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Squares of scone on a wire rack Tried & Tested

Easy scones

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2.667 stars based on 24 ratings

The key to a light scone is a light touch. To rub in, lift the mixture to get some air into it, and as soon as it is of the right consistency, stop. This basic scone mix is versatile and easy – one bowl, no cutters or rolling, just bake and share.

Key Information

  • Prep:
  • Bake:
  • Serves:9
  • Skill level:easy

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Ingredients

  • 50g 1⅞ oz Butter (unsalted)
  • 200g 7⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1tbsp 1tbsp White caster sugar (we use Silver Spoon) White caster sugar
  • Salt
  • 125ml 4¼ fl oz Milk (whole)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 220°C (200°C fan, gas mark 6). Line a baking sheet with parchment.

  2. Classic mode Step 2

    Rub the butter into the flour, until the mixture resembles breadcrumbs. Stir in the sugar and salt.

    Ingredients for this step

  3. Classic mode Step 3

    Make a well in the centre of the mix and stir in the milk. Stir until the mixture is even and the dough comes together.

    Ingredients for this step

    • 125ml 4¼ fl oz Milk (whole)
  4. Classic mode Step 4

    Turn out onto a floured surface and shape into a rough square about 3 – 4 cm thick. Transfer to the prepared baking sheet.

  5. Classic mode Step 5

    Brush all over with milk and score into 9 rough squares. Bake for 15 minutes until golden and cooked through. Cool on a wire rack. Serve warm or cold plain or with jam and cream.