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.
Love this recipe and used to cook them for work mates as we had an oven in our office. I have changed jobs and no oven! Can they be made in an air fryer and if so what temp and time?
Hopefully you’ll make a recipe to with help/advice for of making scones without a food processor. I don’t have one and can’t justify buying one to make scones. I’d love to try making them and you always have the best tips.
In the ‘notes ‘ , Nagi explains how to do the hand rubbing method.
You can use this same recipe. Just do it the old fashioned way and use your hands 😊
If you see Uriah kill him
This site is my go to site for recipes.
Yesterday I made scones as I hosted a tea party. It’s such a reliable and easy recipe. I knew I could rush home after work and make with all the confidence that they would be perfect and so they were !
Thanks Nagi
Yo Nagi,
I love the care and attention you provide in your recipes and always trust your advice.
I had always thought scones were a sweet pastry, and after much reflection I decided to add 65g of sugar to my mix. Otherwise I followed your recipe to the letter, and the scones were among the best I have ever made!
My husband hails from England and though he doesn’t much like sweet things, he enjoys a good tea and scones [but without the jam!]. He agrees with the ‘best scones’ verdict.
Per my usual MO, I froze the unbaked batter and will bake them from frozen for our next tea and scones afternoon. Plus a breakfast!
Love you Nagi! Cheers, KC
Hi KC…I’m in a mission to find a ‘pre prepared’ scone. You are saying you do everything in Nagi’s recipe… but not the baking? You’ll freeze and bake later. Do you though first or bake from frozen. I’m very interest as this is what I wish to achieve. TIA
I agree, I always thought sconces like pancakes needed sugar in the batter too to meld the base and topping. Unless you’re making cheese scones (obvs)
I felt too they needed a little sugar but otherwise light fluffy and easy.
Hi Nagi! This recipe is amazing and super easy to eat!! May I ask, when you eat it the next day, how do you reheat it so it has the crunch? Thank you so much!!!!🙏🏻🙏🏻
If you want the tops more crunchy when reheating Rachel, the reheat them on a tray, not covered! N x
Thank you so much! Keep up the hard work!!
Hi Nagi, I tried this recipe today and the scones turned out really good. My family absolutely loved them(including our dog). It was so easy to make, too. Thank you so much!!
I am happy that you enjoyed them Ella!! N x
I’m a big fan Nagi! Living in NY currently but raised in Sydney, my Mum back in Oz and I are always making your recipes. I just made these sconces. Bit of a fail. I’m confused about the thickness the dough should be rolled/pressed out to – 2cm is not the same as 4 or 5 inches like the recipe says. Which is it? Thanks.
Hi Jennifer – it is 2 cm which is four fifths (4/5) of an inch! N x
By far the best scones recipe I’ve ever tried (and I thought I’d tried them all)! Cannot believe how easy these are to make and how perfectly they turn out. Will be making these regularly, thanks so much
Hi! Absolutely love this recipe but my food processor broke recently. Can I use the same recipe for stand mixer? What changes do I need to make to the recipe if I want to use a stand mixer instead?
Hi Nagi, can I add date’s or cheese to this recipe, or do I need to take out some flour. Thanks.
What about adding mashed pumpkin ?!
Would I add less milk ?! Tia
Yes you could add either of those – no need to remove any flour! N x
Dear Nagi,
Your recipes are gorgeous. Love your dog, Dozer, good dog, with lovely and caring master.
All the best for you both
Can you use buttermilk?
Buttermilk adds a slight tang but like pancakes, curry (most things) – a little tang/acidity makes the flavours pop/less bland. Go for it! 🙂
Hi you insanely amazing woman you! 💜 may I ask what size your processor is? I have a weeny one & looking to upgrade to your size (for all your scrumptious recipes) xxx
… alternatively I do have a kenwood mix master, but unsure if any of the attachments will mimic a processor 🧐
Using the food processor is genius. They turned out so light and fluffy. I’ve been making an almost identical scone recipe by hand for about 45 years. It’s the same as my nanna’s minus a tsp or two of sugar. Rubbing in the butter and flour using the food processor is so much easier and more consistent. I’ll be using this recipe from now on. Nana won’t mind. She was an early adopter of kitchen appliances. They got the thumbs up from the rest of the family too. Thank you.
Hi, just wondering if you have any suggestions for dairy replacements? Trying to cook scones for someone with dairy allergy and so far no luck!
I’m lactose intolerant and I use lactose-free milk and butter just fine.
If you’re looking for truly dairy-free, I’ve been baking with Nuttelex Buttery for awhile now with excellent results.
Made these with soy milk and they worked wonderfully. After making them a couple of times, I added a small amount of baking soda to it and it made all the difference.
Hi Nagi, could you give an equivalent flour type to use for Germany?
Hey Ora. Use Flour Type 405 and follow Nagi’s instructions re adding baking powder and removing equal amount of flour. As far as I know, Germany doesn’t have self raising flour. Good luck. Hope it works out for you. 🍀
Hi Ora, this is self raising flour – alternatively you can use plain flour and turn it into self raising (see note 1) – N x
My thumb will be in plaster post op for 3 months and I can’t do without scones for that long so rubbing in using a food processor should make hot scones possible.
Scones freeze well. Eat half, freeze half, eat, fresh as a daisy, next week.
Me podrías decir si la masa de los SCONS se puede congelar sin haberse horneado o cuánto dura la masa en el refrigerador sin hornear?
Lo siento, no lo sé, ¡nunca lo he intentado!
Hi Nagi, just wondering why i gt tiny brown specks on my scones. I made my own self raising flour following your recipe. All purpose flour + Baking powder. Any idea why? the texture came out nice though..
Hi Connie, if the butter isn’t incorporated evenly it can cause the speckled look on the outside. N X