Homemade Scones
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Homemade scones are easier than you think and this simple recipe proves it. Made with everyday ingredients and a few easy steps, you can have warm, buttery scones ready in no time. They’re perfect for brunch, afternoon tea, or a cozy treat with coffee. Serve them with your favorite jam and whipped cream for a classic finish.
Our afternoon tea party is still going strong here on Inspired by Charm! As you might’ve seen, I recently put together a whimsical little tea spread filled with tasty treats—think finger sandwiches, charcuterie teacups, and the cutest mini desserts. (I’ve already shared a few of those recipes, and there are more on the way!) Of course, no proper afternoon tea is complete without scones, so I decided to make a batch from scratch. Homemade is always better, right?
I know you’ll be surprised at how easy scones are to make (and the results are delicious). If you’ve never made them, you’re in for a treat. With just a few basic ingredients and hardly any fuss, you’ll have warm, homemade scones ready to enjoy for any occasion.
While these are perfect for afternoon tea, they’re just as lovely for breakfast, brunch, or an anytime snack. They’re great on their own, but if you want to take them to the next level, serve them with whipped cream and strawberry jam. I’m telling you they’re off-the-chart good.
They’re easy, they’re customizable, and they’re totally worth saving. You can even mix in your favorite fruit: blueberries, currants, raisins—whatever makes you happy. Let’s dive into the details!
Why You’ll Enjoy This Recipe
- These scones are incredibly easy to make. With just a handful of basic ingredients and a few simple steps, you can whip up a fresh batch without much effort. If you’ve never made scones, this is the perfect place to start. It’s a no-fuss recipe that delivers every time.
- The texture is light, tender, and just the right amount of crumbly. Whether you enjoy them warm from the oven or at room temperature, they hold up beautifully. Spread on a little butter, a spoonful of jam, or a cloud of whipped cream, and they become something truly special. You don’t have to be a pro baker to make something that feels a bit luxurious.
- You can easily make this recipe your own. Toss in a handful of blueberries, dried cranberries, currants, or even a dash of citrus zest to give the scones a new twist. The base recipe is simple and reliable, making it the perfect canvas for whatever flavors you’re craving. It’s one of those recipes you’ll find yourself coming back to again and again.
Looking for more recipes to serve at your next afternoon tea? You’re in the right place—I’ve put together a lovely collection filled with charming, delicious ideas. Browse the full roundup to find all my favorite teatime treats.
Ingredients
Other than self-rising flour, I suspect you may already have the ingredients to make these scones.
- Self-rising flour – This flour already includes baking powder and salt, making it perfect for quick, reliable lift and structure in your scones.
- Baking powder – An extra boost of leavening to help the scones rise beautifully and turn out fluffy and light.
- Salt – Just a touch to balance the sweetness and bring out the flavors in the dough.
- Granulated sugar – Adds a gentle sweetness throughout the scone without overpowering the other ingredients.
- Unsalted butter – Cold butter is key here; it gets worked into the flour to create those soft, flaky layers.
- Eggs – These provide richness and structure, helping to bind everything together while adding a golden color to the finished scones.
- Milk – Adds moisture and brings the dough together; it also contributes to the scones’ tender crumb.
- Coarse or sanding sugar – Sprinkled on top before baking, this adds sparkle and crunch along with a light touch of sweetness.
- Whipped cream – A cloud of lightly sweetened whipped cream takes these scones to the next level; I always recommend homemade for the best texture and flavor. You can grab my recipe here.
- Jam – I love serving these with strawberry jam, especially the kind from Bonne Maman—it’s sweet, fruity, and pairs perfectly with the buttery scones.
How To Make
It’s time to bake! Let’s get in the kitchen and make these scones. I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.
- Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large bowl, sift together the flour, baking powder, and salt. Stir in the sugar and then add the butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
- In a separate bowl, whisk the eggs and milk together until well combined. Gradually pour the wet mixture into the flour mixture, stirring gently to form a soft dough. Reserve a tablespoon or two of the liquid to brush over the tops before baking.
- Turn the dough out onto a lightly floured surface and knead briefly just until smooth. Roll the dough to about ½ inch thick. Using a 2-inch round cutter, stamp out scones. Gather and reroll the scraps to use up all the dough.
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- Place the scones onto the prepared baking sheet and brush the tops with the reserved egg and milk mixture. Sprinkle tops with coarse sugar. Bake for 10–15 minutes or until the scones are well-risen and lightly golden. Transfer to a wire rack and allow to cool slightly.
- To serve, split the scones and enjoy with your favorite jam and a generous dollop of freshly whipped cream.
Seriously, these are a must-try. The combination of flavors and textures is unbeatable. Plus, there’s nothing better than homemade. I know you’re going to want to make these again and again.
Frequently Asked Questions
What’s the difference between self-rising flour and all-purpose flour?
Self-rising flour already contains baking powder and salt, which helps save time and simplifies the recipe. If you only have all-purpose flour on hand, you can make self-rising flour by combining it with baking powder and salt—but the ratios need to be just right for the best results.
Why is cold butter important in this recipe?
Cold butter helps create flaky layers. As the butter melts in the oven, it releases steam, which gives the scones lift and that soft, tender texture inside.
Can I freeze the scones before baking?
Absolutely. Arrange the unbaked scones on a baking sheet and freeze until firm. Once frozen, transfer to a zip-top bag and store for up to two months. Bake straight from frozen, adding a couple of extra minutes to the bake time.
How should I store leftover scones?
Once baked and fully cooled, store the scones in an airtight container at room temperature for up to two days. For longer storage, they freeze well—just wrap them tightly and thaw at room temperature when needed.
More Classic Desserts You’ll Love
- The Ultimate Coconut Cupcakes
- Strawberry Shortcakes
- The Best Pumpkin Roll
- Cinnamon Coffee Cake
- Lemon Pound Cake
I hope this recipe inspires you to give homemade scones a try. They’re one of those baked goods that feel a little fancy but are actually super approachable—just the kind of thing I love sharing here. And if you try them, I’d love to hear how they turned out for you! A comment and a 5-star rating below is always appreciated.
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Homemade Scones
Ingredients
- 3 cups self-rising flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ cup granulated sugar
- 1 stick unsalted butter
- 2 eggs
- 1¼ cup milk
- 1 tablespoon coarse sanding sugar
To serve:
- Freshly whipped cream
- Jam of your choice
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large bowl, sift together the flour, baking powder, and salt. Stir in the sugar and then add the butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
- In a separate bowl, whisk the eggs and milk together until well combined. Gradually pour the wet mixture into the flour mixture, stirring gently to form a soft dough. Reserve a tablespoon or two of the liquid to brush over the tops before baking.
- Turn the dough out onto a lightly floured surface and knead briefly just until smooth. Roll the dough to about ½ inch thick. Using a 2-inch round cutter, stamp out scones. Gather and re-roll the scraps to use up all the dough.
- Place the scones onto the prepared baking sheet and brush the tops with the reserved egg and milk mixture. Sprinkle tops with coarse sugar. Bake for 10–15 minutes or until the scones are well-risen and lightly golden. Transfer to a wire rack and allow to cool slightly.
- To serve, split the scones and enjoy with your favorite jam and a generous dollop of freshly whipped cream.
- *Recipe Note: You can find my easy recipe for whipped cream here.
Thank you Michael for this simple and perfect recipe! My scones turned out so well. They are what my family always called “high scones” for their height and lightness.I loved the way I could rustle them up in next to no time. I love to cook and bake as we do in Scotland, now living in a desert land, with our 2 cats. This recipe’s a keeper!🏴