Learn how to make classic scones with our easy scone recipe. Scones are a classic bake to try – and are much easier to make than you may think. This recipe includes added sultanas but you can leave them our or replace with fruit of your choice. This recipe makes 9 regular sized scones and will take around 30 mins to make and bake. Serve these soft scones warm or cold with plenty of jam, clotted cream or butter. The basis for a good old fashioned cream tea, scones are a British favourite and couldn’t be easier to make with our cheap, quick and easy scone recipe. Perfect with a cuppa or two! Store leftover scones in an airtight container for up to 3 days. Warm gently in the oven on a low heat before serving again. Don’t forget the fresh cream for serving!
- 225g self-raising flour
- 2tsp baking powder
- 50g butter, chilled and diced
- 2tbsp caster sugar
- 50g sultanas
- 1 large egg
- 100ml milk
- Jam and clotted cream (to serve)
Preheat the oven to 220°C/425°F/Gas Mark7. Sift the flour into a large bowl with the baking powder.
Add the chilled and diced butter and rub in with your fingertips to make fine breadcrumbs. Stir in the caster sugar and sultanas.
Beat 1 large egg with the milk. Pour nearly all the egg mixture into the bowl of flour and butter and mix with a knife to form soft, but not sticky, dough. Add a little more of the egg mixture if needed.
Turn the dough on to a floured surface and knead lightly then roll out to a 2cm (3/4in) thickness. Use a 5cm (2in) round cutter to stamp out approx 9 scones, gently re-rolling the dough as necessary.
Place the scones on a lightly greased baking sheet. Arrange them so the sides are just touching, as this helps them to rise evenly. Brush the tops with any remaining egg mixture or a little milk and bake for 10-12 mins until golden brown. Cool on a wire rack.
Split and serve with jam and clotted cream, if liked.
These scones are best eaten on day of baking but you can keep them in the fridge for up to 3 days