Few things say “British comfort” quite like a freshly baked scone, still warm from the oven, topped with a generous layer of jam and clotted cream. Here in Liverpool, we take our scones seriously — whether they’re served during a lazy Sunday brunch or a classic afternoon tea.
If you’ve ever wondered how local bakers get their scones so fluffy and golden, here are a few expert tips straight from the heart of Liverpool’s kitchens.
🥣 The Basics: Simple Ingredients, Big Flavor
You don’t need anything fancy to make perfect scones. All it takes is a few humble ingredients and the right technique.
You’ll need:
- 2 cups (250g) self-raising flour
- ¼ cup (50g) sugar
- ¼ tsp salt
- ½ cup (115g) cold butter, cubed
- ¾ cup (180ml) milk
- 1 egg (for brushing)
- Optional: raisins, currants, or grated lemon zest
👩🍳 The Liverpool Way: Step-by-Step
1. Keep it cold
The secret to light, flaky scones is cold butter. Don’t let it melt! Rub it gently into the flour until it looks like fine breadcrumbs.
2. Don’t overmix
Once you add the milk, stir just enough for the dough to come together. Overmixing makes scones dense and tough — not what we want.
3. A gentle touch
Knead lightly and briefly. The dough should feel soft, not sticky.
4. Thick is best
Roll the dough about 2.5 cm (1 inch) thick. Thin dough means flat scones.
5. Cut straight down
When cutting out scones, press your cutter straight down — no twisting! Twisting seals the edges and stops them from rising evenly.
6. Bake hot and fast
Preheat your oven to 220°C (425°F) and bake for 12–15 minutes, until golden brown on top.
🍓 The Finishing Touch: Jam or Cream First?
Ah, the eternal debate — jam or cream first?
In Liverpool, we don’t fuss too much, but most locals prefer jam first, then a spoonful of clotted cream on top. The sweetness of the jam contrasts beautifully with the rich cream.
Serve your scones fresh out of the oven with a pot of tea — preferably English Breakfast or Earl Grey.
💡 Pro Tips from a Local Baker
- Use full-fat milk or even buttermilk for extra tenderness.
- For fruit scones, soak raisins in warm tea before adding them — it makes them plump and juicy.
- Don’t open the oven too early! Let the magic happen undisturbed.
- Scones taste best on the same day, but you can freeze them for up to a month.
❤️ Final Thoughts
Scones are more than just a treat — they’re a tradition that connects us to home, family, and the simple joy of baking. Whether you’re a Liverpool local or just love British bakes, follow these easy tips and you’ll have a batch of perfect, golden scones every time.
Serve them warm, share them with friends, and enjoy a taste of Liverpool hospitality.