Scones Recipe

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Scones Recipe

This scones recipe is fantastic and appeals to most people I have met who have tried this scone recipe. Sconees appeaal to different people in different ways. Some people enjoy crumbly scones, some people enjoy moist scones. When done well, scones should err more on the moist side, not dry at all.

We have added different variation of this scones recipe in the hope that it will appeal to a wider audience. It is impossible to satisfy everyone's taste, but I know from experience that this scones recipe works well.

My wife, who is a celebrated chef, worked in the hospitality industry for many years. She catered for International guests at the guesthous where she used to work and prepared these scones as part of their high tea menu. It always receive praises from whoever enjoyed these scones. I am grateful to her for sharing this scones recipe.

We hope you wil enjoy the scones recipe and would love to hear what you think, if you have tried this recipe. Please let us know what you think of our scones recipe,

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Recipe Info


Serves: 12


Calories: 353
Carbs: 45 g
Fat: 16 g
Protein: 7 g

Cooking Times

20 min
Preparation Time
0 Hours and 20 Minutes
10 min
Cook Time
0 Hours and 10 Minutes
30 min
Total Time
0 Hours and 30 Minutes




  1. Preheat the oven to 240°C. Beat the milk and egg together in a large bowl
  2. Sift the dry ingredients together
  3. Cut the butter into the dry ingredients and rub gently with your fingertips until the mixture becomes course crumbs
  4. Add the liquid and mix lightly with your fingertips. Do not knead the dough
  5. Turn the dough out onto a lightly floured surface and press into an oblong share, about 15cm to 20 cm thick
  6. Cut into squares and press out with a scones cutter
  7. Place on a greased baking sheet. Brush the top of the scones with a little milk or egg mixture and bake in the preheated oven for 10 minutes, or until done
  8. Serve with cheese and jam, or cream
  9. Variations: Use 125 ml sour cream instead of the milk and egg mixture
  10. Substitute 250 ml unsifted flour and 250 ml cake flour for 500 ml cake flour and omit the sugar. Do not sift the unsifted flour.

Current Rating


5.00 from 6


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Latest Comments

Olivia Newman
Hi there, now this is interesting. I think you guys solved my problem. My scones always break apart or undercook. I changed the low oven temperature I cook at, to the one suggested in the directions. That did the trick! So happy I found this scones recipe, Thanks a lot! 5.00

Hanna Sherwood
Great and easy scones recipe 🥯🧁. Love the taste and the texture. The sones are moist but tend towards the dry side as well. Perfect balance. Loved it. ❤️ 5.00

Lily Thompson
I bake for a living and am always on the lookout for new ideas. I supply scones to many restaurants and since switching to this scones recipe, my orders have doubled. Thanks for the variations, but, the classic scones recipe works best. Love this recipe. 5.00

Allister Brawn
This scones recipe should be included in a cookbook. Really great scones recipe. 5.00

Ava Cooper
This is by far the best scones recipe I have searched and tried. Nothing beats it. Brilliant. 5.00

Isabella Norman
Great scones recipe! Lovely combinations and suggestions. I prefer scones with cream and strawberry jam. This easy scones recipe did the job. 5.00

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Rating: 5.00 out of 6


The Cooking Cat is a home cooking project launched by husband and wife Chef Couples Iwan and Marna Ross. It initially started off as an experimental cooking project and quickly grew into a community-based cooking project. All recipes featured on the Cooking Cat website are the results of food trend analytics collected by Iwan Ross, an oasis for food bloggers. SCP provides food bloggers with recipe page templates, a recipe database, food blog topic suggestions, and much more. We thank them for their continued support and the success we celebrate as The Cooking Cat. They are also responsible for the success story behind The Smoking Chimney.