Recipe: Simple Scones

Ideal for breakfast, lunch or supper, what’s not to love about scones?

Scones are thought to have originated in Scotland in the early 1500’s! They were first made with oats and baked on a griddle, but now they’re mostly made with flour before being baked in the oven.


During the 1800’s, the Duchess of Bedford ordered her servants to bring her tea and sweet bread one afternoon. They brought her scones with a cream topping which she loved so much she ordered it every afternoon thereafter. This is where the English tradition of ‘Afternoon Tea’ came from.

Scone or Scone?

The trickiest part about a scone, one could argue, is its name! One pronunciation rhymes with tone, while the other rhymes with gone. The origin of the word is also argued over. Some scholars believe the word ‘scone’ comes from the Dutch word ‘schoonbrot’, which means beautiful bread. However, others claim that the name comes from the ancient town of Scone, which was the capital of Scotland.

But, enough about their history, let’s get baking!

Plain Scones

Preparation time: 15 minutes

Serves: 8

Health and Safety: Seek adult help and supervision with the hot oven.


350g self-raising flour

1/4 teaspoon salt

1 teaspoon baking powder

85g softened butter (cut into cubes)

175ml milk

1 teaspoon vanilla extract

Beaten egg


1. Ask an adult to help you heat the oven to 220oc/gas mark 7.  

2. Mix the flour, salt and baking powder in a large bowl.

3. Add the cubes of butter and rub everything together with your fingers until the mix looks like begins to crumb. Now sprinkle the caster sugar into the bowl.  

4. Put the milk into a jug and heat in the microwave for 30 seconds. Once warm, add the vanilla extract.

5. Add this liquid to the large bowl and combine it until smooth.

6. Sprinkle some extra flour onto the worktop – this prevents the mixture from sticking to the surface – and pour the contents of the bowl out

7. Fold the dough over a number of times before patting into a round shape, approximately 4cm deep.

8. Using a circle cutter, cut eight scones from the mixture.  

9. Using a basting brush, brush the top of the scones with the beaten egg and place on the baking tray

10. Bake for 10 minutes or until golden at the top

11. Serve with butter, jam and cream

For yummy fruit scones, when you reach step three, just add 75g of sultanas to your mixture!

Will you be baking scones?

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