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
125 g unsalted butter, chilled and cubed
250 g self-raising flour, plus extra to dust
1 tsp. baking powder
100 g granulated sugar, plus extra to sprinkle
1 medium egg
50 ml milk
2 tsp. 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.
Per serving:
Calories: 291
Protein: 4g
Total fat: 14g
Saturates: 9g
Carbs: 37g
Total sugars: 13g
Fibre: 1g
60 quick and easy dessert recipes that are so simple, you could make them in your sleep
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
