Easy British Scone Recipe

British scone recipe

The Spruce

  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: Serves 6 - depending on cutter
Nutritional Guidelines (per serving)
221 Calories
14g Fat
16g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: Serves 6 - depending on cutter
Amount per serving
Calories 221
% Daily Value*
Total Fat 14g 18%
Saturated Fat 7g 34%
Cholesterol 173mg 58%
Sodium 537mg 23%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 4%
Protein 7g
Calcium 102mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Scones are an intrinsic part of both British and Irish cooking. The classic scone in this recipe has been mixed, baked, and eaten on these islands for centuries and are as popular today as they ever were. 

Making both sweet or savory homemade scones for afternoon tea (or anytime you fancy a treat) is both quick and easy. To make the lightest scones, you may want to take a look at the hints and tips below as the success of making them light and tasty depends on working as quickly as possible and keeping all the ingredients as cool as possible.

Scones are always best eaten on the day they are made, though a gentle warming through in the oven (never the microwave, this make them tough) will freshen them up, though it is doubtful there will be any left, they are too delicious to keep. 

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Ingredients

  • 2 1/2 cups /400 grams self-rising flour
  • 2 ounces /55 grams butter (cold)
  • 1/2 teaspoon baking powder (make sure it's level)
  • 1/2 level teaspoon salt (make sure it's level)
  • 1 ounces/25 grams sugar (if you want your scones a little sweeter)
  • 2 large eggs (beaten)
  • 1/2 cup/100 milliliters milk

Steps to Make It

  1. Gather the ingredients.

    Ingredients for scones
    The Spruce 
  2. Heat the oven to 400 F/205 C//Gas 6.

  3. Grease and flour a heavy baking sheet.

    Grease baking sheet
    The Spruce
  4. Sieve the flour into a roomy baking bowl then add the butter, baking powder, salt, and sugar, if using.

    Sieve the flour into bowl
    The Spruce
  5. Quickly rub the butter into the flour until the mixture resembles fine breadcrumbs.

    Rub butter into flour
    The Spruce
  6. Make a well in the centre and using a dinner knife, stir in the beaten eggs and enough milk to make a soft, lightly sticky but pliable dough.

    Make a well in the center
    The Spruce
  7. Turn the mixture onto a floured board and knead very lightly until just smooth then lightly roll out to 3/4-inch thick.

    Turn the mixture on a floured board
    The Spruce
  8. Cut rounds with a 3-inch cutter. Place on the baking tray and brush with the beaten egg and milk mixture.

    Cut rounds
    The Spruce
  9. Bake near the top of the hot oven for 15 minutes or until golden brown and well risen.

    Bake until golden brown
    The Spruce
  10. Cool on a wire rack before eating.

    Cool on a wire rack
    The Spruce
  11. Serve with butter, or jam and cream.

Recipe Variations

  • The recipe here is for a plain scone, but these can quickly be changed to fruit, cheese and or any other flavor you may want to add, (think cherry, cranberry, lemon, orange, and so on). So check out the notes below to find out how.
  • Fruit Scones: Add 55 grams (1/4 cup) sultanas, dried mixed fruit, or chopped dates to the dry ingredients in the basic recipes.
  • Cheese Scones: Add 55 grams (1/2 cup) grated cheese and 1/2 teaspoon dry mustard powder to the mixture after rubbing in the fat and flour and continue with the basic recipe. Sprinkle the scones with 55 grams (1/2 cup) more grated cheese before baking the scones in the oven.