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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!
Classic Buttery Scones!
Ingredients
- 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)
Instructions
- Heat the oven to 220C/200C Fan/430F and place a lined baking tray in the oven to preheat.
- 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.
- Alternatively, rub the butter into the flour mixture till breadcrumbs are formed. Add the lemon juice to the dry mixture!
- 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!
- Add the vanilla to the milk and mix.
- 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.
- 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!
- Roll the dough out till it is about 4cm thick.
- 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!
- 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.
- Serve with clotted cream and jam for the stereotypical deliciously yummy scone!
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!
ENJOY!
P.s. Jam then Cream? Or cream then Jam? Oh the eternal debate…
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77 Comments
Donna H
May 23, 2021 at 4:49 pmThese are the nicest scones I have made and lasted about 2 minutes in my house. I do not like sultanas so these are perfect. Will be making more of these and definitely be getting clotted cream for the next batch. Also going to try the lemon and blueberry as I love that combo 👍
Emily
May 18, 2021 at 4:36 pmHi Jane would I be able to add cherries to this mixture to make cherry scones? X
Jane's Patisserie
May 19, 2021 at 1:51 pmHello, yes this sounds lovely xx
Gemma
April 18, 2021 at 11:01 amHi Jane,
I was wondering what food processor you recommend or use for baking?
Jane's Patisserie
April 18, 2021 at 4:52 pmI use a Kenwood one!
danielle mcdaid
March 9, 2021 at 9:20 pmcould treacle be added into this? if so then how.
Jane's Patisserie
March 10, 2021 at 8:06 pmHonestly I am not sure, sorry!
Rabs
February 27, 2021 at 11:52 amTried these and they are easy to make and sooo good 🥰🥰
Amreen Liaqat
February 19, 2021 at 8:06 pmHi ther i wanted to ask can u make these and freeze for later use?
Jane's Patisserie
February 20, 2021 at 11:52 amYes you can!
Kirsty
January 18, 2021 at 10:23 amI love a good scone recipe and this one hits the spot. I do love jam and cream on mine. But I also really enjoy a slither of butter when they are still warm from coming out the oven.
s
December 8, 2020 at 9:03 pmCould I use stork in this or would it have to be unsalted butter
Jane's Patisserie
December 8, 2020 at 9:04 pmI would recommend unsalted block butter!
Clíodhna
August 15, 2020 at 1:38 pmHi Jane, I am using an 8cm scone cutter so I was wondering how long would you recommend leaving them in the oven for? thanks
Joanna Howell
August 6, 2020 at 10:17 pmIn the BBC recipe they don’t use baking powder – does it make that much difference to the rise? These are great scones whatever – may try adding next time and see the difference. Being from Cornwall it obviously has to be “jam first”
Jane's Patisserie
August 7, 2020 at 9:45 amI much prefer it with the baking powder – I find it gives a lighter and nicer texture! And yess, always jam first!!
Amanda
July 27, 2020 at 8:39 amNice and easy recipe! These were delicious! Thanks
Jess
July 17, 2020 at 1:04 pmHi Jane,
Is there any way of making this recipe gluten free? I have both Gluten free self raising flour and gluten free baking powder? Thank you!
Jane's Patisserie
July 17, 2020 at 7:40 pmTheoretically it’s a straight switch – sometimes different flours can make a mixture wetter or drier, so if it’s either way add more liquid or more flour to compensate!
Antonia Turner
June 9, 2020 at 3:06 pmHi Jane, how important is the lemon juice? I have all the ingredients apart from lemon. Is there a substitute or could I leave it out at all? Thank you x
Jane's Patisserie
June 10, 2020 at 9:08 amThe lemon juice helps create a ‘buttermilk’ which gets the best texture. Without, they may not be quite as good! x
Mary
June 6, 2020 at 12:24 amWould it also be good if I use gluten-free flour? Thank you!
Jane's Patisserie
June 6, 2020 at 12:03 pmSometimes that can make things a bit crumbly, so personally I’d add in some xantham gum as well, and then it’ll be fine!
Charlotte
May 14, 2020 at 2:24 pmHi, I’ve had mine in the oven for 15 mins and they still aren’t cooked in the middle, have I done something wrong 😩
Thanks
Jane's Patisserie
May 14, 2020 at 2:29 pmThey may be deeper/larger than mine – but they will continue to bake somewhat when cooling! x
Jessica
May 6, 2020 at 7:46 pmGoing to make these on Friday (never made scones before and VE Day seems the perfect opportunity). However, I’d like to make 12 without doing them smaller. Would it be okay to just do 1.5 of all the ingredients and do it as one larger batch? Thanks in advance!
Jane's Patisserie
May 6, 2020 at 9:14 pmYes that would be fine!!
Sophie
May 4, 2020 at 1:11 pmSuper tasty!! Had no whole milk so used semi skimmed but still tasted amazing.
Absolutely love all your recipes!
Maria Battigelli
May 4, 2020 at 11:48 amThis was such an easy recipe to throw together! The scones were light fluffy and buttery everyone loved them. They also stored well. I’d definitely recommend this recipe!
Martha
May 1, 2020 at 6:49 pmCould you add raspberry and white chocolate to this recipe? If so, what quantities would you suggest?
Thanks in advance xx
Norma Dreelan
April 29, 2020 at 7:04 pmHi Jane,
Can you use buttermilk instead of whole milk?
Jane's Patisserie
April 29, 2020 at 7:17 pmYes that should be fine! Leave out the lemon juice from the recipe.
Erin
April 19, 2020 at 10:57 amHi there, I made these scones last night and they are delicious! The recipe was so easy to follow.
How much calories is in one scone?
Jane's Patisserie
April 19, 2020 at 12:43 pmI don’t know I’m afraid.
Leighanne
April 21, 2021 at 12:47 amPut all the ingredients into MyFitnessPal and it will work out the calories for you 🙂
Victoria powers
September 8, 2019 at 8:30 amHi I was going to make these scones today but only have semi skimmed milk can I use this instead of whole milk? Thank you
Jane's Patisserie
September 8, 2019 at 8:50 amI really would recommend whole milk in baking in general ask it just leads to a better bake, but it should be fine.
Deb
August 18, 2019 at 3:52 pmMy 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!
CV
August 17, 2018 at 5:57 pmI 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!
Jane's Patisserie
August 18, 2018 at 9:30 amAwh thats amazing!!
Victoria powers
September 10, 2017 at 10:45 amHi 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?
Jane's Patisserie
September 10, 2017 at 5:45 pmYes you can do, but they’re always best fresh!
Victoria powers
September 10, 2017 at 6:00 pmI thought that would be the case thank you xxx
Sabrina Johnson
July 17, 2017 at 7:46 pmHello 🙂 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
Jane's Patisserie
July 18, 2017 at 2:19 pmYou 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
Sabrina Johnson
July 18, 2017 at 9:38 pmThank you Jane – I will give it a try and let you know how I get on 🙂 xxx
Jill
July 15, 2017 at 7:21 amDo you have to use unsalted butter
Jane's Patisserie
July 15, 2017 at 10:21 amI’d recommend it
Mell
July 21, 2016 at 1:50 pmJane,
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.
Jane's Patisserie
July 21, 2016 at 6:37 pmAhh amazing! So glad you love them 🙂 x
Four Food Blogs to Follow Now | findshoppingbuys.com
August 20, 2015 at 8:29 pm[…] If you’re in the mood for dessert, visit Jane’s Pastisserie. Jane, a chef on the South Coast of the United Kingdom, loves to experiment in the kitchen and hopes to own her own bakery/tea room. Jane’s baked goodies look so yummy you could lose yourself for hours drooling over her recipe list. For starters, check out the Salted Caramel Chocolate Tart, the Easter Nest Cupcakes, and the Classic Buttery Scones. […]
Louise
August 15, 2015 at 7:48 pmThey 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!
Jane's Patisserie
August 15, 2015 at 8:03 pmThank you! Me too! Yes I do – I got the tip from other recipes and such and apparently it helps 🙂
Jane's Patisserie
August 15, 2015 at 8:05 pmI have also corrected the recipe so that it says to put the tray in the oven when heating up! 🙂
Four Food Blogs to Follow Now | Clio Wired
July 15, 2015 at 5:07 pm[…] If you’re in the mood for dessert, visit Jane’s Pastisserie. Jane, a chef on the South Coast of the United Kingdom, loves to experiment in the kitchen and hopes to own her own bakery/tea room. Jane’s baked goodies look so yummy you could lose yourself for hours drooling over her recipe list. For starters, check out the Salted Caramel Chocolate Tart, the Easter Nest Cupcakes, and the Classic Buttery Scones. […]
Keren
June 13, 2015 at 8:45 pmCan 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 ?
Jane's Patisserie
June 13, 2015 at 9:38 pmYes 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? 🙂
Ayfer Demir
June 10, 2015 at 5:24 pmI 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
Jane's Patisserie
June 10, 2015 at 6:45 pmThank you! You can substitute self raising for Plain flour (same weight) with 2tsps of baking powder and you’ll get the same affect 🙂
Jo Blogs
April 26, 2015 at 5:29 pmI really, really love your photography Jane! You’re so good at it 🙂
Jane's Patisserie
April 26, 2015 at 5:35 pmThank you so much again, Jo <3 I still take such bad photographs but I am trying to teach myself slowly!!
Jo Blogs
April 26, 2015 at 5:58 pmIt’s bloody hard work for me too lol!
What Blogs Do I Follow? – An Historian About Town
March 30, 2015 at 2:01 pm[…] trying some before I go to Ireland (though realistically it might end up being after). Highlights: Classic Buttery Scones; these absolutely delicious looking S’mores […]
thesnowwoman
March 16, 2015 at 4:55 pmScones are my favorite food! I am going to try this recipe soon.
Jane's Patisserie
March 16, 2015 at 4:56 pmYay please do, I hope you like them!!
Kouzounas Kitchen
February 24, 2015 at 4:31 amSounds amazing!
Jane's Patisserie
February 24, 2015 at 9:21 amThank you so much!!
MealsWithMel
February 18, 2015 at 10:21 pmThese scones look wonderful!!
Jane's Patisserie
February 19, 2015 at 9:17 amHehe thank youuu!! 🙂 x
creativityandfamily
February 17, 2015 at 7:38 pmThey look great, definitely jam then cream for me. Or even better strawberries and cream! X
Jane's Patisserie
February 17, 2015 at 8:03 pmOoh fresh strawberries and cream is a winning option!! But thank you 🙂 x
cynthiamvoss
February 17, 2015 at 3:42 pmThese look delicious! Great pics! I love scones but don’t have good luck making them myself. I’ll let you know when I try this recipe. I hope they turn out as good as yours.
Jane's Patisserie
February 17, 2015 at 3:44 pmThank 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!
mercercountymrs
February 17, 2015 at 2:46 pmLooks delicious, I think this would be the perfect thing to bring to brunch at a friends house (with some jam) or something similar.
Jane's Patisserie
February 17, 2015 at 2:48 pmThank you!! And I completely agree, I always bake some fresh scones if I am going round someones house for a late breakfast or late lunch, perfect treat!
Vicky Louise
February 17, 2015 at 2:21 pmOoh 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!
Jane's Patisserie
February 17, 2015 at 2:27 pmThank 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?