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A hand placing the top on a freshly baked Lemon Scone with cream, served on a silver plate with jam in the background.

Easy Fluffy Classic Scones

This simple, foolproof recipe creates light and tender scones with golden tops and soft interiors. Perfect for breakfast or afternoon tea, these classic British treats are surprisingly quick to make.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: British
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups All-purpose flour + extra for dusting
  • 1/4 cup Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 6 tbsp Unsalted butter cold, cut into small cubes
  • 1 Large egg cold
  • 1/2 cup Whole milk cold, + 1-2 tbsp for egg wash if needed
  • 1 Large egg yolk for egg wash

Equipment

  • Large Mixing Bowl
  • Pastry Blender or 2 Forks
  • Baking Sheet
  • Parchment Paper
  • 2.5 inch (6cm) Round Cookie Cutter
  • Pastry Brush
  • Wire Rack

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  3. Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or two forks to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for flaky scones.
  4. In a separate small bowl, lightly beat the cold large egg with 1/2 cup of cold whole milk.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula or your hands to gently mix until just combined and a shaggy dough forms. Be careful not to overmix, as this can lead to tough scones.
  6. Turn the dough out onto a lightly floured surface. Gently knead or pat the dough a few times, just enough to bring it together. Do not overwork. Pat the dough into a round or rectangle about 3/4 to 1 inch (2-2.5 cm) thick.
  7. Dip your 2.5-inch (6cm) round cookie cutter in flour before each cut to prevent sticking. Cut out the scones and transfer them to the prepared baking sheet, leaving about 1 inch between each scone. Gather the scraps, gently re-pat, and cut out any remaining scones. You should get 8 scones.
  8. In a small bowl, whisk the egg yolk with 1-2 tablespoons of milk until smooth. Brush the tops of the scones with the egg wash for a golden-brown finish.
  9. Bake in the preheated oven for 12-15 minutes, or until the scones are puffed, golden brown on top, and cooked through. The internal temperature should be around 200°F (93°C).
  10. Transfer the baked scones to a wire rack to cool slightly. Serve warm with clotted cream, jam, or butter. Enjoy!

Notes

For extra flakiness, ensure all your wet ingredients (egg, milk) and butter are very cold. You can even grate the butter into the flour for even distribution. For fruit scones, add 1/2 cup of dried fruit (like raisins or currants) to the dry ingredients after cutting in the butter. Avoid twisting the cookie cutter when cutting, as this can seal the edges and prevent the scones from rising properly. Store leftover scones in an airtight container at room temperature for up to 2 days.