Easy scones

Easy scones
  • Serves icon Makes 8
  • Time icon Hands-on time 25 min, oven time 12-15 min

Make our easy recipe for classic freshly-baked scones next time you want to treat yourself or someone special to afternoon tea. Serve with clotted cream and jam.

Looking for afternoon tea inspiration or treats to make your mum on Mother’s Day? We’ve got the perfect recipes for you. Or, how about this gorgeous recipe for mini buttermilk scones filled with cardamom cream and rhubarb compote?

Nutrition: per serving

Calories
173kcals
Fat
6.1g (3.7 saturated)
Protein
3.2g
Carbohydrates
25.8g (4.6g sugars)
Fibre
1.1g
Salt
0.4g
Calories
173kcals
Fat
6.1g (3.7 saturated)
Protein
3.2g
Carbohydrates
25.8g (4.6g sugars)
Fibre
1.1g
Salt
0.4g

Ingredients

  • 225g self-raising flour, plus extra for dusting
  • Large pinch salt
  • 50g unsalted butter, cubed
  • 2 tbsp caster sugar 
  • 110ml whole milk 

You’ll also need… 

  • 5cm fluted or plain cutter 

Method

  1. Heat the oven to 220°C/200°C fan/gas 7. Put the flour in a mixing bowl and mix in the salt. Add the butter then, using your fingertips, rub the butter into the flour to make a coarse breadcrumb texture. 
  2. Using a table knife, stir in the sugar, then make a well in the middle and pour in the milk. Mix the dry ingredients into the wet using the knife to give a sticky dough. 
  3. Lightly flour the work surface, then tip out the scone dough and lightly knead a few times until smooth. Roll out (or pat out on the work surface) to 2.5-3cm thick. 
  4. Flour the cutter well, then press firmly on the dough to stamp out scones. Don’t twist the cutter as you press down. Gently re-roll the leftover dough and stamp out more scones (you should get 8 in total – don’t go thinner than 2.5cm or they’ll look flat). Transfer the scones to a baking sheet, dust the tops with a little more flour (or brush with clotted cream), then bake for 15 minutes until well risen and golden. 
  5. Transfer the cooked scones to a wire rack to cool, then serve split in half topped with a good spread of butter and/or clotted cream and some good quality jam. 

delicious. tips

  1. Scones are best eaten on the day they’re made, but they freeze well. Once cooled, freeze in bags for up to 1 month. Defrost, then warm in the oven.

Recipe By

The delicious. team

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Scone recipes

Pistachio and rosewater scones

Eric Lanlard adds fragrant rosewater and pistachios to the classic British scones recipe for a...

Save recipe icon Save recipe icon Save recipe

Scone recipes

Little buttermilk scones with cardamom cream and rhubarb compote

Time for afternoon tea? These mini buttermilk scones are filled with a wonderful pink rhubarb...

Save recipe icon Save recipe icon Save recipe

Scone recipes

Limoncello and blueberry scones

Not sure whether the jam or the cream comes first? Avoid the issue completely with...

Save recipe icon Save recipe icon Save recipe

Scone recipes

Classic scones

These traditional scones are quick, easy and use just three ingredients. Serve with jam and...

Subscribe to our magazine

Subscribe to delicious. magazine this month for HALF PRICE

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine