Nothing quite beats a freshly made scone topped with strawberry jam and freshly whipped cream. These scones are so soft and fluffy and the perfect for afternoon tea.
English Scones Recipe Ingredients
3 Cups Flour
2 Tbsp Baking Powder
3 Tbsp Sugar
½ tsp Salt
¼ Cup Butter
1 Cup Milk
How to Make English Scones
Measure out the flour and baking powder into a medium sized mixing bowl.
Add in the sugar and salt. The sugar is optional in this recipe, leave it out if you would like no sweetness or you adding a savoury addition.
Give the dry ingredients a good mix until combined.
Cut the cold butter into pieces and add to the mixing bowl with the dry ingredients.
Using your finger tips rub the butter into the dry ingredients until you have about pea sized pieces of butter. If you find the butter is starting to melt place the bowl into the fridge for 15 minutes before continuing.
Measure out the milk and add it to the bowl, fold the ingredients together until just combined.
Pour the scone dough out onto a floured work surface and using a rolling pin roll it into a 1″ or 2-3cm thick rectangle.
Using a cookie cutter cut rounds of scone dough out and place on a lined baking sheet. You should get about 10 scones if you re roll out the dough after cutting. Alternatively use a knife to cut the scone dough up into 10 squares.
Brush the tops of the scones with milk to help with browning and place into a 220C/420F oven for about 20-25 minutes or until golden brown.
Cool the Scones completely on a wire rack before serving. Top each with strawberry jam and freshly whipped cream.
Common questions about this English Scone Recipe
What kind of flour do I use?
You need plain white all purpose flour for this recipe, not self raising flour. This scone recipe contains 2 Tbsp of baking powder which is what gives them the light and fluffy texture. On average self raising flour contains about 1 tsp of baking powder per 1.5 Cups of flour which isn’t enough here.
Can I make this into Cheese Scones?
Yes you can! Add about 1 Cup of cheese to the dry ingredients before adding the butter, don’t forget to leave out the sugar! Strong cheeses like cheddar work best here but you can use pretty much anything you have on hand. You can also add cooked bacon, scallions, sun-dried tomatoes, herbs or anything else you can think of.
How long do these scones stay fresh?
These are best made and eaten the same day as they do tend to get stale very fast. Keep them in an airtight container at room temperature.
Equipment for this Recipe
- 3 Cups / 375g Flour
- 2 Tbsp Baking Powder
- 3 Tbsp Sugar
- ½ tsp Salt
- ¼ Cup / ½ Stick / 60g Butter
- 1 Cup / 250ml Milk
- In a medium sized bowl combine the flour, baking powder, sugar and salt together.
- Cut the butter into cubes and rub it into the flour using your fingertip until there are only pea sized pieces.
- Pour the milk into the bowl and mix the scone dough together with a wooden spoon or butter knife.
- Roll the scone dough out until it is about 2cm or an inch thick.
- Use a cookie cutter to cut rounds out of the scone dough and place on a lined baking sheet. You can re-roll the leftover dough once to get more scones.
- Brush the tops of the scones with milk and place into a 220C/420F oven for 20-25 minutes or until puffed up and golden brown on the top.
- Leave to cool on the baking sheet completely before serving with freshly whipped cream and strawberry jam.
Tuesday 20th of September 2022
I made this recipe it came out wonderful. I was so happy because my scones are usually dry.
Sunday 7th of August 2022
Hi Miss Carina,
I am Habibah from Malaysia. Just found this website and I decided to bake this scone. Crispy on outside and cakey inside. Just like how I wanted. Thank you so much..all the best to you.
Tuesday 26th of April 2022
i like this
Friday 21st of January 2022
I love your recipes! You explain everything so well and your recipes are so simple to print out! Thank you!!
Mary Jane MacKinnnon
Saturday 10th of July 2021
In Nova Scotia these would be identified as biscuits!
Tuesday 13th of July 2021
Interesting right? Here we have them on their own with butter but biscuits seem to usually be served with sauce?