Introduction: Perfect English Scones

Picture of Perfect English Scones

Here's my family recipe for the perfect rustic english scone which go excellently with sweet or savory things like clotted cream and jam or parmesan and spinach...yum... This recipe makes 6 ish

Step 1: You Will Need.....

Picture of You Will Need.....

225g self raising flour (8oz)
55g Butter (2oz)
30g Caster sugar (1oz)
150ml Milk (1/4 pint)
1 egg (maybe...depends on later steps..)
1/2 teaspoon salt

First off, preheat the oven to 220 deg C 425 deg f.
Speed is of the essence so you can't be hanging around waiting for the oven to heat up or you'll get flat, hard scones.

Then, sift all the flour and salt into a large bowl.

Step 2: Add Butter and Get to Work...

Picture of Add Butter and Get to Work...

Cut up the butter into smallish chunks (2-3cm cubes) and rub into the flour with your fingertips until its loose and breadcrumby. Don't do this in a blender or food processor as the texture will become to fine and the scones will go flat and hard again.

Step 3: Milk It Up...

Picture of Milk It Up...

stir in the sugar if you want sweet scones or not if you don't.

Make a big well in the centre of the flour and pour in the milk.

Mix together quickly with a table knife, NOT your hands, until you have a big gooey lump

Once the milk hits the flour a reaction begins which needs to also be happening in the oven, so speed and a light touch are required.

Step 4: Rollin Rollin Rollin.....

Picture of Rollin Rollin Rollin.....

grab the dough out of the bowl and slap it on a floured surface.
Kneed it into a square(ish) about 2.5cm (an inch) thick and the stamp out circles with a cookie cutter.
If you twist the cookie cutter while cutting you'll end up with wonky scones like mine, but I think that makes them look more rustic and cool.
Lay the circles out on a baking tray lined with grease proof paper, giving each one 2cm of room to grow...

Step 5: To Glaze or Not to Glaze??

Picture of To Glaze or Not to Glaze??

To finish the scones before the oven we now have 3 options....

1)Brush with a beaten egg to produce a glossy glaze.
2)Dust with flour for a soft finish
3)Brush with milk for a light gloss AND soft crust

as soon as they're glazed, slam them in the oven near the top for 20 to 25 minutes. Don't get curious and open the oven door, you'll just spoil them, let them do their thang.....

Step 6: All Done!

Picture of All Done!

After they're done (tops are brown), let them cool a bit on a wire rack covered with a teatowel. This lets the centres go from doughy to crumbly, although it is kinda hard waiting.

For the sweet ones, serve with clotted/whipped cream and jam. yum.

Other ideas....

For savory, add parmesan and a strong cheese instead of half the butter.
For current scones, add 30g (1oz) currents to the flour.



SK38 (author)2016-02-16

Hi. Salted or unsalted butter?

Dkenne24 made it! (author)2015-06-22

mine are cooling ?. I doubled all the ingredients as I am greedy! great recipe and easy to follow. thanks for putting this on here ?

GorillazMiko (author)2008-01-04

Nice, they look good.
They also look very similar to biscuits.

dancook (author)GorillazMiko2008-01-05

Soon as I get my next hour or two off then It'll be biscuit madness! You really need someone else to take the photos as taking pictures with sticky hands isn't good...... maybe a baking proof camera case???

technosapien (author)dancook2008-01-06

Put the camera in a ziplock bag! Keeps it clean, and the plastic shouldn't cause too much distortion if you keep it taut over the lens.

mmcdermott2 (author)technosapien2011-06-15

Just cut a hole for the lens to stick through! :)

No- biscuits look very similar to scones, given scones were around first. After all, where did a lot of the first 'american settler' cuisine (for want of a better expression) come from? Anyway, since we're talking about scones, a biscuit is what you call a cookie, and the entre is what you have before the main course. (Yes, I have lived on both sides of the culinary fence!)

Shifrin (author)GorillazMiko2008-01-05


joanna51 (author)2011-05-14

I love making scones as they're great as a last minute treat and better eaten immediately anyway. Your recipe is really good. Thanks for sharing.

Jayefuu (author)2010-06-08

Thanks for the recipe! I made these last night. Added half a tsp of mustard powder and a few handfuls of cheddar cheese. Yum!

red-king (author)2009-11-14

 awesome! i like scones....

mahaahmad (author)2009-10-11

Thanks alot for a nice and best recipe coz  I tried it before but this one it is veryyyyyyyyyyyyyyyyy nice and I made it for my freinds and they thought I had bought it.

Lina83 (author)2009-08-20

mmmmmmmm......we might try these scones tmw!!

amanzi1 (author)2008-12-09

Just a note. There are about 4 and a half oz in a cup when measuring flour. So 8oz is just about 2 cups of flour and not one as most converters say. Those are fine for dense ingredients such as milk and butter.

Charles IV (author)2008-06-11

I tried to combine this recipe with trebuchet03's monkey bread recipe because I didn't have any other dough and I thought this would work. The only problem was this dough was to sticky and so I just made the scones instead but I put in to much flour to combat the stickiness but I ran out. In 20 to 25 minutes I'll see if it worked. God I'm dysfunctional.

Charles IV (author)Charles IV2008-06-11

Well they turned out good so I guess I didn't screw it up that bad. Good recipe by the way.

feeshy (author)2008-05-11

Mmmm... I normally go for butter and jam, but then that's probably because I'm too lazy to buy cream. For best results, serve with a lovely cup of tea.

engman75 (author)2008-03-03

Mmmm looks so good! I could eat them all up!

kirkgilmore (author)2008-01-26

hi, ive just finished making these. waiting on them to cool :) little thing just, if you are using a fan assisted oven you may want to drop the heat to 190/200 degree c or the scones will begin to burn a little bit. mine are nice and golden but any longer and they would have began to burn. thanks for the recipe, hope the family like them :)

x.shadow.x.puppet.x (author)2008-01-25

I made these in heart shapes. And they roxxorz my soxorz. There was too much milk the first time I tried, and on the second go the dough was sticky, but I made them anyway. I didn't put any sugar in, and I had them with margarine after a nice antipesto

Would make again. +10 yummy.

octochan (author)2008-01-10

These sound delicious! But some of your grammar needs fixing. Is there and edit button?

Dale409 (author)octochan2008-01-12

It's probably next to the spell check button - cq (chuckle quietly)

dancook (author)Dale4092008-01-15

All better?? ;) Brain faster than fingers.......

Dale409 (author)dancook2008-01-15

Fine thanks dancook. my comment was directed at octochan not you. I had no problem with your Instructable, in fact it inspired me to bake some scones. Cheers.

dancook (author)Dale4092008-01-18

Were they good?? I took no offense Dale409, I NEED the help spelling.... :)

Dale409 (author)dancook2008-01-18

Lovely, as all well cooked scones are. I had forgotten how much I like them. As you say in your Instructable, the secret is in working the dough as little as possible. I think I will try some sour milk next time - which probably wont be too far away. Cheers and thanks for the memory jog re the delectability of scones. Dale409

dancook (author)octochan2008-01-15

Grammar or spelling? I talks good so I doesn't not mind nobodies way of talkin init? :)

Skittle (author)2008-01-17

Interesting. I'd have beaten the egg into the milk before adding, then have used the left-over for glazing. The tip that speed from adding liquid to cooking is important has been duly noted :-) Thanks. (I'd spell it 'currant' not 'current' when discussing dried fruit)

mad english dude (author)2008-01-11

as an englishman i am appalled ,ENGLISH SCONES YOU SAY> i think not as you have forgotton one ingrediant m the main ingrediant of english scones is raisins and sometimes sultanas . we never measure ingrediants as it is natural to us in yorkshire and are mostly taught by another family member when young . its like teacakes without raisin , pure

dancook (author)mad english dude2008-01-15

Ah, a currents man. As a kentish school boy I used to walk from Canterbury station to my school on top of the hill every morning. In the months of November through to Feb I used to purchase two scones and a hot chocolate for the long final slog up the hill. These scones were of two favorite types, sultanas and 'sans fruit'. I am still trying to reconstruct that 'dry yet moist' crumbliness of the scones purchased on those cold mornings, and unfortunately, the perfect scone from my childhood has illuded me. I appreciate your sentiments about the fruit, but think it just comes down to the locale, like saying scone (rhymes with gone) and scone (rhymes with cone). Thanks for the yorkshire pud tip, this also has been passed down by my dear old mum, but I use the dripping of beef fat into a single large tray to make one mighty pudding rather than the smaller traditional versions. Tally ho my fellow country folk! tally Ho!!

mad english dude (author)2008-01-11

while im on here ill tell you all the secret of yorkshire pudding . if you want a fluffy large crispy yorkshire pudding add more eggs maybe double what it says in recipe books , then pour the mixture into preheated yorkshire pudding tins , the fat must be very hot , and that is the secret of a good yorkshire pudding , so as most are americans on here i hope you try it and make the best puddings ever as it will really inpress your neighbours.

kai.h (author)2008-01-10

Soured milk can be good, as the acid in the milk reacts with the baking powder in the SR flour, helping it rise. If sour milk is not available, you can sour milk with 1 cup (250ml) milk to 1tsp (5ml) vinegar, leave it at room temperature for half an hour or so. Works a treat using sour milk for pancakes too - maybe I'll do my "world famous" pancake recipe, if I manage to take photos of it!

ll.13 (author)2008-01-05

potato scones are even better. ;-)

sleepydog (author)ll.132008-01-06

How much potato for a batch this size? Do you cook them first? Shredded or cubed?

ll.13 (author)sleepydog2008-01-07

mashed, around two cups mashed 'tato, 1 cup sugar mix 'tato+sugar, 2 cups of flour (Self-raising) and 1 or 2 teaspoons of baking soda (or it's baking powder! :/ ) and milk to make it into a scone texture, roll out, cut, bake@ around 150C. until light brown. Sorry it's so vague, but it's the "family scone recipe" and it's not written down. ;)

dancook (author)ll.132008-01-05

Even better than warm scones with clotted cream and jam??? pah, this I must see to believe! :)

ll.13 (author)dancook2008-01-05

It gives the scones better texture, they're really good hot-from-the-oven.

flio191 (author)2008-01-06

that looks and sounds wonderful, I'll have to try that sometime.

technick29 (author)2008-01-06

mmm looks good!

gnomedriver (author)2008-01-05

They look tasty Dancook, It is Sunday afternoon and you have reminded me of the scones Mum made on her baking day. She says the best milk to use is soured milk, just a couple of days after the used by date. You have got me hungry, especially with your line of having them with jam and cream. Tell me, do you do internet sales? Send a batch over here!

dancook (author)gnomedriver2008-01-05

lol, I'm afraid the trip from Australia to you (USA or UK???) would leave them a little, err, bouncy.... get thee to a supermarket for some flour, eggs and milk.... I'll give the soured milk a go next time on a small batch! Thanks!

Brennn10 (author)2008-01-05

Nicely made Instructable! I could eat scones all day!

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