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Two scone recipes worth knowing

Two scone recipes worth knowing, a still from its video, with the channel name and the recipe title in text across it

By Tom · Updated

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  • Serves 8
  • About 2 hours 5 min
  • Takes a bit of care

Loads from YouTube only once you press play.

The recipe

Two scone recipes worth knowing

Discover two homemade scone recipes everyone should know for perfect Cheddar & chive and fruit scones.

  • Serves 8
  • 25 min prep
  • 40 min cooking
  • 1 hour hands-off
  • Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

Scale
8 servings
Measurements

Ingredients

Cheddar & chive

Fruit scones

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

Cheddar & chive

  1. Step 1

    Preheat the oven to 170°C Fan (190°C conventional) and line a baking (½ tsp) tray with baking paper.

  2. Step 2

    Place the flour (250 g), baking powder (½ tsp) and salt (¼ tsp) into a large mixing bowl. Add the diced butter (65 g) and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.

  3. Step 3

    Stir through the grated Cheddar and chopped chives (10 g) until evenly combined.

  4. Step 4

    Make a well in the centre and crack in the egg. Pour in 80ml of the buttermilk (80 ml) and mix until the dough just comes together. If the mixture feels a little dry, add the remaining buttermilk a splash at a time. Take care not to overwork the dough, as this will result in heavy scones.

  5. Step 5

    Turn the dough out onto a lightly floured work surface and gently pat or roll it to a thickness of 3-4 cm.

  6. Step 6

    Using a floured round cutter, stamp out the scones and place them onto the prepared baking (½ tsp) tray. Gather any scraps together, gently reshape and cut out the remaining scones.

  7. Step 7

    Chill in the fridge for 30 minutes, then brush the tops with the beaten egg and sprinkle with chopped chives (10 g).

  8. Step 8

    Bake for 18-20 minutes, or until well risen and golden brown.

  9. Step 9

    Transfer to a wire rack and leave to cool slightly before serving.

Fruit scones

  1. Step 1

    Preheat the oven to 170°C Fan (190°C conventional) and line a baking (½ tsp) tray with baking paper.

  2. Step 2

    Place the flour (250 g), caster (40 g) sugar and baking powder (½ tsp) into a large mixing bowl. Add the diced butter (65 g) and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.

  3. Step 3

    Stir through the dried fruit (85 g) until evenly distributed.

  4. Step 4

    Make a well in the centre and crack in the egg. Pour in 80ml of the buttermilk (80 ml) and mix until the dough just comes together. If the mixture feels a little dry, add the remaining buttermilk a splash at a time. Avoid overworking the dough, as this can make the scones heavy.

  5. Step 5

    Turn the dough out onto a lightly floured work surface and gently pat or roll it to a thickness of 3-4 cm.

  6. Step 6

    Using a floured round cutter, stamp out the scones and place them onto the prepared baking (½ tsp) tray. Gather any offcuts together, gently reshape and cut out the remaining scones.

  7. Step 7

    Chill in the fridge for 30 minutes, then brush the tops with the beaten egg. As an optional step you can sprinkle the tops with a little more caster (40 g) sugar.

  8. Step 8

    Bake for 18-20 minutes, or until well risen and golden brown.

  9. Step 9

    Transfer to a wire rack and allow to cool slightly before serving.

  10. Step 10

    Serve warm with butter (65 g), strawberry jam and clotted cream.

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Questions people ask

How long does two scone recipes worth knowing take?

About 2 hours 5 min from start to finish: 25 min of prep, 40 min of cooking, and 1 hour hands-off while it waits. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How many does it serve, and can I change that?

As written it serves 8. Use the scale control on the recipe card to change it: every quantity in the ingredients and inside the method steps updates with it. Seasoning, and anything measured in pinches or splashes, is deliberately left alone.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.