- Dish type
Don't be put off by the mayonnaise - it gives the scones a lighter texture. I put them into paper muffin cups as it's easier than rolling out and cutting them.
142 people made this
- 250g (9 oz) self-raising flour
- 2 tablespoons caster sugar
- 225ml (8 fl oz) semi skimmed milk
- 75g (3 oz) mayonnaise
MethodPrep:10min ›Cook:25min ›Ready in:35min
- Preheat oven to 180 C / Gas mark 4. Line muffin tin with 10 paper muffin cups.
- In a large bowl, combine flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.
Reviews & ratingsAverage global rating:(89)
Reviews in English (75)
I made these scones with wholemeal flour and half fat mayo and they turned out brilliantly. I didn't use muffin cases, I used grease proof paper and dollopped big mounds, 6 mounds to be exact. I used half of the milk stated in the recipe. I sprinkled a little sugar on top before baking. I also added 100g raisins. I loved these with jam. I will definately make these again.-10 May 2010
Made it healthier.I made these with Wholemeal flour, used extra light mayo and "half half" sugar (1.5 tbsp), I also added blueberries because there were some in the fridge. The wholemeal flour meant they needed an little longer and took 35 mins.-25 Jul 2009
Altered ingredient amounts.I used light mayonaise and it was fine, plus I put sultanas in.-16 Jun 2009
Master Scones Recipe
Using my perfected master scone recipe, build your own scones with a variety of add-ins like chocolate chips, berries, or cheese and herbs. These better-than-the-bakery treats are flaky, flavorful, and moist with crisp crumbly edges. There’s a lot of helpful information and step-by-step photos, but feel free to jump right to the recipe!
Scones are sweet or savory, perfect with coffee and tea, welcome at baby showers, bridal showers, brunch, snack time, bake sales, Mother’s Day, and wherever muffins or coffee are appropriate. (All the time!)
But depending on the recipe and technique, scones can be dry and sandpaper-y with flavor comparable to cardboard. They can also over-spread and taste pretty boring. However, boring isn’t in our scone vocabulary!! My basic scone recipe promises uniquely crisp and buttery scones with crumbly corners and a soft, flaky interior.
I have several scone recipes that begin with the same basic formula. Let’s review the fundamentals so you can learn how to make the best scones. Sit back because there’s a lot to cover in this post!
For this scone recipe, you’ll need just a few simple ingredients. Let’s break down each one:
- All-Purpose Flour: When it comes to measuring your flour, make sure to spoon it into the measuring cup and level it off with the back of a knife. Too much flour can lead to a crumbly dough and scones that don’t taste as good. I talk about this more in my post on how to measure flour.
- Granulated Sugar: I typically stick with granulated sugar because I prefer the taste, but brown sugar will work too.
- Baking Powder & Salt: There is one tablespoon of baking powder in this recipe and I promise it’s not a mistake! In order to get a good rise, you need a decent amount of baking powder.
- Cold Unsalted Butter: Since the amount of salt in salted butter can vary quite a bit between different brands, I prefer to stick with unsalted butter. Also, cold butter is key to creating the perfect scones. As the cold butter melts in the oven, it creates steam pockets that help the scones rise and creates a lighter texture too.
- Heavy Whipping Cream: When it comes to soft scones that don’t dry out, heavy whipping cream is the best option. A little cream brushed on top of the scones before they go into the oven creates a beautiful slightly crisp and lightly browned exterior too.
- Egg & Vanilla Extract: The egg helps to create a lighter texture and the vanilla adds flavor.
How to Make Scones
The baking method used to make scones is called The Biscuit Mixing Method. This method not only works to make beautiful fluffy biscuits, it is also the method for making scones that are not tough and dry.
This is an easy base recipe for scones and will help you understand the technique of how to make scones so you can use it for a variety of variations. I used it here to make blueberry scones, but you truly could use it for any flavor you can think of. I listed some ideas below.
I will quickly review the basic steps in using The Biscuit Mixing Method here, but for more details about how and why this method works and all of the science behind it, check out this post.
Step 1: Combine All The Dry Ingredients
In a large bowl (this will be the bowl your dough gets mixed in) whisk together all of your dry ingredients. The dry ingredients for scones are almost identical to the dry ingredients for biscuits with the addition of sugar and the subtraction of baking soda because we are not using buttermilk here.
Step 2: Cut Your Fat Into Your Dry Ingredients
Start with very cold fat and cut it into small pieces. Add the fat into the bowl and use a pastry cutter or fork to “cut” the fat into the dry ingredients until it resembles coarse meal.
The process of cutting in fat serves to coat the flour so that it will not overdevelop gluten once liquid is added. This process also evenly distributes pieces of fat throughout the dough so that little pockets of steam will be created when it bakes, creating flakiness.
To learn more about this technique and the science of how it works in baking check out the article, What Does it Mean to “Cut in Fat?”
Step 3: Add Your Mix-Ins (if using)
This is the step where you would mix in things like dried fruit, berries, chocolate chips, nuts, etc if you are using them. This way the add-in will get distributed throughout the dough before the liquid is added. If you try to mix it in after adding the liquid it could result in overworking the dough and getting tough scones. I’ve had many of those. We don’t want that!
Step 4: Mix In The Liquid Ingredients
The liquid to dry ingredient ratio here is slightly less than with my buttermilk biscuit recipe. Instead of using a cup of buttermilk we are going to use 1/2 cup of heavy cream and 1 large egg.
The total of this liquid will be about 3/4 cup. The reason the liquid is a bit less here is that we do want a bit of a sturdier, denser crumb than a biscuit.
I cannot stress this point enough: do not over-mix this dough! Just a few turns of the spoon to get everything absorbed and then stop!
Those gluten strands are going to start developing as soon as the liquid is added. We aren’t making a crusty, chewy yeast bread here! Be very gentle!Whisk Together Wet Ingredients Mix Wet Ingredients into Dry Ingredients Dough will be Slightly Crumbly
Step 5: Fold the Dough
In order to create just a bit of an outer crust and a little bit of structure for the scones, create a few folds in the dough.
Press the dough out to about 1″ thick and then fold it in half. Turn the dough 90 degrees and then repeat this process for about 6 folds. Be gentle with the dough especially if you have mix-ins that will break.
Step 6: Form the Dough
Now, using lightly floured hands, pat the dough out into about 1/2″ thick, without using a rolling pan. You can pat it into a circle and cut it into triangles or use a biscuit cutter to stamp out round pieces.Stamp Out OR Cut into Triangles
Step 7: Bake The Scones
Gently move the scones onto a baking sheet lined with parchment paper or a silicone baking mat. Brush the scones with a bit of cream and, if desired, sprinkle liberally with turbinado sugar.
Bake until golden brown. Eat warm with coffee or tea. Try not to eat the whole pan. It’s a challenge.
We all know that scones hail from across the pond and that the Queen enjoys a scone with a cup of tea in the afternoon. What you may not be so clear on is just what a scone is. We'll help set the record straight: Scones are quick breads, and in the UK, they are generally made with milk and self-rising flour and without eggs. English scones are not glazed or frosted, and they are generally spilt open and spread with butter, but sometimes also with clotted cream and jam (yes please!).
Our scones tend to be richer and more cake-like, usually made with egg and with heavy cream or buttermilk. In the recipes here, you'll see that we make scones with cake flour for a more delicate English-style scone, such as our Rich Cream Scones, but we mostly use all-purpose flour, like in the Scones with Pears, Irish Cheddar, and Honey shown here, which is just one of the things that means scones are so easy to make. Some of our scones recipes go a more healthy route, adding in whole grains like oats or buckwheat flour, making them strong contenders for breakfast. And for a gluten-free scone, be sure to try the lofty quinoa and cranberry scone that uses rice flour and quinoa flakes, along with dried cranberries, for a flavorful and light scone sans the gluten.
Another thing to love about scones? They're quick to make, our fastest recipe takes 30 minutes. The only downside to scones? One tends to lead to another, and they are best enjoyed the day they're made (or freeze leftovers for another day.) Some scones are drop scones, which means they're made with a moister batter and don't require rolling or shaping. That results in a more homespun look. Other scone dough is patted out, formed into a circle then cut into elegant triangle scones. And some scone dough is rolled out, then cut into circles using what we'd call a biscuit cutter (the Brits, of course, say is a scone cutter!). Whichever route you take, when you make scones you're on the way to a quick, easy, and pleasing baked good.
Serving fresh rhubarb scones
A warm scone right from the oven with the tart flavor of rhubarb and a slightly sweet moist dough is perfection all on it&rsquos own. If you like your scones a little sweeter, then add an optional glaze drizzled over top. It just takes a minute to whip it up by combining the following ingredients.
Sweet vanilla glaze
- 3/4 cup powdered sugar
- 2 Tablespoons whipping cream
- 1/2 teaspoon vanilla extract
Whisk the glaze in a small bowl with the fork until it is smooth. Drizzle over the scones after they have had the chance to cool for a few minutes.
Store any leftover scones in an airtight container for up to 3 days. Scones are undoubtedly always best served fresh though.
- 225g/8oz self-raising flour
- 1 tsp baking powder
- pinch salt
- 25g/1oz caster sugar
- 50g/2oz unsalted butter, slightly softened
- 150ml/¼ pint milk
- 1 egg, beaten, or plain flour, for brushing or dusting
Pre-heat the oven to 220C/425F/Gas 7.
Sift together the flour, baking powder and salt into a bowl. Stir in the sugar, add the butter and rub quickly into the flour, creating a fine breadcrumb consistency.
Add the milk, a little at a time, working to a smooth dough.
This is now best left to rest for 5-15 minutes before rolling.
Roll out the dough on a lightly floured work surface until 2cm/¾in thick. Using a 5cm/2in pastry cutter, cut the dough, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix will result in an uneven rising.
Once cut, the scones can be either brushed with the beaten egg for a shiny glaze, or dusted with the flour for a matt finish.
Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden-brown. Allow to cool slightly, and serve while still warm.
Scones (with mix-in ideas!)
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Easy Classic Scones recipe for slightly sweet buttery soft scones with crispy crust. Plus mix-in variations for the perfect scones in your favorite flavors!
Just like Cinnamon Rolls and Coffee Cake, these flaky, buttery Scones are classic coffee shop Baked Goods that you can easily recreate at home.
These buttery, slightly sweet biscuits are a classic pastry you’ll find in bakeries, coffee shops, and English tea parties everywhere. While they sound fancy, Classic Scones are actually very easy to make with simple ingredients you already have in your pantry. Enjoy this master recipe for Scones in all its flaky, buttery goodness or add couple extra ingredients (ideas in the variations section) to make any flavor scone you like!
The key to making perfect Scones is really cold butter that gets added to the dry ingredients first, similar to a pie crust. Once you get pea sized crumbs of butter flour mixture, you add the wet ingredients until just combined and sticky dough will form. Shape the dough into wedges and then refrigerate so that butter gets cold again which keeps you from getting flat scones. The final step before baking is brushing the top of the dough with heavy whipping cream and sprinkling coarse sugar for a slightly sweet, crispy crust.
Traditional English Scones are served with clotted cream (a tangy, whipped sweet cream) and little bit of jam. We’ve got a super quick hack to make fresh “clotted cream” below our mix-in variations. Instead of clotted cream, a big dab of unsalted butter and spoonful of Strawberry Jam will taste delicious! For a sweeter topping, drizzle scones with melted white chocolate or a Dark Chocolate Ganache.
3 Ingredient Super Simple Scone Recipe
- Author: Rani - You Totally Got This.
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Yield: 15 scones 1 x
- Category: Dessert
- Method: Oven
- Cuisine: Australian
Light and fluffy insides. Crunchy golden tops. This 3 ingredient super simple scone recipe is the only scone recipe you will ever need
- Preheat oven to 200°C and line a baking tray with baking paper.
- Place the flour and butter in a mixing bowl and then use your fingertips to rub the flour and butter together until the mixture forms fine breadcrumbs.
- Make a well in the centre of the mixture and add 1 cup of milk. Mix until the mixture forms a soft dough, adding an extra dash of milk if the mixture is dry.
- Lightly flour your bench top. Transfer the dough to the floured surface and knead until smooth. Pat the dough down with the palm of your hand until it’s about 2cm thick. Use a round cutter or a glass to cut out scones. If there is dough leftover, pull it together and repeat the process. You should end up with 15 scones.
- Bake for 15 to 20 minutes until the scones have risen and the tops are golden. Transfer to a wire rack. Serve warm.
- Scones are traditionally served with jam and cream. If you’re looking for a sugar free alternative try making chia jam. It’s so easy and totally delicious. The recipe I use is from Ali at Gimme Some Oven. I prefer fructose free sweeteners, so I switch out the honey/maple syrup for rice malt syrup.
- Pimp yo’ scones. Try adding cheese and herbs for a tasty savoury snack, or something sweet like dried fruit or even chocolate for a sneaky treat.
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Soft fluffy scones recipe/>by Robyn Brittow
The texture and taste of a freshly baked scone, topped with a sweet strawberry preserve and fresh whipped cream, is sure to please anyone’s palate.
The following recipe is sure to do just that, it yields 12 scones and bakes at a fairly short period that it’s quick enough to whip up for unexpected guests or if you lead a busy life and just don’t have the time to make a fancy dessert this recipe is sure to be at your rescue.
Scones have many variations namely from the UK and USA. The characteristic of an English scone is soft, light and plain as it is usually served with jams, preserves and whipped cream. An English scone is generally cut in half and you add the condiments on top of the halves. An American scone is denser and usually flavoured before baking, be it with dried fruit or savoury options like onions and cheese.