Dessert

British Lemon Vanilla Scones Recipe

Name: British Lemon Vanilla Scones Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: British
Ingredients: 3 1/2 cups all-purpose flour; 1/3 cup granulated sugar; 2 tablespoons baking powder; 2 tablespoons granulated sugar (for sprinkling); 8 tablespoons unsalted butter, cooled and slightly soft, cubed; 3/4 cup milk; 1 teaspoon lemon juice; 2 large eggs, room temperature; 1/2 teaspoon vanilla extract; 1 egg (for egg wash); 2 teaspoons water (for egg wash)

ByLila Prescott December 8, 2025December 8, 2025

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Introduction

These classic British scones are tender, lightly sweetened, and perfect for afternoon tea. With a crisp golden top and soft crumb, they pair wonderfully with clotted cream and jam for a true traditional treat.

A close-up view of several golden-baked scones with a slightly shiny, sugar-layered crust are arranged on a white plate with a thin dark rim. One scone is split open in the center of the plate, showing two layers inside: a white creamy layer on the bottom and an orange glossy jam layer above it that slightly drips down the side. The plate sits on a white marbled surface with red and white blurred objects in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/2 cups all-purpose flour
1/3 cup granulated sugar

2 tablespoons baking powder
8 tablespoons unsalted butter (cooled and just slightly soft, cubed)

3/4 cup milk
1 teaspoon lemon juice

2 large eggs (room temperature)
1/2 teaspoon vanilla extract
1 egg (for the egg wash)

2 teaspoons water
2 tablespoons granulated sugar

Instructions

Step 1: Preheat your oven to 400°F. Line two baking sheets with parchment paper and set aside.

Step 2: In a large bowl, whisk together the flour, sugar, and baking powder.
Step 3: Add the cubed butter to the dry ingredients. Using your fingers or a fork, mix until the mixture resembles coarse sand.
Step 4: In another bowl, whisk together the lemon juice, eggs, milk, and vanilla extract until combined.

Step 5: Pour the wet ingredients into the dry mixture. Stir with a spatula until just combined, then knead gently with your hands into a smooth ball.
Step 6: Transfer the dough to a lightly floured surface and roll it out into a 1-inch thick circle.
Step 7: Use a 2 1/4-inch round cutter (or a wide glass) dipped in flour to cut out scones. Re-roll any scraps to cut additional scones.

Step 8: Place the scones on the prepared baking sheets, spaced apart.
Step 9: Whisk together the egg and water to make an egg wash. Lightly brush the tops of the scones and sprinkle with sugar.
Step 10: Let the scones rest for 12-15 minutes before baking.

Step 11: Bake for 14-15 minutes, or until risen and lightly golden on top.
Step 12: Remove from the oven and transfer the scones to a cooling rack.
Step 13: Serve warm with tea or coffee, clotted cream or butter, and your favorite jam.

Tips & Variations

For a richer flavor, replace half of the milk with cream or buttermilk.
Add dried fruit like currants or raisins to the dough for a traditional twist.
Use cold butter straight from the fridge for a flakier texture.

Ensure the dough isn’t overworked to keep scones tender and light.

Storage

Store scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze fully cooled scones wrapped tightly for up to 3 months. Reheat by warming in a low oven or toaster oven to refresh their texture.

How to Serve

The image shows a close-up of small round biscuits stacked on a white plate with a white marbled surface in the background. One biscuit in the center is split open, revealing a creamy white layer topped with bright orange jam that looks sticky and glossy. The biscuits have a golden-brown, slightly crumbly texture with tiny cracks on the surface. Around the biscuits, there are a few small bright red strawberries adding a pop of color. The overall look is warm and inviting, focusing on the soft and flowing jam inside the biscuit. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use self-rising flour instead of all-purpose flour?

It’s best to use all-purpose flour with baking powder as listed, since self-rising flour already contains leavening and salt, which may affect texture and flavor.