Everybody needs a great, classic scone recipe!!! These are really quick plain scones you’ll make again and again.
These scones are made with a food processor which is not only faster, it eliminates the risk of common pitfalls. Soft and fluffy insides, golden tops, serve them with copious amounts of jam and cream for the ultimate classic afternoon experience.
Classic plain scone recipe
Perhaps the simplest of all baked goods in this entire world, the humble scone surely conjures up fond memories for every Aussie. Gatherings with family and friends, school bake sales, fundraising morning teas at work, a quaint little cafe in the Southern Highlands, or your grandmother’s kitchen.
(Your grandmother, not mine. Mine lived in Tokyo and hated cooking. I would have died of shock if she ever baked anything. Or refused to eat it out of suspicion 😂).
Plain scones – made easy!
This is how I make plain scones. They are soft and fluffy on the inside, with the signature “flaky folds” when you break it open, and a golden rustic-but-not-too-rustic top:
Food processor. Self raising flour and cold butter – blitz 8 seconds. Add milk – blitz 8 seconds until ball forms.
Turn dough out, knead lightly 10 times (no more), lightly roll across the top to smooth surface. Cut scones out, bake 12 minutes.
No egg. No lard. No cream. No sugar. Why complicate something that’s already perfect?
Food processor, all the way
“Food processor?”, I hear traditionalists gasp in shock.
Yes. (She says firmly). Food processor. Not only is it faster with literally zero effort, it eliminates a lot of “risk factors” when it comes to making scones (eg overworking dough, melting butter with hot hands) and the dough comes together better. Softer and smoother, which means your scones will have a smoother top compared to handmade ones.
Here’s a comparison of the finger-rubbing method vs food processor. They are virtually identical in terms of rise and fluffy-factor, but the surface of the food processor scone is noticeably smoother.
Not that there’s anything wrong with a rustic top on scones. Scones are, after all, humble and rustic food, not intended to look like something from a Michelin star patisserie. 🙂
Essential Tips for making the BEST Scones!
It alarms me that I feel like I could write an entire essay on scones, so I’m restraining myself and summarising final tips for your new scone making life.
1. Resist the urge to twist – I feel like my hand always wants to twist when pressing the cutter into the dough. Resist the urge. Push straight down and pull straight back up. This will ensure your scones rise and they rise straight, not wonky.
2. Don’t smooth the sides once cut – For the same reason as above. So when handling the cut scones, minimise touching the cut sides.
3. Knead 10 times, no more – Kneading the dough makes the surface of scones smoother with a more even rise. However, many recipes will tell you never to knead the dough because it would make the scones tough.
After decades of scone making, I can definitively tell you – scones can take kneading. I have found that 10 light kneads does not affect the fluffiness, rise or softness of scones at all, but it does make the scones smoother on the surface.
So 10 kneads. That’s my rule!
4. How do you serve scones? With copious amounts of of jam and cream, with coffee and tea. I know not of any other way. 🤷🏻♀️
Scones FAQ
What’s the difference between a biscuit and a scone? That’s biscuits as they’re known in America that look like scones! A southern classic served savoury, fabulous with grits, sausage gravy and eggs. And a comparison of this humble Aussie scone recipe with this New York Times Biscuits recipe verifies that they are indeed made the same way – just used for different purposes. 🙂
Should scones have egg? Some recipes do, but it’s much softer and fluffier without egg (because egg binds better but removes moisture from baked goods). I tried with and without side by side just to be 100% sure.
Are scones British? Yes, we Aussies have the Brits to thank for brining scones to our shores. 🙂
Why are my scones lopsided? To avoid wonky scones, see Tip #1 above: press the cutter straight up and down, do not twist. And avoid touching the sides when transferring to the baking tray.
How long to scones keep? Scones are best served on the day they are made but will keep for up to 3 days in an airtight container. Just warm them before serving to make them soft and fluffy.
The great Aussie scone. Old fashioned comfort food that will never go out of fashion.
Interestingly, someone told me the other day that apparently there’s a Great Debate in the UK about whether jam or cream should be dolloped on first. The thought of cream first then dolloping jam on the cream never even crossed my mind!
Someone, please explain!! 😂 – Nagi x
More Aussie favourites
Lemonade Scones 3 ingredient shortcut scones!
And more afternoon tea favourites
Cinnamon Swirl Bread – easy, no yeast!
Cheese, Herb and Garlic Loaf or Zucchini Cheese Loaf– quick bread, no yeast
Blueberry Lemon Loaf with Lemon Glaze or Blueberry Lemon Yoghurt Cake
Savoury Cheese Muffins or Cornbread Muffins (personal fave😇)
WATCH HOW TO MAKE IT
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Scones
Ingredients
- 3 cups / 450g self raising flour (Note 1)
- 80 g / 3 oz cold salted butter , cut into 1 cm / 2/5″ cubes (Note 2)
- 1 cup / 250 ml milk, fridge cold (Note 2)
- Extra flour , for dusting
- Extra milk , for brushing
Serving:
- Strawberry jam (or other of choice)
- 250 ml / 1 cup whipping cream
- 1 tbsp white sugar
- 1/2 tsp vanilla extract (optional)
Instructions
- Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
- Place flour in food processor, then butter. Blitz on high for 8 seconds until it resembles breadcrumbs.
- Pour milk all over the flour (don’t pour in one place). Blitz for 6 to 8 seconds on high until the crumbs turn into ball(s).
- Transfer dough onto work surface, scrape out residual bits in the food processor.
- Knead lightly no more than 10 times just to bring the dough together into one smooth ball, then pat down into a 2 cm / 4/5″ thick disc. Dust with extra flour if necessary (I don’t need it).
- Optional: Lightly roll across the top with a rolling pin to smooth the top.
- Dip a 5 cm / 2″ round cutter into Extra Flour.
- Plunge cutter straight down and back out into dough – do not twist. Repeat all over disc.
- Remove excess dough from around scones, then carefully transfer scones onto baking tray, taking care not to smear / press the cut sides. (Note 4)
- Gather together dough scraps and repeat. I get 10 scones in total.
- Brush tops lightly with milk. (Optional)
- Bake for 10 to 12 minutes until the top is golden and it sounds hollow when tapped.
- Remove from oven, then transfer onto dish towel and wrap loosely (makes top soft).
- Once cooled to warm (10 – 15 minutes), serve warm.
- Tradition is to split the scone with hands (no knife!), slather with jam and dollop on cream.
Cream:
- Whip cream, sugar and vanilla until soft peaks form. Makes 2 cups of whipped cream.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Of course I didn’t give him an entire scone piled high with jam and cream…… I mean, that face? I can totally resist.
I made this for the first time last night.. works like a bomb .. thank you so much for a delightful recipe
WHOOT! So glad to hear that Lorraine! N x
Hi Nagi,
I guess you haven;t had a chance to reply yet but just wondering if you can you add dry fruit such as raisins
Thank you
Hi Jerry! I would probably add it after the water – so blitz a bit until it starts just coming together into a dough then add raisins then blitz until ball forms. I wouldn’t put it in with the water because I’d worry the blades would chop it up. But I will give it a go and let’s see! N x
I made 2 batches of these scones in a sleepy daze this morning… the first batch I messed up by adding all the ingredients together at the start, the second I followed the recipe exactly! Served up both and they both tasted fantastic 😃 Awesome recipe
WHOOO HOOO!!!!! So glad you enjoyed this John! You Scone Master, you!!
Hi Nagi, I love your recipes! Do you have any advice or recommendations for food processors?
Hi Judy! I have the Breville 1000W food processor but for scones, any standard food processor will be just fine! N xx
Hi Nagi –
Thanks for all the great recipes. I just wanted to suggest that these might make a nice base for strawberry shortcake. That’s how my Mum used to make it.
Nagi, I’m so sorry to burden you with my issue. Do you ever feel like you just can’t create one more thing? I read only a few blogs, yours is truly my favorite. Not just saying that. I find your recipe ideas
easy and tasty. I’m just in an inexcusable recipe block. A big funk. I hate it when this happens. Does this ever happen to you?
Hi Nagi,
Can you add dry raisins or any other dried fruit
Thanks
Jerry
Hi Nagi, I have never thought of using the processer to make scones ‘though I make pastry that way all the time. The recipe I use doesn’t use butter therefore no rubbing in. It’s one of Janelle Bloom’s and not the lemonade one. Simply SR flour, cream and milk – works every time. Am now going to try your method.
Hi Anna! I’ve tried recipes made like that too 🙂 I think what you’ll find is that the crumb of this one made with butter is a bit more tender and also when you break it open, you will see that it has the signature flaky “folds” inside that scones have. 🙂 Hope you do try it!! Love to know what you think! N xx
Nagi, This recipe is the real deal! No fuss, true blue Aussie scones. I don’t even bother with a biscuit cutter. I just cut em’ n’ bake em’. Soooo delicious!!!
Thanks for the reminder Karen! I will put in that suggestion into the recipe!! N xx
Thanks Nagi..my favourite carb SCONES hey Dozer how did the scone taste?..💕👍
You should have seen all the jam and cream slathered all around his mouth. Disgraceful! 😂
But gorgeous! Who could resist that face. 🙂
This a recipe I must try. I do have a question about adding extra like blueberries to the dough during the kneading. Have you ever tried that before? Thanks!
Hi Julie! Unfortunately I don’t recommend it for this one, not made using a food processor. It would be easier to incorporate blueberries into the Lemonade Scones (the shortcut version of these scones) because the dough is softer. 🙂 N xx PS I’ll post blueberry scones one day!
Hello!
Here in the UK we eat scones with clotted cream which is much thicker and denser than wipped cream. In fact it’s almost like butter but not made the same way. I believe the cream is cooked to make clotted cream…
And about the debate: cream or jam first? Well, in Cornwall they do jam first, then cream. In Devon they put the cream on first and then the jam. Cream on first works because it’s much firmer than wipped. There have been many a riot over this!! 🙂
And they both taste the same once in MY MOUTH!!! 😂 N xx
Exactly! And although I live in Cornwall I eat them the Devon way…. ssshhhh, don’t tell anyone!! 😀
😳 tut tut…. 😂
Hi Nagi,
Thank you so much for your great blog, I love that you ‘break the recipe rules’ to make it easier for us all!!
My granny was not the best cook ever but her scones were amazing and the best I have ever tasted. The batter was almost a liquid poured gently into a bed of flour and very ‘gently’ folded a few times to form a semi-solid dough, then cut into pieces with a knife and placed in the oven. No fuss, but the result was just perfect!
When it comes to jam and cream rules and which goes in what order … does it really matter when it’s on a great hot scone??
Can’t beat granny’s scones…. never, ever!!! Thank you for the reminder to cut with a knife, will add it in the notes! N xx
I think the cream first thing might be suitable if one is using proper clotted cream, instead of whipped? It’s more the texture of a slightly goopy cream cheese so it makes sense to me that it would be better to spread or dollop this on first and then put the jam (which as to be raspberry in my book) on top.
Whipped cream should definitely go on top of jam though!
I will try these out, though I prefer savoury scones over plain. My fave cheese scone recipe doesn’t even have butter in it – all the fat comes from the cheese (lots!) and full cream milk, and I usually chuck in some paprika or cayenne and some dried herbs, then eat them warm with just butter.
My mother makes the most amazing date and orange scones too, she simmers the dates in orange juice the day before and then also uses chilled cream in the mix and basically just pats them into shape – no kneading or rolling at all. Incredible that they are so many ways to make such simple but delicious scones!
Oooh! Those cheese scones and your mother’s date and orange scones sound terrific Chris!
Nagi
Apparently a very big issue in the UK where different county’s claim their method is the correct one but basically
Devon:
Use clotted cream (more like butter) it goes on first with the jam on top
Cornwell:
If using whipped cream the jam goes on first and the cream on top – its just too messy to try and spread jam on whipped cream
Not wrong just different
I love that. The nation’s biggest argument – cream or jam first??!! 😂
Hi Nagi, My mother was one of those women that could just throw all the ingredients into a bowl, tenderly mix, turn out, lightly pat down, cut, place on the tray then bake. Voila! Absolutely beautiful soft scones and all within 15 minutes from go to woe. Her secret was to “quick, quick, quick and into the oven, handling as little as possible. She’s now been gone 5 years and I’m still to perfect scones as she did. I’m not too bad, but as they always say “Not like me mum used to make”.
Now, I’d like to ask if you think scones would be alright with making them with either almond or coconut flour or would they be too heavy a flour. These are just some of the things we now miss out on being on the “Keto” plan. Would love to try your processor method and I can SMELL them even from here. Now I know what Dozer has to put up with all the time with you making all this beautiful food.
Won’t see or hear from you for a month now as we’re off to Sth. Africa this Tuesday, but will be looking forward to catching with you again when we get back with LOTS and LOTS of recipes and Dozer.
I love that vision Josephine! Bit of this, bit of that, just know by look and feel 🙂 N xx
Hey Nagi, thanks for this! Can I just confirm that the scones are made with 450g of flour? It looks like a lot!
Hi Colleen! Yep that’s right, it’s 3 cups of flour 🙂 N xx
Hi Nagi,
I love your recipes and look forward to trying out the scones! I was just wondering which food processor you have as the one I used to have was struggling with dough and I’ve been looking to buy a new one.
Thanks, Anna
Hi Anna! I have the Breville 1000W food processor but I used to have a much better value Cuisinart food processor and it still worked fine 🙂 N x
Thanks Nagi! x
Have always prided myself on being a good Aussie . . . yup, celebrate ANZAC Day and all 🙂 ! But have never liked Vegemite nor baked a scone . . . . afternoon tea time somehow always just slips by 🙂 ! But these look so good, so perhaps to prove a point since there is no sugar or egg in the mix . . . and perchance you could tell me where that café serving ‘good ones’ is in my Southern Highlands! (Shh, Dozer, lick that cream off before anyone notices!!!)
Hi Eha! I will try to find the name, it’s in Berrima!!! As for Vegemite… shame on you Eha! 😂 N xx
Thanks for Berrima – next I get there I’ll ask around – it’s not as if we were in the Sydney CBD 🙂 !
Does that mean at a Devonshire tea you’re breaking all sorts of rules of etiquette if you put the jam on first? 😱 The soft cream on top, the fluffy scone at the bottom, and then the sweet jam in the middle has to be the best way though, right?!
Rules are made to be broken! 😈 N xx