Easy Scones Recipe

4.46 from 11 votes

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!

Prep Time30

Cook Time20

Total Time50

Course: Scones

Cuisine: Baking Recipes

Keyword: Easy scones recipe

Servings: scones

Author: Bee Yinn Low

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.

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