Plain Scones

Simple But Very Tasty

Plain scones_4382

The other day I had a Skype call from a long lost friend from Madagascar. It was such a pleasant surprise, having not seen her in four years. After the usual chatting and giggling, I happily told her I had started a blog, but towards the end of our conversation, I admitted that I wasn’t really sure that blogging was a good idea and even confessed that I was already having second thoughts.

Bon Courage, Elisabeth,” she kept on assuring me. She never calls me Liz and always spells my name with an “s” instead of a “z.” Now every time I have thoughts of abandoning the blog, I remember my friend and repeat to myself, “Bon courage, Elisabeth.” It has become my “Pep-slogan.

Having survived the first three weeks of my newfound blogging sphere, I decided to start cooking and posting, without delay.

Plain scones_4386

Today I am going to share with you the plain scones recipe. It only takes 20 minutes to prepare but the warm, delicate, flaky goodness is well worth every invested minute. Please try it out, serve warm with jam or whipped cream and give me a feedback. Here we go….

Plain scones 4202_2

Always remember to assemble all ingredients before you start baking.

Plain scones_4204

Add cubed butter to sifted flour, salt and sugar. Rub in lightly using your fingertip

Plain scones_4208_2

The mixture should resemble fine breadcrumbs

Plain scones_4211_2

Make a well in the centre of flour mixture. Add almost all liquid ingredients

Plain scones_4213

Press or roll out dough into 2cm thickness. Cut dough into circles

Plain scones 2_3938

Place on a prepared baking sheet. Brush with eggs or milk.

Plain scones_4382

Scones are best eaten warm, with jam or whipped cream or plain

Plain Scones

Preparation time: 15 minutes; Baking time: 12-15 minutes; Makes: 8-10


  • 250g (2 cups) all purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 60g (¼ cup) butter, cubed (remove from fridge 30 minutes before using)
  • 120ml (½ cup) milk 
  • 15ml (1 tablespoon) lemon juice
  • 60ml (¼ cup) water 
  • Milk or egg for glazing 


  1. Preheat oven to 425ºF (220ºC). Line baking sheet with parchment.
  2. Sift the flour, baking powder and sugar into a bowl. Add the cubed butter. Rub the butter into the flour briefly, and lightly, using your fingertips until the mixture resembles fine breadcrumbs.
  3. Make a well in the center of the flour mixture. Combine milk and lemon. Add all of the combined milk and lemon, and about half of the water. Mix with a flat-bladed knife to a soft dough, adding more water,  only if necessary.
  4. Turn the dough onto a lightly floured surface. Knead it very briefly and lightly, folding it back over itself and pressing down (about 5 seconds). It should just lose its stickiness.
  5. Press or roll out dough to  2 cm thickness (handle lightly do not use too much pressure). Using a floured, round, 5 cm cutter, cut the dough into circles. Pile the scraps together and press or roll out. Cut more pieces, (do not re-knead).
  6. Place the scones on the prepared baking sheet. Brush with milk or egg. Bake 10-15 minutes until well-risen and golden brown. Serve scones with jam and whipped cream or any filling of your choice.
  7. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

Points to note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked at 450°F for 13 minutes.
  • The secret to light fluffy scones is ‘very light handling of the dough.’ Over handling will result in tough scones.
  • I prefer to brush my scones with egg because it gives a brown and glossy finish.
  • You can cut the scones into squares or any other shape you desire.
  • Scones are best eaten while they are still warm and fresh, but can be frozen up to three months.
  • For soft scones, wrap in a clean tea towel while still hot. For a crisp top, place on a wire wrack to cool.
  • Last Updated 28 October 2018

My blogging woes-what I learned: this may sound obvious to seasoned bloggers, but if you are a novice like me, please edit all your posts 99.9999% on word, before copy-pasting them into wordPress or whatever blogging tool you are using. You will work faster and save the much-needed time

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

12 thoughts

    1. Hi Pavla,
      I am so happy to hear from you.I visited your blog yesterday and I think everything is okay with you. The butter should be removed from fridge about 30 minutes before use. It should not be too soft, and not too hard, otherwise it takes more time to rub into the flour. it should just be medium. Please let me know the results. Have a great week! P/S you should cut it into cubes when it’s cold, then leave to rest 30 min before rubbing in.

      1. Hi Liz, how are you? I just posted some pictures on my blog from today’s breakfast. I made you scones and they were delicious. Thank you for the recipe. I posted link to your blog. Is that ok with you? Take care and have a nice day. Pavla

        1. Hi Pavla,
          I have been to your blog to see the scones, they are so lovely and I like it that you made them heart shaped. I am also so happy that you found them delicious too. I love scones, they are easy to make and worth the trouble taken. My kids love them too, we eat them at least once a week. Omg you have made my day..I started this blog to inspire others (and myself) to cook/bake and every time I inspire someone, I just feel so elated, because it means my goal is being achieved. Take care Pavla, and thank you so much for your friendship. I’m so glad I met you. Have a wonderful week!

  1. I always make my scones with some fruits in it. Never tried the plain ones. I must try these sometimes!

Leave a Reply to Liz Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.