scones recipe

scones recipe. Image credit: AdobeStock

Here is the secret to making the tallest, fluffiest Big Easy Scones

Keep a light hand when you mix the dough for these big easy scones. They take just a few minutes to rise to the occasion!

scones recipe

scones recipe. Image credit: AdobeStock

Scones are a classic that every baker should have in their repertoire, but it is not always easy to get them light and fluffy. The secret is to keep a light hand throughout, and not to overmix the dough. 

Adding buttermilk instead of water also helps to give a softer texture, and a richer flavour.

Another plus to this Big Easy Scones recipe is that you can double it up. This means you can make a large batch of fresh scones for events like a school fete, baby shower or church bake-stall.

Scones are said to date back hundreds of years and have their origin in Scotland. Housewives used to mix together oats, flour and a raising agent before cooking them on a hot griddle.

There are many different kinds of scones in the world of baking today, and this recipe is for a British version.

In case you did not know, a British scone is generally much plainer than an American scone. It is generally so plain that you can eat either with something savoury – cheese and marmite for example – or sweet. Jam and cream are the winners here, but lemon curd is popular, and butter and honey are also a good choice.

Best served hot with butter and jam or cheese, these scones are also a key part of a cream tea. The classic Devon cream tea is an afternoon tea where scones are served with clotted cream and jam.

Big Easy Scones

4 from 19 votes
Recipe by Gillian McAinsh Course: Breakfast, SnacksCuisine: GlobalDifficulty: Moderate
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A big scone to fill your tummy in the early morning! In 45 minutes your tasty breakfast scones could be jammed up and savoured.


  • 4 cups 4 plain cake flour

  • 6 teaspoons 6 baking powder

  • pinch of salt

  • 2 tablespoons 2 caster sugar (optional)

  • 2/3 cup 2/3 oil (180ml)

  • 2 2 eggs

  • dash of lemon juice

  • Water or milk (see method for quantity)


  • Preheat your oven to 260°C.
  • Sift together the dry ingredients in a large bowl.
  • Place the liquid ingredients into a jug with enough cold water or milk to make up 500ml (2 cups) of liquid. Beat together.
  • Make a well in the centre of the dry ingredients and add the liquid, using a fork, until just mixed and still fairly wet. Do NOT overmix.
  • Turn out dough on to a clean, dry, floured surface and press it lightly into a thick layer. Cut into rounds and place on a greased and floured baking tray, touching each other (this helps to ensure that they rise evenly).
  • Place in the preheated oven and turn the heat down to 220°C immediately. Bake for 12-15 minutes.
  • Remove from the oven, split in two and serve with farm butter and grated cheddar cheese, or your own home-made jam and cream.

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