About our Simple Homemade Scones
You can whip up a fresh batch of our quick and easy scone recipe with just 5 simple ingredients. We love these golden scones with a dollop of clotted cream and fruity jam (or jam then cream, depending on your preference). They are also just as tasty spread with butter.
How can I make my scones rise higher?
To make your scones rise higher, you will want to keep your dough a thick depth when pressing into shapes with your cutter. Chill your bowl, pastry cutter and butter before using them to help with a good rise. You can even chill your scones on the baking tray in the fridge for 15 minutes to give a fluffy texture when baked (plus this is a great opportunity to preheat your oven).
When placing the scones on your baking tray, squish them together (similar to when baking cinnamon rolls), as when they bake they will rise together and have lovely soft sides when pulled apart.
Why aren’t my scones coming out light and fluffy?
There are a few potential reasons your scones aren’t coming out as light and fluffy as you may like.
One common mishap is overmixing; you want to mix your ingredients until they just come together, a few lumps in the mix are to be expected. It’s also worth mixing the dry and wet ingredients together in separate bowls before combining.
Try to mix by hand as using a food mixer, while convenient, can result in overmixing. It is also worth spending time to sieve your flour once (maybe even twice) before mixing with the other ingredients, as this will aerate the flour and help you achieve fluffy scones.
Why are my scones coming out crumbly?
Nobody wants a crumbly scone, so to avoid this make sure that you follow the ingredient measurements precisely to ensure that there is enough liquid used in the mix. Try not to over-handle, treat the dough gently (kneading with light pressure) and don’t overmix or overbake as this will result in a tough and crumbly scone.
Method
Step 1:
Preheat the oven to 220°C (200°C fan, gas mark 6) and line a baking sheet with baking parchment.
Step 2:
Sieve your flour into a bowl and rub in the cold butter, until the mixture resembles breadcrumbs. Stir in the sugar and salt.
Step 3:
Make a well in the centre of the mix and add in the milk. Stir the ingredients together until the mixture is even and the dough starts to come together. (Try not to overmix; it’s OK to have a few lumps).
Step 4:
Turn the mixture out onto a floured surface and gently knead the dough for 3-4 minutes. When you’ve finished kneading, press or roll the dough on a floured surface until you reach a thickness of 3-4cm.
Using a 5cm round cutter, push out as many circular scones from the mixture as you can until the dough is all used up.
Step 5:
Place the scones together on a prepared baking sheet, keep them close together for a better rise and softer edges, or space further out for a crisper finish. Lightly brush over the scones with milk.
Step 6:
Bake the scones for 15 minutes until golden, risen and fully baked. Cool on a wire rack. Serve warm or cold with a generous helping of jam and cream, or keep it simple and spread with butter.
Ingredients
- 50g Butter (unsalted)
- 200g Allinson's Self Raising Flour
- 1 tbsp Silver Spoon White caster sugar
- 1 pinch Salt
- 125ml Milk (whole)
Nutritional Information
per 46g- 149cal Energy
- 5.2g Fat
- 2.8g of which Saturates
- 20g Carbohydrates
- 2.5g of which Sugars
- 3.1g Protein
- 0.48g Salt
Recipe Reviews
A quick and easy recipe that isn't too sweet - works perfectly with Jam and Clotted Cream!
4
i’m so impressed! it was easier to make than i thought it would be and came out really nice. it is plain, but that works well since you can pair it with something sweet or savoury. i had mine with some home-made jam and clotted cream and it was delicious :)
Good yummy
It worked 🤣.
Thanks so much made these to day they were lovely
Ingredients
- 50g Butter (unsalted)
- 200g Allinson's Self Raising Flour
- 1 tbsp Silver Spoon White caster sugar
- 1 pinch Salt
- 125ml Milk (whole)
Nutritional Information
per 46g- 149cal Energy
- 5.2g Fat
- 2.8g of which Saturates
- 20g Carbohydrates
- 2.5g of which Sugars
- 3.1g Protein
- 0.48g Salt