Best eaten on the day they’re made (or frozen to enjoy later), these easy scones are so fluffy and light they’ll make breakfast or tea into the highlight of your day.
These delicious layered scones are really simple to make and you'll have a tasty teatime treat in 35min! For variant fillings, see what we suggest below.
If you would prefer a classic version follow our plain scone recipe loaded with jam and cream.
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Yields:
8 serving(s)
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Cal/Serv:
291
Ingredients
125g
unsalted butter, chilled and cubed
250g
self-raising flour, plus extra to dust
1tsp.
baking powder
100g
granulated sugar, plus extra to sprinkle
1
medium egg
50ml
milk
2tsp.
ground cinnamon, plus extra to sprinkle
Directions
Step 1Preheat oven to 190ºC (170ºC fan) mark 5 and line a baking sheet with baking parchment. Using a food processor pulse butter, flour, baking powder and a pinch of salt until mixture resembles fine breadcrumbs. Alternatively rub butter into flour, baking powder and salt using your fingertips.
Step 2Pulse/mix in 75g of the granulated sugar. Tip mixture into a large bowl if pulsed in a food processor. In a small jug, whisk egg and milk to combine. Pour into the flour mixture and use a fork to stir until mixture clumps together.
Step 3Tip on to a work surface and bring together but kneading once or twice lightly. Lightly flour surface and roll out dough until it’s about the size of an A4 piece of paper (with a short side nearest you). Scatter half the remaining sugar and 1tsp cinnamon over the top half of the dough. Fold the bottom half of the dough up to cover the sugar mixture.
Step 4Repeat rolling, scattering and folding once more with remaining sugar and cinnamon. Pat folded dough into a rough 18cm circle. Transfer to the lined baking sheet and sprinkle over a little more cinnamon and sugar. Slice into 8 equal wedges and pull them apart slightly on the tray.
Step 5Bake for 20-25min, until golden and risen. If the scones have spread, then re-slice into wedges and leave to cool on tray for 5min, before serving warm or at room temperature.
Creative cooks
Rather than scattering over sugar and cinnamon, spread over some raspberry jam or Nutella. Or sprinkle over chocolate chips, nuts and/or raisins. For all variations, you still need to spread/scatter/fold twice before patting into the circle. Sprinkle over a little more sugar and complete recipe.
Freeze ahead
Once cool, store in a freezer-safe container or bag. Freeze for up to 3 months. To serve, defrost at room temperature in a single layer for 20min before serving.
What to Read Next
Per serving:
Calories: 291
Protein: 4g
Total fat: 14g
Saturates: 9g
Carbs: 37g
Total sugars: 13g
Fibre: 1g
Baking recipes that are so easy, you could make them in your sleep
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
