Homemade English scones

May 7, 2016 Last updated: July 27, 2023
Homemade English scones

Is making your own scones difficult? Absolutely not! With this recipe for English scones you can easily make them yourself for a high tea or brunch, and serve them with clotted cream of course. Today I give you the recipe and all the baking tips you need.

English scones recipe

After I once made scones years back that failed miserably, I was postponing baking them again. With about 6 or 7 years to be exact. I then made a chocolate chip variety that ended up being more like bricks than scones. They really were complete failures.

But every time I ate scones again, I started to feel the urge to make them myself. Last week I finally got around to making my own! At the time, it must have been because of the recipe I had, because actually, making scones yourself is extremely simple. With the right scones recipe to be exact.

Scones and clotted cream

There are lots of delicious things you can put on these easy scones, but this is the most important: clotted cream. If you have enough time (and patience) then it is wonderful to make clotted cream yourself (I will share my recipe soon). But you can also buy it at the store.

The clotted cream is usually combined with jam. Usually this is strawberry jam, but I also like raspberry jam very much for my homemade scones.

What is really delicious too: lemon curd! A combination that makes it nice and fresh, perfect for Easter or a summer brunch.

Baking basics homemade scones 1a

Eggless scones

As you can see, there is no egg in this recipe which makes it egg free scones. Here in The Netherlands, it is more common to make English scones and those often don’t require eggs in the recipe. You really don’t need eggs to make perfectly delicious scones yourself.

What do you actually need if you’re going to make a scones recipe? Not much. I can tell you that in advance. You probably have the ingredients already in your house, so hopefully after reading this post, there’s nothing stopping you from baking these delicious, slightly sweet scones yourself.

  • Unsalted butter, I personally always use room temperature butter, but cold butter can also be used in this case.
  • Self-rising flour, in this case you do not need to add additional leavening agent to the dough yourself.
  • Fine granulated sugar, a small amount to give a slight sweet taste to these sweet scones.
  • Pinch of salt, this is important for flavor and ensures proper gluten formation.
  • Milk, so that the scones contain enough moisture and to give them a milk wash before they go into the oven.
  • Round (cookie) cutter, I like using one from this set.
Baking basics homemade scones 2a

Tips for easy scones

Can I prepare the dough and bake it later?

It’s best to bake them right away and then store them in a container for a day. The next day they are still delicious! You can reheat the scones for about 8-10 minutes. If I don’t eat them right away (or the next day), I always freeze them. That works perfectly.

What can I substitute for the milk in this recipe?

Several of you have informed me that soy milk or rice milk works fine in this recipe as a substitute for the cow’s milk. If you want, you can use whipping cream too. It makes the flavor and structure even more rich.

Why are my scones dry?

If so, they were probably baked too long and/or hot. Try baking the scones a little less long or hot.

Can I substitute the self-rising flour?

If you prefer to use flour you can, but you will need baking powder. Without leavening agent, you won’t get the desired results in this recipe.

Would you like to replace the self-rising baking flour with a gluten-free alternative? Pay attention to what it says on the package of the gluten-free flour, I have no experience with this.

Can I also make the dough with a (stand) mixer?

You can, but then you quickly over-knead it, making it sticky and unworkable.


home made scones

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Homemade English scones recipe

Did you know that making your own English scones is incredibly simple? Delicious with clotted cream and a bit of jam. Perfect for high tea, but also for brunch.
Servings: 8 scones


  • 40 grams of unsalted butter
  • 225 grams of self-rising flour
  • 30 grams of fine granulated sugar
  • Pinch of salt
  • 110 ml milk
  • Extra: milk for milk wash


  • Put the self-rising flour together with the cubes of butter in a bowl. Rub the butter between your fingertips through the flour, it will become a little crumbly. Stir in sugar and salt.
  • Finally, add the milk and stir with a fork or knife until you get a crumbly mixture. Continue to knead it (briefly) by hand into a smooth and soft dough.
  • Roll or press out the dough to a thickness of 3 centimeters (1.2 inches). Using a round cutter 5 centimeters (2 inch) in diameter, cut out the scones.
  • Knead the remaining dough into a ball again, flatten and again cut out as many scones as possible. Continue this way until you run out of dough.
  • Place all the scones on a baking sheet lined with baking paper. Brush the top with a little milk.
  • Bake for 12-15 minutes at 220 °C/425 °F until done and lightly browned.
How to store

Keep outside the refrigerator for about 4 days. In the freezer for up to 3 months.

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