top of page

This scones recipe is perfect for your 3 tier afternoon tea!

This English scones recipe will help you create sweet and delicious scones to serve with your afternoon tea or enjoy alone.

The perfect scone recipe for big fluffy scones has been on our lookout for quite a while now. There’s nothing (or almost nothing) I prefer more than a good cup of tea and a delicious scone. We love to enjoy a lovely afternoon tea for additional Sunday afternoon pleasure afternoon tea – especially if they come in 3 tiers.

English scones served

There’s something special about enjoying a layer of savoury sandwiches or other food items as a build-up to some delicious scones with butter, clotted cream, and jam. Otherwise, adding a generous helping of chocolate spread is always welcomed. We recommend adding Novi’s CremaNovi we got from Whatsinstore, to spread on your scones. Novi CremaNovi has 45% hazelnuts and, frankly, tastes incredible.

English scones ingredients

Scones were first created in Scotland, back in the 1500s. Scones were originally quick Scottish bread, given that they are quick to make. They were griddle-baked and made using oats. We’re not too sure where the word ‘skone’ originated from.

Some believe it came from the Dutch word ‘schoonbrot’, which means beautiful bread and is fitting, whilst others are certain that it comes from the Stone of Destiny. The Stone of Destiny is where the Kings of Scotland were crowned.

In the early 19th century, scones became very popular and even considered fashionable when the Duchess of Bedford, Anna, ordered tea and sweet bread from her servants. Anna was delighted that the selection brought to her included scones. She requested that scones be brought to her daily for afternoon tea at 4pm.

English scones pastry

The best news about this scones recipe is that you can have classical scones on your table in just 20 minutes. If you love to bake, you’ll probably have the ingredients at home already. The key ingredient is some good quality butter, for which we chose Stork.

English scones lemon

Whether you want to include sultanas in your scones recipe is completely up to personal preference. In our case, we prefer to have them. If sultanas are not your thing, please omit them from the recipe. Some people like to add chocolate chips instead.

What is quite interesting is that when you add lemon juice to the milk, you get something which resembles buttermilk. A scones recipe with buttermilk is commonly used in a classic scone recipe. This buttermilk-like mixture helps the raising properties in the self-raising flour and the baking powder due to the slightly acidic mix.

English scones pastry ready

You’re probably ready to begin baking, so here’s the easy soft scones recipe. We think this is the best scones recipe ever! We hope you also do! Love afternoon tea? What is your preferred selection? Let us know!


350g self-raising flour (plus 50g)

85g Stork butter

175ml milk

3 tbsp caster sugar

1 tsp vanilla extract

1 tsp baking powder

1 lemon

1 egg

1 pinch of salt

To serve:

Spreadable butter (Stork)

Clotted cream


Novi CremaNovi

Scones recipe Method:

  1. Heat the oven to 220oC and place a baking tray in the oven.

  2. In the large bowl, sift together the self-raising flour and mix in the pinch of salt and the baking powder.

  3. Using the rub-in method, rub in the butter with the mixture. You should get a crumb-like consistency.

  4. Stir in the caster sugar until well combined.

  5. Heat the milk until warm. Do not let it reach boiling point. Add in the other wet ingredients (vanilla extract and lemon juice)

  6. Slowly add the wet mixture to the dry ingredients. A common technique is to make a hole in the middle of the dry ingredients and pour in the liquid ingredients mixture. Quickly mix with a knife.

  7. Lay out the mixture on a counter and work the mixture until you form a dough. Fold the dough 2-3 times until you get a smoother texture. Roll out until you get a height of 4cm.

  8. Dip a 5cm smooth circle cookie cutter in flour and cut out 8 scones from the dough.

  9. Brush with a beaten egg and bake for 10 minutes until golden.


bottom of page