Traditional English Scones

When I think of a treat for a Sunday tea, scones are always the first things that come to mind. You can't get more traditional than a fresh scone served with clotted cream and jam! This scone recipe is so reliable and you can also play around with the flavour and fillings, such as adding orange zest and dried fruit…or leave them plain! Either way they're always a winner.

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

Why are my scones dry or crumbly?
Dry or crumbly scones can result from overmixing the dough or overbaking. Be careful not to overwork the dough, and monitor the baking time closely to prevent them from drying out.
Can I swap the flour for a gluten free substitute?
When it comes to gluten-free flour substitutes it really comes down to the brand being used - some work better than others. scones require quite a sturdy structure so anything too soft will result in crumbly scones.
How about dairy substitutes?
I'm a big butter fan, mainly because it contributes so much to the taste as well as the texture. Once again, if you are able to use a strong substitute then it may work, however the texture and taste will be different!

Why are my scones dry or crumbly?
Dry or crumbly scones can result from overmixing the dough or overbaking. Be careful not to overwork the dough, and monitor the baking time closely to prevent them from drying out.
Can I swap the flour for a gluten free substitute?
When it comes to gluten-free flour substitutes it really comes down to the brand being used - some work better than others. scones require quite a sturdy structure so anything too soft will result in crumbly scones.
How about dairy substitutes?
I'm a big butter fan, mainly because it contributes so much to the taste as well as the texture. Once again, if you are able to use a strong substitute then it may work, however the texture and taste will be different!

Keep the scones thick! The secret to a fat scone is rolling them out thick in the first place. Maintaining thickness ensures that the scones rise properly in the oven resulting in light and fluffy texture.
When mixing the ingredients and forming the dough, avoid overmixing or kneading. Overworking the dough can result in tough scones. Mix until just combined and knead gently to maintain a tender texture.
Bake from frozen, These scones can be frozen before they've been baked, so if you want to make them in advance but still enjoy them fresh, keep them in the freezer in an airtight container and baler them from fresh (not that they make require 3-5 minutes longer in the oven)

Keep the scones thick! The secret to a fat scone is rolling them out thick in the first place. Maintaining thickness ensures that the scones rise properly in the oven resulting in light and fluffy texture.
When mixing the ingredients and forming the dough, avoid overmixing or kneading. Overworking the dough can result in tough scones. Mix until just combined and knead gently to maintain a tender texture.
Bake from frozen, These scones can be frozen before they've been baked, so if you want to make them in advance but still enjoy them fresh, keep them in the freezer in an airtight container and baler them from fresh (not that they make require 3-5 minutes longer in the oven)

Keep the scones thick! The secret to a fat scone is rolling them out thick in the first place. Maintaining thickness ensures that the scones rise properly in the oven resulting in light and fluffy texture.
When mixing the ingredients and forming the dough, avoid overmixing or kneading. Overworking the dough can result in tough scones. Mix until just combined and knead gently to maintain a tender texture.
Bake from frozen, These scones can be frozen before they've been baked, so if you want to make them in advance but still enjoy them fresh, keep them in the freezer in an airtight container and baler them from fresh (not that they make require 3-5 minutes longer in the oven)

Preheat the oven to 180°C/390°F with fan or 200°C/392°F without fan
In a mixing bowl, combine the self-raising flour (or flour and baking powder) and sugar
Add the butter to the mixture and rub it into the flour using your fingers and thumbs until a sand-like consistency is formed
If using, add the orange zest to the mixture and mix it through
In a separate bowl, break up eggs and mix them with milk using a fork
Pour the wet ingredients into the flour mixture and combine using the fork or a D-scraper to form a dough.
Add your dried fruit to the dough and knead it together until evenly dispersed
Transfer the dough onto a floured surface and knead it further to make sure it's smooth
Roll out the dough to about 1.5 inches thick
Use a cookie cutter to cut out circles of dough and place them onto a lined baking tray
Brush the scones with egg wash for a shiny finish
Bake the scones for approximately 10-12 minutes or until golden brown.
Once baked, allow the scones to cool
Serve the scones with jam and clotted cream.
Scones are best eaten fresh but can be stored in an airtight container for 1-2 days, or kept frozen for up to 3 months

Preheat the oven to 180°C/390°F with fan or 200°C/392°F without fan
In a mixing bowl, combine the self-raising flour (or flour and baking powder) and sugar
Add the butter to the mixture and rub it into the flour using your fingers and thumbs until a sand-like consistency is formed
If using, add the orange zest to the mixture and mix it through
In a separate bowl, break up eggs and mix them with milk using a fork
Pour the wet ingredients into the flour mixture and combine using the fork or a D-scraper to form a dough.
Add your dried fruit to the dough and knead it together until evenly dispersed
Transfer the dough onto a floured surface and knead it further to make sure it's smooth
Roll out the dough to about 1.5 inches thick
Use a cookie cutter to cut out circles of dough and place them onto a lined baking tray
Brush the scones with egg wash for a shiny finish
Bake the scones for approximately 10-12 minutes or until golden brown.
Once baked, allow the scones to cool
Serve the scones with jam and clotted cream.
Scones are best eaten fresh but can be stored in an airtight container for 1-2 days, or kept frozen for up to 3 months

Why are my scones dry or crumbly?
Dry or crumbly scones can result from overmixing the dough or overbaking. Be careful not to overwork the dough, and monitor the baking time closely to prevent them from drying out.
Can I swap the flour for a gluten free substitute?
When it comes to gluten-free flour substitutes it really comes down to the brand being used - some work better than others. scones require quite a sturdy structure so anything too soft will result in crumbly scones.
How about dairy substitutes?
I'm a big butter fan, mainly because it contributes so much to the taste as well as the texture. Once again, if you are able to use a strong substitute then it may work, however the texture and taste will be different!