Everybody needs a great, classic scone recipe!!! These are really quick plain scones you’ll make again and again.
These scones are made with a food processor which is not only faster, it eliminates the risk of common pitfalls. Soft and fluffy insides, golden tops, serve them with copious amounts of jam and cream for the ultimate classic afternoon experience.
Classic plain scone recipe
Perhaps the simplest of all baked goods in this entire world, the humble scone surely conjures up fond memories for every Aussie. Gatherings with family and friends, school bake sales, fundraising morning teas at work, a quaint little cafe in the Southern Highlands, or your grandmother’s kitchen.
(Your grandmother, not mine. Mine lived in Tokyo and hated cooking. I would have died of shock if she ever baked anything. Or refused to eat it out of suspicion 😂).
Plain scones – made easy!
This is how I make plain scones. They are soft and fluffy on the inside, with the signature “flaky folds” when you break it open, and a golden rustic-but-not-too-rustic top:
Food processor. Self raising flour and cold butter – blitz 8 seconds. Add milk – blitz 8 seconds until ball forms.
Turn dough out, knead lightly 10 times (no more), lightly roll across the top to smooth surface. Cut scones out, bake 12 minutes.
No egg. No lard. No cream. No sugar. Why complicate something that’s already perfect?
Food processor, all the way
“Food processor?”, I hear traditionalists gasp in shock.
Yes. (She says firmly). Food processor. Not only is it faster with literally zero effort, it eliminates a lot of “risk factors” when it comes to making scones (eg overworking dough, melting butter with hot hands) and the dough comes together better. Softer and smoother, which means your scones will have a smoother top compared to handmade ones.
Here’s a comparison of the finger-rubbing method vs food processor. They are virtually identical in terms of rise and fluffy-factor, but the surface of the food processor scone is noticeably smoother.
Not that there’s anything wrong with a rustic top on scones. Scones are, after all, humble and rustic food, not intended to look like something from a Michelin star patisserie. 🙂
Essential Tips for making the BEST Scones!
It alarms me that I feel like I could write an entire essay on scones, so I’m restraining myself and summarising final tips for your new scone making life.
1. Resist the urge to twist – I feel like my hand always wants to twist when pressing the cutter into the dough. Resist the urge. Push straight down and pull straight back up. This will ensure your scones rise and they rise straight, not wonky.
2. Don’t smooth the sides once cut – For the same reason as above. So when handling the cut scones, minimise touching the cut sides.
3. Knead 10 times, no more – Kneading the dough makes the surface of scones smoother with a more even rise. However, many recipes will tell you never to knead the dough because it would make the scones tough.
After decades of scone making, I can definitively tell you – scones can take kneading. I have found that 10 light kneads does not affect the fluffiness, rise or softness of scones at all, but it does make the scones smoother on the surface.
So 10 kneads. That’s my rule!
4. How do you serve scones? With copious amounts of of jam and cream, with coffee and tea. I know not of any other way. 🤷🏻♀️
Scones FAQ
What’s the difference between a biscuit and a scone? That’s biscuits as they’re known in America that look like scones! A southern classic served savoury, fabulous with grits, sausage gravy and eggs. And a comparison of this humble Aussie scone recipe with this New York Times Biscuits recipe verifies that they are indeed made the same way – just used for different purposes. 🙂
Should scones have egg? Some recipes do, but it’s much softer and fluffier without egg (because egg binds better but removes moisture from baked goods). I tried with and without side by side just to be 100% sure.
Are scones British? Yes, we Aussies have the Brits to thank for brining scones to our shores. 🙂
Why are my scones lopsided? To avoid wonky scones, see Tip #1 above: press the cutter straight up and down, do not twist. And avoid touching the sides when transferring to the baking tray.
How long to scones keep? Scones are best served on the day they are made but will keep for up to 3 days in an airtight container. Just warm them before serving to make them soft and fluffy.
The great Aussie scone. Old fashioned comfort food that will never go out of fashion.
Interestingly, someone told me the other day that apparently there’s a Great Debate in the UK about whether jam or cream should be dolloped on first. The thought of cream first then dolloping jam on the cream never even crossed my mind!
Someone, please explain!! 😂 – Nagi x
More Aussie favourites
Lemonade Scones 3 ingredient shortcut scones!
And more afternoon tea favourites
Cinnamon Swirl Bread – easy, no yeast!
Cheese, Herb and Garlic Loaf or Zucchini Cheese Loaf– quick bread, no yeast
Blueberry Lemon Loaf with Lemon Glaze or Blueberry Lemon Yoghurt Cake
Savoury Cheese Muffins or Cornbread Muffins (personal fave😇)
WATCH HOW TO MAKE IT
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Scones
Ingredients
- 3 cups / 450g self raising flour (Note 1)
- 80 g / 3 oz cold salted butter , cut into 1 cm / 2/5″ cubes (Note 2)
- 1 cup / 250 ml milk, fridge cold (Note 2)
- Extra flour , for dusting
- Extra milk , for brushing
Serving:
- Strawberry jam (or other of choice)
- 250 ml / 1 cup whipping cream
- 1 tbsp white sugar
- 1/2 tsp vanilla extract (optional)
Instructions
- Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
- Place flour in food processor, then butter. Blitz on high for 8 seconds until it resembles breadcrumbs.
- Pour milk all over the flour (don’t pour in one place). Blitz for 6 to 8 seconds on high until the crumbs turn into ball(s).
- Transfer dough onto work surface, scrape out residual bits in the food processor.
- Knead lightly no more than 10 times just to bring the dough together into one smooth ball, then pat down into a 2 cm / 4/5″ thick disc. Dust with extra flour if necessary (I don’t need it).
- Optional: Lightly roll across the top with a rolling pin to smooth the top.
- Dip a 5 cm / 2″ round cutter into Extra Flour.
- Plunge cutter straight down and back out into dough – do not twist. Repeat all over disc.
- Remove excess dough from around scones, then carefully transfer scones onto baking tray, taking care not to smear / press the cut sides. (Note 4)
- Gather together dough scraps and repeat. I get 10 scones in total.
- Brush tops lightly with milk. (Optional)
- Bake for 10 to 12 minutes until the top is golden and it sounds hollow when tapped.
- Remove from oven, then transfer onto dish towel and wrap loosely (makes top soft).
- Once cooled to warm (10 – 15 minutes), serve warm.
- Tradition is to split the scone with hands (no knife!), slather with jam and dollop on cream.
Cream:
- Whip cream, sugar and vanilla until soft peaks form. Makes 2 cups of whipped cream.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Of course I didn’t give him an entire scone piled high with jam and cream…… I mean, that face? I can totally resist.
Hi Nagi, My mother was one of those women that could just throw all the ingredients into a bowl, tenderly mix, turn out, lightly pat down, cut, place on the tray then bake. Voila! Absolutely beautiful soft scones and all within 15 minutes from go to woe. Her secret was to “quick, quick, quick and into the oven, handling as little as possible. She’s now been gone 5 years and I’m still to perfect scones as she did. I’m not too bad, but as they always say “Not like me mum used to make”.
Now, I’d like to ask if you think scones would be alright with making them with either almond or coconut flour or would they be too heavy a flour. These are just some of the things we now miss out on being on the “Keto” plan. Would love to try your processor method and I can SMELL them even from here. Now I know what Dozer has to put up with all the time with you making all this beautiful food.
Won’t see or hear from you for a month now as we’re off to Sth. Africa this Tuesday, but will be looking forward to catching with you again when we get back with LOTS and LOTS of recipes and Dozer.
I love that vision Josephine! Bit of this, bit of that, just know by look and feel 🙂 N xx
Hey Nagi, thanks for this! Can I just confirm that the scones are made with 450g of flour? It looks like a lot!
Hi Colleen! Yep that’s right, it’s 3 cups of flour 🙂 N xx
Hi Nagi,
I love your recipes and look forward to trying out the scones! I was just wondering which food processor you have as the one I used to have was struggling with dough and I’ve been looking to buy a new one.
Thanks, Anna
Hi Anna! I have the Breville 1000W food processor but I used to have a much better value Cuisinart food processor and it still worked fine 🙂 N x
Thanks Nagi! x
Have always prided myself on being a good Aussie . . . yup, celebrate ANZAC Day and all 🙂 ! But have never liked Vegemite nor baked a scone . . . . afternoon tea time somehow always just slips by 🙂 ! But these look so good, so perhaps to prove a point since there is no sugar or egg in the mix . . . and perchance you could tell me where that café serving ‘good ones’ is in my Southern Highlands! (Shh, Dozer, lick that cream off before anyone notices!!!)
Hi Eha! I will try to find the name, it’s in Berrima!!! As for Vegemite… shame on you Eha! 😂 N xx
Thanks for Berrima – next I get there I’ll ask around – it’s not as if we were in the Sydney CBD 🙂 !
Does that mean at a Devonshire tea you’re breaking all sorts of rules of etiquette if you put the jam on first? 😱 The soft cream on top, the fluffy scone at the bottom, and then the sweet jam in the middle has to be the best way though, right?!
Rules are made to be broken! 😈 N xx
Ah good all Scones! Made 1000’s and 1000’s when working with children and young adult. Never worrie too much about receipt little bit of this and that and it’s done in no time.Made sweet and savoury, yum. Dozer looks so calm. Have good W/end. Two days ago you should have been in my place Dear Friend got me all nice stuff from garden to cook and to plant. Bonus for me was horseradish to plant, love it. You should see the amount of herbs I’ve got and sorrel for soup, lemons, grapefruit, pomegranate and ginger flower is gorges. Also got Wilde rocket will make pesto with 50/50 chestnut and cashunut, and am making mushroom soup with chestnut, yum. Will be in kitchen a lot but Love it.
Oooh! That sounds amazing Vera, I’m jealous! N xx
Humph, I’ll have you know my biscuits (sorry I mean scones) have never inspired me to take them down to the baseball field. I paint ‘em black and take ‘em to the hockey rink I gave up throwing them out for the birds, even the woodpeckers couldn’t crack ‘em. My scone/biscuit making as been abysmal at best. Definitely gonna try the Nagi method. Thanks for sharing
BA HA HA!!!! HOCKEY PUCK! 🏑
Thank you Nagi for this simple scone receipe.
I confess I am a hopeless scone maker! My
Mum (who is aged 98, and very healthy!) is
the best scone maker ever! Never measures
the ingredients , she just knows!! I have
just realised after reading your notes (you
explain all the steps, reasons and consequences
– what I love about your receipes Nagi).
I over knead and tidy up the sides as well as
twisting the cutter – yes, all wrong!
Scones for morning tea today!
just
Hope you loved them Adele! You Scone Master, you.. 😜 N xx
My friend is from Devon and fiercely defends the cream then jam order. Even though it’s easier to spread cream over jam! She can’t explain why, it’s just the way they do it.
I grew up coming home from school to freshly made scones with jam and cream mmm is there anything better?
All tastes the same once its in my gob! 😂
Making these is SO meant to be today! I’ve just taken a dish of clotted cream from the oven, especially for making and enjoying some scones this week! A serendipity recipe for sure 😀
PS…I think Dozer has a crumb on his nose! 😀 😀
Hmmm…. or could be a smear of cream… 😂
Leah I live in Oz and would love to know how you make clotted cream. I jumped when I saw that you took it out of the oven, wondering why has she got it in the oven in the first place. So, please tell us.
Hi Josepine! Making clotted cream is easier than frying an egg…just takes somewhat longer. Like about 16 hours longer! 😀
The recipe I use with consistently good results is by Chef John and is found on the All Recipes website. You use 4 cups of heavy cream (whipping cream over here)…use a glass dish big enough that the cream will fill it to about 1.5 to 2.0 inches deep…put it into a 175 degree preheated oven for 12 hours, do not stir it! Do not open the oven door until time is up.
After 12 hours, take it out and rest on the counter until room temp, and then put it in the fridge to completely cool off. Then just take off the “clotted” cream from the top and put it into a dish for storage in your fridge. The liquid left after removing the clotted cream can be used for making things like the scones recipe above. In fact, I think it’s better than milk as it has a slightly carmelized flavour to it. Voila! No waste either. Check out Chef John’s video on the making of it, so very, very simple to make and out of this world deelish!
PS; Nagi, these scones are the bomb! Recipe printed, taped to the inside of my cupboard door until I have it memorized! Thanks for another great recipe! <3
LEAH! You are amazing – thanks so much for the recipe for clotted cream! I will check out Chef John’s recipe 🙂
I’m thinking you’re going to love it Nagi!! We’ll know for sure when we see a wealth of new scones recipes on your webiste! 😀
Truly though, I love it best when paired with a simple, clean and fresh scone from the oven. This recipe was perfection with the cream, I will make both many times over the years. Bless your heart for sharing! 🙂
Hi Leah, I’m presuming the 175 is Centigrade and not Fahrenheit. thanks for the heads up on this as being on the “Keto” diet we’re allowed to have cream, but less milk. Don’t ask me why on that one, but I know this has worked for me and hubby as I’ve lost 7kg in 9 weeks and all to do WITHOUT CARBS. My only problem is that I could smell Nagi’s scones, but can’t have them at this stage. When we get back from Sth. Africa in a months times I’m doing to lash out though and try them as I’ve now reach my goal weight plus a little for indulgence while away.
I’m sorry Josephine, it is done in Fahrenheit! Very low heat, for a very long time. I’m glad you asked because I forgot to state which it was – and the result would have been a waste of cream.
Nagi’s scones with a dish of clotted cream as a reward for being diligent is definitely doable, as cycling in and out of nutritional ketosis is best so they say. Whatever you do, just enjoy – immensely! 🙂 Safe travels.
Thank you so much for the tip Leah! Never tried my own clotted cream! 🙂 N xx
Dogs…they look you in the eye…they tell you everything you need to know. I so miss my Tasha, RIP 2010.
And…RULES ARE MADE TO BE BROKEN! Go for it…that’s how we discover and move forward into new territory.
Ohhhh Tasha 🙁 May she rest in peace surrounded by a never ending stash of treats. N xx
Can this recipe be made gluten free?
sorry Susan, I don’t know 🙁 N x
Love your recipes-and your descriptions! Dozer looks like he might have sugar on his nose! LOL. Have a great weekend, Nagi!
Or…. cream….. Hope you had a great weekend too Meghan! N xx
I’ve made scones for years by hand using a pastry blender to cut in the butter.
You can knead the dough a bit, but overhandling before rolling out can make the dough tough and melt the butter.
Never heard of using the fingers to cut in the butter, however.
And in North America, we usually call it “self-rising” flour rather than “self-raising.”
Oh, and I don’t own a food processor. Kitchen’s too small to have every utensil in the world! 🙂
Pastry cutter! I forgot to add photos of that, I did a batch using my pastry cutter too 🙂 Came out just like rubbing with fingers (but easier!) N xx
Hailing from the deep South USA we have a love of buttermilk in our baked goods, would that work in this?
I love your recipes and enjoy reading what you and Dozer are up to!
Hi Lisa! It would be a different recipe with buttermilk 🙂 These are really light and flaky, just like your biscuits, even though there is no buttermilk in them! N xx
Yes Ma’am Miss Nagi, these delicious looking scones are what we in the South would call biscuits. We do love our biscuits…….um, scones. I am anxious to try your food processor method of making these. It looks so much easier and quicker!
Maybe half a scone for Dozer? I couldn’t resist that face!
It was half a scone… I mean, biscuit – piled high with JAM AND CREAM! 😂
Ah yes Nagi, the old English debate – originally a debate between Devon and Cornwall that spread around the country!
It might be the most British argument I’ve ever heard! 😀
Devon (cream then jam on top) – the cream is like butter, and you wouldn’t put butter on jam. Also, possibly because jam used to be expensive so you’d only have a little to spread – the cream will make it spread further
Cornwall (jam then cream on top) – you wouldn’t put cream on the bottom of a fruit salad. Madness!
I go with jam then cream on the top, because it gives me the option to add more cream. And more and more cream…!
But really, each to their own!
P.S. Looking forward to trying this soon 🙂
“The Most British argument I’ve ever heard” <—- BA HA HA!!! It really is SO very British!!!
Thank you for the recipe Nagi, I’m looking forward to trying out eggless scones!
Re toppings – cream first and then jam originates from Devon, while jam topped with cream is the Cornish tradition (and also how the Queen takes her scones). Fierce arguments rage about this issue over here… I’m originally from Sydney like yourself, and find it all quite amusing. Each to their own I say!
Just a heads-up – I think note 4 on the recipe might be missing some detail…
Ohhh… sooo…. I’m eating my scones the way the Queen has hers….?? I LOVE THAT THOUGHT!! PS Thanks for the pick up on Note 4, will check it now! N xx
Nagi! The scone recipe and writing is simply lovely, as are the photographs! The bouquet of roses along with the jam pot and dish of cream and teacup make the presentation of the scones an artistic creation of beauty!! It happens that today is my birthday, and such a lovely image couldn’t be more perfect for a true Taurus!
So, thank you for the goodness of your recipes and the fact you are sharing them, and also for Dozer being there in the photos too!
I’m making the scones for tomorrow morning — family is coming in for birthday fun!
HAPPY BIRTHDAY NADINE!! 🎂 I’m sorry I’m late with this message! Thank you for the lovely compliment about my photos and recipes, I’m so pleased you like them. I hope you had a wonderful day!! N xx