English Scone Recipe

Tonight I decided to whip up a batch of English Scones just in time for the Royal Wedding. I’m sure nothing at 3am is going to seem appetizing so I may have to wait until normal hours to taste them, but let me tell you they smell delicious!


2 Cups of Self Raising Flour

1/2 cup of Sugar

1/2 cup of Butter (room temp)

1/4 cup of Lard (room temp)

2 Eggs

1 cup of Dried Fruit (optional)


Mix flour and sugar together, then add the fats and blend with fingertips until all the mixture looks like breadcrumbs. Then make a well and add the eggs, blending in the dry mixture gradually. The dough should hold together nicely and shouldn’t be sticky. Flour flat surface and rolling pin and roll out the dough until it’s about 3/4 inch thick. Cut into circles using a cutter or a glass (dipped in flour). If desired brush on a milky egg-wash on the tops, and dust with fine sugar. Bake at 350 degrees for 18-20 minutes until golden brown. Cool on rack. Serve sliced in half with butter and jam, or jam and whipped cream. Enjoy!

3 Responses to “English Scone Recipe”

  1. Boxwood Clippings » Blog Archive » English Scones for Gifts Says:

    […] HERE for […]

  2. Karen Says:

    I would love to try making these, but you left out how much butter to use ….. :)
    Thank you

  3. Boxwood Clippings » Blog Archive » Emily’s Baby Girl Shower: An English Tea Party Says:

    […] Dessert was perfection: tiny macaroons, lemon bars, English scones with jam and cream (recipe HERE), and our favorite raspberry […]