Basic scones recipe

Scones are easy and quick to make. It’s possible to have a batch ready in 20 minutes with practice. Great for unexpected hungry guests and it makes an easy tea time meal for younger children.

Serving size: 12 scones
Preparation time: 15 minutes
Cooking time: 12 minutes
Clean-up time: 5 – 10 minutes
Skill level: Novice chef

Ingredients +

250g flour (plain flour or gluten-free)
2 teaspoons baking powder
60g butter or dairy-free spread
160ml milk (dairy, nut, soy milk or make your own oat milk)
Coconut oil for greasing the tray

Optional extras
Herbs like oregano or basil
Sun-dried tomatoes
Chopped apple and cinnamon
Lemon juice and vanilla extract

eggfree100glutenfree100dairy free 100





Equipment +

Mixing Bowl
Drum sieve
Measuring Jug
Rolling pin
Round pastry cutter
Pastry brush
Oven gloves, oven tray and access to oven or hob.

*If using a hob, follow the method below, but roll dough to 1.5cm and do not brush them with milk. Place in a frying pan, cook for 4 minutes, flip, then cook for another 4 minutes.


1. Pre-heat oven to 220°C/200° fan/Gas mark 7 and brush the baking sheet with a little bit of oil..
2. Sift the flour and baking powder into a mixing bowl.
3. Rub the butter into the flour with your fingers until it resembles fine breadcrumbs.
4. If adding herbs, olives, raisins or cheese, add these now and mix.
5. Stir-in the milk to form a soft dough (leave a little to brush the tops with).
6. Roll dough to 2cm thick.
7. Cut with round cutter and place on baking sheet.
8. Brush with a little milk and add any optional toppings like cheese.
9. Bake for 10-12 minutes until the scones have risen and turned golden.

Store in a cool, dry place and consume on the same day. Freeze well for 1-2 months  – reheat for a few minutes in a low heat oven (160°/140°fan, Gas 3) straight from the freezer.

This recipe was made in the Ergohacks Kitchen. Click to read more about our access icons used in this review. It was first published on 24 April 2016.

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