Plain Scone Recipe – Homemade

Plain Scone Recipe – Homemade

Plain Scone Recipe – Homemade:

Plain Scone Recipe is a nice recipe to know.

Who doesn’t love a good scone.

You can make these homemade scones so easily and quickly.

And they taste and smell amazing.

I love the smell of a homemade scone in the oven.

When you take it out and put butter or cream on that lovely warm scone MMMmmmm, WOW!!

This plain scone recipe makes beautiful soft and fluffy scones inside and the perfect crispy texture on the outside.

Of course (if there is any left!!!) you can freeze them.

Enjoy your homemade plain scones.

For other recipe ideas click HERE.

8 – 12 scones


Great For:
snack or dessert


Cooking Time:
20 minutes


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • 500g self raising flour
  • 125g butter
  • 1 egg
  • Vanilla extract – 1 tsp
  • 250ml full milk
  • ½ tsp salt
  • 15g baking powder
  • 40g sugar

Plain Scone Recipe – Method – Instructions

Pre-heat oven to Gas 7/220°C

To make your plain scone, start with sieving the flour into a bowl.

Chop up cold butter into little squares and then add the butter squares into the flour.

Cover the butter with the flour.

Rub the butter into the flour with cool hands, using your finger tips and not the palm of your hand.

After rubbing the butter and flour together for about 5 minutes, the mixture should look like breadcrumbs. They should be small little lumps.

Shake the bowl and any big lumps will rise to the top.

This is a good way of checking if you have rubbed the butter into the flour well enough.

It is ok to have a few big lumps of butter, but just not loads.

To the breadcrumb mixture you need to add your sugar, baking powder and salt and mix with your hands or a spoon.

Now into a jug, crack open one egg and whisk it with a fork.

Then pour your milk into the jug with your egg and also add the vanilla extract to the jug.

Mix the egg, milk and vanilla extract with a fork.

Make a well in the middle of the flour mixture with a fork.

Pour the liquid mixture into the well.

With two forks, start putting some flour into the well with the liquid and it will start to bind together.

Sprinkle some flour onto a worktop area.

Keep bringing together with the forks and when the scone mixture is becoming more solid and firm, then tip the bowl upside down and empty the contents onto the floured work top.

Squeeze the scone mixture together with your hands and it will combine together nicely, so it will be one big solid dough mixture.

Time to Roll out Your Plain Scone

Spread a little flour on your rolling pin and then roll out your scone dough until it is about 1 ½ inch thick.

Be gentle with the rolling, don’t press down to hard.

Get a cutter and cut out your scone. Any size is fine. Some people like a big scone and some like a medium size.

A tip when cutting your scone is to dip the cutter into some flour as this stops the dough getting stuck to the cutter and the cut scone will come out of the cutter nice and easily.

Let the scones rest for 5 minutes before putting them in the oven.

With excess dough mixture, just pick it up and squeeze it together and roll it out again and cut some more scones out.

Mix some egg in a cup and then glaze each scone on the top, (not the sides) with the egg. This can be done using a pastry brush or your fingers.

Time to Bake Your Plain Scone

Place the plain scones onto a baking tin and bake in the oven for 12 – 15 minutes at Gas Mark 7.

When you take the scones out of the oven, place them on a cooling rack and let them cool for a few minutes. A warm plain scone is wonderful but you don’t want them piping hot as you don’t want to burn your hands when you open them.

Good scones don’t need to be cut when they are warm. You should be able to just pull them apart to reveal a nice soft and fluffy scone inside.

Time to Enjoy Eating Your Plain Scone – Homemade MMMmmmm

Now it is time to enjoy your plain scone with some butter or cream and perhaps some jam.

My mouth is watering as I am writing this!!!!!

Enjoy your delicious homemade plain scone.

Check out our other blogs for more:

dessert recipes


main courses



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Crepe Recipe with Fruit & Chocolate Filling

Crepe Recipe with Fruit & Chocolate Filling

Crepe Recipe with Fruit & Chocolate Filling:

A crêpe is a very thin type of pancake.

This crêpe recipe is fun to make and tastes delicious.

For this blog I have chosen to show you the crêpe filled with delightful white chocolate coupled with some berries.

I went with strawberries and blueberries. You can of course choose your favourites. Blackberries and raspberries are a nice combination too with the white chocolate or all four fruits.

If you didn’t fancy any fruit then it is yummy with just the white chocolate inside.

This pancake or crêpe recipe with fruit is perfect for breakfast, or a snack or a dessert. Just whenever you fancy it, have it.

The crêpe takes no time at all to do and tastes amazing.

What a fun way to have fruit, having it with a crêpe and some white chocolate.

For other delicious desserts check out the desset blogs.

About 15 Crêpes


Great For:
Dessert OR Breakfast


Cooking Time:
30 mins


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • 150g plain (all purpose) flour
  • 1tsp sugar
  • 300ml milk
  • 3 eggs
  • 1 packet of white chocolate chips
  • Icing Sugar for decoration
  • Strawberries
  • Blueberries
  • Butter for frying
  • A White Chocolate Bar
  • Tub of Whipped Cream

Crepe Recipe – Method & Instructions

Crêpe Preparation

Weigh out your flour and place in a bowl.

Whisk up the eggs in cup or bowl.

Measure out the milk in a jug.

Grate your white chocolate and put in a bowl ready for use in your crepe later. (Yes you might sneak a bit to test it)

Cut up your fruit.

Into the bowl of flour, add your whisked eggs.

Pour in half the milk and whisk.

Add your sugar and then the other half of the milk and whisk.

Be careful when adding the milk as it can splash. Start slow then once combined you can whisk quickly.

Let the batter mix rest for five minutes.

If you mix well, hopefully you won’t get any lumps. But if you do, you can put the crepe batter mix through a sieve. This will give your crepe batter a nice smooth texture.

The crepe batter mix is meant to be quite runny, unlike when you make pancakes. Pancake mixture is meant to be thick and the crepe batter is meant to be thin.

Time To Cook The Crêpe

Melt a small bit of butter in a frying pan or a crêpe pan.

It is best if your pan is hot before adding the butter.

Spread the butter over the pan.

Take the pan off the heat.

Get approximately a ¼ cup of the crêpe batter mixture and pour into the centre of the pan.

Swirl the batter around the pan to even out the mixture to cover the whole base, then place back on the heat.

When you see the edges curl up then your crêpe is ready to flip or turn.

Cook the second side for a few more minutes until browned then turn or flip your crêpe again.

Sprinkle 3 – 4 tablespoons of gtated white chocolate all over the crepe while it is still in the pan.

The chocolate will start to melt. At this point if you want to just have the chocolate and no fruit just fold over and then fold again so you are left with a triangle shape.

If however you are having the fruit, then once the white chocolate is starting to melt take it out the pan and place on a plate.

Put some fruit on the crêpe and fold the crêpe whichever way you want. Watch the video for a couple of suggestions.

Dust over the crêpe with some icing sugar by placing the icing sugar in a sieve and tap the edge of the sieve above the crêpe.

Place a dollop of cream at the side of the crêpe along with some fruit and a handful of white chocolate chips.

Serve up your beautiful crêpe and enjoy.

Happy Cooking


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