Join me in making traditional english scones with homemade curd. These easy scone recipes and curd recipes use traditional ingredients like milk, butter, and sugar. Every scone recipe and curd recipe on this site has been personally tried to ensure that delicious scones and curd can result.

Anise Seed English Scones

Difficulty: easy

2 cups all-purpose flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp anise seed
1/4 cup butter
1 cup milk

Preheat oven to 425F. Grease a baking tray or line the baking tray with parchment paper.

Mix the flour, sugar, baking powder, baking soda, salt together. Cut in the butter until the mixture resembles fine breadcrumbs. Add the anise seed and mix to distribute the spice.

Add the milk and mix to make a smooth dough (you may not need all of the milk). Knead lightly for ten seconds on a lightly floured surface. Roll to about 3/4" thick and either cut into individual scones or cut into wedges.

Bake for approximately 8-12 minutes. Makes 12.

Blueberry Curd

Difficulty: easy

1 cup blueberries
3 large eggs
2 tablespoons fresh lemon juice
3/4 cup granulated white sugar
4 tablespoons butter, at room temperature

To prepare, cut the butter into small pieces.

In a blender, blend together the eggs, lemon juice, and blueberries. Add the sugar to the blender and blend until well mixed. Pour into a double boiler (place a heat-resistant bowl over a boiling pot of water if you don't have a double boiler).
Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick. This will take approximately 10 minutes.

Remove from heat and immediately pour through a fine strainer to remove any lumps.
Whisk the butter into the mixture until the butter has melted. Let cool. The curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form).

Can be refrigerated for up to a week. Can be frozen for a month. The curd won't completely freeze, so you can spoon out just what you need.

Makes 1 1/4 cups.

Blueberry English Scones

Difficulty: easy

2 cups all-purpose flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter
3/4 cup frozen blueberries
1 cup milk


Preheat oven to 425F. Grease a baking tray or line the baking tray with parchment paper.

Mix the flour, sugar, baking powder, baking soda and salt together. Cut in the butter until the mixture resembles fine breadcrumbs. Stir in the blueberries.

Add the milk and mix to make a smooth dough (you may not need all of the milk). Knead lightly for ten seconds on a lightly floured surface. Roll to about 3/4" thick and either cut into individual scones or cut into wedges.

Bake for approximately 8-12 minutes. Makes 12.

Blueberry Lemon English Scones

Difficulty: easy

2 cups all-purpose flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter
3/4 cup frozen blueberries
1 cup milk
1/2 tsp lemon extract
1 tbsp grated lemon zest (optional)

Preheat oven to 425F. Grease a baking tray or line the baking tray with parchment paper.

Mix the flour, sugar, baking powder, baking soda and salt together. Cut in the butter until the mixture resembles fine breadcrumbs. Stir in the blueberries and lemon zest.

Add the milk and lemon extract and mix to make a smooth dough (you may not need all of the milk). Knead lightly for ten seconds on a lightly floured surface. Roll to about 3/4" thick and either cut into individual scones or cut into wedges.

Bake for approximately 8-12 minutes. Makes 12.

Butterscotch English Scones

Difficulty: easy

2 cups all-purpose flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter
1/2 cup butterscotch chips
1 cup milk

Preheat oven to 425F. Grease a baking tray or line the baking tray with parchment paper.

Mix the flour, sugar, baking powder, baking soda and salt together. Cut in the butter until the mixture resembles fine breadcrumbs. Stir in the butterscotch chips.

Add the milk and mix to make a smooth dough (you may not need all of the milk). Knead lightly for ten seconds on a lightly floured surface. Roll to about 3/4" thick and either cut into individual scones or cut into wedges.

Bake for approximately 8-12 minutes. Makes 12.

Cheese English Scones

Difficulty: easy

2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter
2/3 cup grated cheddar cheese
1 cup milk

Preheat oven to 425F. Grease a baking tray or line the baking tray with parchment paper.

Mix the flour, sugar, baking powder, baking soda and salt together. Cut in the butter until the mixture resembles fine breadcrumbs. Stir in the cheese.

Add the milk and mix to make a smooth dough (you may not need all of the milk). Knead lightly for ten seconds on a lightly floured surface. Roll to about 3/4" thick and either cut into individual scones or cut into wedges.

Bake for approximately 8-12 minutes. Makes 12.

Chocolate Chip English Scones

Difficulty: easy
2 cups all-purpose flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter
1/2 cup chocolate chips
1 cup milk

Preheat oven to 425F. Grease a baking tray or line the baking tray with parchment paper.

Mix the flour, sugar, baking powder, baking soda and salt together. Cut in the butter until the mixture resembles fine breadcrumbs. Stir in the chocolate chips.

Add the milk and mix to make a smooth dough (you may not need all of the milk). Knead lightly for ten seconds on a lightly floured surface. Roll to about 3/4" thick and either cut into individual scones or cut into wedges.

Bake for approximately 8-12 minutes. Makes 12.

Cinnamon English Scones

Difficulty: easy

2 cups all-purpose flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/4 cup butter
1 cup milk

Preheat oven to 425F. Grease a baking tray or line the baking tray with parchment paper.

Mix the flour, sugar, baking powder, baking soda, salt, and cinnamon together. Cut in the butter until the mixture resembles fine breadcrumbs.

Add the milk and mix to make a smooth dough (you may not need all of the milk). Knead lightly for ten seconds on a lightly floured surface. Roll to about 3/4" thick and either cut into individual scones or cut into wedges.

Bake for approximately 8-12 minutes. Makes 12.

Cranberry English Scones

Difficulty: easy

2 cups all-purpose flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter
3/4 cup frozen cranberries
1 cup milk

Preheat oven to 425F. Grease a baking tray or line the baking tray with parchment paper.

Mix the flour, sugar, baking powder, baking soda and salt together. Cut in the butter until the mixture resembles fine breadcrumbs. Stir in the cranberries.

Add the milk and mix to make a smooth dough (you may not need all of the milk). Knead lightly for ten seconds on a lightly floured surface. Roll to about 3/4" thick and either cut into individual scones or cut into wedges.

Bake for approximately 8-12 minutes. Makes 12.

Cranberry Orange English Scones

Difficulty: easy

2 cups all-purpose flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter
3/4 cup frozen cranberries
1 tbsp grated orange zest
1 cup milk

Preheat oven to 425F. Grease a baking tray or line the baking tray with parchment paper.

Mix the flour, sugar, baking powder, baking soda and salt together. Cut in the butter until the mixture resembles fine breadcrumbs. Stir in the cranberries and orange zest.

Add the milk and mix to make a smooth dough (you may not need all of the milk). Knead lightly for ten seconds on a lightly floured surface. Roll to about 3/4" thick and either cut into individual scones or cut into wedges.

Bake for approximately 8-12 minutes. Makes 12.

Double Chocolate English Scones

Difficulty: easy

2 cups all-purpose flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup cocoa powder
1/4 cup butter
1/2 cup chocolate chips
1 cup milk

Preheat oven to 425F. Grease a baking tray or line the baking tray with parchment paper.

Mix the flour, sugar, baking powder, baking soda, salt, and cocoa together. Cut in the butter until the mixture resembles fine breadcrumbs. Stir in the chocolate chips.

Add the milk and mix to make a smooth dough (you may not need all of the milk). Knead lightly for ten seconds on a lightly floured surface. Roll to about 3/4" thick and either cut into individual scones or cut into wedges.

Bake for approximately 8-12 minutes. Makes 12.

Ginger English Scones

Difficulty: easy

2 cups all-purpose flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter
1 1/2 tsp ginger
1 cup milk

Preheat oven to 425F. Grease a baking tray or line the baking tray with parchment paper.

Mix the flour, sugar, baking powder, baking soda, salt, and ginger together. Cut in the butter until the mixture resembles fine breadcrumbs.

Add the milk and mix to make a smooth dough (you may not need all of the milk). Knead lightly for ten seconds on a lightly floured surface. Roll to about 3/4" thick and either cut into individual scones or cut into wedges.

Bake for approximately 8-12 minutes. Makes 12.

Honey English Scones

Difficulty: easy

2 cups all-purpose flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter
1/4 cup honey
1 cup milk

Preheat oven to 425F. Grease a baking tray or line the baking tray with parchment paper.

Mix the flour, sugar, baking powder, baking soda and salt together. Cut in the butter until the mixture resembles fine breadcrumbs. Stir in the honey.

Add the milk and mix to make a smooth dough (you may not need all of the milk). Knead lightly for ten seconds on a lightly floured surface. Roll to about 3/4" thick and either cut into individual scones or cut into wedges.

Bake for approximately 8-12 minutes. Makes 12.

Honey Ginger English Scones

Difficulty: easy

2 cups all-purpose flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter
1/4 cup honey
1 1/2 tsp ginger
1 cup milk

Preheat oven to 425F. Grease a baking tray or line the baking tray with parchment paper.

Mix the flour, sugar, baking powder, baking soda, salt, and ginger together. Cut in the butter until the mixture resembles fine breadcrumbs. Stir in the honey.

Add the milk and mix to make a smooth dough (you may not need all of the milk). Knead lightly for ten seconds on a lightly floured surface. Roll to about 3/4" thick and either cut into individual scones or cut into wedges.

Bake for approximately 8-12 minutes. Makes 12.

Lemon Curd

Difficulty: easy

3 large eggs
1/3 cup fresh lemon juice (1 1/2 - 2 lemons)
1 tablespoon finely shredded lemon zest
3/4 cup granulated white sugar
4 tablespoons butter, at room temperature

To prepare, cut the butter into small pieces, zest the lemons, and then juice the lemons.

In a bowl, whisk together the eggs, sugar, and lemon juice until blended. Pour into a double boiler (place a heat-resistant bowl over a boiling pot of water if you don't have a double boiler).

Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick. This will take approximately 10 minutes.

Remove from heat and immediately pour through a fine strainer to remove any lumps.
Whisk the butter and lemon zest into the mixture until the butter has melted. Let cool. The curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form).

Can be refrigerated for up to a week. Can be frozen for a month. The curd won't completely freeze, so you can spoon out just what you need.

Makes 1 1/4 cups.

Lemon English Scones

Difficulty: easy

2 cups all-purpose flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter
1 tsp lemon extract
1 tbsp grated lemon zest (optional)
1 cup milk

Preheat oven to 425F. Grease a baking tray or line the baking tray with parchment paper.

Mix the flour, sugar, baking powder, baking soda and salt together. Cut in the butter until the mixture resembles fine breadcrumbs. Stir in the lemon zest and lemon extract (you can use one or the other or both).

Add the milk and lemon extract and mix to make a smooth dough (you may not need all of the milk). Knead lightly for ten seconds on a lightly floured surface. Roll to about 3/4" thick and either cut into individual scones or cut into wedges.

Bake for approximately 8-12 minutes. Makes 12.

Lemon Ginger English Scones

Difficulty: easy

2 cups all-purpose flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter
1 1/2 tsp ginger
1/2 tsp lemon extract
1 tbsp grated lemon zest (optional)
1 cup milk

Preheat oven to 425F. Grease a baking tray or line the baking tray with parchment paper.

Mix the flour, sugar, baking powder, baking soda, salt, and ginger together. Cut in the butter until the mixture resembles fine breadcrumbs. Add in the lemon zest and lemon extract (you can use one or the other or both).

Add the milk and lemon extract and mix to make a smooth dough (you may not need all of the milk). Knead lightly for ten seconds on a lightly floured surface. Roll to about 3/4" thick and either cut into individual scones or cut into wedges.

Bake for approximately 8-12 minutes. Makes 12.

Orange English Scones

Difficulty: easy

2 cups all-purpose flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter
1 tsp orange extract
1 tbsp grated orange zest (optional)
1 cup milk

Preheat oven to 425F. Grease a baking tray or line the baking tray with parchment paper.

Mix the flour, sugar, baking powder, baking soda and salt together. Cut in the butter until the mixture resembles fine breadcrumbs. Stir in the orange zest and orange extract (you can use one or the other or both).

Add the milk and orange extract and mix to make a smooth dough (you may not need all of the milk). Knead lightly for ten seconds on a lightly floured surface. Roll to about 3/4" thick and either cut into individual scones or cut into wedges.

Bake for approximately 8-12 minutes. Makes 12.

Peanut Butter English Scones

Difficulty: easy

2 cups all-purpose flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter
1/2 cup peanut butter chips
1 cup milk

Preheat oven to 425F. Grease a baking tray or line the baking tray with parchment paper.

Mix the flour, sugar, baking powder, baking soda and salt together. Cut in the butter until the mixture resembles fine breadcrumbs. Stir in the peanut butter chips.

Add the milk and mix to make a smooth dough (you may not need all of the milk). Knead lightly for ten seconds on a lightly floured surface. Roll to about 3/4" thick and either cut into individual scones or cut into wedges.

Bake for approximately 8-12 minutes. Makes 12.

Raisin English Scones

Difficulty: easy

2 cups all-purpose flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter
3/4 cup saltana raisins
1 cup milk

Preheat oven to 425F. Grease a baking tray or line the baking tray with parchment paper.

Mix the flour, sugar, baking powder, baking soda and salt together. Cut in the butter until the mixture resembles fine breadcrumbs. Stir in the raisins.

Add the milk and mix to make a smooth dough (you may not need all of the milk). Knead lightly for ten seconds on a lightly floured surface. Roll to about 3/4" thick and either cut into individual scones or cut into wedges.

Bake for approximately 8-12 minutes. Makes 12.

Raspberry Curd

Difficulty: easy

1 cup raspberries
3 large eggs
2 tablespoons fresh lemon juice
3/4 cup granulated white sugar
4 tablespoons butter, at room temperature

To prepare, cut the butter into small pieces.

In a blender, blend together the eggs, lemon juice, and raspberries. Add the sugar to the blender and blend until well mixed. Pour into a double boiler (place a heat-resistant bowl over a boiling pot of water if you don't have a double boiler).

Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick. This will take approximately 10 minutes.

Remove from heat and immediately pour through a fine strainer to remove any lumps.
Whisk the butter into the mixture until the butter has melted. Let cool. The curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form).

Can be refrigerated for up to a week. Can be frozen for a month. The curd won't completely freeze, so you can spoon out just what you need.

Makes 1 1/4 cups.

Strawberry Curd

Difficulty: easy

1 1/2 cup strawberries (whole)
3 large eggs
2 tablespoons fresh lemon juice
3/4 cup granulated white sugar
4 tablespoons butter, at room temperature

To prepare, cut the butter into small pieces.

In a blender, blend together the eggs, lemon juice, and strawberries. Add the sugar to the blender and blend until well mixed. Pour into a double boiler (place a heat-resistant bowl over a boiling pot of water if you don't have a double boiler).

Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick. This will take approximately 10 minutes.

Remove from heat and immediately pour through a fine strainer to remove any lumps.
Whisk the butter into the mixture until the butter has melted. Let cool. The curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form).

Can be refrigerated for up to a week. Can be frozen for a month. The curd won't completely freeze, so you can spoon out just what you need.

Makes 1 1/4 cups.

White Chocolate English Scones

Difficulty: easy

2 cups all-purpose flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter
1/2 cup white chocolate chips
1 cup milk

Preheat oven to 425F. Grease a baking tray or line the baking tray with parchment paper.

Mix the flour, sugar, baking powder, baking soda and salt together. Cut in the butter until the mixture resembles fine breadcrumbs. Stir in the white chocolate chips.

Add the milk and mix to make a smooth dough (you may not need all of the milk). Knead lightly for ten seconds on a lightly floured surface. Roll to about 3/4" thick and either cut into individual scones or cut into wedges.

Bake for approximately 8-12 minutes. Makes 12.