Nigella’s Scones

Posted on: November 14, 2009

A few days ago, I wrote about my search for an English scone recipe.  Specifically, the English scone recipe from my mom’s London memories.  Luckily, a friendly British, blogosphere neighbor, Kate gave me a link to a tried and true scone recipe (by the way, her blog, Coquette & Dove, is also a fantastic read, full of beautiful things you wish you had and beautiful people you wish you could look like).  The recipe comes from Nigella Lawson or the Domestic Goddess.  I’ve never tried any of her recipes but have always been very fond of her.  I immediately wanted to make them, but decided to wait a few days before baking another batch.  I knew I could eat scones for days, but I wasn’t sure if the rest of my family wanted to.  If my family didn’t eat them, then that means I would eat all of them, and that would end up being a very ugly site.  A lot of thought went into waiting a few days.

The scones were scrumptious.  It’s one of those recipes you have to have in your repertoire.  It’s that recipe you end up knowing by heart.  I don’t think I could ever get sick of them because I love its simplicity.  I imagine you could eat this with anything, sweet or savory.  Though, sweet is probably the preferred choice.  I liked them better than the Scottish skillet scones I made the other day.  These were more moist and kept better.  The skillet scones are good right off the pan, but if left for a few hours, they lose their luster.  These scones are also best eaten right out of the oven, but they’ve been consistently delicious throughout the day.  However, we’ll have to see if it holds true tomorrow.  I’m thinking about eating the leftovers for breakfast in the morning.

Although these were fantastic, the search for that scone recipe continues.  My mom enjoyed these scones and liked them just as much as I did, but also noted that they were not the scones that she had had in London.  I’m thinking those scones weren’t necessarily English but a speciality of that restaurant we ate at. So, I’m still on the lookout, but I’m so glad that I found this gem on the way.

I made mine smaller than the suggested serving size.  I used a mini cup with a lip diameter of about 2 inches.  I also ate mine with cream cheese and pomegranates, a great combination!  They’re also great with jam.

Nigella’s Scones

Adapted from Jane Green

Makes 20 2-inch scones

3 1/3 cup all purpose flour
1 teaspoon salt
2 teaspoons baking soda
4 1/2 teaspoons cream of tartar
1/4 cup cold, unsalted butter
2 teaspoons vegetable shortening, or butter
1 1/3 cup milk
1 large egg, beaten

Preheat oven to 425 degrees F.

Whisk the flour, salt, baking soda, and cream of tartar together.  With a pastry cutter or your hands blend in the butter and vegetable shortening.  The mixture should be moist and crumbly.  Add the milk and mix until just combined.  On a floured surface and with floured hands gently knead the dough until it comes together.  With your hands or a rolling pin, flatten dough to a 1 inch thickness.  Cut into desired size.  Brush tops with the egg wash.

Bake for 9 minutes or until puffed up and golden.  If larger, make for a few minutes longer.


  • Billie

    Are those pomogranate seeds?

  • hungry dog

    Jessica, these look lovely! I will definitely try them. Actually, I wish I’d looked at this post earlier and made them today–instead I made popovers that didn’t work. Oh well. Maybe I’ll do the scones tomorrow. Beautiful photographs as always–pomegranate seeds are so pretty!

    Incidentally, the cream of tartar seems surprising…

  • Gala

    Wow they look so flaky…I never made scones and I wanna make these!

  • babycakes

    oooh! cream cheese and pomegranate!?! yumm omg your family must be loving all this great food. so jel! and that first picture jess, its sooo beautiful!!!!

  • Memoria

    These scones look so soft!!

  • Q.

    These look amazing!!!! They look more like biscuits, which I love. Nigella is my favorite and one of the reasons I decided to go “all in” with my devotion to food. I love her philosophies on food and cooking.

  • Coquette & Dove

    Hi Jessica, I’m so glad you gave the scones a whirl! Aren’t they delicious!? They look absolutely perfect!

    The Nigella recipe does make scones a little lighter than most you would find in a British cafe or restaurant, and of course, for the true British experience you need to eat them with strawberry jam and clotted cream (clotted cream is one of those things that is very hard to find in the US but you can get it if you persevere!)

    If I stumble across a new recipe you’ll be the first to know. As for lasting until morning, scones really only last for a few hours (according to my mum!) once they reach room temperature they are good for nothing!

  • Greg

    Hi !

    Just have a look here :

    I think it’s not very cool so I’ve informed you about that “copycat” of your recipe and photographies…

    Take care !

  • Jessica

    Greg- Thank you so much for letting me know! I had no idea that someone was using my photos without my permission. I have informed them of their infringement on copyright and hopefully it’ll be taken down, or proper credit will be given. Again, thank you so much!

  • Patsy

    I have just made these and waiting for them to cool down
    Note to self make sure you have all the ingrediants before you just wanna whip up some scones as cream of tatar is not easy to make up at the whipping stage Hahaha…

    So we will see how they taste
    they look very yummy and so light

  • Jadwal Bola

    I visit every day a few blogs and information sites to read content, however this website presents feature based posts.

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