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The Only Scone Recipe You Need To Know, Trust Us

Delish UK logo Delish UK 08/04/2021 Matthew Lockwood

Scones are as quintessentially British as the Queen, Coronation Street, tutting and the Hollywood Handshake. Whether you slather yours in clotted cream, or dollop strawberry jam on first, this baked treat is divisive, delicious, and damn easy to make.

But a few tips before you get started:-

Always cube your butter. This makes it much easier to rub into the flour to create that desired breadcrumb-like mixture. Your butter MUST be cold, too. If not, then you run the risk of turning that flour mixture into a doughy paste instead.

Use buttermilk instead of normal milk. This adds a lovely tanginess to the scones, which if done wrong can be quite dry otherwise. Don't overwork the dough. In scientific terms, overworking your door will over-develop the gluten. In amateur baking terms, this will make your scone heavy and gross to eat.

Work quickly. Once your dough is made, you want to get them stamped out and into the oven as quickly as possible. This is because the raising process begins once the ingredients are combined, and you ideally want this to happen in the oven.

Get the right thickness. The optimum size of your stamped out dough is 1" in thickness. This is equivalent to the length of your top knuckle to the tip of your thumb.

Love scones? Check out more of our afternoon tea recipes.

Yields: 8

Prep Time: 15 mins

Total Time: 30 mins


  • 450 g

    self-raising flour

  • 100 g

    butter, cubed

  • 100 g

    caster sugar

  • 100 g

    sultanas (you can leave these out if you prefer)

  • 100 mL


  • 2

    eggs, beaten and separated into two separate bowls

  • Clotted cream and strawberry jam, to serve


  1. Pre-heat oven to 200ºC (180ºC Fan). Sift the flour into a large mixing bowl. Add butter and rub with your fingertips until butter dissolves into the mixture, and the mixture resembles fine breadcrumbs.
  2. Stir in the sugar and sultanas and mix to combine.
  3. In a jug, mix together one egg and buttermilk. Pour into the flour mixture and lightly mix together until combined. You might want to use your hands to bring the mixture together as it hardens up.
  4. Lightly sprinkle a worktop with flour and gently knead the dough until smooth and soft. Roll to about 2.5cm (1in) thick. Using a round cookie cutter, cut out your scones – if you want you can use the rim of a floured wine glass – if you don’t have a cookie cutter.
  5. Stamp out scones two at a time, re-rolling the mixture gently each time. Continue stamping until you have 8 scones. Arrange on a baking sheet and brush with the second beaten egg.
  6. Bake for about 12-15 minutes until risen and lightly golden. Serve with clotted cream and strawberry jam.
a piece of cake on a plate: Sultana scones with clotted cream and strawberr jam © Erik Bernstein Sultana scones with clotted cream and strawberr jam

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