🧁 Scones
Scones are small, quick-baked breads made from flour, butter, sugar, a little egg and cream, mixed only briefly so they stay light and crumbly. They rise tall in a hot oven and split easily in half. Lightly sweet rather than cake-like, they are the centrepiece of afternoon tea, eaten warm with jam and clotted cream or simply with butter.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 350 g plain flour
- 2 tsp baking powder
- 80 g cold butter, cubed
- 40 g sugar
- 1 egg
- 150 ml single cream
- A pinch of salt
Method
- Heat the oven to 220 °C and line a tray with baking paper.
- Rub the butter into the flour, baking powder and salt until it looks like breadcrumbs, then stir in the sugar.
- Beat the egg with the cream, keep 1 tbsp for glazing and mix the rest in quickly to a soft dough.
- Pat out 3 cm thick, cut rounds with a floured cutter without twisting and place them on the tray.
- Brush the tops with the reserved egg mix and bake for 10–12 minutes until risen and golden.
How to make it lighter
- Cut smaller scones: a 5 cm cutter gives noticeably less per piece than a large café scone.
- Choose one topping, jam or butter, rather than piling on both.
- Pair a scone with fresh berries instead of a second one.
History
Scones are usually traced to Scotland, where they were first made as flat rounds cooked on a griddle. Baking powder, which spread in the 19th century, turned them into the risen oven-baked scones known today across Britain, Ireland and the Commonwealth.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →