There's nothing better than big fluffy scones fresh from the oven – golden, soft, and perfect for a classic cream tea. Whether you're planning a cosy Mother's Day treat or just want an easy homemade scone recipe, this simple English scone recipe delivers every time. From sweet scones with clotted cream to savoury cheese scones, here's how to make scones the UK way: quick, comforting, and reliably delicious – This recipe is tried an tested and better than Mary Berry scones!!
One of my and my wife’s absolute favourite treats in the world is a homemade scone loaded with clotted cream and jam – the perfect excuse for a cosy cream tea, and an easy win for Mother's Day. The best part? These big fluffy scones are unbelievably simple to make. A few basic ingredients, a quick mix, and suddenly you're the hero of the kitchen, impressing the whole family (especially Mum). And of course, the age‑old question remains: do you go Devon style (cream first) or Cornwall style (jam first)? Whichever way you choose, just know you're stepping into a delicious piece of British culture.
A little piece of history…
If you're not from the UK, it might seem odd that we get so excited about big fluffy scones, clotted cream, and jam – but cream tea is practically a national treasure. The tradition dates back to 11th‑century Devon, where monks served bread with clotted cream and preserves to travellers. Over the centuries, that simple treat evolved into the classic British ritual: warm scones, rich cream, jam, and a pot of tea. By Victorian times it was the height of afternoon indulgence, and it's still a beloved staple today. It's more than a snack – it's a delicious slice of British culture. And whether you go cream‑first or jam‑first, you're joining a tradition that's been bringing people together for generations.
Jump to:
- A little piece of history…
- Ingredients and substitutions for big fluffy scones
- What equipment will you need to make Big fluffy scones?
- How do I make scones?
- Serving suggestions for big fluffy scones
- Variations of big fluffy scones
- Storage and freezing
- FAQ
- Big fluffy scones for the perfect cream tea
- Related
- Pairing
Ingredients and substitutions for big fluffy scones
See recipe card for quantities.
- Self‑raising flour - This gives your scones their classic rise. If you only have plain flour, add 2 teaspoons of baking powder per 150g of flour.
- Baking powder - Even with self‑raising flour, a little extra helps create those big, fluffy layers.
- Butter - Cold, cubed butter is essential for flaky, tall scones.
- Caster sugar - Adds gentle sweetness without weighing the dough down. Granulated sugar works in a pinch, but the texture won't be quite as light.
- Salt - Just a pinch to balance the sweetness and bring out the buttery flavour.
- Milk - Helps bring the dough together and keeps the scones soft. Whole milk gives the best texture, but semi‑skimmed works too.
- Dried fruit (optional) - Raisins, sultanas, or mixed dried fruit are all classic additions. Leave them out if you prefer plain scones or swap for chocolate chips for a fun twist.
- Egg (for glazing) - Gives your scones that gorgeous golden top.
- Brown sugar (for glazing) - Sprinkling a little on top adds a lovely caramel crunch. You can skip it or use white sugar if needed.
What equipment will you need to make Big fluffy scones?
- Mixing bowl – Every home cook needs a good quality mixing bowl – Sturdy, roomy and always ready to help you whisk, toss or mix without the mess. Click the link for my recommendation. I have been using this set of mixing bowls for years now and they have never let me down
- Scone cutter – If you going to make scones or cookies often, invest in a good cutter that will last.
- Silicone mat – Baking paper will work but a silicone mat is reusable and easy to use. check out my recommendation by clicking the link
How do I make scones?
Step 1: Preheat the oven to 220°C (fan 200°C).
Step 2: Mix the dry stuff: In a big mixing bowl, add your self‑raising flour, baking powder and pinch of salt – Give it a quick stir. Nothing fancy
Step 3: Rub in the butter: Add your cold, cubed salted butter and rub it into the flour with your fingertips until it looks like breadcrumbs.
Step 4: Add the caster sugar: If you are using dried fruit, add a good handful at this stage .
Step 5: Add the milk: Pour in the milk and mix gently with a fork until it comes together. It’s important not to overmix
Step 6: Bring it together: Tip the dough onto a lightly floured surface and gently pat it into a thick round (do not knead) - about the height of two Lego bricks for big fluffy scones
Step 7: Cut your scones: Use a round scone cutter to press straight down (no twisting – twisting is for dance floors, not scones). Place them on a lined baking tray or silicone baking mat.
Step 8: Egg glaze: Beat your egg and brush the tops for that golden finish. Be careful to ensure the egg doesn’t drip down the sides of the scone, this will affect the rise of the scone. Sprinkle the brown sugar on top of each scone for a sweet caramelised crunch
Step 9: Bake: pop them in the oven for 10-13 minutes until risen, golden and smelling like a proper cream tea
Step 10: Assemble: cut your cooled scones in half and slather with lashings of clotted cream and strawberry jam. If you feeling fancy, serve with some fresh cucumber sandwiches
Serving suggestions for big fluffy scones
- Serve your big fluffy scones warm, split open and piled high with clotted cream and jam for the ultimate cream tea moment.
- Add a pot of freshly brewed tea (Earl Grey or English Breakfast are classics) to make it feel like a proper British afternoon treat.
- Serve with other sweet treats like my homemade shortbread biscuits, they also go well with a cuppa!
- For Mother's Day, set them out on a pretty plate with fresh berries and a little jug of extra cream - instant "wow" factor with zero effort. Serve with cucumber sandwiches if your feeling fancy. The fresh cucumber and cram cheese goes great with the heavy clotted cream.
- Prefer savoury? Swap the jam for butter or make cheese scones with chutney or a slice of sharp cheddar.
- Hosting a crowd? Keep the scones wrapped in a clean tea towel to stay warm and soft until everyone's ready to dig in
- Serve with other cakes as part of cream tea, check out my poached pear and frangipane tart.
Please let me know how you like yours?? do you go Devon style (cream first) or Cornwall style (jam first)? Let me know in the comments below. I would love to hear how you enjoy your scones.
Variations of big fluffy scones
Storage and freezing
- Store at room temperature: Keep your scones in an airtight container for 2-3 days. They're best on the day they're baked, but a quick warm‑up in the microwave or oven brings them right back to life.
- Reheat: Pop them in a low oven for 5-7 minutes to refresh that just‑baked fluffiness.
- Freeze unbaked: Shape the scones, place them on a tray, and freeze until solid. Transfer to a freezer bag and bake from frozen, adding a couple of extra minutes to the baking time.
- Freeze baked scones: Let them cool completely, then freeze in an airtight container for up to 3 months. Thaw at room temperature and warm gently before serving.
- If you're planning a Mother's Day cream tea, bake them fresh but prep a batch for the freezer - future you will be very grateful.
- Keep everything cold. Cold butter and cold milk are the secret to those big, fluffy layers. Warm ingredients = sad, flat scones.
- Handle the dough gently. Treat it like a sleeping toddler: firm enough to get the job done, but gentle enough to avoid a meltdown.
- Don't overmix. As soon as the dough comes together, stop. Your scones will thank you by rising tall instead of sulking in the oven.
- Press straight down when cutting. No twisting – unless you want lopsided scones (and hey, no judgement).
- Bake hot and fast. A hot oven gives you that gorgeous golden top and soft, fluffy centre.
FAQ
Can I make these scones without self‑raising flour?
Yes - just use plain flour and add 2 teaspoons of baking powder per 150g of flour. Still big, still fluffy
Why didn't my scones rise?
Usually it's because the butter got too warm or the dough was overworked. Keep everything cold and handle the dough lightly for the best lift.
Can I make the dough ahead of time?
Absolutely. Shape the scones, pop them on a tray, and chill for a few hours. Bake when you're ready. You can also freeze them unbaked.
Do I have to use dried fruit?
Not at all. They're optional. You can leave them out or swap for chocolate chips, citrus zest, or cheese depending on your mood.
How do I serve them the "proper" way?
With clotted cream and jam, of course. Whether you go Devon (cream first) or Cornwall (jam first) is entirely up to you – I'm not here to start a family feud
Can I make them smaller or bigger?
Yes. Use a smaller cutter for mini scones or pat the dough thicker for bakery‑style giants. Just adjust the baking time slightly.
Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!
Big fluffy scones for the perfect cream tea
Equipment
Ingredients
- 560 grams self raising flour
- 140 grams salted butter (cut into cubes)
- 375 ml semi skimmed milk
- 1 teaspoon baking powder
- 1 egg
- pinch of salt
- 30 grams brown sugar
- handfull of dried fruit (sultanas etc..) (Optional)
Instructions
- Preheat the oven to 220°C (fan 200°C). This gives the scones the "big fluffy lift" - like when your kid hears the ice‑cream van!
- Mix the dry stuff: In a big mixing bowl, add your self‑raising flour, baking powder and pinch of salt – Give it a quick stir. Nothing fancy
- Rub in the butter: Add your cold, cubed salted butter and rub it into the flour with your fingertips until it looks like breadcrumbs.
- Add the caster sugar: If you are using dried fruit, add a good handful at this stage.
- Add the milk: Pour in the milk and mix gently with a fork until it comes together. It's important not to overmix
- Bring it together: Tip the dough onto a lightly floured surface and gently pat it into a thick round (do not knead) – about the height of two Lego bricks for big fluffy scones
- Cut your scones: Use a round scone cutter to press straight down (no twisting – twisting is for dance floors, not scones). Place them on a lined baking tray or silicone mat.
- Egg glaze: Beat your egg and brush the tops for that golden finish. Be careful to ensure the egg doesn't drip down the sides of the scone, this will affect the rise of the scone. Sprinkle the brown sugar on top of each scone for a sweet caramilsed finish
- Bake: pop them in the oven for 10-13 minutes until risen, golden and smelling like a proper cream tea
- Assemble: cut your cooled scones in half and slather with lashings of clotted cream and strawberry jam. If you feeling fancy, serve with some fresh cucumber sandwiches
Notes
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Pairing
These are my favorite dishes to serve with [this recipe]:
