These fluffy, easy scones are like a warm hug on a rainy day. Perfect for a tea party with the queen or for a lazy Sunday morning brunch, scones are always a crowd-pleaser.
And let's be real, the only thing better than a scone is a warm scone with a slather of cream and jam. Just don't blame me if you end up eating the entire batch in one sitting!
Ingredients in Easy Scones
- Plain flour / all-purpose flour: you can also make these scones gluten-free by using an equal amount of gluten-free plain flour.
- Baking powder: NOT baking soda. Make sure your baking powder is in-date for the perfect, fluffy scone.
- Icing sugar / powdered sugar: this makes your scones sweet without being overpowering. It also helps you get a light crumb.
- Can I use white sugar? No, you need powdered sugar. You can blend white sugar in a NutriBullet or other high-powered blender to make your own!
- Heavy cream / pouring cream: this is the secret to easy scones which don't require rubbing butter into the flour.
- Unsalted butter: you can also use salted butter if you like, although it will cut through the sweetness of the scones.
How to Make Easy Scones
These scones are ridiculously easy to put together. The hardest part is choosing whether to put jam or cream first!
- Sift together the flour, baking powder and sugar.
- Add the cream and butter.
- Use a butter knife to 'cut' the mixture and knead into a soft dough.
- Cut out scones with a circular cutter.
- Bake until golden.
- Serve immediately with jam and cream.
Want to change it up? Try some of the following variations:
- Fruit scones: add 1 cup of any combination of dried fruit to the dough, such as currants, raisins, or cranberries.
- Chocolate chips scones: add 1 cup of your favourite chocolate chips to the dough.
- Lemon and blueberry scones: add 2 tablespoon lemon zest and 1 cup dried blueberries to the dough.
You can also try serving the scones with lemon curd, Nutella or chocolate ganache for a twist on the classic jam and cream.
Eat warm or cold on the same day that you bake the scones. Scones will become tough quite quickly if stored overnight.
To freeze the cooked scones: allow to cool completely then pack in a airtight zip-loc or freezer bag. Keep frozen for up to 3 months. Defrost and reheat in the oven at 180°C / 355°F for 5 minutes to refresh.
- 3 cups (450 g) plain flour / all purpose flour, plus extra for dusting
- 1 tablespoon (16 g) baking powder
- ½ cup (70 g) icing sugar / powdered sugar (use ¼ cup (35 g) if you want your scones to be less sweet)
- 1 ½ cups (375 mL) heavy cream / pouring cream, plus extra to glaze
- 125 g (4.5 oz / ½ cup) unsalted butter, melted
- Double cream and berry jam, to serve
- Preheat the oven to 180°C / 355°F (fan-forced/convection) or 200°C / 390°F (standard). Grease and line two baking trays with baking paper / parchment paper.
- Sift flour, baking powder and icing sugar into a large mixing bowl.
- Add cream and melted butter. Using a flat-bladed (butter) knife, 'cut' through the mixture (a cutting motion from one edge of the bowl to the other, rather than a stirring motion) until a soft dough comes together.
- Turn the dough out onto a lightly floured surface. Very lightly knead the dough until it just comes together and is smooth on top (over-kneading will make the scones tough). Lightly press the dough down into a rough circle about 2 cm (¾ inch) thick.
- Dip a 5 cm (2 inch) round cookie cutter into a little bit of flour so it is lightly coated. Cut out circles from the scone dough. Try to just press the cutter straight down and up (twisting the cutter will give you lopsided scones). Press the remaining dough together as best you can (don't knead) and cut out remaining circles.
- Transfer scones to prepared baking trays. Use a pastry brush to lightly glaze the top of each scone with cream (or milk if you are out of cream). Bake for 15 minutes or until lightly golden on top. Allow to cool on the trays for 5 minutes before transferring to a wire rack to cool completely. Serve fresh with jam and double cream.
- Please note that my recipes are measured in metric cups and spoons which are larger than US cups and spoons. Most recipes will be fine if measured in US cups and spoons, but please use the weight (grams) measurement for the most accurate result.
- Eat warm or cold on the same day that you bake the scones. To freeze the cooked scones: allow to cool completely then pack in a airtight zip-loc or freezer bag. Keep frozen for up to 3 months. Defrost and reheat in the oven at 180°C / 355°F for 5 minutes to refresh.
Substitutions & Tips
- Why are my scones tough and bready? It is likely you have over-kneaded the dough. Only work the dough just enough for it to come together. Try pressing the dough together rather than heavily kneading it.
- To keep your scones soft instead of crisp, wrap them in a clean tea towel instead of placing them on a wire rack to cool. Keep in the tea towel until ready to serve.
Nutrition Information:Serving Size: 1 Scone (20 Total, no toppings)
Amount Per Serving: Calories: 188Total Fat: 11.8gSaturated Fat: 7.5gTrans Fat: 0gUnsaturated Fat: 1.8gCholesterol: 13.4mgSodium: 78.9mgCarbohydrates: 18.1gFiber: 0.5gSugar: 3.5gProtein: 2g