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Traditional Scones

Recipe for Traditional Scones

Making the perfect scone really isn’t that difficult, because all you’re really looking for is that risen look, as though someone has tried, but failed, to pull apart the top and bottom of the scone. If the unknown entity has succeeded in its endeavour, then I’m afraid you have spectacularly failed in yours. To be honest, if followed correctly this recipe should give you the perfect traditional scones straight off the bat. Don’t be deterred if it doesn’t – things don’t always go quite according to plan.

Ideally these should be served with both jam and clotted cream. However, as my arteries didn’t feel like being clogged quite yet I dodged this and had a little butter instead. It doesn’t work quite as well, but with the home made jam is equally delicious. So, please give summer the goodbye with these delicious scones.

Traditional Scones Recipe

Intend to serve these beautiful British scones with a spot of jam? Check out my recipes for Rhubarb and Ginger JamDamson Jelly and Strawberry Jam…

Traditional Scones

Makes 9-10


• 225g self-raising flour

• A pinch of salt

• 75g butter, please use real butter

• 40g golden caster sugar

• 1 egg

• 2 tbsp milk

• Milk for brushing


1. Pre-heat the oven to 200C. Sift the salt and flour into a large mixing bowl, then rub in the butter until the consistency is that of fine breadcrumbs. Mix in the sugar.

2. Beat together the milk and egg in a separate bowl. Add it to the dry mixture and stir. Bring it together by hand, into a soft, but not sticky, ball of dough.

3. Gently roll out the dough on a lightly floured surface until roughly an inch thick. Cut the scones out with a 5cm baking ring.

4. Place the scones onto a floured baking tray, brush with milk, and bake for 10-12 minutes.

Recipe for British Scones How to Make Scones


These traditional scones should cost no more than 70p to make, which means each scone costs 7p – what an absolute bargain. I’m sure scones sell for around £1.50 in most coffee shops – what a rip off.

96 replies on “Traditional Scones”

I’m super impressed by your food, Mr. Frugal! If I could eat real butter and gluten, I would have invited myself right over (or forced myself through the door, whatever) and scarfed them down. Maybe I would save one or 2 for you. The jury is out on that one, however…You have a new fan here. Well done.

Completely agree that Delia is the queen of British Cooking – in fact she is probably one of go-to chefs when I’m looking for tips and ideas! It has been a long time since I have had Scones…and as I’m not afraid of clogging my arteries just yet…i think I will have to make them this weekend 🙂

I love how beautifully these have puffed up, and almost split along the middle all on their own. I love making scones–they are so worth it (and not just, as you point out, because they are such a bargain to make on your own).

Here in the South of the U.S. we’d use buttermilk (and maybe lard) and call them biscuits. Whatever you call them, yours look great! And looking forward to more about the damson jam.

We can use buttermilk here also, but it makes little real difference. Americanisms are weird, biscuits are generally hard – these are more like cakes I guess. Scone is their original and traditional name 😀

Hey, wait a minute: in the United States, “biscuits” are a quick bread, defined by a round shape, flaky exterior and soft interior. They are generally not sweet, made without sugar, but you can eat butter and sweet things on them. What Brits call “biscuits,” we call “cookies,” although cookies can range in texture from thin and crisp to soft to chewy. Scones usually have some sugar in the dough, like yours, right? I’ve eaten many variations of scones. Yours (and Delia’s) look great.

These look so delicious!! I absolutely adore scones, they are so filling and literally the perfect comfort food, fabulous with a cup of hot tea and some good jam. I’ve never made my own, but I’m very tempted to give your recipe a shot!


Thanks Halie. I dislike tea, but they really are one of the greatest comfort foods. I’m having to try really hard to only eat 1 a day. Give it a go, they are incredibly easy. I think these were my first actually.

I just LOVE reading your posts. Not only for the recipes, but I love the way you write! I love when you say “utterly” and “bloody” (okay, I know that’s probably normal British talk but I find it very endearing). Thanks for sharing!

I’ve been staying in a hostel for the past few weeks, and therefore haven’t attempted any baking yet…but these look amazing and I might just have give them a go!

There are so many recipes for scones in the world of blogs at the moment, but yours look pretty awesome! Maybe people are trying to cling on to the last remnants of summer and sunny cream teas… I have to have mine with a big dollop of cream, but the butter in your pic looks pretty good too 🙂

Like I say, the ideal is clotted cream – but it costs a lot and is extremely bad for you, it is my favourite though. In my opinion butter is the second best thing to clotted cream. Scones are amazing!

[…] Despite the imminent lack of cheap summer fruits due to the change in season, I’m rather looking forward to autumn and winter as most of my favourite recipes are generally eaten at this time of year. Surely there is nothing quite as good as a rich and slowly cooked meal on increasingly dark and cold days? Meanwhile, please enjoy this last taste of summer, the perfect way of using up those final damsons – particularly when served with my delicious Traditional Scones. […]

I’m amused by the scone vs. biscuit discussion above. 🙂 I’ve made both and they differ in texture, but taste equally good with butter and jam. (The only English “biscuit” I’ve had were McVitie’s and they seemed more like a cookie to me, lol!)

Tried your recipe today but replaced the sugar with about 60g of Cheese, a sprinkle of garlic granules and a shake or two of dried herbs.

Needed to a little more milk (about 1 1/2 tbls) as the mix was a bit dry with the added cheese.

There are only two of us here but they are all gone…delicious and light, went down very well spread with just a little butter and served with a bowl of tomato soup 😀

I just made these using a mix of half-spelt/half-white (because I didn’t have enough spelt flour) and roughly cut them into squares (because I’m a poorly equipped student in halls, hence no round cutter). They were scrumptious plain – my happy hall mates agree. Thanks!

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