Traditional Scones

Buttery, flaky and delicious are three words that I would use to describe these scones. This basic scone recipe can be made just the way it is, or you can add some of your favourite flavourings to the dough to shake things up.

Servings: 10-12 scones

Difficulty: Easy

Prep Time:  10 minutes   |   Cook Time: 10 minutes   |   Total Time: 20 minutes


  • 2 1/2 cups all purpose flour
  • 3 1/2 teaspoons baking powder
  • 1/2 cup salted butter, cubed into 1 cm pieces
  • 3 tablespoons granulated sugar
  • 3/4 cup milk, warmed
  • 1 teaspoon lemon juice
  • 1 egg, beaten
  • Salt or sugar for garnish (optional if you want to go sweet or savoury)


Preheat the oven to 400 degrees F. Line a cookie sheet with parchment paper and set aside.

Add the flour, baking powder, and sugar to a large bowl. Add the butter, then rub it in with your fingers (or use a pastry cutter) until the mixture looks like fine crumbs.

Add the milk to a sauce pot and heat it up on the stove over medium-high heat until warm, but not hot. Add the lemon juice, then set aside.

Add the milk to the dry mixture and combine them quickly with a fork until the dough begins to come together.

Scatter some flour on your work surface and tip the dough out onto it. Fold the dough over itself three times. I like to pat out the dough into a round, then fold it over itself like a book to create lots of layers. Don’t overwork the dough. Pat the dough into a round about 3-4 cm in height.

Use a 2 1/2 inch round cookie cutter to cut the scones out of the dough. Don’t twist the cookie cutter once you have cut the scone, just press it in and pull it right back up (this is a little trick to really get those scones to rise!). Repeat this process until all the dough is used up. You should get 10-12 scones.

Place the scones on the parchment lined tray and brush the tops with egg wash. Sprinkle the tops with sugar or salt if you are going for a sweeter or more savoury scone.

Bake the scones for 10-15 minutes until they have risen and are a toasty golden brown on top.

These scones are best served the day of baking so that they don’t dry out. Enjoy <3