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.
I did this afternoon. Wonderfull.My family thanks
I did this afternoon using Thermomix and Air-fryer. i put mascarpone because clotted cream is unknown in Italy.
My family thanks, Nagi!
I love your recipes and this scone recipe was no exception! I wasnโt sure about using the food processor but it was so easy and quick. The only thing I would add next time is a little sugar. Thanks so much.
Perfect! I made a smaller batch โ reduced all quantities by 1/3. Will always use this recipe now.
I followed the recipe, and got 30 scones. Not sure what happened ๐
Absolute triumph! Better than even what you get in a cafe and so easy! Thank you Nagi ๐
Delicious easy quick and the best scones ever thanks
I think the Cream First Brigade must be accustomed to clotted cream, which is thick and super sticky and you need to put it straight onto the bare scone surface, itโll skim straight off the top of jam, and itโs insanely rich so it takes the place of butter under jam. (In our ignorance as antipodean expats in the UK we tried it, put butter on our scones as usual, then clotted cream, then jam โ we could feel our arteries clogging by the moment! Lesson learned. Plus we missed the pillowy whipped cream texture ๐ )
YUM! Just made these with my son! Soooo good and so easy! Thanks Nagi.
Such an easy foolproof recipe, takes 30 mins from start to finish, including washing dishes (my cook time is 16 mins). Perfect scones every time, have made this recipe every day for the last week, plain or with dates or savory with cheese and chives ๐ฅฐ
Absolutely THE best recipe for scones. Iโve been making them using this recipe for years. Never failed me. Thanks Nagi.
Superb, Nagi! Thank you โ just so easy in the food processor. I baked them as an experiment in my tiny halogen convection oven. Took 5 mins longer and I had to flip them over at the end for 2 mins to tan their bottoms, but they turned out perfect ๐
First time Iโve made in food processor. Will be doing it that way from now on. Rose beautifully, light and fluffy. Might add a bit of sugar next time. Thank you for fantastic recipe.
Amazing recipe, turned out amazing! Though I forgot butter. Thanks!
Havent made scone in 30 years, maybe more, turned out perfectly! Amazing!
Hi ๐ I live in the UK and to answer the cream or jam debate.
It depends on which county you live in, as traditionally in Devon you put cream first but in Cornwall they put the jam on first, hope this answers your question. But i think its personal preference ๐
Absolutely scrumptious! Thank you for this awesome recipe Nagi!
I almost stuck to the recipe. I added a pinch of sugar and a 1/4 tsp of breadsoda ( because i only had buttetmilk) and 1/4 tsp baking powder.. just in case ๐. 260mls of buttermilk. They were absolutely amazing. Thank you Nagi.
Wow this was a revelation that I could let the food processor do all the hard work. No mess, came out on the board in 1 piece. Turned out amazing and light.
Not easy for me, unfortunately โ sad face. I either over kneaded or the temperature was too hot in the oven. Either way, they were doughy on inside and I threw out. Will have another go when ego recovered.