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–+ servings
Golden baked English scone on a white plate with clotted cream in background.
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Best Scones Recipe

These buttery scones are light, flaky, and delicious—perfect for breakfast, brunch, or teatime. Simple ingredients and easy technique make them a go-to favorite.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 12 servings
Calories: 248kcal
Author: Stephanie Wilson

Ingredients

  • 4 cups white bread flour plus extra for dusting a surface
  • 2 tablespoons baking powder
  • 1/3 cup unsalted butter
  • 3 eggs two for the mix and one for an egg wash before baking
  • 1 cup milk
  • 1/3 cup caster sugar super fine sugar or granulated sugar
US Customary - Metric

Instructions

  • Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  • Add the flour to a large mixing bowl. Using your fingertips, rub in the cold butter until the mixture resembles coarse breadcrumbs. This step helps create tender, flaky layers.
  • Stir in the sugar, baking powder, and salt. Mix briefly, then make a well in the center.
  • Add the eggs and milk. Stir gently until the mixture comes together into a soft, tacky dough. Avoid overmixing.
  • Transfer the dough to a well-floured surface. Fold it over several times to bring it together—do not knead. Gently roll the dough out to about 1 inch (3 cm) thick.
  • Cut out rounds using a 2.5-inch (6.5 cm) scone cutter. Press straight down without twisting. Place the scones on the prepared baking sheet, leaving space between each.
  • Refrigerate the scones for 15–20 minutes to allow the dough to rest and improve the rise.
  • Brush the tops (not the sides) with the remaining beaten egg.
  • Bake for 15 minutes, or until the scones are golden and well risen.
  • Transfer to a wire rack and let cool slightly. Serve warm with clotted cream and jam.

Notes

  1. Tips: These scones are wonderfully simple — the key is to keep the butter cold and handle the dough gently for light, flaky layers.
  2. Cutting the Scones: For best results, press the cutter straight down without twisting to help them rise evenly.
  3. Serving: Serve warm with clotted cream and jam, or try savory variations like cheese and herbs.
  4. Storage: Store cooled scones in an airtight container at room temperature up to 2 days. Freeze individually wrapped for up to 3 months. Reheat in a 300°F oven for 5–7 minutes to revive freshness.

Nutrition

Calories: 248kcal | Carbohydrates: 39g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 247mg | Potassium: 95mg | Fiber: 1g | Sugar: 8g | Vitamin A: 271IU | Calcium: 165mg | Iron: 1mg