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English Scones

English Scones

Don't be intimidated by the scone any longer! This simple, delicious recipe turns out perfectly every time and is a great recipe to make with kids.
Prep Time10 mins
Cook Time15 mins
Servings: 8 servings


  • pastry cutter


  • 2 ½ cups all-purpose flour *see notes
  • ¼ teaspoon salt
  • 3 ½ teaspoon baking powder
  • 6 tablespoons cold butter
  • 3 tablespoons granulated sugar
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • 1 egg beaten


  • Preheat oven to 400°F
  • In a large bowl mix flour with the salt, baking powder, and sugar. Add the butter and cut into flour mixture using pastry cutter until mixture looks like fine crumbs
  • Heat up the milk on the stove until warm, but not hot
  • Add the vanilla and lemon juice, then set aside for a moment
  • Line a baking sheet with parchment paper and put it in the oven
  • Add the milk mixture to the dry mixture and combine them quickly with a fork
  • Scatter some flour on the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 tims until it's a little smoother. Don't overwork the dough. Pat into a round about 1/5 inch high
  • Use a pizza cutter or knife to cut into 8 pie shaped pieces
  • Brush the tops with egg wash, then carefully place onto the hot baking tray
  • Bake for 10-15 minutes until risen and golden on the top. Eat just warm or cold on the day of baking generously topped with jam and clotted cream (or homemade whipped cream)


*Replace half of the all-purpose flour with whole-grain flour such as spelt, emmer or einkorn
**If freezing, freeze once cool.  Defrost, then put in a low oven for a few minutes until warm.
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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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