A Simple Scone Recipe. Easy to whip up for unexpected guests.
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5 from 1 vote

A Simple Scone Recipe

This is the only recipe I make using cup measures rather than weights, which is why I have not provided weights in the recipe. I have used a 20ml Tablespoon.

I like to cut these into larger scones, because I never stop at one anyway. If you want to stretch the batch further, cut the dough into 12 smaller scones.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 8 - 12 scones
Author: Tania @ The Cook's Pyjamas


  • 2 cups self raising flour*
  • 1 Tablespoon butter
  • 1 Tablespoon sugar
  • Pinch salt
  • 1 cup milk
  • 1 egg
  • self raising flour extra, for dusting.


  • Pre-heat the oven to 230C - 250C (210C to 230C fan forced)
  • Place the flour, butter, sugar and salt into a large bowl.
  • Rub the butter into the flour until it resembles fine breadcrumbs. Set aside.
  • Whisk the egg into the milk.
  • Make a well in the middle of the flour and pour in the milk mixture.
  • Gently pull the flour into the milk, until just combined. You will have a shaggy, slightly wet dough.
  • Heavily flour the bench surface.
  • Pour the dough onto the floured surface.
  • Dust the top of the dough with extra flour, and gently pat the dough into a rectangle. It will be about 12cm x 25cm in size.
  • Cut the dough into 8 pieces for large scones or 12 pieces for smaller scones. I just use a butter knife for this.
  • Gently transfer the scones to a tray, leaving about 5mm between each scone. The flour on the bottom of the scones should stop them sticking to the tray, but feel free to line the tray first if you are concerned.
  • Cook for 10 minutes, or until well risen and starting to brown.
  • Serve hot or cold with lashings of jam and cream.


To make your own self raising flour, just add 2 teaspoons of baking powder to each cup of plain flour.