These English Style Scones bake up light, soft, and fluffy, and are a wonderful treat for breakfast or afternoon tea. Spread them with jam, clotted cream, butter, or simply eat them plain. They’re incredibly delicious and are made in 25 minutes. No chilling required!

To this day, if you go to my childhood home and open up the refrigerator, you will find bags of scones in there, made by a bakery called Sconehenge. Located in Berkeley, California, I devoured these absurdly delicious scones all throughout my childhood.

I remember a few years ago I tried to recreate these scones, and searched the internet endlessly with phrases like “Sconehenge recipe,” “Sconehenge copycat recipe” and “how to make Sconehenge scones.” Nothing came up. It made me crazy!!! I couldn’t figure out how these scones were so different from American scones like Maple Scones and Cheddar Chive Scones. These tender scones weren’t hard or dry. Rather, they were soft, fluffy, pillows of wonder.

The mystery was finally solved when I went to England and tasted an English Style Scone. I took one bite and thought, THIS TASTES LIKE SCONEHENGE! Then the “duh” moments poured in. Sconehenge…a riff on Stonehenge…which is in England…oh. The things you realize AFTER the dots have been connected.

Well, the good news is now I know how to make these delightful scones. They’re English style! English scones are made differently from American scones, and instead of being stiff and dry, they’re fluffy and soft. A lot of people think these look like American biscuits, and they kind of do, but they’re prepared quite differently.

Step by Step Overview:

To get started, combine all-purpose flour, salt, baking powder, and sugar in a food processor, then add softened butter:

Pulse the food processor ingredients until the softened butter is well incorporated into the flour. Note: If you don’t have a food processor and are using a pastry cutter, you’ll need to work it through quite a bit to get the texture right. You can see that unlike a pie crust, we don’t have big pieces of butter in the flour. Rather, it has a sandy, soft texture:

Dump this mixture into a large bowl. Whisk together milk and an egg, saving 2 tablespoons of this egg wash in a small bowl for later. Then add the rest to the flour mixture:

Stir together with a spatula, then when it’s roughly combined, dump it onto a lightly floured surface:

The mixture will be wet, but resist the urge to add too much excess flour, since this will make your English scones drier. Lightly flour the dough, then knead it until it smooths out a bit, just a few times:

You can see that it’s still sticky, and there are bits sticking to my counter. Again, this is important for a hydrated dough, a soft texture, and good rise.

As with anything where you combine flour with liquid, try not to knead too much, or excess gluten will develop and make the scones tough, and also prevent them from rising as high.

Roll the dough about an inch thick:

Use a 2.5″ cutter to cut circles, or, use a sharp knife to cut square pieces. Then place them on a silicone mat or parchment paper lined baking sheet.

Make sure not to twist the cutter at all when cutting the circles. Push straight down toward your work surface, otherwise they won’t rise as tall.

Before baking, brush each scone circle with the reserved egg milk wash:

After a quick trip into a hot oven, about 15 minutes, they’ll be puffed and golden brown, with a slightly crisp exterior:

I like to enjoy them fresh and warm from the oven, but if you plan to store leftovers, make sure to cool completely on a wire rack before storing in an airtight container.

For your next homemade baking projects, I also suggest these Homemade English Muffins, my favorite Banana Bread, and Pumpkin Muffins.


  • 2 cups all-purpose flour (10 ounces by weight)
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 6 tbsp unsalted butter at room temperature
  • 2/3 cup whole milk
  • 1 large egg


    • Preheat the oven to 425 degrees F.
    • In a food processor, pulse the flour, baking powder, salt, and sugar a couple times to combine.
    • Add the butter and pulse 7-10 times until the butter is completely distributed. You shouldn’t see any chunks of butter, and the mixture should have a sandy texture to it. Transfer to a large mixing bowl.
    • In a small bowl, whisk to combine the milk and egg. Save 2 tbsp of it for the egg wash later, and pour the rest into the mixing bowl with the dry ingredients.
    • Stir to combine with a spatula, until a rough dough forms.
    • Transfer to a lightly floured countertop and knead about 10 times until the dough comes together into a relatively smooth ball. Take care not to knead too much, or the dough will be tougher and not rise as high.
    • Roll the dough about an inch thick and use a 2.5″ cutter to cut about 7 circles. Re-roll the scraps and cut out another 2.
    • Place the scones onto a parchment or silicone mat lined baking sheet and brush the tops with the reserved egg wash.
    • Bake the scones for 13-15 minutes, until about tripled in height, and golden brown on the tops and bottoms. Enjoy!


     If making this recipe by hand, whisk to combine the dry ingredients in a large bowl, and mix in the butter with a hand mixer. Proceed with the recipe as instructed. If possible, weigh the flour instead of measuring it. The dough should be somewhat sticky as you can see in my process shots and notes above. If it is unworkably sticky, add a small amount of flour, just enough to make it workable, but know that any flour you add will make the scones denser. Or, you can chill the dough in the fridge or freezer for 10 minutes to firm the butter slightly. Storing leftovers: Keep in an airtight container for a few days at room temperature or in the fridge for a couple weeks. Freezing: Wrap tightly and store in an airtight container to prevent drying out, then freeze for up to 3 months. Reheating: Bake in a 300F oven for 5-10 minutes, until warmed through. You can also cut them in half and toast them. Add a few extra minutes if reheating from frozen.

    Recipe from Joanne