This feature originally ran in the November 2025-January 2026 issue of Community Matters, the quarterly magazine produced by The Cullman Tribune.
For Elizabeth Adkins, a warm scone fresh from the oven is far more than a simple baked good.
English scones are a traditional treat from England, and often served with jam and cream, alongside a lovely cup of tea.
“I chose this recipe because my husband is from England. When we were first married, we lived in England together, and we often enjoyed going into bakeries and coffee shops to share a delightful English scone,” she said. “I like to make scones for my husband and my children, as proper scones are not as easy to find in America.”
Her journey with scones began when she and her husband moved back to the States. “The first scones I made were American scones, and while these scones were indeed delicious, they were not like the English scones we had enjoyed together in England. I experimented and tried a few scone recipes until I landed on a recipe that I felt represented the English scone in a traditional way,” Adkins explained.
Traditionally, English scones aren’t very sweet. “Scones are like an American biscuit, but slightly sweeter and softer,” she said. “I added heavy whipping cream to my recipe (as many recipes simply use milk). Also, I use salted butter instead of unsalted butter. If I am in the mood for a slightly sweeter scone, I sometimes sprinkle the top of my scones with turbinado sugar before placing them in the oven to bake.”
English scones carry deep meaning for her family. “This recipe evokes a nostalgic, happy feel. It takes us back to our time as a newlywed couple, where we spent time in Stratford and Bath, England, and enjoyed lovely scones in quaint English tearooms,” Adkins explained. “The recipe is appropriate for any occasion, but it is often a special treat in our home. It is lovely to enjoy a cup of tea and a scone with cream and jam on a rainy, chilly Saturday afternoon.”
Her love of English heritage extends beyond baking. After her marriage and move to England, she lived there for two years and had her eldest daughter. When she returned to America, she was determined to take the experiences she had in England and incorporate them into her home and daily life.
“We do this together as a family by making traditional foods and desserts. We celebrate some of the unique English traditions with our children by doing special homeschool lessons and crafts, which teach them a bit about their English heritage. We also enjoy thrifting and antiquing. I am often drawn to lovely pieces of China, crystal, brass or wood…as well as little trinkets that remind me of the English cottages that are located in the iconic Cotswolds,” she said.
Adkins said her blog, Cotswold Kitchen Mom, grew naturally from this passion.
“Since moving back to America, I have always made it my goal to make traditional English recipes for my husband and children. I think it is important to celebrate their English heritage, as we do their American heritage,” she said. “Preserving traditional recipes is very important to me. My husband left England to come to America because he loved me. While we enjoy living in America, we also miss the beauty of the English countryside and culture. Making English recipes is a way I can show my love to my husband and children, all the while acknowledging the beauty of another culture.”
She said she hopes her blog inspires readers to try new recipes and appreciate the lovely, ordinary things in life. “I hope it encourages people to value family time, while using creativity, and that it teaches people to look at thrifted/antique items as treasures that can make a home beautiful. I hope every reader walks away encouraged and inspired.
English scones
Ingredients
- 3 3/4 cups all-purpose flour
- 3 1/2 tsp. baking powder
- 1/4 cup + 1 tbsp. granulated sugar
- 6 tbsp. salted butter (cubed)
- 2 large eggs
- 2/3 cup milk
- 1/3 cup heavy whipping cream
Instructions
- Preheat oven to 400 degrees F.
- To a large mixing bowl, add flour and baking powder. Stir together.
- Add cubed (slightly soft) butter to the flour mixture. Using fingers, rub butter into the flour. (This will result in a crumbly texture.)
- Stir in the sugar.
- In a separate mixing bowl, whisk eggs well. Add the milk and the cream to the eggs but reserve 1 tbsp. milk and egg mixture to brush on the tops of the scones before they go into the oven.
- Stir the wet ingredients into the dry ingredients. (Mixture will be slightly sticky.)
- Flour work surface. Flatten the scone dough with the palm of your hand (to a 1/2 to 3/4 inch thickness).
- Brush reserved egg and milk mixture to the tops of the scones.
- Place parchment paper on a baking sheet. Place scones a few inches apart.
- Bake scones in preheated oven for 10-12 minutes (or until the tops are golden brown and the scones have risen properly).
- Enjoy scones with whipped cream or clotted cream, and raspberry or strawberry jam. Scones are best enjoyed fresh on the first day.
