Classic Scones

The secret to successful scones is just at your fingertips…

Want the fullest, fluffiest scones? Well, here’s the trick - it’s all about how you handle the dough. Start with cold butter—Lurpak® works beautifully—and rub it into the flour until it’s coarse and crumbly. No need for pretty or perfect here. Then, slowly add just enough milk to get a soft, sticky dough. And here’s the golden rule: the less you handle it, the fluffier your scones will be. No need to overwork the dough, as light, quick, and easy does it best. Cook, over to you – time to roll up those sleeves and get hands on.

Our simple scone recipe. Bake it your own.

A good, simple scone recipe can be just the beginning. That's the beauty of these light, fluffy bakes– they’re like a blank page, and you're the author. Get the basics right, then mix it up a little. Fold in dried cranberries and a little orange zest for a burst of fruitiness, or go savoury with mature cheddar and a sprinkle of chives. Dates can add a rich, natural sweetness too, or if you’re feeling indulgent, add a handful of chocolate chips or a sprinkle of cinnamon. These scones are a treat to make – and a cinch to make them yours.

Team jam or team cream?

So, once you've baked those big, fluffy scones, and you fancy a traditional cream tea, which topping comes first—the cream or the jam? It’s an age-old debate between the Devon ‘method’ (cream first) and the Cornish (jam first). Well, here’s the thing. Perhaps there’s no right answer, and that’s the best bit. Whether you’re team cream or team jam, you’ve still got warm, homemade scones ready to be enjoyed however you like. The fruits of your labour right there, Cook, that’s a big win in our (recipe) book.