Big fluffy scones for the perfect cream tea
Big, fluffy homemade scones perfect for a classic cream tea. This easy English scone recipe is ideal for Mother’s Day and shows you exactly how to make soft, buttery UK‑style scones to serve with clotted cream and jam
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Servings: 14
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
• Keep the butter and milk cold for tall, fluffy homemade scones.
• Mix lightly—overworking stops them rising properly.
• Press the cutter straight down for that classic English scone lift.
• Self‑raising flour gives the most authentic scones recipe UK texture.
• For big bakery‑style scones, leave the dough a little thicker.
• For a proper cream tea serve with jam, clotted cream and cucumber sandwiches—perfect for Mother’s Day.