English Scones Recipe

Yes, this Jewish girl grew up on Bisquick. Bisquick biscuits. Bisquick pancakes. And Bisquick shortcakes.

And if anyone knew about scones when I was growing up, there probably would have been Bisquick scones.

Really there is nothing wrong with Bisquick. But Bisquick was never part of my quest in the search for the perfect biscuit or scone.

I’ve always like the Starbucks maple nut scone. But it never compared to the truly British scone (which is really Scottish), that I ate while having tea with my two gorgeous children, after a long day sightseeing in London.

I remember my daughter decided she needed to see Wimbledon, but Manservant, Alex and I traipsed through the Victoria and Albert Museum and then met daughter back at Harrods (you don’t think she’d miss shopping), before ditching Manservant, while the three of us went for tea at the Capital Hotel, just down the street.

I can’t quite figure out what makes tea so expensive, but after having a busy day, there is nothing quite so civilized as taking it down a notch, and being served tea and scones in a lovely dining room. It is definitely something I could get used to.

And so we had scones. Perfect, beautiful, currant filled scones. With jam. And clotted cream.

And that lovely embroidered fabric wall covering was right behind us. It was gorgeous. In fact, I think we even sat at that table. All while feeling damp and tired and exhausted-after all this was London in December. Not the best time to visit.

But I’d go anytime to London. Even if I don’t get to meet the Queen. Actually, I was way too busy to meet her!

And when I returned I didn’t forget my favorite bite from across the ocean. So I baked this English scones recipe to take to our friend’s mountain cabin, along with a bag of almost crack granola. I’m not sure which was the bigger hit.

But I do have to tell you. These scones  were just like I remembered. Just what I’ve been searching for; for FOUR years.

I have a really weird food memory bank, don’t I?  Full of flavor. Tender. Cakey. Perfect to slather butter and jam on.

They were great warmed up at 300 degrees in a foil pouch  for about 10-15 minutes. My friends loved them.

As we looked out to Grand Lake and saw the birds and the deer and ate our scones, it occurred to me I may not have been in London, but I may as well have been eating the same scone. At least this is how I remember them.

And I’ll have you know I made the best plum jam. Same way I made the raspberry jam. I took the weight of the plums and added the same weight of sugar.

It takes plums a bit longer than raspberries to reach the setting point. And now that my plum tree has met its demise, I’m sure glad I finally figured out how to make plum jam! I then added a touch of allspice and OMG. It was so good.

All this because I saw a boy on the canal picking plums from a tree. So I reached into my back pocket, pulled out my extra bag for scooping poop, and he helped me fill it up. Best jam EVER! To eat with the BEST scone recipe ever.

Bake some tonight. Take a load off. Make some tea. And have an English scone. So civilized, isn’t it?

A Few More!

Pumpkin Scones and Bourbon Glaze

Chocolate Cherry Scones

Maple Nut Scones

More Food to Eat while Drinking Tea:
Pumpkin Brown Sugar Muffins
Egg Salad
Black Pepper Strawberry Jam
Lemon Rose Madeleines
Chocolate Krantz Cake or Babka

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This is an updated post from 2014.

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