scones with jam and cream and strawberries
4.38 from 8 votes

Best Scones

This is the Best 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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 9 large scones
Author: Marcellina


  • 3 cups self raising flour ((no self raising flour? see notes))
  • pinch salt
  • 60 grams butter
  • 1 1/4 cups milk (plus extra)


  • Heat the oven to 230°C/450°F
  • 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 3 centimetres 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.


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 1/4 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 - 230°C/450°F
  • 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 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.


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