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Classic Scones

How To Make Classic Scones

Scones – the classic British go-to solution for mild mid-afternoon hunger – no self-respecting afternoon tea would be quite complete without them! No matter which side of the great scone debate you fall upon (cream first or jam first? As a nation, we’ve been fighting it out for decades!) you’re bound to love these simple, yet utterly wonderful scones. Follow our straightforward recipe to get them from mixing bowl to table in just 20 minutes!


  • 350g self-raising flour, (plus extra for dusting)
  • ¼ tsp salt
  • 1 tsp baking powder
  • 85g butter, cut into cubes
  • 3 tbsp caster sugar
  • 175ml milk
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • Beaten egg, to glaze
  • Jam and clotted cream, to serve


  • Mixing bowl
  • Spoon
  • Jug
  • Baking tray
  • Cutlery knife
  • 5cm round cutter
  • Pastry brush

Method: Classic Tea Party Scones

  1. Pre-heat your oven to 220 degrees Celsius.
  2. Add the flour, salt, and baking powder to a large mixing bowl, and stir together. Then add the cubed butter and use your fingertips to rub it into the dry mixture, until you have combined everything to a fine breadcrumb-like texture. At this point, add the sugar, and stir it in.
  3. Heat the milk (in a microwaveable jug) in the microwave for approximately 30 seconds, until it is warm, but not overly hot. Once it is warm, add the vanilla and the lemon juice, and then set aside.
  4. Put a baking tray inside the oven to warm.
  5. Next, return to your mixing bowl, and form a well in the centre of the dry mixture. Pour the milk mixture into this well, and then use a cutlery knife to combine it to form a wet dough.
  6. Sprinkle flour over your work surface and tip the dough out onto the counter. Sprinkle more flour onto your dough and over your hands, then fold the dough over a few times until it’s slightly smoother.
  7. Pat the dough into a round with a depth of around 4cm, and use a 5cm round cutter to cut out four scones.
  8. Press what’s left of your dough back into a round, and cut out a further four scones.
  9. Brush the top of each scone with beaten egg using a pastry brush, then carefully place them onto the hot baking tray, and bake in the oven for around 10 minutes.
  10. When the scones are risen and golden on the top, remove them from the oven. You can eat these warm or cold – but make sure to serve with a generous helping of jam and clotted cream!
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