Melissa’s English Scones

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“The best kind of rain, of course, is a cozy rain. this is the kind the anonymous medieval poet makes me remember. The rain that falls on a day when you’d just as soon stay in bed a little longer, write letters, or read a good book by the fire, take early tea with hot scones and jam and look out the streaked window with complacency.” ~Susan Allen Toth England For All Seasons

Today I’m making a batch of my English scones and having a little tea party with my daughter Andrea. It’s the perfect “cozy rain” kind of day that calls for tea and scones. Gracie is also a scone connoisseur and will appreciate a scone or two with a mug of rosepetal tea for her after school snack. This is the recipe I used when I worked at the tearoom, and I’ve made it so many times it’s committed to memory. I hope you get to love this particular scone recipe so much that at some point you won’t need to look at the recipe either. My favorite way to make these is with dried black currants baked inside.  When they’re ready to serve I slather them with Devonshire cream, blackberry jam and make a pot of Keemun tea. They’re perfect.

~Melissa’s English Scones~

Preheat oven to 450 degrees F.

5 cups all purpose, unbleached flour

1 cup sugar

1 teaspoon salt

2 Tablespoon + 1/2 teaspoon baking powder

2 teaspoons baking soda

1/2 cup +2 Tablespoons real butter

2 large eggs

1 and 1/2 cups buttermilk or half & half

1 and 1/2 cups dried currants (or any other dried fruit)

1 teaspoon pure vanilla extract

1 egg white for wash

Mix dry ingredients together. Cut butter into flour mixture. Add currants. In a medium bowl, combine: eggs, buttermilk, and vanilla with a wire whisk until mixed well. Add to dry ingredients and mix with a wooden spoon until nearly combined. Be careful not to over-handle scone dough as it will cause your scones to become tough. Knead 15 turns. Turn out onto a well floured surface. Press dough to about 1 inch thickness. Cut out scones with a biscuit cutter. Place on two large baking sheets, 2 inches apart. Brush tops with egg white and sprinkle with a little sugar if desired. Bake in preheated oven for 12 minutes, or until scones begin to brown (watch them carefully.) Cool for 3 minutes before serving.



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  19 comments for “Melissa’s English Scones

  1. Kimber Dunn
    October 29, 2010 at 10:53 am

    More yummmmmy pictures and specialness from my favorite blogger!! Thanks!

  2. admin
    October 29, 2010 at 11:51 am

    Awe! *blush*…you’re very welcome!

  3. January 7, 2011 at 5:55 pm

    This looks amazingly yummy and comforting! And you must let me pick your brain sometime on how you take such stunning photographs!

  4. admin
    January 7, 2011 at 6:08 pm

    Thanks so much Kristina! You will LOVE these scones (maybe with a little pumpkin butter? 😉 )

    My husband Jeff takes a lot of my photos. This is one of them. I’m considering commissioning him to take some of the photos for the tea book 🙂 Please send any questions you have, and if I can’t answer them I will pass them on to Husband 😉


  5. December 8, 2011 at 11:07 am

    Are these the scones that Kathleen served at the Buckingham Bee? They were truly wonderful scones, as was everything at “The Bee”!

    • Melissa
      December 8, 2011 at 11:26 am

      Nope. These were the scones we served at the Tale of Two Sisters during the last few years it was open. It’s a tweaked version of Alexandra Stoddard’s recipe. I haven’t met a better scone. VERY good! 🙂 Enjoy!

  6. Rosie K.
    April 5, 2013 at 10:27 am

    Wow! Yummy.

    • Melissa
      April 8, 2013 at 4:57 pm

      Hi Rosie! thanks for visiting! enjoy the recipe! xo 🙂

  7. Darnly Motter
    June 17, 2013 at 5:21 pm

    Found this recipe last year and it is THE BEST authentic scone recipe I have found. Love these and you can freeze them and bake them later and they do great!!!

    • Melissa
      June 17, 2013 at 7:33 pm

      Hello Darnly 🙂 so pleased you like the scone recipe! yes, I’ve been making these for years. this is definitely my favorite too. thanks for visiting and for leaving a comment! xo

  8. Linda
    November 16, 2014 at 1:20 am

    This recipe is very close to my grandmothers soda bread. I was copying it and suddenly I realized it was familiar. So, I can tell you it is very, very good.

  9. Bev
    February 13, 2016 at 8:50 am

    I just stumbled upon your recipe and I want to try it! How many does it make?

  10. Caroline
    February 15, 2016 at 3:47 pm

    Should the butter be cold or room temp? Gathering my ingredients to make these in the morning before getting together with my needlework group.

    • Melissa
      February 15, 2016 at 4:20 pm

      Either, as long as it’s not melted. 😉

      • Caroline
        February 16, 2016 at 7:59 am

        I used room temp butter and came up with enough to to need a 3rd baking sheet. Forgot to sprinkle the sugar ???? But they were fantastic none the less!

  11. Sheila Allen
    October 1, 2017 at 3:26 pm

    Hi, thanks for the recipe. Could you tell me how many it makes & whether extras can be frozen, TIA

    • Linda Leone
      October 25, 2017 at 12:20 am

      Yes they can be frozen … I don’t know how many it makes

  12. Linda Leone
    October 24, 2017 at 11:38 am

    This is practically my Irish Soda Bread recipe … the only difference is the amount of baking powder and a little extra sugar. So I know this will be absolutely delicious!!!

    • Melissa
      October 24, 2017 at 11:14 pm

      Enjoy! 🙂

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