Easy Scones Recipe [Light & Fluffy]

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This Easy Scones Recipe will ensure your afternoon tea or cream tea is just like being at a tea house in England. These light and fluffy scones are irresistibly good.

>> You might also like this Classic Crepe Recipe or this Bagel & Lox Sharing Board.

Classic Scones

This simple English scone recipe will hit the spot if you’re craving some tender scones with clotted cream and jam! English scones are such a delight. Warm and soft inside that makes just the right base for almost any topping or add-in.

My family generally makes scones with chocolate chips. Some of our other favorite flavors are cranberry orange, lemon, and these apple scones with maple cinnamon glaze.

But to be honest, nothing beats just plain English scones with jam and clotted cream.

Slathering on a homemade jam and clotted cream takes this scrumptious baked treat up another notch. The delicious flavor and fluffy interior is perfect for afternoon tea. See how to make them in this short preview.

How to Make Classic English Scones

The ingredients are given in grams for this recipe because the measurements need to be precise. It’s always best to weight the ingredients with a food scale rather than using cups.

Start by combining the flour, baking powder and salt together in a mixing bowl. Add the butter in chunks and cut the butter into the flour mixture with a pastry cutter, or rub it in with your hands, until the mixture resembles course sand.

cutting butter into flour

You can also combine these ingredients in a food processor, if you’d rather not mess with the pastry cutter. It will save some time. If you do the mixing in the food processor, take the mixture out at this point and add it to a mixing bowl for the rest of the mixing. Using a machine to combine the rest of the ingredients will surely overmix it and result in dense scones.

Next, add the sugar and stir it in. Then add the milk to the bowl and stir with a spatula just until combined. Do not over stir. The mixture should be a wet dough now. It should be quite sticky, but not tacky. This is important because too little or too much liquid will affect the rising.

scone dough

Transfer to a lightly floured countertop and pat it until the dough comes together. Don’t knead the dough, just pat it together.

Press or roll the dough to about 3 cm thick and use a floured cutter to cut circles. Be sure not to twist the cutter. Press down firmly in one push.

cutting scones

Twisting will hamper the rise. Re-roll the scraps if necessary to cut out 8 scones.

Place the scones onto a baking sheet lined with parchment or silicone mat.

scones on baking tray

There’s no need to wait for the scones to rise. You should put the scones into the oven right away. Make sure the oven is properly and fully preheated before putting them in.

Bake the scones for 10-12 minutes, until about tripled in height, and golden brown on the tops and bottoms.

Tips for Making Light & Fluffy Scones

To make flaky, fluffy scones, you need to start with cold butter. Just take it out of the fridge right before you make this recipe.

Cold butter allows you to keep little globs of butter within the flour when you mix it. When the dough is baking the butter will melt inside the scone and leave a perfect buttery and flaky scone.

Three other things contribute to high-rising scones. One is the baking powder you use. It needs to be fresh. If it’s more than 6 months old, it may not work well. You can add an extra tsp to the mixture, if it’s a bit older, to ensure the scones will rise.

Classic Scones

Secondly, the amount of mixing you do can greatly affect the scones. Once the liquid is added to the dough, you need to do the least amount of mixing possible. The dough will be crumbly and somewhat chunky. It should not be smooth and elastic, like pizza dough.

When you turn it out on the countertop, don’t add extra flour to it, unless it’s too actually too wet. It will be sticky. That’s how it’s supposed to be. If you add more flour to take away the tackiness of the dough, it will affect the final product.

Classic Scones

Finally, when you’re cutting the scones out with the cutter, be careful not to twist the cutter. This has a big affect on the rising ability, because it sort of seals the sides together, so it doesn’t rise as much.

Reasons Your Scones Don’t Rise

As stated above, there are a number of reasons scones don’t rise. Unfortunately, some batches just don’t rise like they should, even if you seemingly did everything right.

Some things that can affect the rise of your scones are:

  • Altitude and humidity – higher altitude helps with rise
  • Letting the dough sit out too long before baking
  • Using warm or melted butter
  • Too wet or too dry dough
  • Not mixing in the butter with the flour properly before adding the milk
  • Using old baking powder or flour
  • Overkneading the dough
  • Twisting the cookie cutter when cutting out the circles
  • Putting them into the oven before the precise temperature has been reached

You can see that making scones is rife with problems. If you’re counting on a super fluffy and well-risen scone, you may not get that on your first try (or every time you make these).

The good news is that even when the scones don’t rise, they are still really tasty and are usually still fluffy inside. While I have times when the scones don’t rise, they are always still fluffy and light. The only time they won’t be is if you overmix them.

Adding Fruit to Scones

There are many different ways you can change up these scones, if you want. Some of our favorite additions are:

  • Raisins
  • Dried cranberries
  • Blueberries
  • Lemon zest
  • Chocolate chips

If you decide to add fruit to this recipe, it’s best to use dehydrated fruit, like raisins or dried cranberries. Fresh fruit, with the exception of berries, usually contains too much water, which will change the consistency of the scones.

Mixing in chocolate chunks also adds a sweet twist to this classic. Just make sure to take into account the sugar content of the chocolate and add less sugar if you don’t want a super sweet scone. 

Classic Scones

Can I Freeze These Scones?

The dough of this recipe freezes well. Once all ingredients are combined you can freeze it in a sealed plastic bag. Make sure that when bringing the dough back up to temperature that you do not use a microwave as this will compromise the texture of the dough.

It’s also possible to freeze the already baked scones. Make sure they’ve cooled completely before sealing them into a freezer bag with all the air squeezed out. They’ll keep for up to a month.


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Classic Scones

Classic Scones

These Classic Scones are light and fluffy and so easy to make.
4.1 from 44 votes
Print Pin Rate
Course: Breakfast
Cuisine: English
Keyword: Butter, Flour, Sugar
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 scones
Calories: 190kcal
Author: Jillian Morris


  • 250 grams plain flour
  • 20 grams baking powder
  • 1/8 teaspoon salt
  • 50 grams butter
  • 25 grams sugar
  • 125 milliliters milk
  • 1 large egg


  • Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  • Sift the flour, baking powder and salt through a sieve into a large mixing bowl.
  • Add the cold cubed butter to the mixing bowl. Using a pastry cutter, incorporate the butter into the flour until it is in small crumbs.
  • Whisk the sugar, milk, and egg in a separate bowl. Pour into the dry ingredients and mix gently, just until a soft dough forms. Do not over mix.
  • Press or roll out the dough into a circle on a lightly floured cutting board. The dough should be about 2 cm thick.
  • Using a round cookie cutter, cut out 8 scones, being careful not to twist the cutter.
  • Place the scones on the baking sheet. Brush the tops of the scones with milk.
  • Bake for 12-15 mins until golden brown.


If your scones don’t rise properly, there are a number of reasons this may have occurred. Read the tips in the post for full instructions.


Serving: 1scone | Calories: 190kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 296mg | Potassium: 63mg | Fiber: 1g | Sugar: 4g | Vitamin A: 215IU | Calcium: 138mg | Iron: 2mg

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Classic Scones

29 thoughts on “Easy Scones Recipe [Light & Fluffy]

    • Patty says:

      Li ho fatti…..ma l’impasto è venuto molto molle…..infatti son venuti un po’ bassi , ma cotti e morbidi. Buonissimi ma avrei voluto un impasto più compatto.

      • Laura says:

        Hi Patty. It’s possible that you didn’t have enough flour in dough. Different types of flour can lead to different weights. If you make them again, increase the flour slightly.

  1. Annie @ Annie's Noms says:

    5 stars
    These look perfect!! So tall and fluffy, I love scones so much and I need to try your recipe for them as they look fantastic!

  2. Mahy says:

    5 stars
    One of the easiest ways to make scones that I’ve seen, that’s for sure. Love how delicious they came out in the end – just what I would prefer in the morning! 🙂

    • Lane says:

      I some what agree you had to have a lot more flour then 250 grams,
      But when I put more it came together, I baked it and I have to admit it was really delicious

  3. Linda says:

    I think the ratio of baking powder to flour is wrong. They turned out very nice and fluffy, but with a slight ‘fishy’ aftertaste. Normal ratio is 1 tsp to 120 grams of flour.

    • Laura says:

      It is a bit more baking powder, which helps them rise better, but I’ve made this many times and never had a fishy taste. Is it possible that your baking powder was stale?

  4. Becky says:

    5 stars
    Excellent recipe! Thank you for baking the scones in a hot oven! A hot oven also helps the scones to rise. Also, when adding the cold cubed butter, you can use a grater to grate the cold butter into the flour mixture. This method of adding the butter will need to be worked into the flour with your fingers as well, but not as much work as cubed butter. Another tip for beautifully browned tops is to use a whole egg and 1tbsp milk whisked with a fork and applied to the tops of the scones with a pastry brush before baking. An Australian granny gave me these tips. She was the owner of a tea room in the hills outside of Melbourne.

  5. Marianne Frisby says:

    What is the difference between scones and tea biscuits? I’m looking for a good recipe for raisins tea biscuits the kind you buy in a bakery.

    • Laura says:

      Marianne, it really depends where you’re from, because tea biscuits tend to be different things. In England, they’re smaller, less raised than these scones. These are proper English scones that raise quite a bit. They are what is served with afternoon tea or cream tea in England. In America, these would be called biscuits. I would think you could use this recipe for tea biscuits, just make them the size that suits your needs.

  6. Zanele says:

    5 stars
    Wow! These came out perfect, I grated the butter in, amazing tip! then mixed them with a spoon. I always thought scones were a nightmare, but it was because I was overworking them. The salt and sugar levels are perfect. Thank you so much. Perfect first time around. Also used the egg + milk tip. It gives an amazing uniform golden brown top. This now my go-to recipe.

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