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.
A staple for all my morning teas.
This batch was a little wonky I must have touched the sides ๐คฆโโ๏ธ
But still delicious ๐คค
Wow, these turned out great. Food processor made it very easy. Did take 20 mins in my oven.
Perfection!!
Hi Nagi,
Iโve made your lemonade scones previously and they turned out fantastic!
Iโm now looking at trying out this classic scone recipe and was wondering whether the cut-out dough should be placed slightly touching on the baking tray (like the lemonade scones) or whether they should be more spaced?
Awesome recipe!
Under Ingredients, milk, it refers to Note 2โฆ.should this say Note 3?
Hi Nagi, I have just found you and am so looking forward to cooking with you. It was your meat pie recipe I found first. The rest just followed. I will let you know when I have done my first round. Youโre so easy to follow. Step by every step. My scones were like bricks over 40 years ago. Never tried since. Going to try yours. Wish me luck ๐
Hi Nagi, can I add sugar or raisin to the dough?
Thanks and merry Xmas
Hi Nagi . I was wandering if I can freeze the dough ?!
Thank you
Hi Maha, you can once cooked, but you cannot freeze the uncooked dough โ once the raising agent has been added, they need to be cooked. N x
Your recipes are just spot on Nagiโฆ Ive tried quite a few of your amazing recipes including these scones and everyone has come out perfectly. Recipe tin eats is my my first serch always when I want to try something new. ๐ So thank you!!!
If i wanted to make Date scones, how & when would you suggest I add the chopped & pitted dates?
And would i need to add any ingredients to ensure the dates mix well?
Thank you!
Hi Roula, date scones are on my recipe request list! Iโll have to get a recipe up! N x
Going to try this! Canโt wait! Love all your recipes that Iโve tried so far. All simple and successful.
Do you think I could add cheese to these scones (before baking)?
Hi. I just want to thank you for your mongolian lamb recipe, it was a hit for hubby. Anyway, i wanted to get a food processor but I am not sure what brand or model to get. then i saw this scone recipe, hope you can give me an advice. I am not really into a flashy and expensive one. Thank you.
Hi Alona, I have a Breville food processor โ it comes with a few attachments and well worth the money ๐ N x
Hi Nagi! Tried this recipe using both food processor and hands but both batches seemed to turn out with dark spots on the surface and a top that wouldnโt brown (even though baked 20 mins instead of 12!) I didnโt have self raising flour so followed your 6 tsp instructions and also sieved the baking powder with flour multiple times so what is the cause of the dotted top? Taste and texture is good but not appearance! ๐
Hi Jennifer โ sounds like the butter isnโt combined into the dough properly here causing some spots. Why donโt you try my lemonade scone recipe โ you might have more access with that one ๐ N x
Thank you Nagi. This was the same recipe I learnt from my Nan (60 years ago), but I used to mix it in a bowl with a knife blade as she did. These turned out the best I have ever made using the food processor instead. I love your recipes. Your attention to detail and testing take your recipes to the next level. I have been following you from your early days, use your recipes regularly and have never been disappointed. Keep up the great workโฆ..pat pat for Dozer (I have a Goldie of my own) and stay safe.
Hi Nagi
In the UK Devon cooks claim that the cream goes on first and jam on top.
Cornwell people claim the correct way is jam first and cream on top.
These scones are perfect! Better than any I have had before โ you are so clever! Thanks!
Could you add a small amount of sugar to scone dough?
Hi Nik, a small amount should be ok. N x
Hi Nagi,
Did you use cup measurement or weight? I am not sure if my cup is American or Aussieโฆ
Regards
Hi Marianne, if youโre ever confused, go by the weight as grams and mls are the same no matter where youโre located! My cup size is 250ml. N x
Hi Nagi โ stumbled on your website while looking for bbq pork recipe. My husband is celiac. Loving all the recipes Iโve tried so far. Wondering if it would be possible to make this gluten free? I.e sub cup for cup gluten free flour and then add baking soda?
Hi Wendy, I havenโt tried to be honest but Iโve always found gluten free flour is more dense and isnโt as light and fluffy as regular flour unfortunately. N x
Hi Nagi โ Iโve never had any success with scones so Iโm looking forward to trying this recipe. What blade do you use on the food processor? I have a dough or a serrated one?
Hi Bri โ I use the serrated one here โ keep me updated on how yours turn out! N x
I actually wanted to give this recipe 4 and a half stars! The processor makes much lighter scones than my hot hands, but I felt my dough was a bit dry. I know flour absorbency varies ๐ In spite of taking great care not to twist the cutter, just push down, they leaned drunkenly when they rose. Though I heard air escape as I cut them out, which was cute ๐ They rose really high โ
higher than any other scones! Was I supposed to position them on the tray so they touched and held each other up?