Learn how to make classic scones with our easy scone recipe. Scones are a classic bake to try – and are much easier to make than you may think. This recipe includes added sultanas but you can leave them out if you’re not a fan. Or you could even replace them with your favourite fruit of choice.
This classic scone recipe will make nine regular sized scones and the whole batch will take around 30 mins to mix up and bake. You can serve these soft scones warm or cold – whichever you prefer. And of course whether they are hot or cold, they have to be served with plenty of raspberry or strawberry jam and clotted cream or butter.
The basis for a good old fashioned cream tea, scones are a British favourite. They couldn’t be easier to make with our cheap, quick and easy scone recipe. Perfect with a cuppa or two! You can store leftover scones in an airtight container for up to three days – ideal for a whole weekend of indulgent afternoon teas. To reheat, warm gently in the oven on a low heat before serving again. And of course most importantly of all – don’t forget the fresh or clotted cream for serving!
- 225g self-raising flour
- 2tsp baking powder
- 50g butter, chilled and diced
- 2tbsp caster sugar
- 50g sultanas
- 1 large egg
- 100ml milk
- Jam and clotted cream (to serve)
Preheat the oven to 220°C/425°F/Gas Mark7. Sift the flour into a large bowl with the baking powder.
Add the chilled and diced butter and rub in with your fingertips to make fine breadcrumbs. Stir in the caster sugar and sultanas.
Beat 1 large egg with the milk. Pour nearly all the egg mixture into the bowl of flour and butter and mix with a knife to form soft, but not sticky, dough. Add a little more of the egg mixture if needed.
Turn the dough on to a floured surface and knead lightly then roll out to a 2cm (3/4in) thickness. Use a 5cm (2in) round cutter to stamp out approx 9 scones, gently re-rolling the dough as necessary.
Place the scones on a lightly greased baking sheet. Arrange them so the sides are just touching, as this helps them to rise evenly. Brush the tops with any remaining egg mixture or a little milk and bake for 10-12 mins until golden brown. Cool on a wire rack.
Split and serve with jam and clotted cream, if liked.
Top tip for making Scones
These scones are best eaten on day of baking but you can keep them in the fridge for up to 3 days
How do you know when a scone is done?
You’ll know your scone is done when its a light brown colour. The darker the scone gets, the more likely it is to be dry and crumbly inside.
If you’re making scones for friends or family and want to make sure they’re cooked to perfection we’d recommend making an extra scone or a ‘tester’ scone. This is the scone that you can break open once you think your scones are cooked or once the timer goes off to actually see if its cooked all the way through. If the interior doesn’t appear doughy or wet, it means the rest of your scones should be ready too - especially if you make sure they are all the same size when cutting!
How do I get my scones to rise and be fluffy?
To make sure your scones are perfectly fluffy its best not to over knead the dough. Over kneading the dough will take the air out of the mixture so that the scones won’t rise as tall.
Our final tip when it comes to making sure your scones have a good rise is to only lightly dust the surface you’re forming your scones on with a small amount of flour. Over dusting will add more flour to the mixture making the dough heavier.
What does baking powder do to scones?
It’s best to use baking powder when making scones. Adding baking powder will make sure that your scones are guaranteed a rise.
Make sure the baking powder that you use is fresh. The fresher the baking powder the better the rise. If you’ve had a baking powder sitting in the cupboard for more than 6 months we’d recommend not using as it may not help your scones rise at all. Treat yourself to a new baking powder - most supermarkets sell it nowadays!