Make your own British style scones at home. We currently offer two baking mixes which only require the addition of milk.
Our traditional mix will produce authentic sweet scones, delicious on their own or even better when slathered with jam and clotted cream.
Alternatively our savory mix contains no sugar and is flavored with dried onion and oregano, shredded cheese can be added if desired Delicious on their own, spread with butter or even better with a piece of strong cheese and a dollop of our chutney.
Scone or Biscuit?
You might be tempted to think of an authentic British scones as a biscuit, they are similar but not the same.
The basic ingredients for biscuits and scones are the same: flour, leavening agent, salt, some fat (typically butter), milk, and a little sugar. The process too is very similar: rub the fat into the dry ingredients, add the liquid, pat into shape, and then bake.
The difference comes down to texture and what they are served with.
British scones typically contain less butter than biscuits so therefore are more dense, slightly drier, and more crumbly than biscuits. Biscuits did most likely originated from the British scones but they have been transformed and are now the scone’s buttery cousin. Because of the extra butter, biscuits should be light and fluffy with tender layers.
While traditional sweet scones are spread with jam and clotted cream, biscuits more commonly find themselves in the savory arena, for example served with sausage gravy or an egg and bacon.
In recent years the British scone has also branched into the savory category with the adaption of the “cheese scone,” with no sugar added these savory treats often have herbs and dried onion baked into them along with shredded cheese and can be served as snacks or as a side with many meals.
American Scone vs the British Scone
Scones are available all over the US but they are mostly over sweet, likely filled with any number of add ins, and often covered with a sugary glaze.
They might be biscuit-like in texture or more cakey, and likely huge.
There is no right or wrong scone it just depend on your taste and whether you want to add the traditional jam and clotted cream topping, this will likely make American scones way too sweet for many.
Scones not rising: Scones are very tricky, and if you twist the cutter while cutting them, it can seal the edges so they don’t rise. You need to press straight down and then come straight up. This will help them to rise better and more consistently.
The ideal scone dough is wet and somewhat sticky. If the dough is too dry, then they won’t rise and will have a crumbly texture. On the other hand, if the dough is too wet, they won’t rise either, and will be too tough and chewy once baked.
You may also consider adding in 15 minutes of resting time before cutting the scones out, this sometimes can make a difference.
Lastly it is possible that buttermilk may give a bit more rise, because of its acid content.
Prefer richer texture: Adding an egg would make the crumb of these scones a bit richer and denser.
Scones too dry: There might be a number of reasons your scones are too dry. Try decreasing the oven temp by 15 degrees.
The texture of the dough is important if the dough is not smooth and a little sticky then you may not have added enough milk to the mix and they may not rise well and will be a little on the dry side.
Can I use an alternative for Milk: Coconut milk, almond milk and soy milk in place of cow’s milk all work out really well!