Print Recipe

English Scones

Scones make the perfect afternoon tea treat. Soft, fluffy and best served warm.
Cook Time15 mins
Course: Dessert
Cuisine: English
Keyword: Cream Scone, English scone, scone
Servings: 4


  • 450 grams self-raising flour
  • 2 tsp baking powder
  • 75 grams ice cold butter cut into cubes
  • 50 grams castor sugar
  • 2 eggs
  • 250 ml fresh cream (you can use full cream milk as well)
  • pinch of salt
  • egg to brush the top
  • clotted/ whipped cream to serve
  • strawberry jam to serve


  • Preheat Oven to 200 Degrees Celsius (205 to be exact)
  • Sift together flour, baking powder and salt.
  • Add in the chopped butter, and rub butter into the flour mix using your fingertips until a fine breadcrumb consistency. You can also "cut" the butter through with a knife.
  • Beat the eggs into a measuring jug, then add the milk. Make a well in the center of the flour and stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.
  • Turn out onto a lightly floured work surface, knead very lightly to form a thickness of about 2 cm.
  • Cut into as many rounds as possible with a a 5 cm cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left over.
  • Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour.
  • Serve with your choice of cream and jam.