I can’t wait to share my easy scones recipe with you! Scones are an essential component of a traditional British Afternoon Tea. There are all kinds of scones: plain scones, scones with dried or fresh fruit, even scones with cheese. At a traditional afternoon tea, you will normally see plain or fruited scones, served with clotted cream and jam.
This easy scones recipe comes to me via my maternal Grandmother, Ruby. She passed away before I was born but I feel very connected to her through her recipes, and this is one of my favourites.
My Grandma’s Orange and Raisin Scones
My Grandma’s easy scones recipe contains orange rind and raisins. Of course, if you don’t like orange rind and/or raisins, you can leave them out and use this recipe to make plain scones. You could also substitute lemon rind for the orange rind if you prefer or use sultanas or currants instead of raisins. I have also made this recipe with very finely chopped dried apricots and a half a teaspoon of ginger (added with the baking powder and salt).
This easy scones recipe is the work of moments. You could decide to make scones and, provided you have all the ingredients, be serving them about 25 minutes later.
Tips for Making This Easy Scones Recipe
- Be sure to preheat the oven. It’s important the scones go into a very hot oven and that you leave the door shut until they are done.
- Press out the dough using the flat of your hand. Do not use a rolling pin as this will squash the air out of the dough.
- Cut out the scones with a round, fluted cookie or biscuit cutter. Position the cutter over the dough and push down firmly so that the dough puffs up inside the cutter.
- Use a cutter that is approximately 6 cm round (just shy of two and a half inches) for best results. These smaller scones bake up better and look cuter too.
How Do I Serve This Easy Scones Recipe?
Scones are traditionally served with clotted cream and jam as part of afternoon tea. Afternoon tea normally consists of finger sandwiches, scones and cakes. However, scones with jam and cream served alongside a cup of tea are absolutely delicious if you don’t want to have a full on afternoon tea. I like to serve strawberries alongside as well.
If clotted cream is not available in stores where you live, you can make it from scratch using heavy (double) cream or whipping cream using this recipe.
Enjoy scones as a simple snack served with butter – or butter and jam. I have even eaten them for breakfast – although this is not in any way traditional here in England!
Which Comes First – Jam or Cream?
The short answer to this question should be “whichever you prefer”. However this is a hotly debated subject in the United Kingdom. As a rule, people from Devon put cream on the scones first, almost as if it were butter, and then top the cream with jam. Those from Cornwall spread jam on their scones first and then top with cream.
I have always spread the jam on the scone first and then topped it with cream, but this is in now way declaring a particular allegiance to Cornwall! It is only because a) I like jam better than cream and b) cream is higher in calories than jam!
However you serve your scones – and whatever you top them with – please do give this easy scone recipe a try. It’s so quick and easy to make, and in my experience, it’s very rewarding as well because folks just love them!
My Grandma’s Easy Scones Recipe – Printable Recipe
Orange and Raisin Scones
Ingredients
- ⅓ cup cold butter, cut in cubes
- 1½ cups plus 1 tablespoon all purpose flour All purpose flour is also known as plain flour. If making the recipe in grams, you do not need the extra tablespoon of flour.
- ½ teaspoon salt
- 3 teaspoons baking powder
- 2 tablespoons granulated or caster sugar use more or less, to taste
- 3 tablespoons raisins optional
- the zest (grated rind) of one orange use an organic orange if possible
- ½ cup milk you may need slightly more or less
- 1 egg, beaten for glaze, optional
Instructions
- Preheat the oven to 200°C (190°C for fan ovens). That's 400°F (375°F for fan ovens).
- Zest the orange (grate the orange rind) and set the zest/grated rind aside.
- Put the butter and flour in a large mixing bowl.
- Using a pastry cutter (also known as a dough blender), cut the butter into the flour until the mixture resembles coarse crumbs. You can also do this by rubbing the butter and flour together with the pads of your fingers, or in an electric mixer using the paddle beater/attachment.
- Stir in the salt, baking powder, sugar, raisins and grated orange zest/rind using a fork.
- Add the milk, a bit at a time, stirring with a fork until the mixture just comes together.
- Using clean, cold hands, bring the dough together completely. (If you have warm hands, run them under cold water and dry them before doing this.)
- Turn the dough out on to a piece of greaseproof paper or a floured surface. Use both hands to form a round ball of dough. Avoid handling the dough too much. You need it to stay cool.
- Quickly use the flat of your hand to push the dough out to nearly an inch (about 2 cm) thick. Do not use a rolling pin or you will press out all the air and the scones will not rise properly.
- Cut out the scones by picking a spot and positioning the biscuit/cookie/scone cutter over it. Push down very quickly so the dough "puffs" up in the cutter.
- Place the scones on a baking tray lined with greaseproof paper. If you do not have greaseproof paper, lightly grease the pan with butter.
- You can press out any remaining dough/dough scraps one more time to make a couple more scones, cutting them out and placing them on the baking sheet.
- Brush the scones with the beaten egg using a pastry brush.
- Bake for 15 minutes or until the scones have begun to turn golden brown.
- Scones are best served warm from the oven, but they will keep for a day in a sealed container at room temperature. Be sure to rewarm before serving. Scones are also suitable for freezing in an airtight container. Defrost thoroughly and rewarm gently before serving.
Equipment
- 1 fork
- 1 kitchen scale or use measuring cups
- 1 set of cup measures or use measuring cups
- 1 microplane grater for zesting the orange
- 1 round biscuit or cookie cutter I prefer to use a fluted cutter
did you make this recipe?
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Comments & Reviews
They look delicious! I cannot wait to try this recipe.
Thank you, Elizabeth! I hope you and yours enjoy the scones 🙂
Looks amazing, April. I am going to save it on pinterest to try it later. I had scones with jam and clotted cream at the Ritz in Montréal, and fell in love with this combination.
I am like you, I remember I spread the jam on the scone first and then topped it with cream. Thank you for sharing your granny’s recipe
Thank you so much, Hadia, and thank you for pinning too! Although I have been to Montréal, I have yet to visit the Ritz for tea. I must add it to my list!