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Easy, Big & Fluffy Scones
Here’s my recipe to make big fluffy scones that’s light and so tasty. They’re perfect for breakfast or afternoon tea and they taste great served with jam and clotted cream (and yes, I always put the jam on top).
Scones are one of those treats I just randomly start to crave, I stuff my face with them, then forget about them, then suddenly I remember that they exist – and just like that, the pattern is repeated…
They’re so easy to make and I love making this recipe because they come out fluffy and big every single time, and the taste is absolutely delicious too!
Anyone can make these scones, all you need is a few simple ingredients and it doesn’t take long to bake in the oven. I’ve developed this recipe to be super simple yet big and tasty – let’s get baking!
Recipe Ingredients
Below are the few ingredients I used to make these scones:
- Self-Raising Flour & Baking Powder: Even though there’s already baking powder in self-raising flour, we’ll be adding more so that the scones will have a big rise.
- Salt & Sugar: This is added for flavour; the sugar also helps to provide the crust colour.
- Butter: You can use salted or unsalted butter; I like to use salted butter for more flavour, but this is up to your preference. Remember a small amount of salt is added to this recipe already.
- Milk: Combines all the dry ingredients together. I like to use full fat milk for best results.
- Vanilla Extract: The addition of vanilla extract is optional, but I find that it adds a nice flavour to the scones.
- Egg: An egg is used for the egg wash. To do this, I whisk an egg and brush it over the scones before baking it in the oven.
How To Make Big Fluffy Scones
Here’s a summary of how I make these scones. You can get the full recipe instructions on the recipe card below:
Step One:
In a large mixing bowl, I add self-raising flour, sugar, salt and baking powder and mix everything together. Then I add cubes of butter and use my fingertips to combine the butter and flour together until it resembles crumbs.
I make a well in the middle and add milk and vanilla extract to the mixing bowl. I gently mix it together until a dough has formed (you may need to bring the dough together with your hands).
Step Two:
I dust my work table and rolling pin with flour then gently roll the dough out. You only need to flatten the dough a little, the thickness of an inch or 3 cm is ideal.
With a large cookie cutter, I cut-out circles and place them on a lined baking tray. I used a large 8cm cookie cutter for big scones.
Step Three:
With a basting brush, I gently coat the scones with an egg wash (by whisking an egg). Then I bake them in the oven for 12 to 15 minutes.
My Top Tips
Making scones requires you to be very gentle when handling the dough. When I’m making this, I touch the dough as little as possible and roll it out very lightly. Overworking the dough can give you a tough and dense scone.
Use butter and milk straight from the fridge. When placing the scones in a preheated hot oven, the heat will make the dough rise rapidly, small pockets of air will arise due to the cold butter used.
Twisting the cookie cutter when cutting circles from the dough can prevent an even rise! Cut the dough straight down without twisting. To help, I lightly dust the cookie cutter with flour to prevent any sticking.
Keeping your scones lined-up side by side will force the scones to rise upwards instead of growing outwards. Make sure the scones aren’t too close together or they’ll bake attached.
Recipe Variations
I’m not the biggest fan of dried fruit in scones, so I often leave them out. But if you like dried fruits, then add them in! Currants like raisins are a popular addition to scones: you can also add dried cranberries, sultanas, apricots or a pack of dried mixed fruit. Alternatively, you can add fruit zest! Adding lemon zest or orange zest will add an extra layer of flavour.
If you want to add fruit to your scones, make sure you’re using dried fruit rather than fresh fruit. Fresh fruit holds a lot of excess water which can have an effect on the texture.
What To Serve With Big Fluffy Scones
I think the only thing that’s better than scones, are scones paired with a hot cup of tea or coffee – a popular English tradition that can’t be topped!
For the filling, I always cut my scones in half, add clotted cream and jam, then add the second scone half on top. You can add clotted cream first then jam like what I did, or jam then clotted cream (I won’t judge).
You can of course add whatever you like! Chocolate spread, butter, peanut butter or just have it plain. There are so many ways to enjoy your freshly baked scones. Jam is a popular scone filling, but you don’t have to use strawberry. Other flavours like apple, rhubarb or ginger are flavours to experiment with.
How To Store
Personally, I think scones aren’t the best for making in advance as they taste better fresh. I always eat them straight away but if I have leftovers I keep them for two days max.
Store any leftovers in an airtight container, kept at room temperature. If you leave them in the fridge, they can last up to 7 days. However, the longer they’re kept the dryer they’ll become.
If you want to freeze these scones, once they have cooled down, place them into a freezer bag or an airtight container and freeze for up to 2 to 3 months. To defrost, take them out of the freezer and leave to thaw for a few hours. Reheat in the oven at 180°C for around 10 minutes.
Get Your Scones To Rise High!
It can be so frustrating when your scones don’t rise high, so I’ve put together a small list of actions to avoid:
- Overworking the dough
- Putting the scones in an oven that hasn’t been preheated
- Opening the oven door before the scones are cooked
- Twisting the cookie cutter!!!
- Using warm butter and milk!!!
Even if you do get scones that don’t rise well, trust me, it will still taste great!
More Recipes I Think You’ll Like
- Cheese Scones
- Cheese And Bacon Scones
- Buttermilk Scones
- Garlic Tear And Share Bread
- Breadsticks Recipe
- Bacon And Cheese Turnovers
- Oreo Waffles
Easy Recipe For Big Fluffy Scones
Ingredients
- 350 g Self-Raising Flour
- ¼ tsp Salt
- 2 tsp Baking Powder
- 85 g Cold Butter
- 4 tbsp Caster Sugar
- 160 ml Milk
- 1 tsp Vanilla Extract
- 1 Egg For Egg Wash
Instructions
- Preheat the oven to 180°C (160°C Fan, gas mark 4) and line a baking tray with parchment paper.
- In a large mixing bowl, add self-raising flour, sugar, salt and baking powder and mix together.350 g Self-Raising Flour, ¼ tsp Salt, 4 tbsp Caster Sugar, 2 tsp Baking Powder
- Then add cubes of butter to the mixing bowl. Using the ‘rub-in-method’, use your fingertips to combine the butter and flour together until combined and resembles crumbs. Or you can use a food processor.85 g Cold Butter
- Make a well in the middle and add milk and vanilla extract to the mixing bowl. Gently mix together until a dough has formed, you may need to bring the dough together with your hands.160 ml Milk, 1 tsp Vanilla Extract
- Dust your worktop with flour and add a little to the rolling pin. Gently roll the dough out, you only need to flatten the dough a little bit. The thickness of an inch or 3 cm is ideal.
- With a large cookie cutter, cut-out circles and place it on a lined baking tray. Try not to twist the cutter when pressing down, you’ll want a clean cut by sharply pressing down.
- Whisk an egg and use a basting brush (pastry brush) to gently coat the scones with the egg wash. Then bake it in the oven for 12 to 15 minutes.1 Egg
Video
Nutrition
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