Really quick, classic plain scones you’ll make again and again. Soft and fluffy insides, golden tops, serve them with copious amounts of jam and cream for the ultimate classic afternoon experience.
Perhaps the simplest of all baked goods in this entire world, the humble scone surely conjures up fond memories for every Aussie. Gatherings with family and friends, school bake sales, fundraising morning teas at work, a quaint little cafe in the Southern Highlands, or your grandmother’s kitchen.
Your grandmother, not mine. Mine lived in Tokyo and hated cooking. I would have died of shock if she ever baked anything. (Or refused to eat it out of suspicion 😂).
SCONES MADE EASY
This is how I make plain scones. They are soft and fluffy on the inside, with the signature “flaky folds” when you break it open, and a golden rustic-but-not-too-rustic top:
Food processor. Self raising flour and cold butter – blitz 8 seconds. Add milk – blitz 8 seconds until ball forms.
Turn dough out, knead lightly 10 times (no more), lightly roll across the top to smooth surface. Cut scones out, bake 12 minutes.
No egg. No lard. No cream. No sugar. Why complicate something that’s already perfect?
FOOD PROCESSOR, ALL THE WAY
“Food processor?”, I hear traditionalists gasp in shock.
Yes. (She says firmly). Food processor. Not only is it faster with literally zero effort, it eliminates a lot of “risk factors” when it comes to making scones (eg overworking dough, melting butter with hot hands) and the dough comes together better. Softer and smoother, which means your scones will have a smoother top compared to handmade ones.
Here’s a comparison of the finger-rubbing method vs food processor. They are virtually identical in terms of rise and fluffy-factor, but the surface of the food processor scone is noticeably smoother.
Not that there’s anything wrong with a rustic top on scones. Scones are, after all, humble and rustic food, not intended to look like something from a Michelin star patisserie. 🙂
Using a food processor, all you have to know is to take your finger off the BLITZ button the second you see a ball being blasted around in your food processor (watch the video, it’s helpful!) and your scones will always come out like THIS (minus the small chubby fingers of course):
THE FINAL WORD ON SCONES
It alarms me that I feel like I could write an entire essay on scones, so I’m restraining myself and summarising final tips for your new scone making life.
Push straight up and down, don’t twist. Avoid touching / smearing the sides of the cut scones. This helps the scones rise straight.
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Resist the urge to twist – I feel like my hand always wants to twist when pressing the cutter into the dough. Resist the urge. Push straight down and pull straight back up. This will ensure your scones rise and they rise straight, not wonky.
Don’t smooth the sides once cut – For the same reason as above. So when handling the cut scones, minimise touching the cut sides.
Knead 10 times – no more – Many recipes strenuously say not to knead scones at all, saying it makes them tough. So for years, I followed that rule religiously and always ended up with extremely nubbly tops and quite often wonky scones.
Then one day, I decided to test it out. Turns out, scones can take kneading. I found that with 10 light kneads, this does not affect the fluffiness, rise or softness of scones at all. And they look sooo much nicer – smoother surface, more even rising.
So 10 kneads. That’s my rule!
No egg – Tried it with and without (side by side batch), a recipe from a very well known British Chef (whom I love dearly so will remain unnamed). No egg is considerably softer and fluffier inside. Which is to be expected – because egg binds but removes moisture from baked goods.
OUR scones don’t look like this! Errr…. guessing you’re from America or Canada. 🙂 What you know as scones are cut like pizza wedges from a round disc and are usually flavoured and often glazed. So no, your scones don’t look like ours. BOTH are delish!
Hang on…..but are these BISCUITS??? That’s biscuits, as they’re known in America. A southern classic, fabulous with grits, sausage gravy and eggs. And a comparison of this humble Aussie scone recipe with this New York Times biscuits recipe, it would seem they are indeed the same thing – just used for different purposes. 🙂
So how do you serve scones? With copious amounts of of jam and cream, with coffee and tea. I know not of any other way. 🤷🏻♀️
The great Aussie scone. Old fashioned comfort food that will never go out of fashion.
Interestingly, someone told me the other day that apparently there’s a Great Debate in the UK about whether jam or cream should be dolloped on first. The thought of cream first then dolloping jam on the cream never even crossed my mind!
Someone, please explain!! 😂 – Nagi x
Super quick and easy classic plain scone recipe made using a food processor (see notes for no food processor). No unnecessary extra ingredients, these are beautifully fluffy with a golden dome with an extra soft crumb because it's made without egg. Serve with copious amounts of jam and cream! Recipe video below.
- 3 cups / 450g self raising flour (Note 1)
- 80 g / 3 oz cold salted butter , cut into 1 cm / 2/5" cubes (Note 2)
- 1 cup / 250 ml milk, fridge cold (Note 2)
- Extra flour , for dusting
- Extra milk , for brushing
- Strawberry jam (or other of choice)
- 250 ml / 1 cup whipping cream
- 1 tbsp white sugar
- 1/2 tsp vanilla extract (optional)
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Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
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Place flour in food processor, then butter. Blitz on high for 8 seconds until it resembles breadcrumbs.
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Pour milk all over the flour (don't pour in one place). Blitz for 6 to 8 seconds on high until the crumbs turn into ball(s).
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Transfer dough onto work surface, scrape out residual bits in the food processor.
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Knead lightly no more than 10 times just to bring the dough together into one smooth ball, then pat down into a 2 cm / 4/5" thick disc. Dust with extra flour if necessary (I don't need it).
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Optional: Lightly roll across the top with a rolling pin to smooth the top.
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Dip a 5 cm / 2" round cutter into Extra Flour.
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Plunge cutter straight down and back out into dough - do not twist. Repeat all over disc.
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Remove excess dough from around scones, then carefully transfer scones onto baking tray, taking care not to smear / press the cut sides. (Note 4)
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Gather together dough scraps and repeat. I get 10 scones in total.
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Brush tops lightly with milk. (Optional)
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Bake for 10 to 12 minutes until the top is golden and it sounds hollow when tapped.
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Remove from oven, then transfer onto dish towel and wrap loosely (makes top soft).
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Once cooled to warm (10 - 15 minutes), serve warm.
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Tradition is to split the scone with hands (no knife!), slather with jam and dollop on cream.
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Whip cream, sugar and vanilla until soft peaks form. Makes 2 cups of whipped cream.
1. Self raising flour is just plain / all purpose flour with baking powder already in it. Make your own by measuring out 3 cups of plain flour, then remove 6 tsp of the flour and add 6 tsp of baking powder.
2. Or use unsalted and add 1/4 tsp salt.
3. Full fat is best, low fat ok, 0% fat not recommended.
4. This helps ensure maximum rise and also that they rise straight. Anyone else ever experience wonky scones? 🙂
KNIFE cutting: You could also shape dough into a square/rectangle and cut using a sharp knife instead of pressing out rounds.
5. NO FOOD PROCESSOR: Make this the traditional way by rubbing the butter into the flour with your fingertips or a pastry cutter, until it resembles breadcrumbs like in the video / photos. Then stir milk in using a butter knife - you will probably need an extra 2 tbsp of milk otherwise the dough is too dry.
6. Source: I'm not sure where I originally got the recipe from, probably Womens Weekly or taste.com.au, it's a pretty standard basic scone recipe. However, since that time, my steps, the instructions and tips are definitely my own, from baking many batches of scones over the years!
7. Scones are most definitely best served warm. Reheat in microwave - just 10 sec for 1, about 20 sec for all of them. For reheating in the oven, wrap in foil then bake at 160C/320F for 5 minutes.
8. Nutrition per scone, excluding jam and cream (because I cannot be held responsible for how much you pile on!)
WATCH HOW TO MAKE IT
LIFE OF DOZER
Of course I didn’t give him an entire scone piled high with jam and cream…… I mean, that face? I can totally resist.
This is such a great recipe! I have tried making scones before and they have not been good. Just made these and the ingredients are so simple and sugar free! I don’t have a food processor so just rubbed butter in which takes longer. Added a little over 2 tablespoons of extra (low-fat) milk (not just 2 as stated) as there were still a few crumbs at the bottom. I got 14 scones out but I think my cookie cutter is a little smaller. Cooked for around 12-14min to get nicely golden. Will be printing this recipe. would reccomend to a bad baker as it is failproof. Next time I will experiment with different ingredients like sultanas, lemon etc. Thank You!
That’s great Jose! Thanks for letting me know! – N x ❤️
Started using a food processor to make scones about 18 years ago, and will NEVER return to doing it with a pastry cutter, or knife & fork, or two knives to work the butter into the flour! I wasn’t familiar with the rubbing method, but it sounds just as tiresome as the other ones. In the New England states of the US, and probably all of the original colony states, scones can be found in the shape as in this recipe, in the free-hand cuts & wedge shapes, and also as a “drop” scone also, which is the most shaggy & rustic-looking, usually has a bit more milk/cream added, and is plonked onto a baking sheet using a large spoon or ice cream/cookie scoop for size uniformity.
People refer to all the forms of them variously as scones, biscuits, baking powder biscuits, or shortcake. Only in recent years had the wedge shape become more popular in the US, when assembly-line commercial bakeries started producing them that way, but the majority of those had been heavy, tough, dry, and sometimes crunchy abominations merely masquerading as scones. Anyone who has only ever had a commercial bakery or coffee shop scone in the US, really needs to try a tender and real one like this, because commercial ones don’t even begin to compare to the real thing! And, if one must have them with blueberries, currants, raisins and the like, it’s still easier to mix the dry ingredients in a food processor first, then put it into a bowl, making a “well” in the center for the liquid, and mixing in the additions when adding the milk or cream.
To save time, and because I’m a lazy baker and only bake because it’s become impossible to buy authentic bakery goods anymore even at most bakeries now, I very often use cream instead of milk, and just spread the mixture in an 8×8″ buttered baking pan, then cut it into pieces afterwards, to top slices of it with fresh fruit toppings and whipped cream or clotted cream. And, often just make “drop” scones too, since putting a piece of parchment onto a baking sheet requires even less effort than greasing a pan with butter. I’ll go the extra mile and make the effort for company, visitors, and events, but will take the easy ways otherwise, as long as it’s close enough to being as good and tasty.
I can’t remember the last time I’d actually used a biscuit cutter to make scones, but I’m absolutely certain I’d twisted the cutter, so that’s an invaluable tip that I will bear in mind for the next time I make them that way! In fact, that tip may have solved a long-standing family mystery, too, because I’d had a great-aunt whose scones had always put everyone else’s to shame! She’d made the most beautiful and delicious scones, using the same ingredients as everyone else had, but her scones were superior to everyone else’s. She’d even produced lovely scones when starting with a boxed pancake & baking mix product as a base, and nobody had ever been able to figure out how she did it! I’ll bet she didn’t Twist! I’ve got to call my sister and tell her the mystery might finally be solved. Thanks so much!
Correction: when adding blueberries and other things, it’s easier to mix the dry ingredients AND the butter in a food processor first, then transferring it to a bowl to mix the rest in by hand.
Ah! I must confess I’ve never tried blueberries in scones, I will now give it a go! So just pulse until it almost comes together then and rest of stuff and do by hand?? 🙂
Pulse the flour and butter until the butter is evenly distributed and butter pieces are the size you’d expect them to be, then transfer mixture to a regular bowl, mix the blueberries evenly into the flour mixture, create a well in the center for the milk, and mix all gently with a fork or spoon until it just comes together. Some blueberries will break apart while mixing, depending on how ripe they are, and smaller “wild” blueberries tend to work better for me, but some people use dried blueberries instead, which are even easier to mix into the dough. I’ve never kneaded or rolled out scone dough with fresh blueberries, though, so I’m not sure that would work. I just add a bit more milk than for regular scones, and use the “drop” method on a parchment covered double-insulated baking sheet to bake. Oh, and drizzle a little buttery vanilla glaze over them once baked, since the scones with fruit baked into them don’t usually get the fresh fruit topping and cream treatment.
When fresh wild blueberries aren’t available, I buy frozen wild Maine blueberries, split plain scones and pile defrosted blueberries onto them with their juice, and add whipped cream. They are also wonderful on buttermilk pancakes drizzled with real maple syrup. I have a thing for blueberries!
The scones came out great using your recipe, by the way. Sadly, local native strawberries are a couple of weeks behind in coming into season here, so had to use strawberries that had been grown 3,000 miles away and shipped here, instead, but the scones were very good, at least! And, definitely the closest I’ve come to replicating my great-aunt’s, so the dough-kneading limit and no-twist cutting tips made a Big difference! Thanks again!
Cream goes on first if using clotted cream – much thicker- . Thanks for the website. At last I have found recipes that work for me and taste great. Learning to cook for myself at over 70 meant that I had lots of failures and poor tasting meals. Using your great instructions and videos have ensured success and lovely meals. Thankyou.
We’ve all been there Ray! You should’ve seen some of my disasters in my early days! 🙂 I’m glad you find my videos helpful. Happy cooking! N xx
I am making these for the first time very early in the morning to celebrate the Royal wedding. Going to serve them with clotted cream and strawberry jam and mimosas. I live in western Canada so a very early morning. Love your website. ❤️
Oooh! I hope these were Royal Wedding worthy!! N xx
That was very easy and super delicious. As always your recipes rock Nagi !!!
I paired mine with some yummy Mauritian tea and had a very happy household.
Thank you once again.
Wonderful! So glad you enjoyed this Karin, thanks for letting me know! N x
I made this for the first time last night.. works like a bomb .. thank you so much for a delightful recipe
WHOOT! So glad to hear that Lorraine! N x
Hi Nagi,
I guess you haven;t had a chance to reply yet but just wondering if you can you add dry fruit such as raisins
Thank you
Hi Jerry! I would probably add it after the water – so blitz a bit until it starts just coming together into a dough then add raisins then blitz until ball forms. I wouldn’t put it in with the water because I’d worry the blades would chop it up. But I will give it a go and let’s see! N x
I made 2 batches of these scones in a sleepy daze this morning… the first batch I messed up by adding all the ingredients together at the start, the second I followed the recipe exactly! Served up both and they both tasted fantastic 😃 Awesome recipe
WHOOO HOOO!!!!! So glad you enjoyed this John! You Scone Master, you!!
Hi Nagi, I love your recipes! Do you have any advice or recommendations for food processors?
Hi Judy! I have the Breville 1000W food processor but for scones, any standard food processor will be just fine! N xx
Hi Nagi –
Thanks for all the great recipes. I just wanted to suggest that these might make a nice base for strawberry shortcake. That’s how my Mum used to make it.
Nagi, I’m so sorry to burden you with my issue. Do you ever feel like you just can’t create one more thing? I read only a few blogs, yours is truly my favorite. Not just saying that. I find your recipe ideas
easy and tasty. I’m just in an inexcusable recipe block. A big funk. I hate it when this happens. Does this ever happen to you?
Hi Nagi,
Can you add dry raisins or any other dried fruit
Thanks
Jerry
Hi Nagi, I have never thought of using the processer to make scones ‘though I make pastry that way all the time. The recipe I use doesn’t use butter therefore no rubbing in. It’s one of Janelle Bloom’s and not the lemonade one. Simply SR flour, cream and milk – works every time. Am now going to try your method.
Hi Anna! I’ve tried recipes made like that too 🙂 I think what you’ll find is that the crumb of this one made with butter is a bit more tender and also when you break it open, you will see that it has the signature flaky “folds” inside that scones have. 🙂 Hope you do try it!! Love to know what you think! N xx
Nagi, This recipe is the real deal! No fuss, true blue Aussie scones. I don’t even bother with a biscuit cutter. I just cut em’ n’ bake em’. Soooo delicious!!!
Thanks for the reminder Karen! I will put in that suggestion into the recipe!! N xx
Thanks Nagi..my favourite carb SCONES hey Dozer how did the scone taste?..💕👍
You should have seen all the jam and cream slathered all around his mouth. Disgraceful! 😂
But gorgeous! Who could resist that face. 🙂
This a recipe I must try. I do have a question about adding extra like blueberries to the dough during the kneading. Have you ever tried that before? Thanks!
Hi Julie! Unfortunately I don’t recommend it for this one, not made using a food processor. It would be easier to incorporate blueberries into the Lemonade Scones (the shortcut version of these scones) because the dough is softer. 🙂 N xx PS I’ll post blueberry scones one day!
Hello!
Here in the UK we eat scones with clotted cream which is much thicker and denser than wipped cream. In fact it’s almost like butter but not made the same way. I believe the cream is cooked to make clotted cream…
And about the debate: cream or jam first? Well, in Cornwall they do jam first, then cream. In Devon they put the cream on first and then the jam. Cream on first works because it’s much firmer than wipped. There have been many a riot over this!! 🙂
And they both taste the same once in MY MOUTH!!! 😂 N xx
Exactly! And although I live in Cornwall I eat them the Devon way…. ssshhhh, don’t tell anyone!! 😀
😳 tut tut…. 😂
Hi Nagi,
Thank you so much for your great blog, I love that you ‘break the recipe rules’ to make it easier for us all!!
My granny was not the best cook ever but her scones were amazing and the best I have ever tasted. The batter was almost a liquid poured gently into a bed of flour and very ‘gently’ folded a few times to form a semi-solid dough, then cut into pieces with a knife and placed in the oven. No fuss, but the result was just perfect!
When it comes to jam and cream rules and which goes in what order … does it really matter when it’s on a great hot scone??
Can’t beat granny’s scones…. never, ever!!! Thank you for the reminder to cut with a knife, will add it in the notes! N xx
I think the cream first thing might be suitable if one is using proper clotted cream, instead of whipped? It’s more the texture of a slightly goopy cream cheese so it makes sense to me that it would be better to spread or dollop this on first and then put the jam (which as to be raspberry in my book) on top.
Whipped cream should definitely go on top of jam though!
I will try these out, though I prefer savoury scones over plain. My fave cheese scone recipe doesn’t even have butter in it – all the fat comes from the cheese (lots!) and full cream milk, and I usually chuck in some paprika or cayenne and some dried herbs, then eat them warm with just butter.
My mother makes the most amazing date and orange scones too, she simmers the dates in orange juice the day before and then also uses chilled cream in the mix and basically just pats them into shape – no kneading or rolling at all. Incredible that they are so many ways to make such simple but delicious scones!
Oooh! Those cheese scones and your mother’s date and orange scones sound terrific Chris!