Quick Homemade Sweet Scones

Last week I had a new oven instaled in my kitchen, so I have been busy testing it over the weekend. My first successful test was when I cooked my Fruit Scones.  If you have cooked scones before you will know that they do not always rise straight upwards, but often can “fall” sideways. Of course this does not change the flavour but when baking for guests, it is nice to have them straight (ish).  My new oven certainly has achieved this.

I have used the same scone recipe for years, and rarely do I have a disaster; whether they lean over or not. I never replace butter for a vegetable fat. If you do, maybe drop me a note to let me know how it goes.

Quick Homemade Sweet Scones

Traditional English Scone recipe

Course Cakes
Cuisine British
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 scones


  • 100 gm Unsalted butter softened slightly
  • 450 gm Self raising flour
  • 2 tsp Baking powder
  • 50 gm Caster or granulated sugar
  • 2 medium Eggs
  • 200 ml Milk
  • 50 gm Sultanas Optional


  1. Preheat oven 200 C or Gas 6. Grease or line 2 baking trays with parchment paper or silicone.

  2. Cut the butter into small pieces and place in the bowl. Soften before adding the flour.

  3. Add the flour, baking powder and sugar and rub the butter into the dry ingredients. You do this by rubbing the butter through the flour with your fingertips until it resembles breadcrumbs. Do not rush or leave big lumps of fat.

  4. Break the eggs into a measuring jug and beat lightly with a fork and then add the milk to make the amount of liquid 300 ml.

  5. Add some of the egg mixture into the dry mix and stir throughthe mixture. Gradually add the liquid and mix together until you have a slightly sticky dough. You will probably not need all the liquid for this stage.

  6. Lightly flour your work surface and turn the scone dough onto it and knead very slightly, adding in the sultanas as you lightly turn the dough. Do not overwork.

  7. Roll dough to about 2 cm think, cut using a pastry cutter and place on the baking tray. Brush with a little of the left over egg/milk mix. If you have none left then a little milk will suffice.

  8. Bake for 12 to 15 minutes or until well risen and a pale golden brown colour. To check they are cooked, tap the bottom and they should sound hollow.

  9. Serve with butter and jam or for a treat, clotted cream and jam.

Recipe Notes

Scones freeze very easily and can then be defrosted at room temperature and refreshed in the oven for 5 to 10 minutes.