How to Make Scones

There is something utterly charming about a freshly baked scone. Split open while still warm, slathered with clotted cream and a generous spoonful of jam, a scone evokes everything we love about British baking. From garden party spreads to cosy afternoon teas, the humble scone is a national treasure that brings comfort, delight and a sense of occasion.

Though they may be sold in every supermarket and café, scones are best when homemade. Crisp and golden on the outside, light and fluffy within, they are surprisingly easy to make and infinitely more satisfying than their shop-bought counterparts. Whether you prefer plain, fruit-studded or savoury versions, making scones at home is a baking joy.

What Are Scones?

Scones are small, round baked goods made from a simple dough of flour, butter and milk, usually leavened with baking powder. They rise in the oven to form soft, slightly crumbly interiors with lightly crisped tops. In the UK, they are often enjoyed sweet, served with cream and jam, but savoury varieties with cheese or herbs are also popular.

They are closely associated with British afternoon tea traditions and are typically eaten fresh from the oven. Unlike cakes, scones are best on the day they are baked, which adds to their charm as a spontaneous and seasonal treat.

A Brief History of Scones

The origin of the scone is often traced to Scotland in the early 1500s, where they were made from oats and cooked on a griddle. Over time, they evolved into the oven-baked, flour-based version we know today. By the 19th century, scones had become a staple of English afternoon teas, particularly after Anna, the Duchess of Bedford, began serving them as part of her now-famous ritual of late-afternoon refreshment.

Since then, scones have become a cherished part of British food culture, appearing everywhere from village fêtes to high-end tearooms.

Essential Ingredients and Preparation

To make classic scones, you need plain flour, baking powder, a pinch of salt, unsalted butter, milk and a little sugar. For fruit scones, add sultanas or currants. For savoury scones, try grated cheese and a pinch of mustard powder.

Begin by preheating your oven to 200°C (fan). Line a baking tray with parchment and have all ingredients measured and ready. Cold ingredients are essential. Use chilled butter and cold milk to encourage a light texture.

In a large mixing bowl, sift together the flour, baking powder and salt. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Work quickly and with a light touch to avoid melting the butter.

Stir in the sugar, then add the milk gradually, mixing with a butter knife or spoon until a soft dough begins to form. It should be moist but not sticky. If you are adding fruit or cheese, fold it in gently at this stage.

Shaping and Baking the Scones

Turn the dough out onto a lightly floured surface and knead it just a few times to bring it together. Avoid overworking, as this can make the scones tough. Pat the dough out to about 2 to 3 centimetres thick. Use a round cutter dipped in flour to stamp out scones. Push straight down and do not twist, as twisting can stop them from rising evenly.

Place the scones on the prepared tray, spacing them slightly apart for crisp edges or close together if you prefer softer sides. Brush the tops with a little beaten egg or milk for a golden finish. Bake in the centre of the oven for around 12 to 15 minutes or until risen and lightly golden on top.

Remove from the oven and transfer to a wire rack to cool slightly before serving.

Baker’s Tips for Success

Use self-raising flour if you prefer, but reduce the baking powder slightly. Always handle the dough as little as possible. The more you knead or roll it, the denser your scones will be.

Cutting the butter into small cubes before rubbing in helps speed things up and keeps the mix cool. You can also use a food processor to rub in the butter, but be careful not to over-mix.

Do not be afraid of a soft dough. A slightly wet mixture will produce lighter scones. Just flour your hands and work surface to manage it.

Common Mistakes to Avoid

Avoid overbaking. Scones should be pale golden and just firm on top. Overcooked scones will be dry and crumbly.

Do not twist the cutter. This seals the edges and prevents a good rise.

Avoid using warm milk or butter. Cold ingredients help create steam in the oven, which gives scones their lovely lift.

Serving Suggestions

For a traditional cream tea, serve scones warm with clotted cream and strawberry jam. Purists may debate whether to spread the cream or jam first, but either way, the result is delicious. Add a pot of freshly brewed tea for the full experience.

Savoury scones can be served with soups or stews, or simply split and buttered for a moreish snack.

Variations and Dietary Options

Gluten-free scones can be made with a good quality gluten-free flour blend and a little xanthan gum to help with structure. Dairy-free versions can be made using plant-based margarine and milk alternatives such as oat or almond milk.

For flavour twists, add orange zest and cranberries, grated apple and cinnamon or sharp Cheddar and chives. Scones are wonderfully adaptable and lend themselves to endless creative combinations.

Final Thoughts: The Joy of Freshly Baked Scones

Making scones is one of life’s simple baking pleasures. From the moment the dough comes together to the smell of buttery goodness rising in the oven, every step is filled with warmth and anticipation. Whether served sweet or savoury, a good scone is the perfect companion to tea, a picnic or a moment of calm on a busy afternoon.