There’s just something comforting about a warm scone fresh from the oven—the golden top, the soft crumb inside, the way the butter melts instantly when you pull one apart. These are the kind of treats that make you feel like slowing down, brewing a pot of tea, and pretending life has a pause button for a few minutes.
Traditional British scones have been around for ages, and they’re still the centerpiece of a proper afternoon tea. They’re lightly sweet, fluffy, and usually served with jam and cream. I like mine the classic way—split open, spread with strawberry jam, and topped with a generous dollop of whipped cream. Some people swear it’s cream first, jam second, but honestly, once you take a bite, who cares?
These scones are quick to make and taste best the day they’re baked. You don’t need anything fancy—just a good mixing bowl, a light hand, and a hot oven. The dough comes together soft and a little sticky, which is exactly what you want. Too much kneading makes them dense, so treat it like biscuit dough: handle it gently and don’t overthink it.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 10–12 scones
Ingredients
- 3½ cups all-purpose flour (plus extra for dusting)
- ¾ teaspoon salt
- 4½ teaspoons baking powder
- ⅓ cup (5 tablespoons) cold butter, cubed
- ⅓ cup sugar
- 2 large eggs, lightly beaten
- 1 cup milk (you might not need all of it)
- 1 egg yolk for brushing
Instructions
Preheat your oven to 425°F and line two baking sheets with parchment paper.
In a large bowl, combine the flour and butter. Rub the butter into the flour with your fingertips until the mixture looks like fine crumbs—kind of like wet sand.
Add the baking powder, sugar, and salt, and mix them through. Pour in the beaten eggs and stir lightly.
Add half the milk and gently mix until it starts to come together. Keep adding milk a little at a time until you get a soft, slightly sticky dough. Don’t overmix it.
Turn the dough out onto a floured counter and sprinkle a bit of flour on top. With floured hands, fold the dough over itself a few times—three or four folds are enough.
Roll the dough out to about 1 inch thick (or just pat it down with your hands). Cut out rounds using a 2½-inch cutter. Press straight down without twisting—twisting seals the edges and can stop them from rising evenly. Gather the scraps and repeat until all the dough is used.
Place the scones on the prepared trays and brush the tops with egg yolk for that shiny golden finish. Bake in the center of the oven for about 15 minutes, until they’re tall and golden brown.
Transfer them to a wire rack to cool just enough to handle.
Serve warm or at room temperature with jam and cream—or butter if you’re keeping it simple.
There’s something nostalgic about sitting down with a plate of scones and a cup of tea. Maybe it’s the smell of butter and flour or that soft crumble when you break one apart. Either way, it’s a moment worth slowing down for. Warm kitchen, crumbly scones, and sweet jam—it’s the kind of comfort that never really goes out of style.