Top 17 British Sweet Breads

Scone is a quick bread that is shaped into various forms such as squares, diamonds, and triangles, then baked in the oven. Although scones were griddle-baked and made with oats in the past, today they are traditionally made with wheat flour, baking powder or soda, butter, milk, sugar, and eggs. They can be either savory or sweet, consumed for breakfast, or served with afternoon tea. The most popular theory about their origin says they originated in Scotland in the early 1500s, the name scones derived from the Stone of Destiny, where the Kings of Scotland used to be crowned. This theory is supported by the fact that the first known reference in print regarding scones appeared in 1513, in the poems of a Scottish poet. Today, most of the English scones are plain, relying on the addition of jam, lemon curd, or honey for extra flavor, but there are also some decadent varieties with cranberries, nuts, chocolate bits, and dates.Expand

A fruit scone is essentially a scone with added bits of juicy sultanas and currants. Although those are the traditional additions for a fruit scone, these sweet treats can also be made with any other dried fruits. It is recommended to serve them split open, spread with fruit jam or cream. For the best results, fruit scones should always be served warm and fresh out of the oven.Expand

Traditionally prepared and eaten on Good Friday and during Lent, hot cross buns are subtly sweet spiced buns made with a rich yeast dough that is studded with dry fruit. The top of each bun is marked with a cross, typically made with shortcrust pastry, a mixture of flour and water, or icing sugar. Although theories abound, the exact origin of hot cross buns is shrouded in mystery. They are sometimes associated with Romans and Saxons, who made similar cross-marked buns to commemorate Eostre—the goddess of light. However, they are mostly linked to Christian folklore. Apart from the cross symbolizing crucifixion, it is often said that the hefty use of spices signifies the ingredients used to embalm Christ after his death. What is certain is that the buns already enjoyed immense popularity by the 16th century, when Queen Elizabeth I restricted their sale solely to Christmas, Easter, and Good Friday as it was believed that the buns had healing properties. The restriction had little effect and was soon revoked. Nowadays, hot cross buns are world-famous and enjoyed all year round. The traditional version is dotted with currants and spiced with cinnamon, nutmeg, and allspice, but it is easily modified and adjusted to taste. The buns can be enjoyed as a sweet or savory treat. They can be served plain or toasted, with butter, jam, or any other optional topping. Expand

Fat rascals are traditional Yorkshire cakes consisting of shortcrust pastry leftovers, mixed dried fruit, butter, and sugar. The sweet treats are additionally flavored with nutmeg, cinnamon, and lemon zest. They have been made in Yorkshire since the beginning of the 19th century. It is recommended to serve the fat rascals warm from the oven, with a dollop of thick double cream on the side.Expand

It is believed that this classic English dessert was invented at the London's Chelsea Bun House in the 18th century. The bun is made with a rich egg-based yeast dough flavored with lemon peel, and either cinnamon or mixed spice. Before baking, the dough is smeared with a combination of butter, brown sugar and currants. A perfect tea-time treat, Chelsea bun is typically enjoyed warm, cut into slices and smeared with even more butter.Expand

Lemonade scones are one of the popular scone varieties. These tiny, fluffy desserts are made with a combination of self-raising flour, sugar, cream, and lemonade. Once the dough has been formed, it's cut in circular shapes, then baked in the oven until lightly browned. It's recommended to serve lemonade scones warm, with generous amounts of whipped cream, lemon curd, or strawberry jam on the side.Expand

Often regarded as Wales' national fruitcake, bara brith (lit. speckled bread) is made by soaking dried fruit in strong black tea overnight and then folding it into a mixture of flour, brown sugar, eggs, marmalade, cinnamon, and mixed spices the following day. This traditional tea bread loaf is typically enjoyed fresh from the oven, but it can also be toasted and spread with Welsh salted butter. It is widely available in shops, bakeries, and tearooms all over Wales.Expand

Although they appear under various names, all the varieties of Cornish buns are prepared with a saffron-infused dough that is enriched with citrus zest and dried fruits such as currants and sultanas. Nowadays, the buns are usually found in bakeries, but in the 1800s they were typically associated with traditional tea treat outings that were organized by religious groups in Cornwall. They are enjoyed plain or toasted, usually spread with butter or Cornish clotted cream.Expand

Saffron cake is a traditional delicacy made in Devon and Cornwall, characterized by its close texture and a rich, spicy taste. The cake consists of bread dough, saffron, assorted fruit and spices, sugar, and butter. It is usually baked like bread and served sliced, with clotted cream on the side. The dish is especially popular around Easter and is traditionally consumed on Good Friday.Expand

Bath bun is a traditional sweet bread roll originating from Bath. The buns are circular, with nib sugar and caraway seeds on top of their highly glazed exterior. The texture is dense and close, while the flavor is lightly spiced and sweetened, with lump sugar underneath. The milk-based yeasted dough for Bath buns is usually based on plain brioche dough or rich egg and butter dough with caraway seeds. Although there are disputes about the origins of these buns, the ones made from a recipe dating back to 1679 are still available in the town of Bath. Expand