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
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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 / 2/5″ 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.
Hi Nagi, I’m never disappointed with any of your recipes and this is no exception 🥰 but if I wanted to make pumpkin scones how much pumpkin do I add and are the rest of ingredients the same? Thank you.
That’s literally what i am looking to try as well. Pumpkin scones are just the best.
Best scones I’ve ever had!
I was disappointed for only the second time since following and using your recipes. I couldn’t work out why they had so little taste, although the texture was great. Then it hit me, no salt! Next time I need to try to remember to add salt!
Hi Nagi, can I use the stand mixer? If yes should I just use the mixer instead of food processor but maybe for longer time?
Try baking the scones and they turned out great.
However, my family members prefer more buttery as they like to eat the scones without any topping.
Please advise if I can just add more butter.
Emmm, I think you’ve forgotten the sugar?
I made these, and even with jam aand clotted cream, they still needed sugar.
What a terrific recipe! I didn’t use the food processor and I made ten large, light and fluffy scones. I was so surprised at how well they turned out! I haven’t made scones in such a long time 😋. Thank you Nagi 🥰.
Wow! I used your scone recipe this morning and am so chuffed. I have tried to make scones numerous times over the years but this is the first time they have ever risen. The tasted great. Love, love, love your recipes Nagi
I made these scones using the food processor and they were quite successful – well my husband quickly gobbled a few up.
However, the crumbs (butter, flour and milk) didn’t really form into a ball in the processor.
The mixture came together easily on the bench and I hardly needed to knead at all.
Should I have added a drop more milk please?
I also just had this happen! About to try another batch with slightly less cold butter…
Have you had it work as per Nagi’s recipe since? (ie form into a dough ball in approx 8sec)
I found that I needed to use 1 1/2. Cups of milk before the dough could be brought together and then bake for 15 minutes., as they were still doughy at 12. They came out beautifully, high and golden. Will use the prossesser method always in future. Thanks Nagi.
Didn’t work for me using food processor. Bake came out doughy even though it had been 12min and they were golden brown, and they had been rested for 15min
Hi Nagi, you asked why some people put cream on first. This is the correct and Devon way – ha ha! It’s because our clotted cream is so thick it is used like butter (but spread much thicker!) and then the jam goes easily on top. It’s much easier to put jam on thick clotted cream than the other way round. Btw I can’t stand fluffy whipped cream on scones – it needs to be a really heavy thick and buttery cream. I can occasionally get clotted cream in Perth, but if not just use the thickest I can find.
Thanks for this recipe. I don’t usually need one, but am in England atm and we’re having a Coronation morning tea on Saturday. I’m responsible for the scones, and feeling the pressure so thought I should check my favourite recipe site for help!!
Thanks again for all your recipes. The tips are just invaluable.
The only scone recipe that has ever worked for me. ❤️ thanks for all your great recipes!
I had never made scones before and am so happy with how these turned out. Didn’t have a food processor so used the traditional method. Perfect for the rainy good friday we had. Thanks Nagi!
Hi wondering how can I make pumpkin scones? Love the lemonade scones but i have lots of pumpkins in my garden at the moment. Thanks
Finally
I just made a tray of beautifully risen scones!!
I cannot believe it.
Since I started to cook at an early age I have never been able to make soft, fluffy, pull apart scones!!
How could such a simple thing evade me!!
I could always produce various complicated cakes and desserts but never a scone.
Thank you Nagi so much!
At age 80 I can now invite friends over for afternoon tea to enjoy scones ,jam and cream.
Hi Nagi, thanks for the brilliant recipe! I think the last time I tried to bake scones I ended up with nuggets with which you could break windows! Following your recipe they turned out light and fluffy.
BTW, add me to #TeamJamFirst. 🙂 Thanks again!
Nagi I am new to baking and have just made the discovery Australia is pretty much the only country where a tablespoon in 20ml while everyone else says 15ml. Does this make a difference in baking results? I know it’s a precise science. Do you keep two sets of measuring sets for Australian and overseas baking recipes? Thanks!
Obviously I’m not Nagi, but yes , ever since I discovered this, I do keep 2 sets!
For Baking, I use my 20ml tbsp for Aussie recipes and the 15ml for overseas recipes, as these are the recipes where precise measurements do matter . I hope this helps, even if rather late! 🙂 KR
If tablespoons are different to UZ in Australia is it the same for inches. This recipe made tiny scones and obviously much more than ten.
Definitely jam first. JJ UK
I am Australian and I get confused as well. I am sure that 1 tablespoon used to be 20ml and 1 dessertspoon was 15ml.
Hi Nagi, can you make this dough the night before and refrigerate so you can bake them fresh in the morning?
I had a hankering for some english scones- not the typical sweet raisin ones, topped with sugar- that i usually make. I needed it as a vessel for my homemade clotted cream and some mango jam! These scones were perfect, the only thing i varied a bit was to add part fermented buttermilk and part milk. Worked out perfect! Thanks Nagi- you are the best!
So simple, what an awsome recipe…..just threw some cheese in and they were perfect. Definately my go to scone recipe from now on because I can remember it!