Classic scone recipe

Posted by / Thursday 28 April 2016 /

Summer is on it's way and there is no better way to enjoy a sunny day than with a picnic on the grass.

And no picnic is complete without dessert. Why not have a go at baking these classic scones with your children this weekend. They're super simple to make and taste delicious!

To make between 15 and 20 scones, depending on how big you want them, you’ll need:

450g plain four 
2 heaped teaspoons of baking powder
75g softened butter
50g caster sugar
2 large eggs
Approx 225ml milk

Plus strawberry jam and a bucket full of clotted cream.



– Pre-heat the oven to 220 degrees \ gas mark 7 and lightly grease two baking trays.

– Mix the flour and baking powder in a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.

– Stir in the sugar.

– Beat the eggs together with the milk and set aside at least two tablespoons for glazing. Gradually add the rest to the dry mixture stirring until you have a soft dough. The scone mixture should be on the wet side as it will rise better, but still pliable enough to work with.

– Turn the dough on to a lightly floured surface and flatten it out to a thickness of 1-2cm.

– Use a cutter to stamp out the scones by pushing into the dough and straight out. This will ensure an even rise and keep their shape.

– Gently re-shape the remaining dough and repeat the cutting process until there’s no dough left.


– Arrange the scones on the pre-prepared baking trays and brush the tops with the remaining milk and egg glaze.

– Bake for 10-15 minutes or until well risen and golden. Transfer to a wire rack to cool, covered with a clean tea towel to keep them moist.

Serve with strawberry jam and crown them with a generous dollop of clotted cream. 

You could also bake these as part of your 90 for 90 party to celebrate Queen Elizabeth's 90th birthday. 

Recipe and photos from

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