Light & Fluffy English Scones

For me there’s nothing like afternoon tea with light and buttery scones to warm up winter days. Scones are super simple to make and don’t take long to bake at all. Within an hour you can have freshly baked, warm and delicious scones. Who can resist that? Everything that you need to make them, you probably have in your pantry already.

Scones have always been a tea time staple in my home, if my mother was going to be baking anything for tea, it was always going to be scones. Naturally I grew up loving them and made it a point to always try and improve my recipe until I came up with my best scone yet! I’ve made so many at this stage I can make them just by feel and eye balling. However, baking can be tricky so here are some tips that I hope you will find useful.

Scones Tips:

What if my dough is too sticky? 

It’s normal for the dough to be a little bit sticky, but it should be workable on a floured surface. If it’s overly sticky this is probably either because there’s not enough flour, or the butter got too warm. Always weigh your ingredients carefully and make sure you keep the butter chilled. The way to remedy this if it happenes to you is to just gently knead the dough with flour until you reach a workable dough, be careful not to add too much or you will alter the texture of the finished product, ending up with a scone that is too hard/ biscuit like.

Can scones be made ahead? 

Yes you can! You can make the dough and cut it, freeze the unbaked scones then bake from frozen (adding at least 5 minutes extra to the baking time). You can actually either freeze scones baked or unbaked. To freeze baked scones, let them cool to room temperature, then freeze in an airtight bag for up to 2 months.

Keeping them fresh:

Make sure to keep the scones in an airtight container once they have cooled down to room temperature. Like anything baked, these are best fresh, but they’re still fantastic the next day. On day two and beyond you can reheat them if you like in the oven just until warm to give them a bit of life

How to serve scones: 

It’s best to serve scones with either butter, Jam, clotted cream, fresh whipped cream or even yoghurt. They are also fantastic on their own as well!


Prep Time: 10 minutesCooking Time: 25-30 minutesTotal Time: 35-40 minutes

undefined Course: Tea
undefined Cuisine: English
undefinedKey words: Scones, teatime, baking, plain scone
undefinedMakes: 10- 12
undefined Author: Sheneece

  • 440g flour
  • 90g Icing Sugar
  • 130g Butter
  • 1.5 tsp Baking powder
  • Pinch of Salt
  • 1 Egg
  • 125ml Buttermilk
  • Egg wash (finishing)
  1. Chill your butter by putting it in the freezer for 5/10 mins before you begin (unless you are using a hard butter already i.e over 80% butter fat)
  2. Preheat your oven to 180 and prepare two baking sheets/pans by lining them with baking paper.
  3. Add the flour to a mixing bowl and to that add the chilled butter. Rub them in together using your finger tips. Keep rubbing in until the flour and butter resembles breadcrumbs.
  4. Add the baking powder, salt and sugar, then mix them in until evenly distributed.
  5. In a jug mix the buttermilk and the egg. Make a well in the flour base mix and pour the buttermilk and eggs into the bowl BUT save 1 tablespoons of
  6. Bring the dough together into a soft ball. Don’t worry if its slightly sticky, Simply flour your surface and turn the dough out.
  7. Knead the dough slightly until it becomes smooth. Roll the dough out to about an inch thick slab.
  8. Use a cookie cutter to cut out your scones. Place them on your prepared baking sheets. Make sure to space them out well.
  9. Use pastry brush to brush the scones with tje egg wash, this will give them a nice golden finish when baked!
  10. Bake for 25-30 minutes until golden and allow to cool a little on a cooling rack. Then enjoy!

Note: When baking, always use measuring teaspoons. Using normal teaspoons can be triky because they come in lots of different sizes and you are inclined to heap them. If you don’t have measuring teaspoons, be sure to flat scoop the baking powder, so you don’t end up adding too much to the recipe.

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