4.7 from 379 votes
Afternoon Tea Scones
Afternoon Tea Scones are tender, lightly sweetened biscuits made with all-purpose flour, cold butter, buttermilk, and optionally studded with raisins or currants. The dough is handled gently and minimally mixed to avoid toughness, creating flaky, soft scones with a golden crust. Served traditionally with jam and cream, they provide a balanced combo of crumbly texture and mild sweetness ideal for tea time or breakfast. The inclusion of buttermilk adds subtle acidity improving texture and flavor.
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
Servings:
8
medium sized scones
Calories:
327 kcal
Course:
Bread, Baked Goods
Cuisine:
British
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 Tbsp sugar
- ⅛ tsp salt
- ⅓ cup butter cold, unsalted
- 1 egg room temperature
- 4 oz buttermilk (plus 1 Tbsp more)
- ¼ cup raisins or currants (optional)
- 1 jar jam to serve
- 1 cup cream to serve
Instructions
- Heat oven to 400ºF (205ºC)
- In a bowl, place the dry ingredients. Mix lightly to combine.
- In a measuring jug, put the buttermilk (including the 1 tbsp.) Beat the egg in a small bowl, then pour into the buttermilk. Stir to combine.
- Place the butter in the center of the dry ingredients and cut with a knife into about 16 pieces. Next, take another knife, or pastry blender and cut/mix the butter into the flour until resembles coarse crumbs, finishing off the pastry using your hands once the pieces have become quite small.
- Make a well in the center of the dry ingredients and pour in the egg and buttermilk, (reserving one tablespoon of liquid in the jug).
- Mix gently with a wooden spoon until a dough forms, just about 10 seconds. (If you are adding dried fruit or any additions, add it now.)
- Place dough onto a clean, well-floured surface. Form into a ball, then pat out to approximately 3/4″ in thickness. Do not knead the dough or it will make the scones tough. With sharp cutters, cut out scones and place on silicone baking mat or parchment lined baking tray. Gently knead scraps together and repeat until dough is finished, (make a “runt” with the remaining little bit of dough).
- Using a pastry brush, brush the tops of the scones with the remaining egg/buttermilk mixture.
- Place in middle of preheated oven for about 9 minutes, then turn tray 180º and continue to bake for another 9 minutes or until scones look golden brown on top.
- Remove from oven, and place in a towel lined basket, or on a cooling rack if you wish to serve them on a plate. Serve with butter, or real cream and jam.
Cup of Yum
Notes
- Use cold, unsalted butter for proper flakiness; omit added salt if your butter is salted.
- Mix the dough gently and briefly to keep scones tender and avoid toughness.
- Include dried fruit like raisins or currants as desired for extra sweetness and texture.
- Serve scones warm with jam and cream to complete the traditional afternoon tea experience.
Nutrition Information
Serving
1 scone
Calories
327kcal
(16%)
Carbohydrates
32g
(11%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.3g
(15%)
Cholesterol
79mg
(26%)
Sodium
238mg
(10%)
Potassium
130mg
(3%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
732IU
(15%)
Vitamin C
0.4mg
(0%)
Calcium
107mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 medium sized scones
Amount Per Serving
Calories 327
% Daily Value*
| Serving | 1 scone | |
| Calories | 327kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 79mg | 26% |
| Sodium | 238mg | 10% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 732IU | 15% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 107mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.