We discovered a delicious little spot in Parkdale a few weekends ago, warm scones, perfectly steeped tea and truly unique and delicious confiture. The scone, jam and clotted cream combo brought me right back to England. I woke up this past weekend totally craving a proper british scone (as opposed to typical American scones). A good friend recently bought us a subscription to Cook's Illustrated, and the first issue we received just happened to describe the perfect way to make British scones. This seemed like a great place to start. Dangerously delicious and more simple then you would think - these little guys are perfect for leisure weekend mornings, summertime park picnics, or afternoon tea.


Adapted from Cook's Illustrated March/April 2014

Preheat oven to 500.


3 cups all purpose flour
1/3 cup sugar
2 T baking powder
pinch of salt
1 stick (8 T) unsalted butter, cut into cubes and softened*
1 cup milk (recipe called for whole milk, I used soy and it worked flawlessly)
2 large eggs

to serve...
english clotted cream (readily available at your local grocery store)

*note: if you forget to take the butter out early to soften, simply cut into cubes and pop in the microwave for 20 seconds.

What to do:

In a food processor fitted with the s-blade, combine flour, sugar, baking powder and salt. Pulse until combined - about 5 pulses.

Add the butter and pulse until fully incorporated and mixture looks like very fine crumbs, about 20 pulses. Transfer to a large bowl and set aside.

In a separate, smaller bowl, whisk the milk and eggs. Set aside 2 T of the milk mixture for later and pour the remainder into the flour mixture. Using a rubber spatula, gently fold everything together until fully combined.

Transfer the dough to a well floured countertop and knead 25 to 30 times, until smooth and free of cracks. Keep your hands floured to avoid sticking. Press the dough down a bit to flatten, and use a rolling pin to roll flat, about 1" thick.

Line a rimmed baking sheet with parchment paper. Using a 2-1/2" round cutter, cut as many rounds out as you can and gently transfer to the baking sheet. Keeping your counter floured, re-knead the dough, roll to 1" thick and cut out the additional rounds.

Brush the tops with the milk/egg mixture. Lower the oven temperature to 425 and bake scones for 10-12 minutes, rotating the sheet at 5 minutes. You'll know they are ready when they have risen and are golden brown. Transfer to a wire rack and cool for 10 minutes before serving.

Best served warm, with clotted cream and jam.


  1. Are you talking about the Kitten and the Bear? If so, best place for cream tea in Toronto!

    1. I sure am! Seriously delicious spot. Their ginger pear confiture blew my mind!

  2. Have you tried their banana jam? It sounds so weird but it is the best thing ever!

    1. sounds totally bizarre, but I'll have to go check it out!