February 17, 2015
Classic Buttery Scones!
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Classic buttery scones that are delicious for afternoon tea, a delicious treat, or something simple.
Scones
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. They are so simple yet so tasty, you cant beat a scone with cream and jam and a big pot of tea – right?!
Classic buttery scones
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 clotted cream and strawberry jam. It is DELICIOUS and its my favourite.
Cream then jam vs jam then cream
As I went to school in Devon, but I holidayed 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 amazing!
Flavours
As mentioned above, you can adapt your scones to your taste completely. I have made lemon and blueberry scones, savoury cheese scones and even just the classic fruit scones. You can add chocolate to the mix, you can add spices – the possibilities are endless!
Afternoon tea
These buttery scones make a great staple for a homemade afternoon tea – YUM! Afternoon tea is a wonderful thing – sandwiches, cake and scones all in one sitting, you have the best of everything! I tend to use this recipe for my homemade afternoon tea, paired with my quiche recipe, salted caramel macarons and my yummy carrot cake – pass me a plate! Enjoy!
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)
To Serve (optional)
- Jam any flavour!
- Clotted cream
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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J x
You mention the lemon juice if you are using the rubbing method and not the mix master.
If I’m using my machine to crumble the flour and butter, when is the lemon juice added?
Thanks
The recipe is a little wet and can’t use a cutter as it just sticks. What do you recommend I do ?
Hiya! Make sure you have measured everything 100% accurately, and try adding a tad more flour! Hope this helps! x
Hi Jane – I’m going to make these scones for a jubilee party but want to make them blue (red jam,white cream!) at what point should I add the colouring do you think? Thanks
Hiya! I would add the colouring when you add the milk! Hope this helps! x
Hi there! How many teaspoons of baking powder would we need if we use 350 g of plain flour?
Hiya! I would use 4 level tsp, whisked into the flour before you use it! Hope this helps! x
I found the mixture a little wet but still turn out the best as always thank you for sharing
Think you need to edit the recipe
I followed it and it doesn’t mention to sugar so completely forgot about it!!
Hiya! If you go back to the recipe, take a look at step 2 – it says to stir the sugar into the mix! Hope this helps! x
Glad I’m not the only to do this. I literally just did the same and saw this reply then checked back. I think it’s because
you jump to step 3 for the alternative method if not got a
food processor, then miss the part about adding sugar!
I’ve added it at the end, hopefully they’ll turn out OK.
These 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 👍
Hi Jane would I be able to add cherries to this mixture to make cherry scones? X
Hello, yes this sounds lovely xx
Hi Jane,
I was wondering what food processor you recommend or use for baking?
I use a Kenwood one!
Hi Jane,
Would it be too much of a sin to use semi-skimmed milk rather than full fat?
could treacle be added into this? if so then how.
Honestly I am not sure, sorry!
Tried these and they are easy to make and sooo good 🥰🥰
Hi ther i wanted to ask can u make these and freeze for later use?
Yes you can!
I 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.
Could I use stork in this or would it have to be unsalted butter
I would recommend unsalted block butter!
I used Stork as after checking my fridge, I realised I didnt have enough unsalted butter 🙈 I also used semi skimmed milk, the scones tasted divine. I can only imagine proper butter would enhance the taste but as I said, using Stork was fine 🙂
Recipe came out fab, only thing is they were very wonky and not the perfect round shapes shown 😂 Any suggestions on how to fix this (perhaps just need to make them less tower like so they don’t fall over?!) Another brilliant bake though, love your recipes.
Hiya! Yes – just try making them slightly thinner next time! Glad you love them though – enjoy! x
Hi Jane, I am using an 8cm scone cutter so I was wondering how long would you recommend leaving them in the oven for? thanks
In 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”
I much prefer it with the baking powder – I find it gives a lighter and nicer texture! And yess, always jam first!!
Nice and easy recipe! These were delicious! Thanks
Hi 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!
Theoretically 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!
Hi 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
The lemon juice helps create a ‘buttermilk’ which gets the best texture. Without, they may not be quite as good! x
Would it also be good if I use gluten-free flour? Thank you!
Sometimes that can make things a bit crumbly, so personally I’d add in some xantham gum as well, and then it’ll be fine!
Hi, 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
They may be deeper/larger than mine – but they will continue to bake somewhat when cooling! x
Going 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!
Yes that would be fine!!
Super tasty!! Had no whole milk so used semi skimmed but still tasted amazing.
Absolutely love all your recipes!
This 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!
Could you add raspberry and white chocolate to this recipe? If so, what quantities would you suggest?
Thanks in advance xx
Hi Jane,
Can you use buttermilk instead of whole milk?
Yes that should be fine! Leave out the lemon juice from the recipe.
Hi 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?
I don’t know I’m afraid.
Put all the ingredients into MyFitnessPal and it will work out the calories for you 🙂
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
I really would recommend whole milk in baking in general ask it just leads to a better bake, but it should be fine.
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!
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!
Awh thats amazing!!
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?
Yes you can do, but they’re always best fresh!
I thought that would be the case thank you xxx
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
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
Thank you Jane – I will give it a try and let you know how I get on 🙂 xxx
Do you have to use unsalted butter
I’d recommend it
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.
Ahh amazing! So glad you love them 🙂 x
[…] 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. […]
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!
Thank you! Me too! Yes I do – I got the tip from other recipes and such and apparently it helps 🙂
I have also corrected the recipe so that it says to put the tray in the oven when heating up! 🙂
[…] 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. […]
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 ?
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? 🙂
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
Thank you! You can substitute self raising for Plain flour (same weight) with 2tsps of baking powder and you’ll get the same affect 🙂
I really, really love your photography Jane! You’re so good at it 🙂
Thank you so much again, Jo <3 I still take such bad photographs but I am trying to teach myself slowly!!
It’s bloody hard work for me too lol!
[…] 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 […]
This is the best scone recipe ever! Better than Nigella,
Mary or Delia!! Made it all in my food processor. Panicked
slightly as dough is much wetter than usual but used flour
liberally and it was easy to handle. Served with the new M&S Strawberry Clotted Cream and sliced strawberries.🍓
Scones are my favorite food! I am going to try this recipe soon.
Yay please do, I hope you like them!!
Sounds amazing!
Thank you so much!!
These scones look wonderful!!
Hehe thank youuu!! 🙂 x
They look great, definitely jam then cream for me. Or even better strawberries and cream! X
Ooh fresh strawberries and cream is a winning option!! But thank you 🙂 x
These 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.
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!
Looks delicious, I think this would be the perfect thing to bring to brunch at a friends house (with some jam) or something similar.
Thank 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!
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!
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?