The Perfect Scone

The Perfect Scone
These scones are the closest we could get to High Tea with the Queen.  Pair them with your favorite jam and whipped cream (and tea, of course) for the ultimate royal treat.

What You'll Need

3 cups All Purpose Flour

1/4 teaspoon salt

1 tablespoon + 1 teaspoon baking powder

2 tablespoons sugar

1/2 cup dried currants

Freshly grated nutmeg (optional)

10 tablespoons butter (1 1/4 cup)

1/4 cup whole milk

2 eggs

1/2 teaspoon vanilla extract


  1. Whisk together flour, sugar, salt, and baking powder into a large bowl.
  2. Using a pastry cutter, add mix the butter into the dry ingredients until the butter is pea sized and the mixture is almost grainy.
  3. Add dried currants to the butter and flour mixture.
  4. In a separate bowl, whisk together eggs, milk, and vanilla. Slowly add this mixture to the dry ingredients and mix until just combined.
  5. Pour dough onto flour dusted surface. Gently roll out the dough until it is about 3/4 inch thick, being careful not to overwork dough.
  6. Cut the dough into 2-1/2 inch rounds (you can use a biscuit cutter or any circle cookie cutter of the approximate size) and place onto a parchment-lined baking sheet.
  7. Place baking sheet of scones into the refrigerator to chill for 15 minutes.
  8. Preheat oven to 400 F.
  9. Place scones into oven and bake for 10 minutes, until puffy and almost golden
  10. Cool on rack, serve with jam and whipped cream.

Makes about 12 scones.

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