Friday, July 30, 2021

Not Another Scone Recipe! Traditional Afternoon Tea Scones from Vicki Delany

A couple of weeks ago,  Lucy gave us a lovely recipe for scones from her new book, which is a total coincidence, because I had already planned this post.  It seems that over the years we’ve had a heck of a lot of scone recipes here at MLK (I count 55).   I hope that means we and our readers love them in all their varieties.

Here's mine.

These scones are meant to be served with afternoon tea, and they’re the ones prepared in Tea by the Sea, the tearoom in my Tea by the Sea series. The recipe is included in the first book of the series, Tea and Treachery, and with the second book, Murder in a Teacup, released last Tuesday this seemed like a good time to share it.

I got the original recipe out of BBC’s Good Food magazine, and adapted it for North American ingredients and measurements.  The recipe got a full-page feature last year in Teatime Magazine! 

Traditional British Afternoon Tea Scones as served at Tea by the Sea


2 cups all purpose flour, plus more for work surface

4  tsp baking powder

¼ tsp salt

85g butter (6 tbsp), cut into cubes

3 tbsp. sugar

¾ cup milk

1 tsp vanilla extract

Squeeze of lemon juice (approx. ½ tsp)


1)   Heat oven to 425 F

2)  Combine flour with baking powder and salt

3)   Add butter cubes to flour mixture, and rub in with your fingers until the mixture looks like fine crumbs. Add sugar

4)   Heat milk in the microwave for about 30 seconds until warm, but not hot

5)   Add vanilla extract to the milk with a squeeze of lemon juice

6)   Put a baking sheet into the oven

7)   Make a well in the dry mixture, add liquid and combine quickly. It will seem very wet at first.

8)  Sprinkle flour onto the work surface and place dough onto it.  Sprinkle dough with flour then fold the dough over 2 – 3 times until smooth. Pat into a round about 1 ½ inch thick

9)   With a 2 inch smooth-edged cutter dipped in flour cut the scones

1     Rework the remaining dough and continue to cut into circles

1     Place prepared scone dough onto the pre-heated baking tray and bake for 10 minutes until risen and golden on top

Scones should be eaten the day of baking, accompanied with jam and clotted cream

These freeze well.  If freezing, cool before freezing.  Defrost at 350 degrees for 12 minutes before serving.

Now available: Murder in a Teacup, the second Tea by the Sea mystery.





  1. Thank you! All scone recipes are welcome additions to my collection.

  2. Lovely. More temptations for eating!
    I gather the scones are "short" enough that the pan doesn't need greasing or parchment paper?
    Is there an "official" difference between scones that are cut this way (round) and those that are cut as triangles? Just wondering where the difference comes from.

    1. I use a silicon baking sheet, no greasing etc required. As for circles vs. triangle, triangles seem to be American. Scones in UK are always round (at least they used to be)

    2. Interesting. And curious.

  3. I'm reading Tea and Treachery now. It's so good and the descriptions of the baked goods, always make me hungry. 😋

  4. Thanks Denise. I'm glad you are enjoying it.

  5. You can never have too many scone recipes from trusted sources! Thanks, Vicki.