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

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  • 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.

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