Easy homemade scones are tall, fluffy, and golden, and a food processor brings the dough together in just a few minutes. You only need 5 basic ingredients, most of which are already in your kitchen.
Serve the warm scones with strawberry jam and whipped cream for a classic afternoon tea. From the first measuring cup to the first bite takes under 40 minutes, including a short rest to cool.
Table of Contents
Why This Easy Homemade Scones Recipe Works
Self rising flour already contains baking powder and salt, so there is no measuring of leavening and very little that can go wrong. It keeps the ingredient list short and the dough reliable.
Cold butter and cold milk are the key to a tall, tender crumb. The butter stays in small bits that melt in the oven and create pockets of steam, which lift the scones and make the inside flaky.
Cutting straight down without twisting the cutter lets the edges rise cleanly, so each scone climbs tall instead of leaning to one side. A quick wrap in a dish towel after baking keeps the tops soft.
Ingredients for Easy Homemade Scones
- 3 cups self rising flour
- 1 tbsp granulated sugar
- 1/2 tsp vanilla extract, optional
- 6 tbsp cold unsalted butter, cut into cubes
- 1 cup cold milk, plus extra for brushing
- 1 cup whipping cream, whipped, for serving
- Strawberry jam, for serving
Self rising flour. This flour contains leavening and salt. If you only have all purpose flour, use 3 cups plus 4 1/2 teaspoons baking powder and 3/4 teaspoon salt.
Cold butter. Six tablespoons of cubed butter straight from the refrigerator give the dough its flaky, tender bite. Keep it cold until the moment it goes into the food processor.
Cold milk. Chilled milk keeps the butter from melting early, which is what helps the scones rise tall.
Sugar and vanilla. A tablespoon of sugar adds a hint of sweetness without turning the scones into dessert, and the optional vanilla adds a warm, bakery style aroma.
Whipped cream and jam. Softly whipped cream and a spoonful of strawberry jam turn warm scones into a proper tea time treat.
How to Make Easy Homemade Scones
1. Heat the oven. Set the oven to 400 degrees F and line a baking tray with parchment paper.
2. Cut in the butter. Add the flour, sugar, and cold butter to a food processor and pulse on high for about 8 seconds until the mixture looks like fine breadcrumbs.
3. Add the milk. Pour the milk and vanilla evenly over the flour instead of in one spot. Pulse for 6 to 8 seconds until the crumbs gather into a ball.
4. Knead lightly. Turn the dough out onto a floured surface and scrape out the bits from the bowl. Knead no more than 10 times just until it forms a smooth ball.
5. Pat out the dough. Press the dough into a disc about 3/4 inch thick, adding a little flour if it sticks.
6. Cut the rounds. Dip a 2 inch round cutter in flour and push straight down without twisting. Repeat across the disc.
7. Use the scraps. Gather the scraps, pat them out again, and cut more rounds until you have 10 scones in total.
8. Bake. Arrange the scones on the tray, brush the tops lightly with milk, and bake for 10 to 12 minutes until golden and hollow sounding when tapped.
9. Rest and serve. Wrap the scones loosely in a clean dish towel for 10 to 15 minutes to keep the tops soft, then serve warm with jam and whipped cream.
How to Serve Easy Homemade Scones
Split each warm scone and top with a spoonful of strawberry jam and a generous swirl of whipped cream. Serve with hot tea or coffee, and set out a slice of cinnamon streusel coffee cake for a full brunch spread. A plate of blueberry crumble muffins and a stack of cinnamon roll pancakes make the table even more inviting, and a basket of honey butter dinner rolls suits a savory lunch.
How to Store and Reheat Easy Homemade Scones
Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer bag for up to 3 months and thaw at room temperature. Refresh day old scones in a hot oven at 300 degrees F for 5 to 8 minutes until warm. Keep leftover whipped cream in the refrigerator for 3 to 4 days.
Tips and Variations for Easy Homemade Scones
Keep everything cold. Chill the milk and keep the butter in the refrigerator until the last second for the tallest rise.
Do not overwork the dough. Knead no more than 10 times, since extra handling makes scones tough rather than tender.
Flour the cutter. Dip the cutter in flour between cuts so the dough does not stick and the edges stay clean.
Do not twist. Pressing straight down seals the edges less and helps the scones rise evenly.
Use a hot oven. A well heated oven gives the scones a fast initial lift before the crust sets.
Add mix ins. Fold in 1/2 cup of raisins, dried cranberries, or chocolate chips with the milk for a flavor variation.
Make a savory version. Skip the sugar and vanilla, then stir in grated cheddar and chopped chives with the flour.
Handle leftovers safely. For general guidance on storing leftovers, see this Purdue Extension leftovers guide.
Frequently Asked Questions About Easy Homemade Scones
What makes easy homemade scones rise tall?
Cold butter, cold milk, light handling, and a hot oven all help. Cutting straight down without twisting also keeps the edges free to rise.
Can you make easy homemade scones without a food processor?
Yes. Rub the cold butter into the flour with your fingertips until it looks like breadcrumbs, then stir in the milk with a knife until a dough forms.
Can you freeze easy homemade scones?
Yes. Freeze baked scones for up to 3 months, or freeze the cut unbaked rounds and bake from frozen, adding a few extra minutes.
Why are my scones dry?
Too much flour or over baking is the usual cause. Spoon flour into the cup and level it, and pull the scones out as soon as they are golden.
Can I use plain flour instead?
Yes, add baking powder and salt as described above. The texture is nearly identical.
Easy Homemade Scones
Equipment
- Food processor
- Baking tray
- Parchment paper
- 2 inch round cutter
Ingredients
Main Ingredients
- 3 cup self rising flour
- 1 tbsp granulated sugar
- ½ tsp vanilla extract optional
- 6 tbsp unsalted butter cold, cut into cubes
- 1 cup cold milk plus extra for brushing
- 1 cup whipping cream whipped, for serving
- 1 strawberry jam for serving
Instructions
Cooking
- Make the dough. Heat the oven to 400 degrees F. Pulse the flour, sugar, and butter until crumbly, then add the milk and vanilla and pulse until the dough forms a ball.
- Shape. Knead lightly no more than 10 times, pat to 3/4 inch thick, and cut straight down with a floured 2 inch cutter to make 10 rounds.
- Bake. Place on a lined tray, brush with milk, and bake for 10 to 12 minutes until golden.
- Rest. Wrap in a dish towel for 10 to 15 minutes to keep the tops soft.
- Serve. Serve warm with jam and whipped cream.
