English Scones Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.

Combine dry ingredients

In a large bowl whisk together 3 cups all-purpose flour, 2 tsp baking powder, 3 tbs granulated sugar and 1 tsp fine sea salt until evenly distributed.

Cut in butter

Add 6 tbs cold unsalted butter, cut into 1/2" cubes, to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining (about 6–8 turns). Work quickly so butter stays cold.

Mix wet ingredients

In a small bowl whisk together 1 cup heavy cream, 3 tbs whole milk, 1 large egg and 1 tsp vanilla extract until uniform.

Bring dough together

Make a well in the center of the dry ingredients and pour in the cream mixture. Using a rubber spatula, fold gently just until a shaggy dough forms — do not overmix. If dough seems dry, add up to 1–2 tbs additional cream or milk, 1 tbsp at a time. The dough should hold together but remain slightly sticky.

Shape and cut

Turn the dough out onto a lightly floured surface and gently pat or roll to a 3/4–1 inch (2–2.5 cm) thickness. Use a 2 1/2 inch round cutter (or an inverted glass) to cut rounds, pressing straight down without twisting. Gather scraps and gently press together once to cut more rounds — handle as little as possible to keep scones tender.

Egg wash and sugar

Lightly beat a small extra splash of cream or the reserved egg white and brush the tops of the scones. Sprinkle coarse sugar over the tops for sparkle.

Bake

Arrange scones about 1 inch apart on the prepared baking sheet. Bake in the preheated 425°F (220°C) oven for 12–15 minutes, until well risen and the tops are golden brown. Rotate pan once halfway through if your oven is uneven.

Cool

Transfer baked scones to a wire rack and cool for 10–15 minutes before serving. Scones are best warm but not piping hot when assembling with toppings.

Combine 2 cups quartered fresh strawberries, 3 tbs granulated sugar, 1 tbs fresh lemon juice, 1 tsp lemon zest and 2 tbs water in a small saucepan over medium heat.

Bring the mixture to a gentle simmer, stirring occasionally to dissolve sugar. Cook 6–8 minutes until strawberries have softened and the sauce has slightly thickened but still has some whole fruit — mash lightly with the back of a spoon if you prefer a smoother compote.

Remove from heat and let cool to warm or room temperature. Taste and adjust sweetness or lemon as needed. Store in the fridge if not using immediately (up to 3 days).

In a small heavy-bottomed saucepan, whisk together 3 egg yolks and 1 cup granulated sugar until smooth.

Whisk in 1 cup fresh lemon juice and 1 tsp lemon zest. Place the pan over low–medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and coats the back of the spoon (about 6–8 minutes). Do not let it boil vigorously to avoid scrambling the yolks.

When thickened, remove from heat and whisk in 6 tbs cubed unsalted butter a few pieces at a time until fully incorporated and the curd is glossy and smooth.

Pour the lemon curd through a fine-mesh sieve into a bowl to remove any cooked bits and zest if you prefer a very smooth curd. Cover with plastic pressed to the surface to prevent a skin and chill if not using immediately. Keeps up to 1 week refrigerated.

Split warm scones in half horizontally. Spoon a generous dollop of clotted cream onto the bottom half, add a spoonful of strawberry compote, and (optionally) a small spoon of lemon curd for bright lemon flavor. Top with the other scone half and serve immediately.

Alternatively, present clotted cream, compote and lemon curd in small bowls and let guests assemble their own scones.