Menu

Classic Buttery Scones!

*This post may contain affiliate links. Please see my disclosure for more details!*

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

IMG_9504

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!

IMG_9494

IMG_9498

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!

IMG_9481

IMG_9499

Classic Buttery Scones!

Classic Buttery Scones that are delicious for Afternoon Tea, a Delicious Treat, or something simple.
5 from 5 votes
Print Pin Rate
Category: Afternoon Tea
Type: Scones
Keyword: Scones
Prep Time: 20 minutes
Cook Time: 10 minutes
Cooling Time: 30 minutes
Total Time: 1 hour
Servings: 8 Scones
Author: Jane's Patisserie

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…

Find my other Recipes on my Recipes Page!

You can find me on:

Instagram
Facebook
Pinterest
Twitter
Youtube

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

J x

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

66 Comments

  • Kirsty
    January 18, 2021 at 10:23 am

    5 stars
    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.

    Reply
  • s
    December 8, 2020 at 9:03 pm

    Could I use stork in this or would it have to be unsalted butter

    Reply
    • Jane's Patisserie
      December 8, 2020 at 9:04 pm

      I would recommend unsalted block butter!

  • Clíodhna
    August 15, 2020 at 1:38 pm

    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

    Reply
  • Joanna Howell
    August 6, 2020 at 10:17 pm

    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”

    Reply
    • Jane's Patisserie
      August 7, 2020 at 9:45 am

      I 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 am

    5 stars
    Nice and easy recipe! These were delicious! Thanks

    Reply
  • Jess
    July 17, 2020 at 1:04 pm

    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!

    Reply
    • Jane's Patisserie
      July 17, 2020 at 7:40 pm

      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!

  • Antonia Turner
    June 9, 2020 at 3:06 pm

    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

    Reply
    • Jane's Patisserie
      June 10, 2020 at 9:08 am

      The 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 am

    Would it also be good if I use gluten-free flour? Thank you!

    Reply
    • Jane's Patisserie
      June 6, 2020 at 12:03 pm

      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!

  • Charlotte
    May 14, 2020 at 2:24 pm

    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

    Reply
    • Jane's Patisserie
      May 14, 2020 at 2:29 pm

      They may be deeper/larger than mine – but they will continue to bake somewhat when cooling! x

  • Jessica
    May 6, 2020 at 7:46 pm

    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!

    Reply
  • Sophie
    May 4, 2020 at 1:11 pm

    5 stars
    Super tasty!! Had no whole milk so used semi skimmed but still tasted amazing.

    Absolutely love all your recipes!

    Reply
  • Maria Battigelli
    May 4, 2020 at 11:48 am

    5 stars
    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!

    Reply
  • Martha
    May 1, 2020 at 6:49 pm

    Could you add raspberry and white chocolate to this recipe? If so, what quantities would you suggest?

    Thanks in advance xx

    Reply
  • Norma Dreelan
    April 29, 2020 at 7:04 pm

    Hi Jane,
    Can you use buttermilk instead of whole milk?

    Reply
    • Jane's Patisserie
      April 29, 2020 at 7:17 pm

      Yes that should be fine! Leave out the lemon juice from the recipe.

  • Erin
    April 19, 2020 at 10:57 am

    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?

    Reply
  • Victoria powers
    September 8, 2019 at 8:30 am

    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

    Reply
    • Jane's Patisserie
      September 8, 2019 at 8:50 am

      I 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 pm

    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!

    Reply
  • CV
    August 17, 2018 at 5:57 pm

    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!

    Reply
  • Victoria powers
    September 10, 2017 at 10:45 am

    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?

    Reply
    • Jane's Patisserie
      September 10, 2017 at 5:45 pm

      Yes you can do, but they’re always best fresh!

    • Victoria powers
      September 10, 2017 at 6:00 pm

      I thought that would be the case thank you xxx

  • Sabrina Johnson
    July 17, 2017 at 7:46 pm

    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

    Reply
    • Jane's Patisserie
      July 18, 2017 at 2:19 pm

      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

    • Sabrina Johnson
      July 18, 2017 at 9:38 pm

      Thank you Jane – I will give it a try and let you know how I get on 🙂 xxx

  • Jill
    July 15, 2017 at 7:21 am

    Do you have to use unsalted butter

    Reply
  • Mell
    July 21, 2016 at 1:50 pm

    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.

    Reply
    • Jane's Patisserie
      July 21, 2016 at 6:37 pm

      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. […]

    Reply
  • Louise
    August 15, 2015 at 7:48 pm

    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!

    Reply
    • Jane's Patisserie
      August 15, 2015 at 8:03 pm

      Thank 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 pm

      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. […]

    Reply
  • Keren
    June 13, 2015 at 8:45 pm

    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 ?

    Reply
    • Jane's Patisserie
      June 13, 2015 at 9:38 pm

      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? 🙂

  • Ayfer Demir
    June 10, 2015 at 5:24 pm

    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

    Reply
    • Jane's Patisserie
      June 10, 2015 at 6:45 pm

      Thank 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 pm

    I really, really love your photography Jane! You’re so good at it 🙂

    Reply
    • Jane's Patisserie
      April 26, 2015 at 5:35 pm

      Thank 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 pm

      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 […]

    Reply
  • thesnowwoman
    March 16, 2015 at 4:55 pm

    Scones are my favorite food! I am going to try this recipe soon.

    Reply
  • Kouzounas Kitchen
    February 24, 2015 at 4:31 am

    Sounds amazing!

    Reply
  • MealsWithMel
    February 18, 2015 at 10:21 pm

    These scones look wonderful!!

    Reply
  • creativityandfamily
    February 17, 2015 at 7:38 pm

    They look great, definitely jam then cream for me. Or even better strawberries and cream! X

    Reply
    • Jane's Patisserie
      February 17, 2015 at 8:03 pm

      Ooh fresh strawberries and cream is a winning option!! But thank you 🙂 x

  • cynthiamvoss
    February 17, 2015 at 3:42 pm

    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.

    Reply
    • Jane's Patisserie
      February 17, 2015 at 3:44 pm

      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!

  • mercercountymrs
    February 17, 2015 at 2:46 pm

    Looks delicious, I think this would be the perfect thing to bring to brunch at a friends house (with some jam) or something similar.

    Reply
    • Jane's Patisserie
      February 17, 2015 at 2:48 pm

      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!

  • Vicky Louise
    February 17, 2015 at 2:21 pm

    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!

    Reply
    • Jane's Patisserie
      February 17, 2015 at 2:27 pm

      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?

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.