Everybody needs a great, classic scone recipe!!! These are really quick plain scones youโll 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 grandmotherโs kitchen.
(Your grandmother, not mine. Mine lived in Tokyo and hated cooking. I would have died of shock if she ever baked anything.ย Or refused to eat it out of suspicion ๐).
Plain scones โ made easy!
This is how I make plain scones. They are soft and fluffy on the inside, with the signature โflaky foldsโ when you break it open, and a golden rustic-but-not-too-rustic top:
Food processor. Self raising flour and cold butter โ blitz 8 seconds. Add milk โ blitz 8 seconds until ball forms.
Turn dough out,ย knead lightly 10 times (no more), lightly roll across the top to smooth surface.ย Cut scones out, bake 12 minutes.
No egg. No lard. No cream. No sugar. Why complicate something thatโs already perfect?
Foodย processor, allย the way
โFood processor?โ, 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 โrisk factorsโ when it comes to making scones (eg overworking dough, melting butter with hot hands)ย andย the dough comes together better. Softer and smoother, which means your scones will have a smoother top compared to handmade ones.
Hereโs 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 thereโs 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. ๐
Essential Tips for making the BEST Scones!
It alarms me that I feel like I could write an entire essay on scones, so Iโm restraining myself and summarising final tips for your new scone making life.
1. Resist the urge to twistย โ 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.
ย
2. Donโt smooth the sides once cut โ For the same reason as above. So when handling the cut scones, minimise touching the cut sides.
3. Knead 10 times, no more โย 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 โ sconesย can take kneading. I have found that 10 light kneads does not affect the fluffiness, rise or softness of scones at all, but itย does make the scones smoother on the surface.
So 10 kneads. Thatโs my rule!
4. How do you serve scones?ย With copious amounts ofย of jam and cream, with coffee and tea.ย I know not of any other way. ๐คท๐ปโโ๏ธ
Scones FAQ
Whatโs the difference between a biscuit and a scone? Thatโs biscuits as theyโre known in America that look like scones!ย 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 recipeย verifies that they are indeed made the same way โ just used for different purposes. ๐
Should scones have egg?ย Some recipes do, but itโs 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?ย Yes, we Aussies have the Brits to thank for brining scones to our shores. ๐
Why are my scones lopsided?ย 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?ย 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 thereโs 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!! ๐ โ Nagi x
More Aussie favourites
Lemonade Scones 3 ingredient shortcut scones!
And more afternoon tea favourites
Cinnamon Swirl Bread โ easy, no yeast!
Cheese, Herb and Garlic Loafย or Zucchini Cheese Loafโ quick bread, no yeast
Blueberry Lemon Loaf with Lemon Glazeย or Blueberry Lemon Yoghurt Cake
Savoury Cheese Muffinsย or Cornbread Muffinsย (personal fave๐)
WATCH HOW TO MAKE IT
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Scones
Ingredients
- 3 cups / 450g self raising flour (Note 1)
- 80 g / 3 oz cold salted butter , cut into 1 cm / 2/5โณ 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 (donโt 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 / 4/5โณ thick disc. Dust with extra flour if necessary (I donโt need it).
- Optional: Lightly roll across the top with a rolling pin to smooth the top.
- Dip a 5 cm / 2โณ round cutter into Extra Flour.
- Plunge cutter straight down and back out into dough โ do not twist. Repeat all over disc.ย
- 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 โ 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
Ofย course I didnโt give him an entire scone piled high with jam and creamโฆโฆ I mean, that face? I can totally resist.
Hi Nagi, I tried this recipe today and the scones turned out really good. My family absolutely loved them(including our dog). It was so easy to make, too. Thank you so much!!
I am happy that you enjoyed them Ella!! N x
Iโm a big fan Nagi! Living in NY currently but raised in Sydney, my Mum back in Oz and I are always making your recipes. I just made these sconces. Bit of a fail. Iโm confused about the thickness the dough should be rolled/pressed out to โ 2cm is not the same as 4 or 5 inches like the recipe says. Which is it? Thanks.
Hi Jennifer โ it is 2 cm which is four fifths (4/5) of an inch! N x
By far the best scones recipe Iโve ever tried (and I thought Iโd tried them all)! Cannot believe how easy these are to make and how perfectly they turn out. Will be making these regularly, thanks so much
Hi! Absolutely love this recipe but my food processor broke recently. Can I use the same recipe for stand mixer? What changes do I need to make to the recipe if I want to use a stand mixer instead?
Hi Nagi, can I add dateโs or cheese to this recipe, or do I need to take out some flour. Thanks.
Yes you could add either of those โ no need to remove any flour! N x
What about adding mashed pumpkin ?!
Would I add less milk ?! Tia
Dear Nagi,
Your recipes are gorgeous. Love your dog, Dozer, good dog, with lovely and caring master.
All the best for you both
Can you use buttermilk?
Buttermilk adds a slight tang but like pancakes, curry (most things) โ a little tang/acidity makes the flavours pop/less bland. Go for it! ๐
Hi you insanely amazing woman you! ๐ may I ask what size your processor is? I have a weeny one & looking to upgrade to your size (for all your scrumptious recipes) xxx
โฆ alternatively I do have a kenwood mix master, but unsure if any of the attachments will mimic a processor ๐ง
Using the food processor is genius. They turned out so light and fluffy. Iโve been making an almost identical scone recipe by hand for about 45 years. Itโs the same as my nannaโs minus a tsp or two of sugar. Rubbing in the butter and flour using the food processor is so much easier and more consistent. Iโll be using this recipe from now on. Nana wonโt mind. She was an early adopter of kitchen appliances. They got the thumbs up from the rest of the family too. Thank you.
Hi, just wondering if you have any suggestions for dairy replacements? Trying to cook scones for someone with dairy allergy and so far no luck!
Iโm lactose intolerant and I use lactose-free milk and butter just fine.
If youโre looking for truly dairy-free, Iโve been baking with Nuttelex Buttery for awhile now with excellent results.
Made these with soy milk and they worked wonderfully. After making them a couple of times, I added a small amount of baking soda to it and it made all the difference.
Hi Nagi, could you give an equivalent flour type to use for Germany?
Hi Ora, this is self raising flour โ alternatively you can use plain flour and turn it into self raising (see note 1) โ N x
Hey Ora. Use Flour Type 405 and follow Nagiโs instructions re adding baking powder and removing equal amount of flour. As far as I know, Germany doesnโt have self raising flour. Good luck. Hope it works out for you. ๐
My thumb will be in plaster post op for 3 months and I canโt do without scones for that long so rubbing in using a food processor should make hot scones possible.
Scones freeze well. Eat half, freeze half, eat, fresh as a daisy, next week.
Me podrรญas decir si la masa de los SCONS se puede congelar sin haberse horneado o cuรกnto dura la masa en el refrigerador sin hornear?
Lo siento, no lo sรฉ, ยกnunca lo he intentado!
Hi Nagi, just wondering why i gt tiny brown specks on my scones. I made my own self raising flour following your recipe. All purpose flour + Baking powder. Any idea why? the texture came out nice though..
Hi Connie, if the butter isnโt incorporated evenly it can cause the speckled look on the outside. N X
NAGI!
BEST scones I have ever eaten (and I have eaten quite a few over the years). So easy with the food processor.
Hi Nagi, love love love your blog and recipes, thank you so much.
For the life of me, I thought I read in the reader comments that I could use a hand mixer, but it could well have been another recipe since you pretty much have the monopoly in my kitchen.
Can I use a hand mixer somehow? Donโt have a food processor. Thanks much.
Hi Julie, itโs not quite the same although you can just rub the butter in by hand instead ๐ N x
Thanks Nagi yes I could just rub in the butter old school, or..maybe I could treat myself to a food processor for Motherโs Day. ๐
Wonderful recipe! for those debating cream or jam sequence..the origin is in which county in england you eat them. Devon cream tea its always cream on top. In somerset its Jam on top.. i like jam cream jam haha
I like the way you think Koogle!! ๐ N x
This recipes is like the one I cook from original school book โcookery the Australian wayโ. I use buttermilk these days. Friends say cream before jam, it takes the place of butter.
Hi Nagi! Can I make the dough and cut it ahead (1-2 hours), and then put it in the oven? Does the dough need to be refrigerated in the meantime? Thank you!!