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Home Sweet

Scones

By:Nagi
Published:27 Apr '18Updated:17 May '20
276 Comments
Recipe v Video v Dozer v

Everybody needs a great, classic scone recipe!!! These are really quick plain scones you’ll make again and again.

These scones are made with a food processor which is not only faster, it eliminates the risk of common pitfalls. Soft and fluffy insides, golden tops, serve them with copious amounts of jam and cream for the ultimate classic afternoon experience.

Close up of a plain scone with jam and cream being held up high, stacked on top of another scone.

Classic plain scone recipe

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 😂).

A pile of plain scones on a soft tea towel.

Plain 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?

Preparation steps for how to make plain scones

Preparation steps for how to make plain scones

Scones on a tray, ready for baking

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. 🙂

Comparison of scones made using a food processor vs rubbing butter in with fingers

Essential Tips for making the BEST 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.

1. 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.

Preparation of plain scones - cutting scones from dough
Push straight up and down, don’t twist. Avoid touching / smearing the sides of the cut scones. This helps the scones rise straight.

 

2. Don’t smooth the sides once cut – For the same reason as above. So when handling the cut scones, minimise touching the cut sides.

3. Knead 10 times, no more – Kneading the dough makes the surface of scones smoother with a more even rise. However, many recipes will tell you never to knead the dough because it would make the scones tough.

After decades of scone making, I can definitively tell you – scones can take kneading. I have found that 10 light kneads does not affect the fluffiness, rise or softness of scones at all, but it does make the scones smoother on the surface.

So 10 kneads. That’s my rule!

4. How do you serve scones? With copious amounts of of jam and cream, with coffee and tea. I know not of any other way. 🤷🏻‍♀️

Close up of a plain golden scone being held by fingers.

Scones Q&A

  • What’s the difference between a biscuit and a scone? That’s biscuits as they’re known in America that look like scones! A southern classic served savoury, fabulous with grits, sausage gravy and eggs. And a comparison of this humble Aussie scone recipe with this New York Times Biscuits recipe verifies that they are indeed made the same way – just used for different purposes. 🙂

  • Should scones have egg? Some recipes do, but it’s much softer and fluffier without egg (because egg binds better but removes moisture from baked goods). I tried with and without side by side just to be 100% sure.

  • Are scones British? Yes, we Aussies have the Brits to thank for brining scones to our shores. 🙂

  • Why are my scones lopsided? To avoid wonky scones, see Tip #1 above: press the cutter straight up and down, do not twist. And avoid touching the sides when transferring to the baking tray.

  • How long to scones keep? Scones are best served on the day they are made but will keep for up to 3 days in an airtight container. Just warm them before serving to make them soft and fluffy.

 

An afternoon tea with scones, jam and cream, with coffee and tea.

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


More Aussie favourites

  • Lemonade Scones 3 ingredient shortcut scones!

  • Pikelets

  • Lamingtons

  • Pavlova

  • Sausage Rolls

  • Party Pies

And more afternoon tea favourites

  • Cinnamon Swirl Bread – easy, no yeast!

  • Cheese, Herb and Garlic Loaf or Zucchini Cheese Loaf– quick bread, no yeast

  • Apple Muffins or Apple Cake

  • Raspberry Bars or Strawberry Bars

  • Blueberry Lemon Loaf with Lemon Glaze or Blueberry Lemon Yoghurt Cake

  • Savoury Cheese Muffins or Cornbread Muffins (personal fave😇)

Photo of plain scones on a small white plate with one split open, piled high with jam and cream, ready to be eaten.

WATCH HOW TO MAKE IT

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Pile of fluffy, freshly made scones

Scones

Author: Nagi
Prep: 10 mins
Cook: 12 mins
Total: 22 mins
Baking
Australian, English
4.92 from 62 votes
Servings10
Tap or hover to scale
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Recipe video above. Super quick and easy classic plain scone recipe, fluffy inside with golden tops. Using a food processor is not only easier, it eliminates common pitfalls when it comes to making scones. Serve with copious amounts of jam and cream! 

Ingredients

  • 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

Serving:

  • Strawberry jam (or other of choice)
  • 250 ml / 1 cup whipping cream
  • 1 tbsp white sugar
  • 1/2 tsp vanilla extract (optional)

Instructions

  • Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
  • Place flour in food processor, then butter. Blitz on high for 8 seconds until it resembles breadcrumbs.
  • 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).
  • Transfer dough onto work surface, scrape out residual bits in the food processor.
  • 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).
  • Optional: Lightly roll across the top with a rolling pin to smooth the top.
  • Dip a 5 cm / 2" round cutter into Extra Flour.
  • Plunge cutter straight down and back out into dough - do not twist. Repeat all over disc. 
  • Remove excess dough from around scones, then carefully transfer scones onto baking tray, taking care not to smear / press the cut sides. (Note 4)
  • Gather together dough scraps and repeat. I get 10 scones in total.
  • Brush tops lightly with milk. (Optional)
  • Bake for 10 to 12 minutes until the top is golden and it sounds hollow when tapped.
  • Remove from oven, then transfer onto dish towel and wrap loosely (makes top soft).
  • Once cooled to warm (10 - 15 minutes), serve warm.
  • Tradition is to split the scone with hands (no knife!), slather with jam and dollop on cream.

Cream:

  • Whip cream, sugar and vanilla until soft peaks form. Makes 2 cups of whipped cream.

Recipe Notes:

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!)

Nutrition Information:

Calories: 233cal (12%)
Keywords: Scone recipe, Scones
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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.

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276 Comments

  1. Jan Rhoades says

    May 22, 2023 at 1:08 pm

    I made these scones using the food processor and they were quite successful – well my husband quickly gobbled a few up.
    However, the crumbs (butter, flour and milk) didn’t really form into a ball in the processor.
    The mixture came together easily on the bench and I hardly needed to knead at all.
    Should I have added a drop more milk please?

    Reply
  2. Awais says

    May 6, 2023 at 8:39 pm

    2 stars
    Didn’t work for me using food processor. Bake came out doughy even though it had been 12min and they were golden brown, and they had been rested for 15min

    Reply
  3. Hilary says

    May 5, 2023 at 7:03 pm

    Hi Nagi, you asked why some people put cream on first. This is the correct and Devon way – ha ha! It’s because our clotted cream is so thick it is used like butter (but spread much thicker!) and then the jam goes easily on top. It’s much easier to put jam on thick clotted cream than the other way round. Btw I can’t stand fluffy whipped cream on scones – it needs to be a really heavy thick and buttery cream. I can occasionally get clotted cream in Perth, but if not just use the thickest I can find.
    Thanks for this recipe. I don’t usually need one, but am in England atm and we’re having a Coronation morning tea on Saturday. I’m responsible for the scones, and feeling the pressure so thought I should check my favourite recipe site for help!!
    Thanks again for all your recipes. The tips are just invaluable.

    Reply
    • Sandra says

      May 9, 2023 at 10:50 am

      5 stars
      The only scone recipe that has ever worked for me. ❤️ thanks for all your great recipes!

      Reply
  4. Chels says

    April 7, 2023 at 8:09 pm

    5 stars
    I had never made scones before and am so happy with how these turned out. Didn’t have a food processor so used the traditional method. Perfect for the rainy good friday we had. Thanks Nagi!

    Reply
  5. Wendy Cosh says

    April 7, 2023 at 2:00 pm

    Hi wondering how can I make pumpkin scones? Love the lemonade scones but i have lots of pumpkins in my garden at the moment. Thanks

    Reply
  6. Marjorie McCulley says

    November 26, 2022 at 1:23 pm

    Finally
    I just made a tray of beautifully risen scones!!
    I cannot believe it.
    Since I started to cook at an early age I have never been able to make soft, fluffy, pull apart scones!!
    How could such a simple thing evade me!!
    I could always produce various complicated cakes and desserts but never a scone.
    Thank you Nagi so much!
    At age 80 I can now invite friends over for afternoon tea to enjoy scones ,jam and cream.

    Reply
  7. Paul says

    September 22, 2022 at 2:36 pm

    5 stars
    Hi Nagi, thanks for the brilliant recipe! I think the last time I tried to bake scones I ended up with nuggets with which you could break windows! Following your recipe they turned out light and fluffy.
    BTW, add me to #TeamJamFirst. 🙂 Thanks again!

    Reply
  8. Kylie says

    September 22, 2022 at 7:44 am

    Nagi I am new to baking and have just made the discovery Australia is pretty much the only country where a tablespoon in 20ml while everyone else says 15ml. Does this make a difference in baking results? I know it’s a precise science. Do you keep two sets of measuring sets for Australian and overseas baking recipes? Thanks!

    Reply
  9. Char says

    August 20, 2022 at 6:16 am

    5 stars
    I had a hankering for some english scones- not the typical sweet raisin ones, topped with sugar- that i usually make. I needed it as a vessel for my homemade clotted cream and some mango jam! These scones were perfect, the only thing i varied a bit was to add part fermented buttermilk and part milk. Worked out perfect! Thanks Nagi- you are the best!

    Reply
  10. tony says

    July 16, 2022 at 12:06 pm

    5 stars
    So simple, what an awsome recipe…..just threw some cheese in and they were perfect. Definately my go to scone recipe from now on because I can remember it!

    Reply
  11. Kim says

    June 16, 2022 at 6:09 pm

    5 stars
    Love this recipe and used to cook them for work mates as we had an oven in our office. I have changed jobs and no oven! Can they be made in an air fryer and if so what temp and time?

    Reply
  12. Sally says

    June 2, 2022 at 1:21 pm

    Hopefully you’ll make a recipe to with help/advice for of making scones without a food processor. I don’t have one and can’t justify buying one to make scones. I’d love to try making them and you always have the best tips.

    Reply
    • Michelle Pyrah says

      June 4, 2022 at 4:57 pm

      You can use this same recipe. Just do it the old fashioned way and use your hands 😊

      Reply
  13. KC says

    April 21, 2022 at 2:03 am

    5 stars
    Yo Nagi,
    I love the care and attention you provide in your recipes and always trust your advice.

    I had always thought scones were a sweet pastry, and after much reflection I decided to add 65g of sugar to my mix. Otherwise I followed your recipe to the letter, and the scones were among the best I have ever made!
    My husband hails from England and though he doesn’t much like sweet things, he enjoys a good tea and scones [but without the jam!]. He agrees with the ‘best scones’ verdict.
    Per my usual MO, I froze the unbaked batter and will bake them from frozen for our next tea and scones afternoon. Plus a breakfast!
    Love you Nagi! Cheers, KC

    Reply
    • Veronica Moody says

      July 24, 2022 at 7:40 pm

      I felt too they needed a little sugar but otherwise light fluffy and easy.

      Reply
  14. Rachel says

    April 13, 2022 at 4:08 pm

    5 stars
    Hi Nagi! This recipe is amazing and super easy to eat!! May I ask, when you eat it the next day, how do you reheat it so it has the crunch? Thank you so much!!!!🙏🏻🙏🏻

    Reply
    • Nagi says

      April 13, 2022 at 4:57 pm

      If you want the tops more crunchy when reheating Rachel, the reheat them on a tray, not covered! N x

      Reply
      • Rachel says

        April 14, 2022 at 11:54 am

        Thank you so much! Keep up the hard work!!

        Reply
  15. Ella says

    April 10, 2022 at 4:27 pm

    5 stars
    Hi Nagi, I tried this recipe today and the scones turned out really good. My family absolutely loved them(including our dog). It was so easy to make, too. Thank you so much!!

    Reply
    • Nagi says

      April 10, 2022 at 6:46 pm

      I am happy that you enjoyed them Ella!! N x

      Reply
  16. Jennifer says

    April 10, 2022 at 2:30 am

    I’m a big fan Nagi! Living in NY currently but raised in Sydney, my Mum back in Oz and I are always making your recipes. I just made these sconces. Bit of a fail. I’m confused about the thickness the dough should be rolled/pressed out to – 2cm is not the same as 4 or 5 inches like the recipe says. Which is it? Thanks.

    Reply
    • Nagi says

      April 10, 2022 at 6:54 pm

      Hi Jennifer – it is 2 cm which is four fifths (4/5) of an inch! N x

      Reply
  17. Anne says

    March 5, 2022 at 10:06 am

    By far the best scones recipe I’ve ever tried (and I thought I’d tried them all)! Cannot believe how easy these are to make and how perfectly they turn out. Will be making these regularly, thanks so much

    Reply
  18. Sayam says

    February 17, 2022 at 2:07 pm

    Hi! Absolutely love this recipe but my food processor broke recently. Can I use the same recipe for stand mixer? What changes do I need to make to the recipe if I want to use a stand mixer instead?

    Reply
  19. Allan says

    November 9, 2021 at 12:24 pm

    Hi Nagi, can I add date’s or cheese to this recipe, or do I need to take out some flour. Thanks.

    Reply
    • Bec H says

      January 27, 2022 at 3:15 pm

      What about adding mashed pumpkin ?!
      Would I add less milk ?! Tia

      Reply
    • Nagi says

      November 10, 2021 at 4:34 pm

      Yes you could add either of those – no need to remove any flour! N x

      Reply
  20. Arifin Justine says

    October 20, 2021 at 8:10 pm

    Dear Nagi,

    Your recipes are gorgeous. Love your dog, Dozer, good dog, with lovely and caring master.

    All the best for you both

    Reply
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