Classic scones

  • Makes 8-10
  • Easy

Whip up a fresh batch of homemade scones for a cream tea with this easy recipe.

Scones with jam and cream


  • Self-raising flour 350g, plus a little for dusting
  • baking powder 1tsp
  • salt pinch
  • unsalted butter, diced finely 85g
  • Caster sugar 3 tbsp
  • squeeze of lemon juice
  • whole milk 175ml, slightly warmed
  • 1 egg, beaten to glaze the top
  • a few drops vanilla extract


  • Step 1

    Heat oven to 200C (fan). Sieve the flour into a large mixing bowl and stir in the baking powder and salt.

  • Step 2

    Rub in the butter cubes until the mixture looks like bread crumbs. Add the sugar and mix in well.

  • Step 3

    Warm the milk until it is warm but not boiling. Add the vanilla extract to the milk and allow to cool slightly. Warm a baking tray in the oven.

  • Step 4

    Making a well in the middle of the dry scone mix, slowly pour in the milk before stirring well. Start to fold with your hands to make a dough. When it seems firm, knead the mix on a lightly dusted worktop.

  • Step 5

    Roll out the dough until it is approximately 4cm depth. Using a cutter to form the scones and pop on the warmed baking tray. The dough may need rolling out again after you’ve cut a couple of scones.

  • Step 6

    Brush lightly with the egg and bake for 10 minutes or until golden brown. Serve with lashings of cream and jam.