I just found the Best English Scones Recipe Ever and I swear the scones come out so light and flaky you’ll actually stop buying them.

Jump to Recipe

I’m obsessed with these Best English Scones Recipe Ever because they’re light, flaky, and actually taste like something worth waking up for. I love the way self raising flour and cold unsalted butter sit in the dough, whispering promise.

But it’s not precious, just quick, messy, and honest. I adore tearing one open, seeing the crumb, slathering with strawberry jam and clotted cream, no fuss.

Scones Recipe Easy? Absolutely.

And every bite reminds me why I keep making them, even on a weekday. Crust that flakes, center that melts.

Pure scone joy. No nonsense.

I want another one right now.

Ingredients

Print Recipe (No Advertisments)

Self raising flour: the light base that makes scones fluffy, simple and homey.
Cold unsalted butter: gives flaky layers and that lovely buttery bite.
Caster sugar: adds just enough sweet spark without being cloying.
Pinch of fine salt: balances sweetness, trust me it makes things better.
Beaten egg: brings structure and a bit of golden color to the crumb.
Milk: moistens the dough, keeps scones tender; add more if needed.
Extra milk or beaten egg for brushing: gives shiny, pretty tops you’ll love.
Strawberry jam: bright, fruity spread that’s classic and comforting with cream.
Clotted cream or thick cream: rich, indulgent spoonful that makes scones feel fancy.

Ingredient Quantities

225 g (about 1 3/4 cups) self raising flour

50 g cold unsalted butter, cubed

25 g caster sugar (about 2 tablespoons)

a pinch of fine salt, trust me it helps

1 large egg, beaten (keep a little for glazing if you like)

150 ml milk (start with 125 ml and add more if the dough seems dry)

extra milk or beaten egg for brushing the tops

strawberry jam, to serve

clotted cream or thick cream, to serve

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 220C (425F) and line a baking tray with parchment paper.

2. Put 225 g self raising flour into a bowl, add a pinch of fine salt and 25 g caster sugar, then rub in 50 g cold cubed unsalted butter with your fingertips until mixture looks like coarse breadcrumbs and there are still small peas of butter.

3. Make a well in the centre, pour in 1 large beaten egg (hold back about a teaspoon if you want to glaze) and start adding 125 ml milk, mixing with a round-bladed knife or spatula until it just comes together; add more milk up to 150 ml only if the dough seems dry. Don’t overwork it or scones will be tough.

4. Tip the dough onto a lightly floured surface, gently fold it over itself a couple times to bring it together, then pat or roll to about 2 cm thick. Keep everything light and quick, you want the butter to stay cool.

5. Use a 5 cm round cutter, press straight down without twisting to cut rounds, re-shape scraps as little as possible to keep scones airy; place them close together on the tray so sides rise up tall.

6. Brush tops with a little extra milk or the reserved beaten egg for a shinier finish and dust any cutter rim with flour between cuts so they wont stick.

7. Bake in the preheated oven for 12 to 15 minutes until well risen and golden on top — ovens vary so check after 10 minutes. They should sound hollow when tapped.

8. Remove to a wire rack and let cool a few minutes, scones are best eaten warm but not piping hot.

9. Split with a knife, pile on strawberry jam and a generous spoonful of clotted cream or thick cream, serve immediately — the proper way is jam then cream or cream then jam, do what you like.

10. Tips and hacks: keep all fats cold, work fast, don’t twist the cutter, re chill dough briefly if your kitchen is warm, and eat scones the day you make them for best fluffiness.

Equipment Needed

1. Oven (preheated to 220C / 425F)
2. Baking tray lined with parchment paper
3. Mixing bowl
4. Digital kitchen scales and measuring spoons/cups
5. Pastry cutter or fingertips for rubbing in butter
6. Round-bladed knife or spatula for mixing
7. 5 cm round cutter
8. Pastry brush for glazing
9. Wire cooling rack

FAQ

Q: Can I use plain (all purpose) flour instead of self raising flour? A: Yes. For every 225 g plain flour add 2 teaspoons baking powder and a pinch of salt, mix well and proceed like normal.

Q: Why must the butter be cold and cubed? A: Cold butter creates little pockets of steam while baking, giving light flaky scones. If the butter melts into the dough you'll get dense, flat scones. Work quickly and keep things chilled.

Q: My scones come out soggy in the middle, what went wrong? A: Usually underbaked or dough too wet. Don't overwork the dough, roll to about 2 cm thick, and bake on a hot tray at 220 C (425 F) for 10 to 12 minutes. If your oven runs cool, add a couple more minutes.

Q: Can I brush the tops with beaten egg instead of milk? A: Yes. Beaten egg gives a glossy, deep golden top. Milk gives a paler, softer top. Either is fine, just dont flood the scones with liquid.

Q: How do I store or freeze scones? A: Keep cooled scones in an airtight container for up to 2 days. To freeze, wrap individually and freeze up to 3 months. Reheat from frozen in a low oven until warm.

Q: Want smaller or larger scones, do I change bake time? A: Yes. Smaller scones need less time, about 8 to 10 minutes. Bigger ones may need 12 to 15 minutes. Watch the colour, they should be golden on top and cooked through.

Best Ever English Scones Recipe!! Substitutions and Variations

Self raising flour: use plain (all purpose) flour plus 2 teaspoons baking powder for every 225 g, and a pinch of salt to replace the rising and seasoning.
Cold unsalted butter: use cold salted butter (omit the extra pinch of salt), or cold block margarine for a dairy free option; if you like a subtle coconut note try chilled coconut oil but the texture will be slightly different.
Caster sugar: swap with regular granulated sugar (pulse briefly in a blender for a finer texture) or superfine icing sugar for an extra tender crumb.
Clotted cream: use mascarpone or thick crème fraîche, or whipped double cream lightly sweetened if you cant find clotted cream.

Pro Tips

1. Keep everything cold and work fast — especially the butter; if it starts to soften toss the bowl in the fridge for 10 minutes. Cold butter = flaky layers, warm butter = dense scones.

2. When you cut rounds press straight down, dont twist the cutter and place them close together on the tray so the sides lift up. Twisting smooshes the layers and you lose height.

3. Use as little re-handling as possible — fold the dough just a couple times and pat it out once. Overworking makes gluten tough, so stop as soon as it holds together.

4. If your kitchen is warm chill the shaped rounds on the tray for 10–15 minutes before baking. It firms the butter back up and gives a noticeably better rise.

5. Brush with milk for a soft matte top or with the reserved beaten egg for a shiny look, but dont overdo the glaze or the tops can brown too fast; check the oven a few minutes early.

Best Ever English Scones Recipe!!

Recipe by Kate Sinclair

0.0 from 0 votes

I just found the Best English Scones Recipe Ever and I swear the scones come out so light and flaky you'll actually stop buying them.

Servings

servings

Calories

180

kcal

Equipment: 1. Oven (preheated to 220C / 425F)
2. Baking tray lined with parchment paper
3. Mixing bowl
4. Digital kitchen scales and measuring spoons/cups
5. Pastry cutter or fingertips for rubbing in butter
6. Round-bladed knife or spatula for mixing
7. 5 cm round cutter
8. Pastry brush for glazing
9. Wire cooling rack

Ingredients

225 g (about 1 3/4 cups) self raising flour
50 g cold unsalted butter, cubed
25 g caster sugar (about 2 tablespoons)
a pinch of fine salt, trust me it helps
1 large egg, beaten (keep a little for glazing if you like)
150 ml milk (start with 125 ml and add more if the dough seems dry)
extra milk or beaten egg for brushing the tops
strawberry jam, to serve
clotted cream or thick cream, to serve

Directions

Preheat oven to 220C (425F) and line a baking tray with parchment paper.
Put 225 g self raising flour into a bowl, add a pinch of fine salt and 25 g caster sugar, then rub in 50 g cold cubed unsalted butter with your fingertips until mixture looks like coarse breadcrumbs and there are still small peas of butter.
Make a well in the centre, pour in 1 large beaten egg (hold back about a teaspoon if you want to glaze) and start adding 125 ml milk, mixing with a round-bladed knife or spatula until it just comes together; add more milk up to 150 ml only if the dough seems dry. Don’t overwork it or scones will be tough.
Tip the dough onto a lightly floured surface, gently fold it over itself a couple times to bring it together, then pat or roll to about 2 cm thick. Keep everything light and quick, you want the butter to stay cool.
Use a 5 cm round cutter, press straight down without twisting to cut rounds, re-shape scraps as little as possible to keep scones airy; place them close together on the tray so sides rise up tall.
Brush tops with a little extra milk or the reserved beaten egg for a shinier finish and dust any cutter rim with flour between cuts so they wont stick.
Bake in the preheated oven for 12 to 15 minutes until well risen and golden on top — ovens vary so check after 10 minutes. They should sound hollow when tapped.
Remove to a wire rack and let cool a few minutes, scones are best eaten warm but not piping hot.
Split with a knife, pile on strawberry jam and a generous spoonful of clotted cream or thick cream, serve immediately — the proper way is jam then cream or cream then jam, do what you like.
Tips and hacks: keep all fats cold, work fast, don’t twist the cutter, re chill dough briefly if your kitchen is warm, and eat scones the day you make them for best fluffiness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.