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Scones

Table spread with sandwiches and scones. Cup of tea and plate with scone spread with jam and cream. For Scones recipe.

Also, like Bannocks, scones were large round loaves which were cut into wedged slices after cooking. During the nineteenth century, when baking powder was introduced, it was possible to create a lighter, fully raised ‘bread’ which could now be baked in an oven which most households now possessed. There are a variety of explanations as to the word ‘scone’. One is that it derives from the Dutch ‘schoonbrood’ meaning a pure, white bread; another is that it comes from the German ‘schöne’ (fine bread) and it has also been suggested that it is named after the town of Scone in Scotland where Scottish monarchs were crowned. Whatever the origin of the name the pronunciation remains somewhat controversial. Some refer to a ‘scone’ rhyming with ‘bone’ while others call them ‘scone’ rhyming with ‘gone’. The former pronunciation is most common in the English Midlands and in Ireland while the latter is used in Scotland, Wales and most of England. Since the end of the nineteenth century the most popular use of the scone is the cream tea, particularly famed in Devon and Cornwall where it involves spreading jam and clotted cream over halved scones. The other controversy is whether you spread the jam on first followed by the cream, as in Cornwall or the other way round, preferred by Devonians. Sometimes the jam is replaced with black treacle and the resultant variation is referred to as ‘thunder and lightening’.

Equipment

  • Baking sheet
  • Sieve
  • Large mixing bowl or food processor
  • Rolling pin
  • 6cm fluted pastry cutter
  • Pastry brush
  • Cooling rack

Preparation method

  • Preheat the oven to 200C/400F/gas 6.
  • Grease the baking sheet with butter.
  • Sift the flour, baking powder and salt in the mixing bowl.
  • Add the butter and use your fingers and rub in until you have a breadcrumb consistency.
  • Stir in the sugar.
  • Pour in the milk or whey and use your hands to bring together to a fairly wet, sticky dough.
  • Alternatively, you can sift the dry ingredients into the bowl of a food processor, add the butter and process and then the sugar and milk or whey and process until a dough has formed.
  • Place the dough onto a lightly floured work surface and gently knead for a few seconds. It is important not to overwork the dough or the scones will be tough.
  • Roll the dough out to about 4cm thick.
  • Dip the pastry cutter in flour and cut out as many scones as you can.
  • Gather the left over dough and bring together to form a ball, roll out and cut more scones out of it.
  • Place the scones on the greased baking sheet and brush the tops of the scones with the beaten egg.
  • Place in the oven and bake for 10 minutes until they’re fully risen and the tops are golden.
  • Remove from the oven and place on the cooling rack. You can serve the scones warm or cold.

Note: To make fruit scones, add 50g of raisins or sultanas.  To make cheese scones add 50g grated cheddar and leave out the sugar.
*I prefer to use whey rather than milk as it results in a lighter scone.  If you have made skyr, cheese or curd then reserve the whey and keep it in the fridge.  As long as the whey is clear and no curds have managed to sneak into it, it will keep in the fridge for a couple of months.

Victorian

Serves:
14
Prep Time 30 minutes
Cook Time 10 minutes
Cooling time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 350 g self-raising flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 85 g butter, chilled and cut into cubes
  • 3 tbsp caster sugar
  • 175 ml whole milk or whey*
  • 1 medium egg, beaten

To serve

  • Jam (ideally strawberry) or black treacle for 'thunder and lightening'
  • Clotted cream

Nutrition

Nutrition Facts
Scones
Serving Size
 
50 g
Amount per Serving
Calories
158
Percent of Daily Value*
Fat
 
5.7
g
9
%
Saturated Fat
 
3.4
g
21
%
Cholesterol
 
28
mg
9
%
Sodium
 
209
mg
9
%
Potassium
 
23
mg
1
%
Carbohydrates
 
22
g
7
%
Sugar
 
3.2
g
4
%
Protein
 
4.2
g
8
%
Calcium
 
18
mg
2
%
Iron
 
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Butter, Flour

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace