Simple scones are a delight fresh from the oven. I like to use buttermilk but ordinary milk will work fine.
You don’t want to work the dough too much as this develops the gluten and slows the rise. Also, don’t take too long before getting them in the oven as this also affects the rise.
When you cut the scones with a circular cutter, choose a size you prefer. The bigger it is then it can make it slower to fully cook the scone. I find about 4-5cm diameter is about right.
When cutting try not to twist the cutter. When you twist it the side of the scone gets twisted and sealed and this can hold back the rise too. This is why some scones cook leaning to one side, because that side won’t rise.


  • 450g plain flour (don’t use bread flour)
  • 2 tsp baking powder
  • 50g caster sugar
  • 100g chilled butter cut into 1cm cubes
  • 2 eggs
  • Up to 200ml buttermilk (or plain milk)
  • Sultanas, if you like them and want fruit scones


  1. Preheat your oven to 200C fan
  2. Grease a baking sheet to place the scones on
  3. Add the dry ingredients to a mixing bowl of a food processor
  4. Add the butter and mix, rub or whizz till the mix looks a bit like sand (or use your Kitchenaid or do it by hand)
  5. Crack the eggs into a jug and add buttermilk to bring the liquid and egg total to 300ml
  6. Gradually add the liquid to the bowl and mix till you have a sticky dough, stop adding if it gets too wet (Keep any extra liquid for glazing later.)
  7. Flour a surface and tip the dough out
  8. If using sultanas fold them into the mix at this stage
  9. Now roll or spread the dough gently till it’s about 2-2.5cm thick. I actually find it easier to use a flat hand to push the dough down till it’s the right thickness.
  10. Cut out as many scones as you can and place them on the baking sheet.
  11. Consolidate the remaining dough and re-roll and cut out the last of the scones (this second rolled set sometimes rises a little less than the first roll.)
  12. Glaze by brushing the dregs of the liquid on the top (only) of the scone
  13. Bake for about 12-15 minutes, more or less, depending on the size of your scone.
Eat warm. If they’ve sat for a few hours or overnight a few seconds in the microwave can revitalise them.

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