cut out rounds. Place them on a lined baking tray. Brush the tops with the egg yolk.
- Preheat the oven to 356°F (180°C) and bake for 20–22 minutes, or until golden brown. Adjust time based on your oven.
- Transfer the scones to a wire rack to cool. Serve with clotted cream and your favorite jam for the perfect Cream Tea experience.
Watch the full tutorial here: Traditional British Scones – Queen’s Chef Recipe
Frequently Asked Questions & Tips for Perfect Scones
At first glance, scones may look simple, but small details can make or break the final result. Below, we’ve gathered the most common baking issues and practical solutions to help you bake tall, golden, and fluffy classic British scones every single time.
Why don’t my scones rise tall and end up flat and squat?
This usually comes down to butter, dough moisture, and how you cut them. The butter must stay cold—rub it in just until it resembles coarse crumbs, not melted. When cutting, press straight down without twisting, otherwise the sides will “seal” and block the rise. If the dough feels too wet, it will spread outward instead of upward. Follow these tips and you’ll get taller scones with those signature cracks on top.
Why do my scones turn out dry and tough, while sometimes still sticky inside?
Dry and tough scones are almost always from overmixing or over-kneading. Once gluten develops, the crumb becomes dense instead of tender. Mix just until combined—you don’t need a perfectly smooth dough. On the other hand, if the inside is sticky or gummy, it usually means too much liquid or an oven that’s not hot enough. Try slightly increasing the baking temperature or extending the bake time to fully set the center.
Do the ingredients really have to be cold? Is temperature that important?
Yes—temperature is everything. The signature texture of scones depends on keeping everything cold. Use chilled butter, milk, and eggs, and even chill your mixing bowl or tools if your kitchen is warm. The two golden rules are simple: don’t let the butter melt, and don’t overwork the dough. Stick to these, and you’ll have light, flaky scones every time.
Do I need to fold the dough when making British scones?
Some recipes recommend folding the dough to create layers, but traditional British scones do not require folding. As long as the butter is rubbed in correctly, the wet and dry ingredients are mixed gently, and the dough is handled minimally, the scones will naturally form layers and cracks when baked. Folding steps often come from American-style biscuits, so while it’s not “wrong,” it isn’t necessary for authentic British scones.
Why is the top uneven in color and the bottom often burnt?
When brushing with egg wash, apply it only on the tops, not the sides—this ensures even browning and doesn’t restrict the rise. To prevent burnt bottoms, place an extra baking tray underneath as a heat shield or bake the scones on a higher oven rack so the bottom isn’t exposed to direct heat.
Can I twist the cutter when stamping out scones? Will it affect the rise?
Never twist the cutter. The sides of the dough must stay clean and loose so the steam and leavening gases can push straight upward. Twisting compresses the edges, “sealing” them shut, which makes scones spread outward instead of rising tall. The result is flat, uneven scones with ragged edges. Always cut straight down and lift straight up for the best rise and neat layers.
Is it better to cube the butter or grate it?
Both work. Cubing butter and rubbing it into the flour is the classic method. If your kitchen is warm, freezing the butter and grating it can buy you more time and distribute it more evenly. You can also use a food processor, similar to making French sablé dough (Sablés Nantais). The key is always temperature—keep the butter cold and solid. If it starts to soften, pause and chill the dough before continuing. Cold butter creates steam pockets during baking, giving scones their signature rise and flaky layers.
Can I re-roll the scraps? Will they turn out tough?
Yes, you can, but limit how many times you re-roll. Gently gather the scraps and press them together, but avoid heavy kneading. Too much reworking develops gluten, which makes the scones tougher.
How should I store baked scones? Should I reheat them in the oven or microwave?
Scones are best enjoyed within 4–6 hours of baking. If eating the next day, reheat them in the oven at 285–300°F (140–150°C) for a few minutes to revive their texture. Once fully cooled, they can also be frozen and reheated directly in the oven without thawing. Avoid microwaving, as it makes the crust soggy and ruins the texture.
Is there a correct way to eat Cream Tea? Jam first or cream first? Should you tear scones by hand or cut with a knife?
This is one of the most hotly debated food traditions in England. In Cornwall, the custom is jam first, then clotted cream. In Devon, it’s the reverse—cream first, then jam. Neither is wrong; it’s simply a matter of regional culture. Former royal chef Darren McGrady has shared that Queen Elizabeth II herself preferred the Devon style—cream before jam—and that she always tore her scones by hand rather than cutting them with a knife, considering it the proper royal etiquette.
In fact, many British food guides and afternoon tea experts recommend tearing scones by hand. Because scones have a crumbly, tender structure, tearing preserves the natural layers and avoids compressing the dough. The uneven surface also makes it easier to spread cream and jam. The traditional way is to split the scone horizontally into two halves, then spread each side individually. If your scone is denser, cutting with a knife is fine, but for soft, classic British scones, tearing by hand is considered the most authentic—and most enjoyable—experience.