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    Home » Small Cakes

    English Scones Recipe

    Published: Dec 17, 2018 · Modified: May 10, 2022 by Marcellina

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    1st photo is fresh baked scones 2nd photo is scones with jam and cream and strawberries

    This is the best English Scones Recipe I have ever tried and I want to share it with you. 

    With this recipe you can make light and fluffy scones every time!

    English scones split and topped with jam and cream with strawberries on the side.

    PIN IT NOW TO SAVE FOR LATER

    Table of Contents

    • 1 Why you'll love this recipe
    • 2 Ingredient notes
    • 3 Variations
    • 4 Instructions
    • 5 Tips for success
    • 6 FAQ's
    • 7 Serving suggestions
    • 8 More recipes
    • 9 What readers are saying
    • 10 English Scones

    Why you'll love this recipe

    If  you want a baking recipe with tips and hints, you'll find lots here on Marcellina in Cucina. There's recipes for a quick chocolate cake, an easy vanilla cake or AMAZING chocolate chip cookies and exactly how to make biscotti. And here you'll find the best English scones recipe with all my tips for success.

    Scones are such a classic Australian treat. Everyone loves them. Whether you like you scones with strawberry jam and cream or with honey or just dipped into your tea.  A light, tender scone is always appreciated and enjoyed by everyone.

    Quite a few years ago I visited Tasmania and enjoyed Devonshire Tea every afternoon. I marveled at the bakers in the tea houses who made fresh, delicious scones all day, every day. I wanted to make great English scones too!

    Then I found this English scones recipe and copied it by hand into my little red recipe book. Now I want to share with you what I have discovered.

    PIN IT NOW TO SAVE FOR LATER

    Ingredient notes

    I've tried lots of different easy scones recipes. From recipes with lemonade and cream to recipes containing eggs but I have found this very basic recipe is the best English Scones Recipe ever! Why? Because it is light and fluffy, quick to make and never fails. The best part is that the ingredients are pantry staples.

    • self raising flour
    • salt
    • butter
    • milk

    Variations

    This is a basic English scones recipe. A soft and easy scones recipe but a basic one which means you can add extra flavorings that you may like.

    1. a spoonful of sugar.
    2. a handful of dried fruit.
    3. grated rind of an orange or lemon.
    4. a teaspoon of spice like cinnamon.
    5. chopped walnuts or other nut that you like.
    6. chocolate chips - white or dark.
    7. spoon the batter onto hot, stewed fruit and bake to make a delicious cobbler.
    8. cheese and herbs for a savory scone.
    9. sun dried tomato with olives and cheese.
    10. substitute gluten free flour for a gluten free scone.

    Instructions

    Rounds cut from soft dough on a baking sheet.
    • Preheat the oven
    • Rub the cold butter into the flour and salt
    • Add the cold milk all at once
    • Combine into a dough and pat out onto floured board
    • Cut out scones
    • Place on baking sheet and bake in a hot oven

    Tips for success

    Really, it's quite simple. Here are the 8 secrets I have learnt over the years to make great English scones.

    1. Preheat the oven to a very hot temperature - 230°C/450°F
    2. Start with cold ingredients and keep everything cold.
    3. Grate the cold (even frozen) butter into the flour and rub in but leave little "pebbles" of butter for extra flakiness
    4. Add the cold milk all at once and mix quick with the blade of a dinner knife.
    5. Turn out on a VERY lightly floured board and knead briefly...by that I mean count quickly to 30 and stop.
    6. Resist adding more flour - this dough is meant to be sticky.
    7. Use a floured cutter and DON'T twist the cutter. Simply press down to cut. (Hint: use a floured glass if you don't have a scone cutter)
    8. As soon as the scones come out of the oven wrap in a clean tea towel to retain the moisture.

    FAQ's

    Can these scones be frozen?

    As with any scones, it is really best if they are eat warm from the oven. And, I mean, who could resist that? But, even though this is the best English scones recipe ever, you may have a few left over.
    You can keep the scones in air tight container for the next day but warm in the microwave before splitting and topping with jam and cream.
    However, it is best to FREEZE any leftover scones so that they don't dry out. I like to wrap each one individually in plastic wrap then pop all of them into a zip lock bag.
    To defrost, simply remove the plastic wrap and defrost for 20 seconds in the microwave, turning over halfway through. Is it like a fresh scone? No, nothing beats a freshly baked scones but at a pinch, I think it's fine.

    What if I don't have any self raising flour?

    You can make your own quite easily! It takes just two ingredients - plain or all purpose flour and baking powder. Just remember that different brands of baking powder perform differently. So it is adviseable to check the instruction on the box of baking powder you are using.
    In Australia to make self raising flour you will need 2 teaspoons of baking powder to each cup of plain flour. However in the United States, you will only need 1 ¼ teaspoons of baking powder per cup of  plain (all purpose) flour. In other countries, please check your brand of baking powder.

    Nine golden brown baked scones in 3 by 3 formation.

    Serving suggestions

    These English Scones should be eaten warm from the oven. Split the scone in half and you can melt butter onto the scone before slathering on some lovely, thick jam.

    I'm a classic girl and love eating scones with my strawberry jam recipe (you really should try it) and fresh cream. However the list is endless. Any spread is good on English scones - honey, golden syrup, maple syrup or even just really good butter. Little people love chocolate spread on their scones.

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    More recipes

    Damper with olives, sun dried tomatoes and cheese
    Pumpkin Scones
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    What readers are saying

    "This is the first time I’ve ever made scones that rise! I’ve been trying for years. Thank you. This recipe really works for me. Made some date ones and plain. Your tips are what I’ve needed all this time."

    "Easiest and most delicious scone that can be prepared in half an hour. Very impressed."

    Made this recipe?
    Let me know if you liked it by leaving a ★★★★★ star rating and a review below. Please share a photo of your creation by tagging me on Instagram @marcellina.in.cucina!

    scones with jam and cream and strawberries

    English Scones

    This is the Best English Scone Recipe I have ever tried and I want to share it with you. With this recipe you can make light and fluffy scones every time!
    This recipe can be scaled up or down with no adverse effects.
    4.85 from 77 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings:9 large scones
    Author: Marcellina

    Ingredients

    • 3 cups self raising flour See note 1
    • pinch standard fine table salt See note 2
    • 2 ounces (4 tablespoons or 60grams) salted butter
    • 1 ¼ cups milk plus extra to brush scones before baking
    Prevent your screen from going dark

    Instructions

    • Heat the oven to 450°F/230ºC.
    • Measure the flour by first giving it a stir to lighten then spoon the flour into measuring cups.
    • Sift flour and salt into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. It's if some of the butter is not completely rubbed in. Leave little pebbles of butter.
    • Stir in the milk with a flat bladed knife. Depending on the weather and your flour you may need a spoonful or two more of  milk. The dough should be sticky.
    • Turn out onto a lightly floured board and knead gently for a brief 30 seconds. (Hint: count quickly to 30). Pat into a flat round about 1⅓in (3cm) thick. Don't be tempted to add more flour.
    • Cut with a floured cutter pressing straight down and not twisting. Place on baking paper lined tray close together.
    • Bake in the hottest part of the preheated oven. Bake for 12 - 15 minutes.
    • Remove scones from the oven and wrap in a clean teatowel. This will keep them soft and tender.

    Notes

    1. To make Self Raising Flour
      • In Australia to make self raising flour you will need 2 teaspoons of baking powder to each cup of plain flour.
      • However in the United States, you will only need 1 ¼ teaspoons of baking powder per cup of  plain (all purpose) flour.
      •  In other countries, please check your brand of baking powder.
    2. A pinch of salt is a large pinch around ⅛ of a teaspoon. Up to ¼ of a teaspoon of standard fine table salt can be used if you prefer scones on the saltier side.
    Measurements
    If you don't use cups the ingredients are as follows:
    • 450 grams self raising flour (no self raising flour see below)
    • pinch salt
    • 60 grams butter
    • 310mls milk plus extra if needed
    Here are the 8 secrets I have learnt over the years.
    • Preheat the oven to a very hot temperature - 450°F/230ºC
    • Start with cold ingredients and keep everything cold.
    • Grate the cold (even frozen) butter into the flour and rub in but leave little "pebbles" of butter for extra flakiness
    • Add the cold milk all at once and mix quick with the blade of a dinner knife.
    • Turn out on a VERY lightly floured board and knead briefly...by that I mean count quickly to 30 and stop.
    • Resist adding more flour - this dough is meant to be sticky.
    • Use a floured cutter and DON'T twist the cutter. Simply press down to cut. (Hint: use a floured glass if you don't have a scone cutter)
    • As soon as the scones come out of the oven wrap in a clean tea towel to retain the moisture.
    Do you want variations? Here's 10 different ways to use this recipe.
    1. a spoonful of sugar.
    2. a handful of dried fruit.
    3. grated rind of an orange or lemon.
    4. a teaspoon of spice like cinnamon.
    5. chopped walnuts or other nut that you like.
    6. chocolate chips - white or dark.
    7. spoon the batter onto hot, stewed fruit and bake to make a delicious cobbler.
    8. cheese and herbs for a savory scone.
    9. sun dried tomato with olives and cheese.
    10. substitute gluten free flour for a gluten free scone.

    Nutritional Information Per Serving

    Calories: 220kcal | Carbohydrates: 33g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 63mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 220IU | Calcium: 46mg | Iron: 1.9mg

    Nutritional Disclaimer

    Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

    Tried this recipe? I'd love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina

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    Reader Interactions

    Comments

    1. Michelle

      July 12, 2022 at 4:54 am

      Hi there! I am beyond excited to bake these scones. I have some freeze dried strawberries on hand, and I was wondering if it would work to add them once they are ground up. Also, how much do you think you would add to your recipe if so?

      Reply
      • Marcellina

        July 12, 2022 at 3:30 pm

        Hi Michelle! I'm so glad you love scones as much as I do. It sounds really interesting to add ground, freeze dried strawberries though I have never done that myself. I think you would need at least 1 ounce or possible 1 1/2 ounces. I have checked cake recipes that used ground, freeze dried strawberries and they usually add a teaspoon of strawberry extract for the full strawberry flavor. I would also think that you may need to add a little more milk because I'd imagine the dried powder would draw moisture. Let me know how they turn out!

        Reply
    2. Kim

      July 06, 2022 at 9:03 pm

      Hi Marcellina! My daughters and I are hosting a tea party today and tested this recipe last week. We were amazed that they taste so similar to our favorite tea room’s scones! Wondering if I could cut out the scones ahead of time and keep the dough covered & chilled in the fridge and then bake right before our guests arrive? What do you think?

      Reply
      • Marcellina

        July 07, 2022 at 8:16 am

        Yes, you can do that. I've done that before and there's minimal difference. The baking powder will already have been set in motion but usually baking powder is double action which means it has a second activation on heating (eg in the oven) so it will still get the rise. The cooking time will increase a smidge because the dough is cold.

        Reply
    3. Patricia Gosson

      May 31, 2022 at 4:01 pm

      Marcelina Hi,
      This is the way my Mum taught me to make scones, when I was 10 years old, I’m pushing 76 now. Though I would add a bit more butter. We never made small amounts of scones, & we put all the dough on the floured tray & patted it gently out to 1” thick with our fingers, then scored it with a knife into squares.
      They are best strait from the oven buttered with slices of cold lamb. Great Sunday night supper. Country Aussie cooking.

      Reply
      • Marcellina

        May 31, 2022 at 9:03 pm

        Hi Patricia! What a wonderful scone story! Thank you for sharing it with me! It took me quite a while to learn how to make scones but now I love to make them regularly and my family adore them. Too true - great Aussie cooking!

        Reply
    4. Kathy cavel

      March 29, 2022 at 1:49 pm

      5 stars
      Wow! Big beautiful scones came out of my oven brilliant ????

      Reply
      • Marcellina

        March 29, 2022 at 3:17 pm

        Yay! So happy you loved these as much as I do!! Not a lot beats a great scone, I think!

        Reply
    5. Deena

      February 17, 2022 at 8:45 am

      Check your conversion - I made these and they came out pretty dry; I thought 3 tablespoons of butter didn’t seem like very much but followed the recipe. Later looked up conversion of 60g butter to tablespoons and found sources stating 4 1/4 to 4.8 tablespoons, or 1/4 cup ...that would make a big difference!

      Reply
      • Marcellina

        February 17, 2022 at 3:16 pm

        Hello Deena, I'm sorry your scones came out dry. These scones are tested by many readers who have only provided great feedback and I value your feedback too. You are right, 2 oz is 4 tablespoons of butter. However, the butter is not what makes these scones so light and fluffy, it's actually the ratio of flour to milk. Please check that you have measured the flour correctly and add more milk if the scone dough isn't sticky. Hope these tips help!

        Reply
        • Deena

          February 18, 2022 at 5:52 am

          Thanks for correcting the recipe Marcelina. I’ll try them again!

          Reply
          • Marcellina

            February 18, 2022 at 7:53 am

            You're welcome, Deena! Be sure to not add too much flour. I think you'll enjoy them. Thank you!

            Reply
    6. Yvonne

      September 08, 2021 at 9:53 pm

      Just made these scones
      I added some sultanas, oh my they are delicious

      Reply
      • Marcellina

        September 09, 2021 at 7:33 am

        Sultanas are a great addition!

        Reply
    7. Emma

      August 22, 2021 at 5:52 pm

      4 stars
      They turned out well so quick and easy to make. Wasn't sweet enough for me so I'll add some sugar next time.

      Reply
      • Marcellina

        August 23, 2021 at 7:30 am

        Thanks for your feedback, Emma! Certainly you could add more sugar to your taste. I love sconces with lashings of jam so these are just right for me! Enjoy your homemade scones xx

        Reply
    8. Trnia

      August 15, 2021 at 8:46 am

      I want to make this a savory cheese and herb scone by adding smoked cheddar, rosemary, and sage. How much of each should I add? Thank you

      Reply
      • Marcellina

        August 15, 2021 at 10:43 pm

        You could add as much as a 1 1/2 cups of grated smoked cheddar to the recipe. As for the herbs, perhaps 1/2 teaspoon of each if dried or 1 teaspoon of finely chopped fresh herbs. Sounds delish!

        Reply
    9. CherylCheryl

      July 30, 2021 at 1:43 pm

      I found the mixture very sticking and I couldn’t get it out the mixing bowl it was just a floppy blob, why would that happen please

      Reply
      • Marcellina

        July 31, 2021 at 2:51 pm

        Hello Cheryl! This is a sticky dough and it will need to be scraped out of the bowl. It sounds to me that you've done exactly the right thing and the dough is the right consistency. The stickiness of the dough is why these scones are so moist and delicious. Hope that helps.

        Reply
    10. Ivana

      July 05, 2021 at 9:06 pm

      Hi Marcellina. I made these scones a couple of weeks ago to my guests. They loved them. I have to say they were the best scones I’ve ever made. Thank you for the recipe. ????
      Regards
      Ivana

      Reply
      • Marcellina

        July 06, 2021 at 7:57 am

        Hello Ivana! It makes me so happy to hear that you and your guests loved these scones as much as my family and I do! xx

        Reply
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