Butter and Milk Scones

Introduction

These butter and milk scones use just 2 tablespoons of butter and bake at 450° F, so you get a quick batch of small tea scones with crisp tops and a soft crumb. The dough comes together in one bowl, bakes in 8–10 minutes, and fits breakfast, afternoon tea, or a small make-ahead bake.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 8

Ingredients

• 1 cup (100 g) flour
• 1 tsp (5 g) baking powder
• 1 pinch salt
• 2 tbsp (30 g) butter
• 1 tbsp (15 g) granulated sugar
• ½ cup (125 ml) milk + extra milk for glazing

Instructions

1. Preheat the oven to 450° F (225° C).
2. Sift flour, baking powder and salt into a bowl. Rub in butter. Add sugar. Add the milk and mix with a knife until obtaining a soft, not sticky, dough.
3. Turn the dough on to a lightly floured board and knead it quickly until it is smooth.
4. Roll out the dough to about ½ inch (12 mm) thickness. Cut 16 rounds with a 2-inch fluted cookie cutter and transfer them to a buttered cookie sheet. Brush the tops with milk.
5. Bake towards top of the hot oven for 8-10 minutes or until well risen and golden brown.
6. Cool on a wire rack.
7. Serve tea scones with butter, whipped cream, and jam.

Variations

• Replace the granulated sugar with light brown sugar for a slightly deeper flavor and a darker top.
• Swap ¼ cup of the flour for whole wheat flour if you want a nuttier taste and a slightly denser crumb.
• Stir ⅓ to ½ cup currants or raisins into the dough after adding the sugar for a more traditional tea scone texture.
• Brush the tops with beaten egg instead of milk if you want a shinier, darker finish.
• Replace the milk with unsweetened plant milk to make the scones dairy-free if you also use a plant-based butter; the flavor stays mild and the texture remains tender.

Tips for Success

• Rub the butter into the flour until the mixture looks like fine breadcrumbs; large butter pieces can leave uneven dense spots.
• When you add the milk and mix with a knife, stop as soon as the dough is soft and no longer sticky; extra mixing makes the scones tough.
• Knead the dough quickly and briefly on the floured board; a long knead develops gluten and reduces the rise.
• Cut the 2-inch rounds straight down without twisting the cutter, which helps the edges rise more evenly.
• Bake near the top of the oven until the tops are golden brown and the sides look set, not damp.

Storage and Reheating

Store the cooled scones in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a freezer-safe container or zip-top bag for up to 2 months.

Reheat in a 300° F oven for 5–7 minutes from the fridge or 10–12 minutes from frozen. You can also microwave one for 10–15 seconds, but the oven keeps the outside from going soft.

FAQ

Can you use self-rising flour instead of flour, baking powder, and salt?

Yes. Use 1 cup of self-rising flour and leave out the baking powder and salt.

Why did the scones turn out tough instead of light?

The usual causes are overmixing after adding the milk or kneading the dough too long. The dough should be handled just enough to become smooth.

Can you make the dough ahead of time?

Yes. Cut the rounds, place them on the tray, cover, and refrigerate for up to 8 hours, then brush with milk and bake.

Can you use a different milk?

Yes. Whole milk, low-fat milk, or unsweetened plant milk all work. The key is keeping the dough soft but not sticky, so adjust with a small splash more milk or a dusting more flour if needed.