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There’s nothing quite like homemade scones fresh from the oven. Soft and fluffy on the inside, lightly crisp on the outside, and perfect for generously topping with jam and clotted cream. This classic scones recipe is surprisingly easy to make and ideal for a leisurely brunch, afternoon tea, or simply alongside a cup of tea in the afternoon. Best of all? You only need a handful of ingredients.
Table of contents
Simone’s Tip
The secret to perfect scones is in the dough. Work quickly and gently to keep the dough light and airy. And one very important tip: don’t twist the cutter when cutting out the scones. Twisting can prevent them from rising properly in the oven.
Recipe Ingredients
Serve your scones the traditional way with clotted cream, whipped cream, and strawberry jam, or try something different with lemon curd or orange marmalade.
- All-purpose flour – the foundation of the recipe. Use a good-quality all-purpose flour.
- Baking powder – helps create light and fluffy scones.
- Granulated sugar – adds a subtle sweetness.
- Sea salt – just a pinch helps bring out the flavors.
- Butter – use softened butter at room temperature. Unsalted butter works best.
- Eggs – provide structure and richness to the dough.
- Milk – keeps the dough soft and tender. Whole milk, reduced-fat milk, or even plant-based milk can be used.
- Egg yolk and milk – for brushing the tops and creating a beautiful golden finish.
How to Make This Scones Recipe
Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
In a large bowl, combine the flour, baking powder, sugar, and salt. Add the softened butter and rub it into the flour mixture with your fingertips until it resembles fine breadcrumbs.
Add the beaten eggs and gradually pour in the milk. Gently mix with a spatula until you have a soft, slightly sticky dough.
Generously flour your work surface and place the dough on it. Knead briefly until the dough is no longer sticky but still feels soft. Pat it into a round about ¾ inch (2 cm) thick.
Cut out the scones using a round cutter. Press straight down and avoid twisting the cutter. Place the scones on the prepared baking sheet and brush the tops with the egg yolk and milk mixture.
Bake for 10–15 minutes, or until golden brown and nicely risen. Transfer to a wire rack to cool and cover with a clean kitchen towel to keep them soft.
Storing Scones
Scones are definitely at their best on the day they’re baked. Store them covered at room temperature to prevent them from drying out.
If you need to keep them longer, store them in an airtight container for up to 2 days. Warm them briefly in the oven before serving.
Scones also freeze well. Wrap them airtight and freeze for up to 2 months. Thaw at room temperature and warm them in the oven for the best texture.
FAQ Scones Recipe
This is usually caused by overworking the dough or twisting the cutter when cutting out the scones. Handle the dough gently and work quickly for the best rise.
Yes. You can prepare the dough a few hours in advance and store it covered in the refrigerator until ready to bake.
Absolutely. Raisins, chocolate chips, or even a little orange zest make delicious additions to this basic recipe. You can also try chocolate orange scones or cranberry scones for a fun variation.
Clotted cream is much thicker and richer than whipped cream and is traditionally served with British-style scones.
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Easy Scones Recipe
Ingredients
- 430 grams all-purpose flour
- 2 tbsp baking powder
- 40 grams granulated sugar
- Pinch of sea salt
- 150 grams unsalted butter softened
- 2 eggs beaten
- 90 ml milk
- 1 egg yolk + 1 tablespoon milk for brushing
Instructions
- Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Combine the flour, baking powder, sugar, and salt in a large bowl. Add the butter and rub it into the dry ingredients with your fingertips until the mixture resembles breadcrumbs.
- Add the eggs, then gradually add the milk while mixing with a spatula until a soft, slightly sticky dough forms.
- Transfer the dough to a generously floured work surface and knead gently until it no longer sticks but still feels soft, about 1–2 minutes.
- Pat the dough into a round approximately ¾ inch (2 cm) thick.
- Using a round cutter (about 2 inches for smaller scones or 3 inches for larger ones), cut out the scones by pressing straight down without twisting.
- Gather any remaining dough, gently pat it back into a ¾-inch-thick round, and continue cutting until all the dough is used.
- Place the scones on the prepared baking sheets and brush the tops with the egg-and-milk mixture.
- Bake for 10–15 minutes in the center of the oven until well risen and golden brown.
- Cool on a wire rack. Once cooled, cover with a clean kitchen towel to keep them soft and fresh.
- Serve with whipped cream or clotted cream and your favorite jam.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
