I found this recipe for sweet tea scones, or English Breakfast Scones in one of my handwritten recipe books. The whole journey started when I found a local souce for genuine clotted cream so I had to make the scones. I knew I had a great recipe and finally went back to my old recipe books. I have two or thee of these and I used them to record favorite recipes, often when we entertained and I particularly liked the result. This recipe came from a Sunday Tea that we served in February, 1994, wow, along time ago.

English Breakfast Scones

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Course: Brunch
Cuisine: British
Prep Time: 15 minutes
Baking: 28 minutes
Total Time: 43 minutes
Degree of Difficulty : Easy
Servings: 12 scones


  • 2 1/2 cup flour
  • 6 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 cup unsalted butter (1 stick), thinly sliced
  • 3/4 cup currants
  • 1 cup chilled whipping cream
  • 2 large eggs

Serve with...


Gather all ingredients before starting the recipe.

  • Pre heat oven to Convection Oven400 °F
  • Combine 2 1/2 cup flour, 6 tbsp sugar, 1 1/2 tsp baking powder, 1 tsp kosher salt and 3/4 cup currants in a medium sized mixing bowl.
  • Blend 1/2 cup unsalted butter (1 stick), thinly sliced with the flour mixture. Work quickly using your finger tips, or use the paddle on a stand mixer, and mix until the dough resembles course meal.
  • Combine 1 cup chilled whipping cream and 2 large eggs with a whisk until fully mixed.
  • Pour egg mixture over flour/currant mixture and blend until just combined.
  • Transfer the dough to a floured surface and press dough into a 1" high circle. Cut dough into 3" rounds using a cookie cutter.
  • Transfer dough to a parchment lined cookie sheet, sprinkle lightly with sugar and transfer to a pre heated Convection Oven400 °F oven.
  • Bake for 10 minutes, then reduce heat to Convection Oven350 °F and bake for another 18 minutes.

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