Big Fluffy Scones Recipe
Soft, golden scones that turn out perfect every time are a treat I love to bake.
They’re light, fluffy, and packed with flavor. Enjoy them with jam and cream for a classic touch or switch things up with butter, cheese, or even a hint of pesto for a savory twist.
Scones are simple baked treats with basic ingredients like flour, butter, baking powder, and milk.
Though they first appeared in England, they’ve found their way into kitchens worldwide, including in New Zealand, where I grew up.
Ingredients
For this recipe, you’ll need basic all-purpose flour. If you ever run out, bread flour works too, but be gentle with the dough to avoid making it tough.
Always check your baking powder’s freshness if it’s been sitting around. A simple test is to mix half a teaspoon of baking powder with a quarter cup of boiling water. If it bubbles up, you’re good to go.
Salt is key in baking. I stick to table salt, but if you’re using kosher or Diamond Crystal salt, adjust the amount since their grains differ.
also, the butter should be cold but soft enough to cut into small cubes. This makes it easier to blend into the flour, giving your scones a light, flaky texture.
For a hint of sweetness, icing sugar is my go-to. Its fine texture helps keep the dough light. If you don’t have it on hand, caster or regular sugar will also work.
Finally, when it comes to milk, either whole or low-fat will give you great results.
Instructions
Step 1 – Turn on the oven and set it to 200°C/390°F. Line a baking sheet with parchment paper and keep it ready.
Step 2 – In a big bowl, mix flour, baking powder, powdered sugar, and salt. Make sure everything blends well.
Step 3 – Cut the butter into small cubes and add them to the flour mixture. Use your fingers to rub the butter into the flour. Pinch and press until you have tiny butter bits that resemble peas.
Step 4 – Pour the milk into the bowl and gently stir with a fork. Don’t overmix—the dough should feel soft and sticky.
Step 5 – Generously flour your countertop. Place the dough on it and sprinkle a bit more flour on top. Gently shape the dough into a rough square or triangle.
Step 6 – Use a knife or a scraper to divide the dough into three parts. Lift the sides and fold them over the center. Press it down gently, keeping it about 3 cm thick. Repeat this folding process two more times, adding extra flour if the dough gets too sticky.
Step 7 – Roll the dough until it’s about 2 cm thick. Use a round cutter (about 7 cm wide) to cut out scones. Place them on the prepared tray.
Step 8 – Gather the leftover dough, press it together, and repeat the cutting process. Stack and press the dough gently to keep it even.
Tip: Avoid twisting the cutter when pressing it down—it helps the scones rise evenly. For smaller scones, bake them for 10 to 15 minutes.
Step 9 – Brush the tops with milk, making sure it doesn’t run down the sides. Bake for about 20 minutes.
Step 10 – Let the scones cool slightly before serving. Pair them with whipped cream, jam, butter, or even some grated cheese.
Storage and Freezing Tips
Keep the scones fresh by storing them in a sealed container. They’ll stay good for about three days.
When you want to enjoy one, a quick 10-20 seconds in the microwave will warm them right up.
If you’d like to save the dough for later, you can freeze it for up to three months.
Place the shaped dough pieces between sheets of baking paper.
When you’re ready to bake, let them sit out while the oven warms up—they don’t need to be completely thawed.
Already baked scones can also go in the freezer for up to three months.
Just let them defrost before serving, and a short time in the microwave will make them nice and warm again.
Rate & Review
If you tried this recipe, I’d love to hear your thoughts. Your feedback is really helpful for both me and my readers. A 5-star rating would be much appreciated.
Recipe Card
Big Fluffy Scones Recipe
Equipment
- Baking Tray
- Pastry brush
- Mixing Bowls
- Bench Scraper
- Cookie Cutters
Ingredients
- 240 grams milk
- 2 tablespoons milk
- 113 grams butter
- ½ teaspoons table salt
- 360 grams plain flour
- 2 tablespoons icing sugar
- 3 teaspoons baking powder
- 2-3 tablespoons Additional flour for dusting
Instructions
- Turn on the oven and set it to 200°C/390°F. Line a baking sheet with parchment paper and keep it ready.
- In a big bowl, mix flour, baking powder, powdered sugar, and salt. Make sure everything blends well.360 grams plain flour, 2 tablespoons icing sugar, 3 teaspoons baking powder, ½ teaspoons table salt
- Cut the butter into small cubes and add them to the flour mixture. Use your fingers to rub the butter into the flour. Pinch and press until you have tiny butter bits that resemble peas.113 grams butter
- Pour the milk into the bowl and gently stir with a fork. Don’t overmix—the dough should feel soft and sticky.240 grams milk
- Generously flour your countertop. Place the dough on it and sprinkle a bit more flour on top. Gently shape the dough into a rough square or triangle.2-3 tablespoons Additional flour for dusting
- Use a knife or a scraper to divide the dough into three parts. Lift the sides and fold them over the center. Press it down gently, keeping it about 3 cm thick. Repeat this folding process two more times, adding extra flour if the dough gets too sticky.
- Roll the dough until it’s about 2 cm thick. Use a round cutter (about 7 cm wide) to cut out scones. Place them on the prepared tray.
- Gather the leftover dough, press it together, and repeat the cutting process. Stack and press the dough gently to keep it even.
- Brush the tops with milk, making sure it doesn’t run down the sides. Bake for about 20 minutes.2 tablespoons milk
- Let the scones cool slightly before serving. Pair them with whipped cream, jam, butter, or even some grated cheese.
