Homemade scones

Recipe: Scones

In our January cake delivery we included our recipe for making traditional scones. These are such a great bake as they are so delicious and are also so quick and easy to make.

I have been making these treats ever since I was a small child. They were something I asked to bake regularly and was often allowed to make because they are so simple and meant that we had something delicious to enjoy with our afternoon cuppa.

They are a great recipe for young children as you don’t need any fancy equipment and you can really get your hands in the mix – something that all kids (and most grown ups) love to do! My three children love making them and my 8 year old son baked these himself a couple of weeks ago.

You can even make them vegan/dairy free if you swap out the butter. The spread I like to use and find gives the best result is the Vegan Block from Naturli which is stocked in Sainsburys.

Homemade scones

If you are ready to get started then this is what you will need:


  • 225g self raising flour
  • Large pinch of salt
  • 50g unsalted butter*
  • 2 tbsp caster sugar
  • 110ml milk*
  • 1 tsp lemon juice (optional)

You will also need two baking trays greased with butter & lined with baking paper

Pre-heat oven to 200C Fan/220C

*substitute with dairy free versions to make these Vegan (I like Naturli vegan block and either almond or oat milk)



  1. Put the flour and salt in a bowl and mix together
  2. Add the butter in small cubes and rub into the flour with the tips of your fingers to form breadcrumbs
  3. Add the lemon juice to the milk and microwave it for 30 seconds or warm gently on the hob until it’s slightly warm
  4. Using a table knife stir in the sugar
  5. Make a well in the centre and pour in the milk
  6. Mix the ingredients together to form a sticky dough then roll or pat out the dough to 2.5cm thick
  7. Cut out the scones and place on the baking tray
  8. Bake for 10 – 15 minutes until risen and golden
  9. Cool on a cooling rack
  10. Best eaten fresh but please send us a photo first!
Jubilee afternoon tea

If you bake this recipe it would be great to hear your feedback and see some photos of your creations.

You can send us photos by tagging us on Instagram @thecaketastingclub or via email to [email protected]

Once a month one baker will win a free box of cake.

So, the final question, is it cream and then jam, or jam and then cream?

It was two against one at Cake Club HQ!

Happy baking,

Vikki and Team Cake xx

PS: If you are not in the mood for baking then why not order a yourelf a treat ๐Ÿ˜‰ there’s a lovely selection of one off boxes in the shop.

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