Fluffy Scones

"These are the fluffiest scones Ive ever made. They are so light and rise a lot, too. The key to getting them that way is to handle the dough as little as possible. You can also turn them into fruit scones by adding a desired amount of dried cherries, cranberries or raisins."
photo by daisygrl64 photo by daisygrl64
photo by daisygrl64
photo by daisygrl64 photo by daisygrl64
photo by Katzen photo by Katzen
photo by Annacia photo by Annacia
photo by ImPat photo by ImPat
Ready In:
8 scones




  • Preheat the oven to 200°C/400°F.
  • Sift flour, baking powder and salt into a big bowl. Using your finger tips work in butter until mixture resembles coarse crumbs. Make a well in the center.
  • Whisk together milk and water and pour into the well reserving some liquid for glazing the scones.
  • Quickly stir until a dough forms.
  • On a lightly floured surface pat down gently and cut out scones (I use a glass of 7.5 cm in diameter). The dough will be kinda sticky, but you should be able to form it without problems. If not, add some more flour.
  • Glaze scones with reserved water-milk-mixture and bake for 10-12 minutes.

Questions & Replies

default avatar
  1. chloeellarichards
    is it plain flour or self-raising flour?


  1. ellie_
    Very good and easy! The measurements I used were 1/2 cup butter, 3/4 cup milk and 3/4 cup water. Thanks for sharing!
  2. MarthaStewartWanabe
    This was my first time making scones, and I have to say they didn't turn out for me. Maybe I did something wrong? They did not rise very much, and their centers were a bit chewy. I found the recipe directions unclear for a first-timer. The directions were to reserve some of the milk/water mixture for glazing, but how much? I reserved 2 tbs. of liquid, but the dough was too dry. Even after I added it all, the dough was still too dry. So then I added a few drops more for the dough to become slightly sticky as described. When I laid the dough on the baking sheet, I wasn't sure of the thickness of each scone. They took four minutes longer to bake than directed, and they still seemed underdone. Nonetheless, it was a nice experiment. I'll give my hand at making scones another try before throwing in the towel for good. My favorite bakery does a fine job anyway, and it's much less work! Thanks for sharing your recipe! (Made for AUS/NZ Recipe Swap #41)
  3. daisygrl64
    Perfect Scones. I added some chocolate chips to a few for my youngest daughter, which made her happy. I also enjoyed watching my Grandson have some with some milk :) I will defiantly make these again. Made for NZ/AUS Make my Recipe Edition #9
  4. jessi_mcg
    Oh boy, these were a hit for us! We wanted a sweet scone for breakfast so I added 2 T sugar, a few good shakes of cinnamon, and 1/2 c apples to the mix. I also topped the milk/water glaze with cinnamon sugar. Using 1 c AP and 1 c oat flour worked out great; the texture was preserved (wheat would have been more toothsome) and we got some fiber in. I only used about half of the milk/water combo, so maybe the oat flour is less absorbent? Anyhow, these were light, fluffy, delicious, and devoured. Thanks for posting! Made for Veg*n Swap #16, for our VIP Chef Loula!
  5. Katzen
    Wow, these are absolutely wonderful, Loula! I've had a long standing love affair with these scones from Second Cup, a coffee shop here in Canada, and well, who needs their pricey scones anymore?! I added 1/2 cup of dried blueberries, and pressed the batter into a round, which I cut into eighths. How gorgeous and yet easy to make! Thanks for posting this lovely recipe, Loula! Made for Veggie Swap 14.



Find More Recipes