Basic British Scones

Basic British Scones


"After much trial and error, I've come up with this basic scone recipe which rivals the scones at Tea & Sympathy in NYC."
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25 m servings 124 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. Sift the flour, cream of tartar, baking soda and salt into a bowl.
  3. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
  4. Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
  5. Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.


  1. 249 Ratings

Most helpful positive review

I don't know how the other guys handle the dough in this recipes, but I choose it anyway, despite the bad reviews because of the low fat content. Couple of tips for this recipes: 1)Do not "ove...

Most helpful critical review

I tried these because there was less butter and plain milk, rather than the ones my mother taught me, with twice the butter, sour cream and lots more sugar. However, these were very dry, tastel...

I don't know how the other guys handle the dough in this recipes, but I choose it anyway, despite the bad reviews because of the low fat content. Couple of tips for this recipes: 1)Do not "ove...

This is the only scone recipe you need! These turn out perfect every time and they're not loaded with fat like some scones. I make these with butter instead of margarine and I usually use 3 ta...

Finally! The perfect scone recipe. And easy. Forget the creme recipes & stuff. I substituted butter and baked at 450 for 12-15 minutes and added a tad more sugar. Also- roll out thick becau...

These were quick and easy to make. I had planned to add some blueberries, but when I saw the dough was pretty dense I was afraid they would get all broken up if I tried to mix them in. I also ...

Very Delicious! I made first batch straight off of the recipe and it was perfect: light and airy scone, not heavy like others. Second time I made it I made 4 large scone: 1 plain, 1 with dried c...

Very good! I made these for my Scottish friends and they loved them. I added mini-chocolate chips to one batch and raspberry jam to another. They took a little longer to bake than the recipe ...

Thanks Angela! Very easy to make and a great basic scone. I made mine with half whole wheat and butter. I think these are lighter than those at Tea & Sympathy, and therefore better for my diet....

These were absolutely delicious! Very easy to make, too. I tried sprinkling some cinnamon and sugar on top before I baked them, and that came out quite well.

These are great! I think I'll probably double the recipe next time since they went so fast. I improvised a little by mixing strawberry jam in half the dough and chocolate chips in the the othe...