Classic Buttery Scones!

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Classic Buttery Scones that are delicious for Afternoon Tea, a Delicious Treat, or something simple.


Scones are always my favourite treat in the summer, and when I go out for afternoon tea and cream tea. SO delicious and tasty. And I don’t know who I am trying to kid, I love them all year round and at any time I bake them. 

The wonderful thing about such a thing as this is that you can create so many different flavours – whether they are savoury or sweet! Therefore I decided to start off with a basic and buttery simple sweet scone so you can try to adapt it yourself, or you know you can follow this recipe to have a full proof scone!



My White Chocolate & Cranberry Scones has always been a popular one, but in my honest opinion? You can’t beat a scone that’s fresh out of the oven with some Rodda’s Clotted Cream and Strawberry Jam. It is DELICIOUS and its my favourite.

As I schooled in Devon, but I Holiday in Cornwall, I try to settle all battles by halving my scones and one half being cream then jam, and the other being jam then cream.. honestly, you will never be able to stop the battle – but either way they are DELICIOUS!



5 from 1 vote
Classic Buttery Scones!
Prep Time
20 mins
Cook Time
10 mins
Cooling Time
30 mins
Total Time
1 hr

Classic Buttery Scones that are delicious for Afternoon Tea, a Delicious Treat, or something simple.

Course: Afternoon Tea
Cuisine: Scones
Keyword: Scones
Servings: 8 Scones
Calories: 287 kcal
Author: Jane's Patisserie
  • 90 g Unsalted Butter (cold/cubed)
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 350 g Self Raising Flour (plus extra for dusting)
  • 50 g Caster Sugar
  • 1 tsp Lemon Juice
  • 180 ml Whole Milk
  • 1 tsp Vanilla Extract
  • 1 Egg (to glaze)
  1. Heat the oven to 220C/200C Fan/430F and place a lined baking tray in the oven to preheat.

  2. Tip the flour, salt, baking powder and butter into a food processor and pulse until it resembles bread crumbs - Pour the mixture into a bowl and stir in the sugar.

  3. Alternatively, rub the butter into the flour mixture till breadcrumbs are formed. Add the lemon juice to the dry mixture!

  4. Heat the Milk in the microwave or on the hob so its warm but not hot - microwave will take about 30 seconds - you don't want it too hot! 

  5. Add the vanilla to the milk and mix.

  6. Make a well in the dry mixture and add the liquid - stir with a spatula as it will be very wet at first - but it'll soon dry out as the liquid is incorporated.

  7. Dust the work surface with some flour and tip the dough onto it - fold the dough over a few times so it is smooth but do not over work it!

  8. Roll the dough out till it is about 4cm thick.

  9. Dip a 5cm round cutter into the spare flour and cut out the scones - you will probably get four out of the first go! Repeat this again till you finish up all the dough!

  10. Take the tray out of the oven carefully and place the scones onto it - brush the tops with the beaten egg so its glazed and bake in the oven for 10 minutes - leave to cool slightly when baked.

  11. Serve with clotted cream and jam for the stereotypical deliciously yummy scone!

Recipe Notes
  • You could easily make this mix and use a smaller cutter so that the scones are more delicate which I often do - I then usually get 12 out of the mix then!
  • I often find these are delicious when still warm as it makes them lighter and fluffier - however they do last in an airtight container for 2-3 days!
  • This recipe is based on the BBC Good Food recipe with a few changes to what I prefer!
  • I serve with a strawberry/raspberry Jam, and Rodda's clotted cream!
Nutrition Facts
Classic Buttery Scones!
Amount Per Serving
Calories 287 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 47mg16%
Sodium 93mg4%
Potassium 144mg4%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 8g9%
Protein 7g14%
Vitamin A 345IU7%
Vitamin C 0.2mg0%
Calcium 65mg7%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.


P.s. Jam then Cream? Or cream then Jam? Oh the eternal debate…

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J x



  1. Hi I was going to make these scones today but only have semi skimmed milk can I use this instead of whole milk? Thank you

  2. 5 stars
    My 5yo Grandaughter made these with my help, 5 mins into the clean up I realised we hadn’t added the sugar 🙀 No point worrying, it was too late. We still filled them with jam and clotted cream, and to my surprise were still delicious. Winner all round!

  3. I adore these scones. This recipe has never failed me!
    Even my 80 year old grandfather who has been baking since he was a young boy was incredibly impressed with how soft and light they were.
    Perfect recipe!

  4. Hi Jane I have made your scones a few times now and I must say they are fab. I was just wondering are you able to freeze these scones at all?

  5. Hello 🙂 is there anyway of making these chocolate scones? I know the obvious but wasn’t sure if adding coco powder would change the consistency?…ps – I may slightly addicted to your recipes x

    1. You would have to take some of the flour out instead so maybe try taking 25g of flour out and replacing it with 25g of cocoa powder. However, it might be softer, so you might need to up it to 45g cocoa powder! x

  6. Jane,
    This recipe is amazing! I’ve made them 4 times and this is definitely going into my recipe box. Thank you!

    Love all the way from Malaysia.

  7. They sound so yummy. Love scones. I noticed you said take the tray out of the oven and place the scones on it. I haven’t tried preheating the tray before. Do you put the tray in the oven at the beginning of the oven preheat? I can’t wait to try this method!

  8. Can I ask, from the recipe & instrucions; step 11, do you place scones on a hot tin? Can’t wait to try this recipe, found you through Britt but must make the Rolo cheesecake first ?

    1. Yes I preheat the tray in the oven whilst making the dough, then take it out, put the cut scones on and place back in the oven to bake 🙂 and yessss Rolo cheesecake!!
      And Britt? Is this someone you know? 🙂

  9. I was looking for the scone recipe for a long time. Yours is looking amazing and I am sure they are also so delicious. I have a question. What can I substitute self rising flour with?
    Many thanks

    1. Thank you so much! I used to hate baking scones because they always ended up more like biscuits but I’d definitely say this recipe is a good one too try 🙂 Its all in making sure that the consistency is right!

  10. Ooh what tasty looking scones!

    My boyfriends Nan was a scone lover, particularly with a blob of fresh cream and jam. For her funeral/wake the food spread was thousands of scones! 🙂

    I will definitely try and make your scones, though I never seem to get the right consistency with my mixtures!

    1. Thank you so much! Scones are the perfect treat for any occasion and thank you! If you struggle even with this recipe then I would try and follow a tutorial online so you can compare the mix step by step?

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