Classic English Scones. Quick and Easy to make, moist, light, and fluffy! Perfect for High Tea or Afternoon Tea. This is a very popular recipe and for those searching for a good, reliable English scone recipe, this won't disappoint!

I first learnt to make Classic English Scones when I was 11 years old, in Hong Kong. Back in those days, Hong Kong was a British Colony, and was very 'British', so my school was English as were the teachers.
We would learn to cook all kinds of recipes that English people would eat, and with my mom being Chinese and cooking mainly Chinese food at home, my dad, being English was very happy when I would bring home my cooking creations from school as they would be all the things he missed from home.

I learned to make scones, proper English Cucumber Sandwiches, Scotch Eggs, Toad in The Hole, Spotted Dick, Jam Roly Poly and all kinds of English recipes.
This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.
From there, I have obviously built up my range of English recipes and developed the ones I really love the most.
This scone recipe I would say came from my English Cookery teacher back in 1970..something! I don't know where she got it from, but I remember her name as Mrs Petrie.

Many of the English dessert recipes you see here originate from Mrs Petrie and my Father's mother, 'Mam'!
Classic English Scones are traditionally served with tea, and you would have jam and clotted cream spread on each half of the scone.

In some parts of England, it is known as a 'cream tea'. Watch out for signs along the road saying there is Cream Tea available!! It's worth stopping and having one!
These scones are the softest, lightest and fluffiest, moist and flavourful, and remember when you make this recipe, light hands make a light scone!
Be sure to follow my tips and you too will love this recipe. So let's see how you make this lovely Classic English Scone.
Prep Time
10 minute
Cook Time
10 minutes
Yield
8
You will need
A baking tray & a 5 cm / 2 inch round cutter
Ingredients You'll Need
- 350 g self-raising flour *** Please seive, US Measure is 2 cups and 13 tablespoons
- ¼ tsp Salt
- 1 tsp baking powder
- 3 tbsp caster or regular sugar
- 3 oz or 85 g butter, cubed
- ¾ cup or 175 ml milk
- 1 tsp vanilla extract
- A squeeze lemon juice
- beaten egg, to glaze
- 1 cup or 200 g raisins, dried fruit etc of your choice. (I used raisins)
NOTE: Please ensure you use Self Raising Flour for this recipe and not All Purpose / Plain Flour.
I cannot say if making your own mix of Self-raising will work.
The best scones need to rise properly and not taste of soda or baking powder, and so the above ingredients are what I can advise for best results.
INSTRUCTIONS
1. Preheat oven to 220C/ 425 F / Gas 7. Also, preheat your baking tray.
2. In a mixing bowl, add the sifted flour, salt and baking powder, and combine.
3. Add the butter and rub in with your fingers until the mixture looks like fine crumbs.

Using a flat bladed knife, stir in the sugar. Then add the dried fruit if using.

4. Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot.
Add the vanilla and lemon juice, then set aside for 2 minutes.

5. Make a well in the dry mix.

then add the liquid and combine it quickly with a flat bladed knife.


Once combined, place it on a well-dusted work surface.

When it starts coming together, I use my hand to gently gather the dough around the side of the bowl so it's nice and smooth.

It will be quite a wet dough at first.
Dust some flour on the work surface and place the dough on the surface.
Shake some more flour on the dough and your hands, then fold the dough over 2-3 times until it's a little smoother.

Pat into a round about 4 cm (1 ½ inches) deep.
**** Please, the thickness is VERY IMPORTANT so measure if you are not sure!

TIP:
When you turn the dough out onto the work surface, it will be sticky and a little wet at first.
Don't worry about this as you need to dust your hands and dough. Try to handle the dough as little as possible, and not be heavy-handed. This will cause the scones to be heavy and tough
6. Take a 5cm (2 inch) cutter -( Plain cutters cut more cleanly and give a better rise than patterned edge cutters ) and dip it into some flour.

Plunge in a single movement into the dough, then repeat until you have four scones.

By this point, you'll probably need to press what's left of the dough back into a round to cut out another four.
Try not to overwork the dough, be light with your hands when reshaping.
Tips for cutting the scones
- To ensure your scones rise vertically in the oven, when you use your cutter, be sure to cut the scone in one vertical action straight down through the dough.
- When removing the cutter, DO NOT do a twisting action, but remove the cutter straight up
- If you twist the cutter, this will destroy the structure of the dough and you will not get the scones to rise properly with the classic break apart in the middle look.
7. Brush the tops with beaten egg, then carefully place onto the hot baking tray.

8. Bake for 10 mins until risen and golden on the top.

These scones will freeze very well once cooked in an airtight bag, just defrost and reheat if you want them warmed through.
Serve with whipped cream and jam, or as I have done in the pictures, served with butter and some Home Made Lemon Curd. See HERE for the recipe for Lemon Curd


Variations
Cranberry and Lemon Drop Scones
We've also got a great savory scone recipe if you'd like to make that to serve with your afternoon tea, Cheesy Sausage and Jalapeno Scones. Delicious!

Recipe Card

Classic English Scones
Classic English Scones.
Quick and Easy to make moist, light, and fluffy! Step by step instructions to make perfect scones. Serve for High Tea or Afternoon Tea
Ingredients
- 350 g self-raising flour *** Please seive, US Measure is 2 cups and 13 tablespoons
- ¼ tsp Salt
- 1 tsp baking powder
- 3 tbsp caster or regular sugar
- 3 oz or 85 g butter, cubed
- ¾ cup or 175 ml milk
- 1 tsp vanilla extract
- A squeeze lemon juice
- beaten egg, to glaze
- 1 cup or 200 g raisins, dried fruit etc of your choice. (I used raisins)
Instructions
- Pre heat oven to 220C/ 425 F / Gas 7. Also pre heat your baking tray.
- In a mixing bowl, add the sifted flour, salt and baking powder,and combine.
- Add the butter and rub in with your fingers until the mixture looks like fine crumbs. Using a flat bladed knife, stir in the sugar. Then add the dried fruit if using.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for 2 minutes.
- Make a well in the dry mix, then add the liquid and combine it quickly with a flat bladed knife. Once combined, place it on a well dusted work surface.
Try to handle the dough as little as possible, and not be heavy handed. This will cause the scones to be heavy and tough
- Take a 5cm (2 inch) cutter -( Plain cutters cut more cleanly and give a better rise than patterned edge cutters ) and dip it into some flour. Plunge in a single movement into the dough, then repeat until you have four scones.
*** See tip below for cutting.
- By this point you'll probably need to press what's left of the dough back into a round to cut out another four. Try not to over work the dough, be light with your hands when reshaping.
To ensure your scones rise vertically in the oven, when you use your cutter, be sure to cut the scone in one vertical action straight down through the dough. When removing the cutter, DO NOT do a twisting action, but remove the cutter straight up. If you twist the cutter, this will destroy the structure of the dough and you will not get the scones to rise properly with the classic break apart in the middle look.
- Brush the tops with beaten egg, then carefully place onto the hot baking tray. Bake for 10 mins until risen and golden on the top.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
X-Chef Silicone Basting Pastry Brushes for Cooking BBQ Meat Cakes Pastries Butter Kitchen, Heatproof, Dishwasher Safe Flexible Easy Clean, BPA Free and FDA Approved, Set of 4
-
OXO Good Grips Silicone Basting & Pastry Brush - Large
-
NELPLA Two Side Round Cookie Cutters,Biscuit Cutters and Fondant Cake Cutters, Set of 6 PCS, Assorted Color
-
Round Biscuit Cutter Set Fluted Edge with rolled top ends, 11pcs Circle Pastry Cutters for Scones, Pastries, Baking, Desserts, Muffins, Fondant -Tin Storage Box (Scalloped Edge)
-
Prepworks by Progressive Biscuit Cutters - Set of 7
Nutrition Information:
Yield: 8 Serving Size: 8Amount Per Serving: Calories: 330Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 48mgSodium: 600mgCarbohydrates: 56gFiber: 2gSugar: 26gProtein: 6g
English Classics
Here's a selection of classic English Recipes for you to enjoy!
Classic English Strawberry Scones. Quick and Easy to make, moist, light, and fluffy! Perfect for High Tea or Afternoon Tea. This is a very popular recipe and for those searching for a good, reliable English scone recipe, this won't disappoint!
Classic English Cherry Scones. Quick and Easy to make, moist, light, and fluffy! Perfect for High Tea or Afternoon Tea. This is a very popular recipe and for those searching for a good, reliable English scone recipe, this won't disappoint!
Strawberries and Cream Victoria Sponge Cake, a traditional British cake recipe, layers of soft sponge with strawberry jam, fresh whipped cream and strawberries.
Coffee Walnut Sandwich Cake.
The best coffee and walnut cake, a classic British afternoon tea cake, layers of soft and fluffy coffee cake with chopped walnuts throughout, adds a great flavor and texture, frosted with coffee cream cheese frosting. A pure delight to eat!
Strawberry and Lemon Loaf Cake.
A deliciously soft and fluffy strawberry loaf cake bursting with freshly squeezed lemon juice. Flavourful, with a tender, soft texture. An easy, popular cake recipe.
Easy Rhubarb Compote is a great recipe used for a topping on granola, yogurt, ice cream, cakes and many desserts. Easy simple recipe and takes just minutes to make.
Perfect Warm Crumpets, great for breakfast or anytime! Serve with your favorite jam, or eggs and bacon, delicious whichever way you like them!
Easy English Tiffin is a delicious no-bake British colonial recipe, made of chocolate, crushed cookies, syrup, and raisins, often served at English afternoon tea.
Easy strawberry and rhubarb cobbler is a delicious dessert bursting with sharp and sweet flavors from the fruit, with a generous buttery crumble topping
Coffee Walnut Cake is a deliciously easy soft and fluffy cake recipe. Recipe also for a lovely vanilla coffee frosting. A nice cake for the holidays!
Orange or clementine curd is a sweet, thick condiment, easy to make from scratch. Using just four ingredients, this recipe comes together quickly on your stovetop. Use it anything from scones for breakfast to desserts.
Perfect English Sticky Toffee Pudding. Heavenly! A delicious cake dessert served with a dreamy toffee sauce. It's a keeper!
Easy Strawberry and Lemon Trifle, quick simple dessert recipe with layers of fresh strawberries, lemon whipped cream, vanilla pudding and lady’s fingers. Great for parties and holidays
Easy Colcannon with Bacon! Decadent creamy mashed potato, bacon & cabbage, combined to make an amazing side or main dish. The perfect recipe for St Patrick's Day.
Creamy Garlic Chicken Livers and Mushrooms.
Pan-fried tender chicken livers and mushrooms in a creamy garlic sauce is a great brunch or supper dish. Delicious served on hot buttered toast. Very quick and easy recipe
Learn how to make perfect creamy mashed potatoes, great tasting, fluffy, and so easy. Here's our simple homemade recipe.
A simple, easy chocolate loaf cake recipe is moist, rich and chocolatey. Perfect for new cooks and is a go to basic recipe
The Best Homemade Scotch Eggs, a popular British snack, perfect for a picnic, breakfast, or any occasion. Delicious eggs wrapped in sausage meat and coated in crispy breadcrumbs.
Delicious tea-soaked dried fruits fill this soft, moist, sweet bread. Traditionally served with a spread of butter alongside afternoon tea.
Delicious, simple, soft and fluffy oatmeal muffins bursting with juicy cherries. Serve warm for breakfast or brunch
The BEST EVER British Beer Battered Fish and Chips! Great flavours and don't forget your shake of vinegar and sprinkle of salt!
Classic English Rhubarb Scones. Quick and Easy to make, moist, light, and fluffy! Perfect for High Tea or Afternoon Tea. This is a very popular recipe and for those searching for a good, reliable English scone recipe, this won't disappoint!
Welsh Cakes; An old family recipe, traditionally served warm, simply with a little butter on the tops!
Yorkshire Pudding, a.k.a. popovers are so delicious! Serve as part of a main meal with lots of gravy, or as an appetizer and fill them with goodies. You can also serve these as a dessert, adding some nice fruits or pie filling and ice cream! You decide. They are so yummy!
I love English Muffins! When I lived in England, I would often have these toasted with just a simple spread of butter, or make a bacon and egg muffin from them.
Easy Hot Cross Buns are a wonderfully soft, sweet, spiced bun, traditionally made for Easter time. Serve warm or cold, split open, toast and spread some butter and your favourite jam! Delicious!
British Toad in the Hole! It's a delicious easy dinner, with sausages baked in Yorkshire pudding (a.k.a. pop overs). Goes great with some homemade onion gravy. Always a hit with the whole family, easy to make and oh so good!
Cheesy Sausage and Jalapeno Scones or Biscuits are so light and fluffy! Perfect for breakfast, brunch, dinner, picnics and parties. Freezer friendly too!
How To Make Home Made Custard. A great addition to your dessert. Pour some over your delicious apple pie or pudding! Always a hit at dessert time! Serve warm or chilled.
Lemon Steamed Cake or pudding is a lovely soft and fluffy cake steamed on the stove top, steamer or multicooker.
Roast Beef Dinner with cook times for rare, medium and well done. Juicy tender beef served with all the sides!
Easy Sausage Puffs, deliciously seasoned sausage meat wrapped in crispy puff pastry and baked. Easy recipe, great for parties, lunch boxes, picnics. Eat warm or cold, they're so tasty!
Super Crispy Crunchy Roast Potatoes. Crispy on the outside and fluffy inside!
Fluffy Rhubarb Breakfast Muffins.
A delicious breakfast or snack, these slightly sweet muffins are loaded with juicy tangy rhubarb, soft and fluffy, with added texture from the oats.
Easy Blueberry Scones recipe, uses basic ingredients.Soft and fluffy inside. Have as a snack or part of a breakfast or brunch with some butter and jam too!
Olivia
says:Nothing better than classic English scones! This recipe is delicious and I love how easy it is to make. 10/10!
Jessica
says:The best scone recipe I’ve ever had! Perfectly moist and super flavorful. Will make again.
Heather
says:I am making these again and again while we are stuck at home!!! Yum!!!!
Lovefoodies
says:Good on you Heather! Bake away!!
Rachel
says:I have made these so many times since I found your recipe and finally added raisins this time around. I live in a very humid country, but the recipe works very well for me.
We really love them, and this is by far the best recipe I have found.
Thank you so much for it!
Angeline
says:I have been looking for a good english scones recipe for years and is very sceptical to try online recipe after so many failures. I am very glad I decided to try your recipe. Fantastic. It is what I have been looking for. Your lemon custard recipe is simply awesome. Thank you very much.
Jordann
says:I love how they taste ! Thank you!
My only problem is, I’ve followed the recipe to a T twice now and I have to add a whole 3/4 more milk than the 3/4 I already add.
The dough isn’t at all wet enough nor does it stick together it’s still so floury . Am I doing something wrong ?
Lovefoodies
says:Hi Jordann, glad you like the scones. Nope that is very strange for you to have to add more milk. I’ve made these soooo many times and I know the measures are exact so I don’t know what is happening your end. The only thing I can think of is the flour brand, although I can’t imagine the difference in brand would cause such a huge difference in liquid measure. All I can say is at least you’ve worked out what you need to do to get the correct consistency of the dough!
Jane C.
says:I’ve made these to your recipe & it is brilliant!
Instead of using a cutter & having to remold the leftovers, I cut the dough , straight down with a sharp knife, into 6 even- ish sized pieces & proceeded as per your instructions! Really, really pleased with the results. Thank u. xx
Evelyn Namusi
says:Beautiful. Will definitely be my go to recipe going forward
Maria
says:How do you recommend rewarming them after freezing? Can you leave the raisins out without messing up the measurements of the other ingredients?
Lovefoodies
says:Hi Maria, from frozen you can defrost at room temperature or in the microwave. If you want to warm them through if they’re already defrosted, you can do 30 seconds microwave or pop in the oven until they’re warm. I tend to just pop them in in microwave because it’s quicker!
As for the raisins, you can leave them out completely, no need to change the ingredient amounts. They’ll just be plain scones, sweetish if you add the sugar, and savoury if you leave the sugar out. They’re very versatile!
Please enjoy!
Lois Hancock
says:You say ‘a squeeze lemon juice’ Does this mean just a squeeze from a lemon or the juice of a whole lemon?
Lovefoodies
says:Hi Lois, it is literally a squeeze of a lemon. So it would be about a couple of teaspoons if you prefer to measure it.
Rike
says:Beautiful recipes , thank you for sharing. My scones turn out beautiful golden colour , crispy from outside and smooth, moist and tasty inside. I use dry apricot instead of raisins, just because we have plenty stock at home ?
Peter Hutcheson
says:Well – The scones were an instant HIT, delicious – Thank you for the recipe and the clear recipe.
Ester
says:I tried this recipe yesterday evening. Awesome. Successful. recipe was precise and easy to follow and the photos do helps! Warm english scone. Staight from the oven. Cream cheese and strawberry jam and coffee on rainya day. Perfect … So yummilicois … The feeling ‘Priceless’ … enjoy .. You got to try it!
Terri
says:Can’t wait to try this. A couple new things for me (I’m more a cook than a baker) is self-raising flour. How fun!
I’m making these for Strawberry Shortcake for Independence Day.
I’ve had the most amazing scones at a coffee shop here in Portland (Cafe’ Umbria); they are fluffy & soft in the inside and crispy and buttery on the outside, so well…
I bet they are great for savory bites too! I will check back and let you know. Terri
Lovefoodies
says:Hi Terri, these scones are certainly fluffy inside and not dry! I think you were asking about self raising flour, it’s often used in cake baking to give extra lightness and air. You will be able to find it in the baking section alongside the other flours.
Hope that helps!
Terri
says:Wow! Thank you for your quick reply! My scones were very good! I only used 1/2 cup of currants as these were for strawberry shortcakes. They also seemed a bit salty. So my question re: self-raising flour. If it already has salt and baking powder in it, is the added salt necessary? I understand the need for more baking powder (more rise). Oh and I didn’t use unsalted butter….hmm.
Lovefoodies
says:Hi Terri, so happy your scones cake out nice!
SR flour shouldn’t have any salt (check the package). If you’ve found them too salty, I can suggest perhaps just double check you added the right amount from the recipe, you shouldn’t actually be able to taste any salt. It’s just there to help with the texture and rise of the scones. If you did add the correct amount, perhaps next time, try reducing it a little to your taste. But honestly, you really shouldn’t be able to taste any salt!
Hope that helps!
Lisa
says:USA self rising flour has salt in it! Your instructions for US is not very clear.
Sheila marks
says:This is the best recipe for British scones, I have tried so many different ones for a afternoon tea like Harrods, at our community. I used buttermilk but otherwise followed your recipe they rose perfectly tasted great but I had to cook them longer. I live at 4500 feet maybe that’s why. Thankyou