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Its a big claim but I truly believe that these are the Best Scones Ever! Want to know why? Because they are classic scones! They have no extra flavourings and none of that devilish dried fruit; just pure unsullied traditional rich scone flavour. So give them a try and let me know if you agree!
We all know what a scone is right? We’ve all had a cheeky cream tea at a National Trust cafe right? But do you know just how easy they are to make? So easy! Unfortunately once you’ve made your own, all of those cute little cafes just can’t quite match up.
Sad times. But the good news is that a lovely afternoon tea or cheeky treat with a cuppa is only about 25 minutes away at any given moment. Wahey!
But why don’t your Best Scones Ever have fruit in them I hear you say? Because dried fruit is the devil, thats why. Sultanas were put on this earth purely to stick in your teeth and provide horrible little interruptions to the gloriousness of rich, fluffy (but still a little doughy), slightly sweet and crumbly scones.
They’re a Classic For a Reason!
There are just some things which shouldn’t be messed around with.
- Ready salted crisps are clearly superior to any fancy ass flavour.
- Weetabix should not contain chocolate chips or freeze dried anything and,
- Bacon sandwiches never need garish sauce, just simple classic butter.
- And scones. Scones should just be plain old classic scones!
Lets discuss the elephant in the room. How are you going to top your scones? As far as I am concerned this is a non-debate. A bit like which way round the toilet roll goes or if you should vaccinate children.
Correct: Scone –> Butter –> Jam –> Cream.
There are several reasons for this. Firstly, have you ever tried to spreading jam on top of a heaping dollop of clotted cream? Actually that’s the only reason you really need.
Now lets debunk the “the cream acts like the butter” argument. THE BUTTER IS THE BUTTER! Why are you not putting butter on your scone?! A slick of butter melts into the soft sconey crumb providing delicious extra salty moisture to the whole affair. My homemade butter is extra amazing.
If you are on a diet, this is not the recipe for you. Put butter on your (warm) scone. Actually a scone with just butter is one of my favourite ways to eat them. And scones should always be served warm.
I’ve just realised that there is a second scone based argument! They’re tricky little devils aren’t they! I can clear this one up too.
It’s pronounced “SC-OWN”. Due to the ‘Magic E‘. Don’t @ me. I will not be swayed.
What about Savoury Scones?
There is most certainly a time and a place for a cheese scone. The most classic of the British savoury scones.
But do you know about Biscuits? Not the kind that you dunk in your tea but the American Buttermilk Biscuit kind? Because they’re basically savoury scones. But they’re folded into layers so they’re a little more on the flaky side and a little less short.
They’re usually served for breakfast rather than afternoon tea but they’re very much worth a try. I serve them classic style with Sausage Gravy or Creamed Mushrooms for a veggie alternative.
Make my Best Scones into a Feast
I truly believe that you can make any dish into a proper feast! Whether thats a feast for one after work on a Tuesday, a casual feast for four on a Friday evening or a feast for 12 for a special occasion!
Scones have many uses. But are most famously served with a pot of tea. Add a whole bunch of sandwiches, savouries and sweet treats to turn a simple cream tea into a full afternoon tea. Just don’t forget the butter!
I have many recipes which will help create an afternoon tea feast! Try starting with my Puff Pastry Sausage Rolls and Quiche Lorraine followed by Sticky Toffee Buns and Russian Slice. Add a slice of Victoria Sandwich Cake to make it extra traditional!
Don’t forget to head over to my Feast Collection pages to find all of my tips and tricks to help you host a fun and stress-free feast. Plus remember to check out my recipe index to create your own awesome Feast!
Ingredients for my Best Scones
There are no particularly unusual ingredients in my scones. Nothing you don’t likely keep about the house anyway. Win!
A quick note about the butter. The butter does need to be cold. As cold as possible in fact. If the butter is at all softened, it will just melt into the flour with the additional heat of your hands. Cold hands never hurt either!
You can use spread rather than butter but the flavour will not be quite as delicious. But if its all you have then go for it!
Or don’t? I usually use this section of my recipe posts to tell you about all the various ways that you can adapt the recipe. But this recipe is all about being classic so this is a bit awkward!
Ok! Ok! I hear you. If you really really want to, you could add some dried fruit. Or a dash of ginger. Or some lemon zest. Just don’t come crying to me ok!
The other simple variation is to pat the dough out into a round then cut the dough with a sharp knife like a pizza. This will make triangle scones which will taste the same. Perfect if you don’t have a cookie cutter or have a fear of circles.
Make it Vegetarian or Vegan
My Best Scones are suitable for veggies right off the bat.
To make my scones vegan, there are a few simple swaps:
- Switch the butter for vegan baking block.
- Switch the milk for a flavour free plant-based milk.
- Leave out the egg and add an additional 20ml of plant-based milk in place of each egg removed.
The scones may not be quite so golden brown and shiny due to the plant milk glaze but don’t worry, they will still taste pretty good.
Make it Allergy Friendly
My scone recipe is free from nuts.
Dairy or Egg Free: Use the vegan swaps given above to make my Best Scones suitable for a dairy or egg allergy.
Gluten Free: Swap the plain flour for gluten free flour and make sure that the baking powder you use is suitable for gluten free diets.
Please note that this recipe may contain other allergens not referred to above. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment Notes for my Best Scones Ever
I always specify a flour shaker in my equipment lists when a floured surface is needed. They are super cheap and super handy. You can vaguely control where the flour is going to cut down on clean up time and you get a nice even layer of flour rather than some clumps and some bare bits.
You could alternatively spoon some flour into a mini sieve or just use your hands. Throwing it from a distance is best in this case if a little messy!
I had a right odd assortment of cookie/biscuit cutters until I was bought a handy set of plastic cookie cutters. They are smooth on one side and fluted on the other in various handy sizes. I like the plastic as they don’t rust and they stack nicely for storage. I also have the star versions.
To see more of my recommended equipment items for new bakers, have a look at my post featuring all the essential equipment you might need.
It is also perfect inspiration for gifts for a budding baker in your life!
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
The good news is that scones take very little time to prepare so making them just before you want to eat them is often not a problem. You can however make them in advance, freeze them on a baking tray then move to a large sandwich bag once fully frozen. The individual scones can then be baked off from frozen when you want one (or more).
You can also bake then freeze in exactly the same way. Allow the scones to thaw naturally.
Leftover Rich Scones
Blast the scones in the microwave for 20 seconds and they will be perfect to eat for a couple of days after baking.
If the scones are not reheatable, try slicing them thinly and using them like the bread in a bread and butter pudding. Or. Turning them into breadcrumbs, mixing with a little melted butter and scattering them over fruit before baking.
Best Scone Tips
Add a little more flour or milk to get a sticky but handleable dough as required. This will be especially true if subbing a gluten free flour or using a plant based milk.
You can pat the dough out ready for cutting on a clean work surface but using a wooden board makes clean up easier.
If you don’t have cookie cutters, you can use something like a glass to cut out the rounds. The trick is to use as thin a glass as possible, ideally with straight sides. The other trick is to not twist. This makes the dough catch on itself and hinder the rise.
Alternatively, pat the scone dough into a round. Use a large sharp knife to cut the dough into slices like a cake. Put the slices straight onto the baking tray for triangle scones with no waste.
Don’t be tempted to skip lining the baking tray. There is nothing sadder than a stuck scone. Or 10.
I sort of apologise for my militant approach to Sc-owns. There is obviously a time and a place for fruit and flavours and even cheese but sometimes, the classic is worth revisiting.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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Best Scones Ever!
- 350 g Plain Flour (All Purpose)
- 1 tbsp Baking Powder
- 0.25 tsp Sea Salt Flakes
- 125 g Salted Butter
- 50 g Caster Sugar (Superfine Sugar)
- 150 ml Skimmed Milk
- 1 Eggs
- Preheat the oven to 200c or equivalent.
- Line a large baking tray with greaseproof paper.
- Measure 350g Plain Flour, 1 tbsp Baking Powder and 0.25 tsp Sea Salt Flakes into a medium mixing bowl.
- Cut 125g Butter into small squares and add to the flour mix.
- Using your fingertips, rub the butter into the flour until breadcrumb like in texture.
- Stir 50g Caster Sugar into the flour/butter mix.
- Measure 150ml Skimmed Milk into a small jug and add 1 Egg. Mix to combine.
- Add the milk and egg mix to the flour mix a little at a time and combine. Reserve a tablespoon of the liquid for later.. Stop as soon as the dough comes together.
- Press the dough into a rough rectangle on a floured chopping board. It wants to be about 2cm thick.
- Use a 3 inch / 8 cm fluted cutter to start cutting out rounds. Place each round onto the lined baking tray.
- Continue cutting until all of the dough is used up. I got 10 out of mine but this will vary a little depending on the size cutter you use and the exact thickness/thinness of the dough.
- Using the reserved milk and egg mix, brush the tops of the scones to glaze.
- Pop in the oven for circa 12 minutes.
- Take out the oven when golden brown and put on a rack to cool. Or eat them super hot out the oven smothered in butter. Your call.
- Split and serve with butter, strawberry jam and clotted cream (in that order! Don’t @ me)