English Scones Recipe

4 16 13
English Scones Recipe
English Scones Recipe photo by Taste of Home
Publisher Photo

English Scones Recipe

Read Reviews
4 16 13
Publisher Photo
When I came to America from England in 1967, I made sure to bring along my favorite recipe for scones. Served warm with butter, they're perfect for breakfast.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 cup cold butter, cubed
  • 1 cup raisins
  • 1/2 cup milk
  • 1 egg
  • Additional milk

Directions

In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles fine crumbs. Stir in raisins. Beat milk and egg; add to dry ingredients, stirring lightly.
Turn onto a lightly floured surface; roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Bake at 425° for 10-15 minutes or until golden brown. Serve warm. Yield: 10 scones.
Originally published as English Scones in Cookin' Up Country Breakfasts Cookbook 1994, p67

Nutritional Facts

1 each: 228 calories, 6g fat (3g saturated fat), 35mg cholesterol, 141mg sodium, 41g carbohydrate (20g sugars, 1g fiber), 4g protein.

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 cup cold butter, cubed
  • 1 cup raisins
  • 1/2 cup milk
  • 1 egg
  • Additional milk
  1. In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles fine crumbs. Stir in raisins. Beat milk and egg; add to dry ingredients, stirring lightly.
  2. Turn onto a lightly floured surface; roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Bake at 425° for 10-15 minutes or until golden brown. Serve warm. Yield: 10 scones.
Originally published as English Scones in Cookin' Up Country Breakfasts Cookbook 1994, p67

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beatlegirl84 User ID: 8094747 43628
Reviewed Nov. 13, 2014

"Very yummy! easy to make. I will be making more of these! :)"

MY REVIEW
mango5943 User ID: 7725734 19534
Reviewed Mar. 20, 2014 Edited May. 18, 2014

"null"

MY REVIEW
mango5943 User ID: 7725734 73640
Reviewed Mar. 20, 2014 Edited May. 18, 2014

"These scones were delicious! The batter was a tad sticky at first, but when rolled out with a mix of flour and sugar, it turned out perfect. One thing though: watch your oven temp extremely because they may burn. GREAT RECIPE"

MY REVIEW
Gemstonez User ID: 7404170 42949
Reviewed Sep. 12, 2013

"Very sticky and didn't really cook the way their meant to! Very disappointed"

MY REVIEW
BrunoAniceto User ID: 7289833 46814
Reviewed Jun. 4, 2013

"These scones are AWESOME! Everybody loved them!!! I really got used to scones with tea when I lived in London, and now that I'm back in Brazil I can have them whenever I want."

MY REVIEW
mhofer User ID: 746727 45586
Reviewed Mar. 12, 2013

"Loved it. easy and quick. Yes I would use ir again"

MY REVIEW
RJG50 User ID: 7167120 42945
Reviewed Mar. 8, 2013

"Was very bland...should have added some flavoring and dry not a lot . I added blueberries.,no raisins."

MY REVIEW
Liedora User ID: 6787299 18240
Reviewed Jul. 23, 2012

"For a savoury version I substitute 1/2 cup of sugar for grated cheese"

MY REVIEW
emvm User ID: 5611618 46810
Reviewed Jan. 12, 2012

"Great scones and simple to make. Next I'm going to try to make them w/blueberries in lieu of the raisins"

MY REVIEW
aulait User ID: 6244644 19530
Reviewed Oct. 23, 2011

"Best British Scones.American Scones are Wedge Shaped,Not an Authetic Scone from recipe.They also do not Raise Enough."

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