Scones Recipe

Scones Recipe: crisp on the outside and soft on the inside. These english scones are perfect and incredible for breakfast and afternoon tea. 

These homemade scones are better than store bought scones. 

Scones are savory and sweet, they are perfect with tea and coffee, of course not forgetting a cup of milk. 

I have made a lot of scones, so I have mastered the recipe to a perfect homemade scone, but this is my favorite winter scone recipe, a delicious plain scone recipe with so many great variations.  

Fluffy scones are irresistible.

Learn how to make simple delicious scones using this easy recipe. 

English scones on a plate served with strawberry jam and sliced strawberries.

These scones are prep in just 15 minutes and they are baked in the oven for 20 minutes. 

This scone recipe includes different flavor variations for different liking.

SCONES INGREDIENTS

Flour: I used cups of all-purpose flour for my dough but i also set aside some extra flour for my working surface and hands. 

Use a measuring cup to measure your flour and level it off with a knife in order to get the right measurements.

Baking powder and salt: Lifts and gives flavor to the dough.

Yogurt: use double cream natural yogurt for soft scones that don't dry out.  Another great option is heavy whipping cream. 

Butter:  I used unsalted butter because the amount of salt in salted butter can vary depending with the brand of the butter. It's always better to use unsalted butter for the perfect scones. 

Vanilla Essence and egg. Vanilla essence / extract adds flavor and the eggs help create a lighter texture.

Sugar: I usually use granulated sugar because it's the one I usually purchase but brown sugar will work just fine.

HOW TO MAKE SCONES

Make the dough

Sift  flour into a mixing bowl (measurements should be made after sifting the flour, otherwise you risk getting wrong measurements) 

Combine flour, baking powder, sugar salt and melted butter in a large bowl. 

Hand mix the mixture with clean hands until the mixture looks crumbly. 

Add two eggs, yoghurt and vanilla essence. Mix lightly with a wooden spatula. 

Knead Dough Dust some flour on a chopping board and place the dough on it, slightly knead the dough and roll it evenly using a rolling pin. 

Shape Scones 

Cut out small portions of the rolled dough using a biscuit cuter or a small cup.

Bake 

Place on a baking tray and brush the top of the cut out dough with an egg.

Scones placed on a baking tray lined with parchment paper.

Bake at 180°C for 20 minutes until golden brown.

Serve warm with some jam, butter or a fruit sauce of your choice.

SCONES VARIATIONS 

Banana Scones: Add 3 ripe bananas in the mixture and mix using a wooden spatula. 

Cheese Scones: add 1 cup shredded cheddar cheese for cheesy scones. 

Chocolate Chip Scones: Just ¾ Cup semi-sweet chocolate chips will give you perfect chocolate chip scones. 

RECIPE FAQ AND TIPS:

Can scones be made ahead?.

Yes. Cover the baking tray with a plastic wrap and put in a freezer. 

Preheat them or bake from frozen. Adding 5 minutes extra time to the baking time.

Can I freeze these scones?

Scones can be frozen. 

Let cool and put in a freezer friendly bag or container. Store in a refrigerator for 3 days and in a freezer for 3 months. 

TO THAW: leave out on the counter for a few hours or overnight in a refrigerator. 

Warm in the oven for 10 minutes or in a microwave for 30 seconds.

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crisp on the outside and soft on the inside. These english scones are perfect and incredible for breakfast and afternoon tea.

Scones Recipe

INGREDIENTS

• 2 Cups Flour
• 3 Teaspoons Baking Powder
• ½ Cup Sugar
• Pinch of salt
• ½ Cup double cream natural yogurt
• 85g butter
• 2 Tablespoons vanilla essence
• 3 Eggs (1 is for brushing the top of the cut out dough)

METHOD

1. Preheat the oven to 180 degrees C. In a large bowl, whisk flour, baking powder, salt, and sugar.
2. In a separate bowl, Add the butter, two eggs, yogurt and vanilla. Mix using a hand mixer until the butter is completely distributed.
3. Pour the mixture into the mixing bowl with the dry ingredients. Stir to combine with a spatula, until a rough dough forms.
4. Transfer to a lightly floured countertop and knead about 10 times until the dough comes together into a relatively smooth ball. Take care not to knead too much, or the dough will be tougher and not rise as high.
5. Roll the dough about an inch thick and use a cookie cutter to cut about 25 circles.
6. Place the scones onto a parchment lined baking tray and brush the tops with the reserved egg wash.
7. Bake the scones for 20 minutes or until about tripled in height, and golden brown on the tops and bottoms.

NOTES: 
1. The dough should be somewhat sticky as you can see in my process shots and notes above. If it is unworkably sticky, add a small amount of flour, just enough to make it workable, but know that any flour you add will make the scones denser. 


Equipments Used: 
• Hand Mixer 
• Cutting board 
• Rolling Pin 
• Large Mixing bowl 
• Small Mixing Bowl  •Parchment Paper
• Spatula



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