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British Scones

 British Scones
I love going to British teas—we have a popular tearoom here in Albuquerque. These scones have an outstanding flavor and tender flaky texture.—Carole Jasier, Lecanto, Florida
8 ServingsPrep/Total Time: 30 min.


  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter, cubed
  • 2 eggs, lightly beaten
  • 1/3 cup plus 1 tablespoon heavy whipping cream, divided
  • 1/2 teaspoon vanilla extract


  • In a large bowl, combine the flour, sugar, baking powder and salt.
  • Cut in butter until mixture resembles coarse crumbs. Whisk the eggs,
  • 1/3 cup cream and vanilla; stir into crumb mixture just until
  • moistened. Turn onto a floured surface; gently knead 6-8 times.
  • Pat dough into a 6-in. circle. Cut into eight wedges. Separate wedges
  • and place 1 in. apart on an ungreased baking sheet. Brush tops with
  • remaining cream.
  • Bake at 400° for 12-14 minutes or until browned. Remove to a wire
  • rack. Serve warm. Yield: 8 scones.
Nutritional Facts: 1 scone equals 273 calories, 16 g fat (10 g saturated fat), 99 mg cholesterol, 379 mg sodium, 26 g carbohydrate, 1 g fiber, 5 g protein.