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This easy scones recipe is perfect for beginners and uses just a few simple ingredients. In no time, you’ll have delicious, fluffy homemade scones that are ideal for breakfast or a cozy English-style afternoon tea!
There’s just something about warm, crumbly, classic English scones served with clotted cream or jam alongside my favorite cup of tea or coffee.
However, since I’m not in England where all the best scones are, I love making these easy scones whenever a craving hits. They’re soft, flaky, and buttery—perfect for satisfying that sudden desire for a delicious treat!
These homemade scones embody everything I love about this afternoon treat, made with condensed milk and mixed with my favorite blueberries and raisins. Every bite is filled with fruity notes, creating a delightful balance of sweetness and richness that makes them utterly irresistible.
Easy Scones Recipe With Condensed Milk
I love using condensed milk in my baking, like in Condensed Milk Bread. It adds a delightful twist to classic recipes and enhances their flavor beautifully!
This recipe is super easy to make and have a wonderfully rich, sweet, and a tint of milky flavor. The condensed milk keeps them moist, giving them that perfect light and airy texture that I love.
I like to add blueberries and raisins to my scones for a fruity touch. Every bite is a delicious mix of sweetness and creaminess. They’re great for afternoon tea or anytime of the day, especially when topped with clotted cream or jam. Honestly, once you try these, you might never go back to traditional scones!
Recipe Variations: You can use a variety of fruits in your scones, such as fresh strawberries, raspberries, or blackberries work great for a burst of flavor. You can also use dried cranberries to make Cranberry Scones.
Scones Ingredients
- Unsalted Butter
- Self-Rising Flour: A convenient mix of flour, baking powder, and salt for easy baking.
- Baking Powder: You will need extra baking powder in this recipe. As a leavening agent, this helps baked goods rise for a light, fluffy texture.
- Eggs: Used in the recipe and as an egg wash to achieve a beautiful, golden-color finish.
- Milk: Enhances moisture and flavor, creating a tender crumb in baked goods.
- Blueberries or Raisins: I used a combination of both but you can use either one for a delightful touch of fruity sweetness!
- Condensed Milk: Brings a tint of aroma, creamy sweetness and depth to this recipe.
- Oil: Keeps baked goods moist and crumbly while adding rich flavor.
See the recipe card for full information on ingredients.
How to Make Scones
Here are the step-by-step pictures:
Step 1: Preheat the oven to 400°F (207°C). Mix the Egg Wash ingredients together, set aside.
Step 2: Place the butter, flour, baking powder, sugar, and a pinch of salt into a mixing bowl. Use your thumbs and forefingers to break up the butter and rub it into the flour until you get small, cornflake-sized pieces.
Step 3: Make a well in the center of the dough, then add the eggs and milk, stirring with a spatula. Gently fold in the blueberries and raisins and add a tiny splash of milk if needed, until the dough becomes soft and slightly dry.
Step 4: Move it around as little as possible to form a scruffy mass—at this point, you’re done. Sprinkle some flour over the mixture, cover the bowl, and place it in the fridge for 15 minutes.
Step 5: Roll the dough out on a lightly floured surface until it’s about 1 inch (2.5 cm) thick. Using a 2.5-inch (6 cm) round cutter, cut out circles from the dough and place them upside down on a baking sheet for better rising. Re-roll any scraps to use up the remaining dough.
Step 6: Brush the top of each scone with the egg wash twice, then bake in the oven for 15-18 minutes, or until they are risen and golden. Once done, remove them from the oven and let them cool slightly. Serve with clotted cream (preferred), fruit jam, lemon curd, or butter.
e the step by step with pictures:
Helpful Tips
- Make sure to follow the recipe precisely for flaky, airy, and taller-than-usual scones.
- Use fresh baking powder. If it’s expired, it won’t provide the necessary lift.
- Kneading the dough too much can make scones dense instead of light and fluffy.
- Enjoy them hot out of the oven for the best flavor. If you don’t have clotted cream or jam, just serve them with butter.
- For the egg wash, I added 1 teaspoon of condensed milk for extra flavor and a glossy finish.
Frequently Asked Questions
Yes, my recipe contains eggs. This gives them a richer taste.
Make sure your baking powder is fresh. Expired baking powder won’t help your scones rise. Also, kneading the dough too much can develop gluten, making the scones dense instead of light and fluffy. Finally, adding too much flour can result in a heavy dough, leading to flat scones.
Yes, you can make the dough the night before and refrigerate it, then bake it in the morning!
Each scone is just 275 calories.
What To Serve With Scones
This dish is best served with cream, jam, or butter. For an afternoon tea party, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Easy Scones Recipe
Ingredients
- 6 oz (175g) cold unsalted butter
- 1 lb (500g/3 1/2 cups) self-raising flour, plus a little extra for dusting
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 1 pinch salt
- 2 large eggs
- 4 tablespoons milk
- 6 oz (175g) fresh blueberries and/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 and set aside.
- Place the butter, flour, baking powder, sugar, and a pinch of salt into a mixing bowl. Use your thumbs and forefingers to break up the butter and rub it into the flour until you get small, cornflake-sized pieces.
- Make a well in the center of the dough, then add the eggs and milk, stirring with a spatula. Gently fold in the blueberries and raisins and add a tiny splash of milk if needed, until the dough becomes soft and slightly dry.
- Move it around as little as possible to form a scruffy mass—at this point, you’re done. Sprinkle some flour over the mixture, cover the bowl, and place it in the fridge for 15 minutes.
- Roll the dough out on a lightly floured surface until it’s about 1 inch (2.5 cm) thick. Using a 2.5-inch (6 cm) round cutter, cut out circles from the dough and place them upside down on a baking sheet for better rising. Re-roll any scraps to use up the remaining 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.
Notes
- Make sure to follow the recipe precisely for flaky, airy, and taller-than-usual scones.
- Use fresh baking powder. If it’s expired, it won’t provide the necessary lift.
- Kneading the dough too much can make scones dense instead of light and fluffy.
- Enjoy them hot out of the oven for the best flavor. If you don’t have clotted cream or jam, just serve them with butter.
- For the egg wash, I added 1 teaspoon of condensed milk for extra flavor and a glossy finish.
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.