Classic scones
Light, tall, fluffy scones ready in about half an hour. Serve warm with jam and clotted cream for a proper cream tea.
- Prep
- 15 mins
- Cook
- 15 mins
- Total
- 30 mins
- Serves
- 8
- Difficulty
- Easy
- Cost
- Budget
Recipe: Classic scones
Classic scones
Ingredients
- 350g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- ¼ tsp salt
- 85g cold unsalted butter, cubed
- 40g caster sugar
- 1 large egg
- 175ml whole milk, roughly; you may not need it all
To serve
- strawberry jam
- clotted cream
Kitchen kit
- 5–6cm round fluted cutter Search Amazon for fluted scone cutter set
- Baking tray Search Amazon for non-stick baking tray
As an Amazon Associate we earn from qualifying purchases. Amazon links go to search results for the kit, never food.
Method
-
Step 1: Heat the oven
Heat the oven to 220°C / 200°C fan / gas 7 and put a baking tray inside to heat up.
-
Step 2: Rub in the butter
Mix the flour, baking powder and salt in a large bowl. Rub in the butter with your fingertips until it looks like fine breadcrumbs, then stir in the sugar.
-
Step 3: Add the liquid
Beat the egg in a measuring jug, then top up with milk to the 225ml mark and whisk together. Set aside 1 tbsp for glazing. Make a well in the flour, pour in most of the egg mixture and mix quickly with a cutlery knife to a soft, slightly sticky dough, adding the rest if any dry flour remains.
-
Step 4: Shape
Tip onto a floured surface and fold the dough over 2–3 times to smooth it – don't knead. Pat out to about 4cm thick.
-
Step 5: Cut
Dip a 5–6cm cutter in flour and cut straight down without twisting. Gently press the trimmings together and cut more; you should get about 8.
-
Step 6: Bake
Brush the tops with the reserved egg mixture (not the sides, or they won't rise evenly). Carefully put on the hot tray and bake for 12–15 minutes until well risen and golden. Cool on a rack and eat warm.
Tips
- A wet, soft dough and minimal handling are the secrets to a good rise.
- Pressing straight down with the cutter (no twisting) keeps the sides straight so the scones rise tall.
Storing & reheating
Best on the day. Keep in an airtight container and eat within 2 days; refresh in a warm oven for a few minutes.
Freezing
Freeze baked, cooled scones for up to 3 months. Defrost, then warm through in a low oven.
Variations
- Fruit scones: stir 75g sultanas in with the sugar.
- Cheese scones: leave out the sugar and vanilla; add 100g grated mature Cheddar and 1/2 tsp mustard powder.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/classic-scones/ · Checked 17 October 2026
Questions people ask
Jam or cream first?
Devon tradition puts cream first, Cornwall jam first. Both taste wonderful.
Why are my scones flat?
Over-handled dough, a twisted cutter, or old baking powder. Check the baking powder's date.
Can I use buttermilk?
Yes – use buttermilk instead of the milk for a slightly lighter, tangier scone.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
See other recipes that use the same kit on our kitchen kit pages.
