Easy ways to make simple, unusual and tasty scones

This quick, easy and thrifty scone recipe will have you enjoying this English classic in no time. Make sure you have some strawberry jam and clotted cream in the fridge for when they’re ready! Also find out how to make your scones more exciting and unusual with recipes for fruit scones, cheese scones and much more.

Preparation time: 10 minutes

Cooking time: 20 minutes

Makes 12 scones


  • 450g self-raising flour
  • 80g butter, cut into cubes
  • 310ml milk, plus extra, for brushing
  • jam, to serve
  • whipped cream, to serve

Recipe method

1. Preheat the oven to 200°C. Grease and lightly flour a baking tray.

2. Sift the flour into a large bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the centre. Stir in 250ml of the milk using a flat-bladed knife until a dough forms, adding more milk as needed.

3. Turn the dough out onto a lightly floured surface and lightly knead—do not over mix or the scones will be tough. Gently press the dough out into a round about 2cm thick.

4. Using a 5cm round cutter, cut out 12 scones. Place on the baking tray, 1cm apart. Brush with a little milk and bake for 20 minutes, or until lightly golden and well risen. Transfer to a wire rack to cool slightly. Serve warm, with jam and cream.

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Fruit Scones

These deliciously buttery fruit scones are made using blueberries and orange–a twist on a classic.

Fruit Scones

Preparation time: 15-20 minutes

Cooking time: 10-12 minutes

Makes 8 scones


220g all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
2 teaspoons grated orange peel
1 teaspoons salt
1/4 teaspoons baking soda
1/4 teaspoons ground cloves
55g cold butter
120g buttermilk
59g orange juice
100g fresh or frozen unsweetened blueberries


1. In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and orange juice just until moistened. Gently fold in blueberries.

2. Turn onto a floured surface; gently knead 10 times. Pat into an 8 inch circle. Cut into 8 wedges. Separate wedges and place on a baking sheet coated thinly with butter.

3. Bake at 220°C for 10-12 minutes or until golden brown. Serve warm.


Buttermilk Scones

Buttermilk, which is very low in fat, makes these scones wonderfully light and soft. Enjoy just like a regular scone with clotted cream and strawberry jam or enjoy simply with a little butter.

Buttermilk Scones

Preparation time: 10 minutes

Cooking time: 15 minutes

Makes about 9 scones


225g self-raising flour
½ teaspoon baking powder
¼ teaspoon salt
25g golden caster sugar
25g butter, diced
150-175ml buttermilk
Sunflower oil for greasing


1. Heat the oven to 230°C (450°F, gas mark 8). Sift the flour into a bowl and add the baking powder, salt and sugar. Add the butter and rub it in until the mixture resembles breadcrumbs.

2. Slowly mix in enough buttermilk to make a soft but manageable dough. With floured hands, combine the mixture into a ball and very gently press it out on a floured board to a thickness of about 2.5cm (1in).

3. Using a floured 5.5cm (2¼in) scone cutter, stamp out about 9 rounds and place them on a lightly oiled baking sheet.

4. Bake for 12-15 minutes until golden brown and well risen.

5. Put the scones onto a wire rack and leave to cool slightly. Serve warm with a smear of butter, quark or low-fat crème fraîche and jam.


Cheese Scones

Eaten warm with butter, these savoury scones will make a perfect snack or dinner.

Cheese Scones

Preparation time: 15 minutes

Cooking time: 30 minutes

Makes 8


125g plain (all-purpose) flour
100g plain wholemeal (all-purpose wholewheat) flour
35g oat bran
2 tablespoons sugar
2 teaspoons baking powder
¾ teaspoon cayenne pepper
¾ teaspoon salt
½ teaspoon bicarbonate of soda
2 tablespoons olive oil
1 tablespoon grainy mustard
30g grated cheddar cheese
3 spring onions, thinly sliced
250g natural (plain) yogurt


1. Use a large baking tray. Line with baking (parchment) paper. Preheat oven to 200°C (gasmark 6).

2. Combine the flours, oat bran, sugar, baking powder, cayenne, salt and bicarbonate of soda in a large bowl. Using 2 knives, cut in the oil and mustard until mixture is moistened and forms crumbs.

3. Add cheese and spring onions. Make a well in the centre of the mixture and stir in the yogurt until combined. Do not overmix.

4. Transfer dough to the tray; flour hands and shape into a 20cm (8in) round. Mark 8 even wedges with a sharp knife, cutting all the way through the dough but without separating the wedges.

5. Bake scone round until golden brown and cooked through, about 30 minutes. Cool on the tray for 10 minutes before serving.

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