How to Make Classic British Scones in Less Than 30 Minutes (2024)

• The recipe here is for a plain scone, but these can quickly be changed to fruit, cheese, or any other flavor you may want to add, such as cherry, cranberry, lemon, orange, and so on.
• Fruit Scones: Add 55 grams (1/4 cup) raisins, dried mixed fruit, or chopped dates to the dry ingredients in the basic recipes. Simple citrus zest makes a good addition, too.
• Cheese Scones: Add 55 grams (1/2 cup) grated cheese (cheddar is great) and 1/2 teaspoon dry mustard powder to the mixture after rubbing in the fat and flour and continue with the basic recipe. Sprinkle the scones with 55 grams (1/2 cup) more grated cheese before baking.
• Make them even more savory with a teaspoon of dried herbs or some chopped fresh ones, such as chives, parsley, or rosemary.

Scones are best the day they are made but can keep for another day or two if stored, covered, at room temperature. They take well to either slicing and toasting on a skillet, or reheating in a warm oven for 5 to 10 minutes.

If you'd like, you can freeze scones. Individually wrap them in foil or plastic, transfer to a zip-close freezer bag, and freeze for up to 3 months. You can either reheat them fully in the oven, from frozen, wrapped in foil, for 15 to 20 minute at 350, or defrost them at room temperature and then heat them for 5 to 10 minutes just to take the chill off them.

The butter and milk you use in scones should be as cold as possible, and you should handle them as lightly and as little as possible when you bring the dough together and form them.

If you are making scones in an especially warm kitchen, place the dough in the fridge, wrapped, for 10 to 15 minutes to chill it before making the scones. You can also quickly freeze the scones for 10 to 15 minutes once they've been formed and placed on the baking sheet, to further chill them. This helps the fat solidify and helps them rise.

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