Few homemade treats are as comforting as freshly baked scones served warm with strawberry jam and thick cream. Their delicate texture, buttery flavour and golden tops make them a favourite for afternoon tea and family gatherings.

This traditional Australian-style recipe uses just five ingredients, yet produces wonderfully light scones with an impressive rise. The secret lies in handling the dough gently, maintaining an even thickness and cutting each scone correctly.

With approximately 20 minutes of preparation and 16 minutes in the oven, these homemade treats are surprisingly straightforward to make.

What Makes Perfect Scones?

A well-made scone should rise evenly, develop a delicate golden crust and remain wonderfully soft inside.

Cold butter is particularly important because it helps create a tender, slightly crumbly texture during baking.

Self-raising flour provides the necessary lift, while icing sugar adds subtle sweetness without making the dough too heavy.

Another important detail is avoiding excessive kneading. Working the dough too vigorously develops gluten, potentially making the finished scones dense and chewy.

The cutting technique also matters. Twisting a round cutter can compress the dough's edges, preventing an even rise.

Ingredients For Homemade Scones

Makes: 16 scones

Preparation time: 20 minutes

Baking time: 14–16 minutes

Difficulty: Medium

650g self-raising flour, plus extra for dusting

¾ teaspoon fine salt

35g icing sugar

80g cold unsalted butter, diced

450ml cold milk

For serving:

Strawberry or raspberry jam

Thick double cream or clotted cream

You will also need a large baking tray, baking parchment and a 5.5cm round pastry cutter.

How To Make Perfect Scones

Step 1: Prepare the oven.

Preheat the oven to 230°C fan.

Line a large baking tray with baking parchment and prepare a clean, lightly floured work surface.

Step 2: Combine the dry ingredients.

Sift the self-raising flour, salt and icing sugar into a large mixing bowl.

Add the cold butter and rub it into the flour using your fingertips.

Continue until the mixture resembles fine breadcrumbs, with no noticeable pieces of butter remaining.

Step 3: Make the dough.

Create a well in the centre of the flour mixture and pour in the cold milk.

Using a fork, gently mix the ingredients with cutting movements until a soft dough begins to form.

Avoid excessive stirring or kneading.

Step 4: Shape the scones.

Transfer the dough onto the lightly floured surface.

Using floured hands, gently bring it together and pat it into an even layer approximately 2.5cm thick.

Lightly smooth the top with a rolling pin without pressing down firmly.

Step 5: Cut into rounds.

Dip the pastry cutter into flour and press it straight down through the dough.

Lift it vertically without twisting.

Repeat until you have 16 rounds, gently bringing together the remaining dough when necessary.

Step 6: Arrange and bake.

Brush excess flour from the scones and arrange them on the prepared tray, leaving approximately 5–10mm between each one.

Place four scones in the centre and arrange the others around them.

Bake on the middle shelf for 14–16 minutes, turning the tray halfway through, until beautifully risen and evenly golden.

Tips For The Best Results

Keep the butter and milk cold until needed, and handle the dough as little as possible.

Make sure the surface is level before cutting, as uneven dough can produce lopsided scones.

Avoid opening the oven unnecessarily during the first few minutes of baking.

For the most enjoyable texture, serve the scones while slightly warm.

Split them in half and add generous spoonfuls of jam and cream.

Whether enjoyed with morning tea or as a comforting afternoon treat, these traditional scones prove that simple ingredients and careful preparation can create wonderfully satisfying results.