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Classic Scones
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4.13 from 49 votes

Classic Scones

These Classic Scones are light and fluffy and so easy to make.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: English
Keyword: Butter, Flour, Sugar
Servings: 8 scones
Calories: 190kcal
Author: Jillian Morris


  • 250 grams plain flour
  • 20 grams baking powder
  • 5.69 grams 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.


  • This recipe is written in the metric system because this is how we were taught in England to make the scones. Using weight measurements is the best way to ensure you get the exact amount of the ingredient you need for perfect scones.
  • 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