English Scones Recipe

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!

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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.

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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

• 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

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 easy microwave, strawberry preserves 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
Mascarpone Cream

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.”

If you enjoyed this recipe, I’d really appreciate a star rating and a comment or tag me on instagram @marcellina.in.cucina.
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Best English Scone Recipe

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.

4.47 from 39 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 (no self raising flour? see notes)
• ▢ pinch salt
• ▢ 3 tablespoons (60grams or 2oz) butter
• ▢ 1 ¼ cups milk plus extra

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Instructions

• Heat the oven to 450°F/230ºC.
• Sift flour and salt into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. It’s fine even better 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.
• 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

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

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.

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.

Nutrition

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

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