Classic Plain Scones Recipe

Everybody loves a recipe which only uses ingredients they already have in their kitchen cupboard, and this easy to prepare scone recipe fits effortlessly into that category. It can regularly be off-putting to see a list of components as long as your arm, so this one is not only short but also inexpensive.

They’re ready in around half an hour, too – perfect for a sudden sweet-tooth craving or afternoon tea. If you have a hand or stand mixer at reach, it will make the rustle up even quicker too.

There are only five basic ingredients, but these can easily be added to depending on which type of scone you would like; grated cheese, herbs, glacé cherries, sultanas and even olives all make great sweet or savoury enhancements. This recipe should make 8-10 scones.

Classic Scones Recipe


  • 225g/8oz self-raising flour
  • 50g cold butter, cubed, plus extra for greasing
  • 25g caster sugar
  • 150ml milk, plus extra for brushing
  • Pinch of salt


  • Baking tray
  • Large mixing bowl
  • Wooden spoon/spatula
  • Rolling pin
  • 5cm round biscuit cutter
  • Pastry brush

Jam & Scones


Prep: 15min › Cook: 15min › Ready in 30min

  1. Heat the oven to 220°C/425F and lightly grease the baking tray
  2. Add the flour and salt to the large mixing bowl and add then the butter cubes. Combine with fingertips, until the mixture resembles breadcrumbs. Add the sugar and stir
  3. Pour in the milk and form into a soft dough
  4. Lightly dust kitchen surface with flour. Remove mixture and knead until a stiff dough forms
  5. Gently roll out until 2-3cm thick and cut scones with round biscuit cutters. Lightly flour the edge of the cutters first to make it easier. Don’t twist or they will end up rising in an uneven shape
  6. Place scones on a baking tray, ensuring they are all evenly spaced. Brush lightly with milk
  7. Bake for 12-15 minutes near the top of the oven, until golden brown on top. Place on cooling rack for 5 minutes
  8. Serve once cooled with butter, clotted cream and jam. The end products can be stored in an airtight container for two days (but they will probably be gone long before that anyway)

If you are customising with any additional components, such as dried fruit, combine them while stirring in the sugar to guarantee they are evenly spread throughout the dough mixture. Wholemeal flour can also be used for a healthier alternative.

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