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Scones - these delicious homemade scones are the perfect amount of crumbly and moist. Afternoon tea has never tasted so good and been so easy!
Delicious Scones
There is just something about warm, crumbly, classic English scones served with clotted cream or jam, with my favorite cup of tea or coffee.
However, it’s not easy to find good scones where I am, so whenever I have a sudden cravings of scones, I love baking my own scones!
Ingredients For Scone Recipe
- Unsalted butter
- Self-rising flour
- Baking powder
- Eggs
- Milk
- Blueberries or raisins
- Condensed milk
- Oil
See the recipe card for full information on ingredients.
Cooking Tips
- Following the directions, the scones become crumbly, and the dough is taller than usual
- Be sure to enjoy hot off the oven for best taste!
- If you don’t have clotted cream or jam, they are also delicious with butter.
- For the egg wash, I added condensed milk for extra taste.
Frequently Asked Questions
Yes, my recipe contains eggs. This gives them a richer taste.
If you’re having trouble with them, make sure that you are using fresh baking powder. Additionally, be sure not to knead the dough too much, and add just the right amount of flour.
Yes, feel free to make the dough the night before, refrigerating it, and baking it in the morning!
This recipe has 273 calories per serving.
What To Serve With Scones
This dish is best served with cream, jam, or butter. For a wholesome tea party, I recommend the following recipes.
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Other Recipes You Might Like
Scones
Ingredients
- 6 oz (175g) cold unsalted butter
- 1 lb (500g) self-raising flour, plus a little extra for dusting (Heaping 3 1/2 cups)
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 1 pinch salt
- 2 large eggs
- 4 tablespoons milk
- 6 oz (175g) small fresh blueberries or dried raisins
Egg Wash:
- 2 egg yolks
- 1/4 teaspoon sweetened condensed milk
- 1/4 teaspoon oil
Instructions
- Preheat the oven to 400°F (207°C). Mix the Egg Wash ingredients together, set aside.
- Put your butter, flour, baking powder, sugar and a pinch of salt into a mixing bowl and use your thumbs and forefingers to break up the butter and rub it into the flour, so you get little cornflake–sized pieces.
- Make a well in the middle of the dough, add the eggs and milk, and stir it up with a spatula. Add the blueberries to the mixture. Add a tiny splash of milk if needed, until you have a soft, dry dough.
- Move it around as little as possible to get it looking like a scruffy mass – at this point, you're done. Sprinkle over some flour, cover the bowl and pop it into the fridge for 15 minutes.
- Roll the dough out on a lightly floured surface until it's about 1-inch (2.5cm) thick. With a 2 1/2-inch (6cm) round cutter, cut out circles from the dough and place them upside down on a baking sheet – they will rise better that way. Re-roll any off cuts to use up the dough.
- Brush the top of each scone with the Egg Wash twice and bake in the oven for 15-18 minutes, or until risen and golden. At that point, take them out of the oven and leave them to cool down a little. Serve with clotted cream (preferred), fruit jam, lemon curd, or butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How many cups of flour are used in this recipe?
Hi, I am an amateur in the area of baking. Not very sure if I miss out anything.
Do you need to whisk ingredients or just using hand to mix them?
Confused.
Hand.
Yes, updated.
Eggs and milk seem to be missing to bind the dry ingredients into a dough. I get that there is an egg wash. Is this the missing egg/milk for the scones and you save back a bit to brush on top? I’m confused. This looks more like Hagrid’s “rock” muffins.
Hi Kara, I updated the recipe, missed out the two ingredients.
I hope this isn’t duplicated, I don’t think my original comment went through.
I don’t see eggs or milk in the ingredients, except for the egg wash. Am I missing something?
Thanks
Updated, thanks for catching the omission.
That’s a very basic recipe – it’s almost pastry! Maybe it’s because I’m from Yorkshire or maybe it’s the recipe my Mum used but I remember it being from the Bero Book and was called Victoria scones. It has flour rubbed with butter and then the sugar and sultanas (optional) are stirred in and then it’s mixed gently to a soft dough and cut into rounds with a scone cutter (or use a glass or cup or empty food can of the appropriate size. I like to make them small but tall, everyone has there own version. Yum, I’m hungry now!
Hi Rachael, thanks for your comment. If you have a recipe, please share here.
I forgot to say it’s mixed to a soft dough with eggs and milk and then you can also brush the tops with the leftover liquid!
Cant wait to try this recipe but was wondering if I could use frozen fruits instead of dried fruits?
I came across your orange cranberry scone recipe a while back but I can’t seem to find it anymore.
I don’t have orange cranberry scone…but here you can find other scone recipes: https://rasamalaysia.com/?s=scones
Thanks for sharing~! Can I use plain flour instead of self raising flour?
Self-rising flour is flour with baking powder and salt already added. You can use plain flour and add baking powder but I wouldn’t know for sure how much to add.
If you don’t use self-rising you will need to use baking powder or baking soda in recipe look up exchange of ingredients if you want a quick bread for breakfast or anytime look for Irish soda bread it is great for stews and soups or for toaster bread.