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Wonderful Scones That Are Not Dry, Every Single Time

Updated on January 13, 2018
wonderful moist English scones, by peterb6001
wonderful moist English scones, by peterb6001

Moist English Scones

These wonderful homemade scones are easy to make and will turn out soft and perfect every time.

Unlike some scones, this recipe will ensure that they are not dry and crumbly, but slightly light and fluffy and not very dense in texture. They have a beautiful flavour and can be eaten with a number of fillings, really perfect for high tea or anytime really.

Variations can be made to the dough mixture. For example, if you want to make savoury scones, instead of the sugar add 50 g / 2 oz of grated cheese can be added.

Alternatively, dried fruits can be added to the dough for a fruitier finish.

Afternoon tea has come back into fashion in a huge way. Hotels and guest houses, and even people at home are now serving delightful savoury bread and sandwiches, cakes and snacks, and of course, no English afternoon tea would be complete without some perfect scones.

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Prep time: 45 min
Cook time: 15 min
Ready in: 1 hour
Yields: makes 8 - 10


  • 225 g / 8 oz self-raising flour
  • 1 teaspoon baking powder
  • 25 g / 1 oz caster sugar
  • 50 g / 2 oz unsalted butter
  • 150 ml milk
  • 1 egg


  1. Sift the self-raising flour into a large bowl
  2. Add the baking powder and salt and mix in
  3. Make sure the butter is slightly softened
  4. Stir in the caster sugar
  5. Now using your fingertips rub in the softened butter. It will start to form a breadcrumb consistency. Continue this action until all the mixture is at a fine breadcrumb stage
  6. Now start to add the milk little by little, kneading as you do. This will form a smooth dough
  7. Leave the dough to rest for 15 minutes and lightly flour a clean smooth surface
  8. Roll out the dough until it is even and about 2 cm deep, so don't apply too much pressure
  9. Use a pastry cutter to cut out individual scones
  10. Preheat the oven to 220 C / 425 F
  11. Cover a baking tray with baking parchment and place the rolls slightly apart onto it
  12. Beat an egg and using a pastry brush paint the top of the scones for a shiny glaze
  13. Place in the oven for 10 to 12 minutes until golden brown
  14. Serve the scones warm or cold
  15. As you can see in the picture, I made these last ones with fresh strawberries and cream

English afternoon tea

Have you ever had English afternoon tea?

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The cakes are ready for afternoon tea

Cakes and scones for afternoon tea, by peterb6001
Cakes and scones for afternoon tea, by peterb6001

Are scones used in afternoon and high tea?

Scones are one of the most traditional dishes that are presented in afternoon tea, which is also known as high tea.

If you have never heard of this, it is an old English tradition that has recently come back into fashion in England. Served in the afternoon are delicious morsels of sweet and savoury snacks, and of course, served with lots of tea and coffee.

There really are no rules, but popularly served plates include things such as cucumber sandwiches, smoked salmon savouries and other cold fish and meats. Pastries that are savoury or sweet and a selection of cakes and tarts, and of course scones.

Remember you can also make a delicious savoury version of these scones by leaving and the sugar and adding the cheese that you wish.

If you decide to make afternoon tea for your friends or family, if everything else goes wrong I promise it will be worth it for my moist homemade scones.

Make sure you have some beautiful fresh strawberries and some double whipped cream to serve them and everybody will taste a little piece of heaven.

Some of the cakes that I have prepared above for it, and now have to cut into easy to eat slices and pieces are my:

Guinness and chocolate cake

Lemon Drizzle Cake

Hummingbird Cake (A carrot cake with some extras added like pineapple)

Tea Loaf made with fresh fruit.

I really hope that you have enjoyed looking at my recipe and will enjoy cooking and eating it even more.

© 2014 Peter Badham

I would love to hear any feedback and your own personal tips

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    • peterb6001 profile imageAUTHOR

      Peter Badham 

      6 years ago from England

      I was out today and went to visit my mother, now I have some of her cheese ones using my / her recipe in a box to take home and they are delightful. I'm snacking on one or two now and don't even have to cut them in half to put butter on.

      Hope that yours turn out as tasty :)

    • Ann Hinds profile image

      Ann Hinds 

      6 years ago from So Cal

      Any recipe for scones catches my attention. I am going to give your recipe a try. Sounds wonderful.

    • peterb6001 profile imageAUTHOR

      Peter Badham 

      6 years ago from England

      Thanks Elsie, Oh really? I have always used an egg, I think it helps to keep them a little more moist. Good luck when you try them, I'm sure you'll love them.

    • Elsie Hagley profile image

      Elsie Hagley 

      6 years ago from New Zealand

      Love scones and this recipe looks very yummy. First time I have seen a egg in scones, so this recipe will be my next batch of scones. Thank you for sharing with us.

    • peterb6001 profile imageAUTHOR

      Peter Badham 

      7 years ago from England

      @flycatcherrr: For an enriched dough you can even add an extra 50 g of butter to the recipe, but I held of saying this to the general public for health issues. If you want to indulge though...... Please do try it and let me know how much you liked / disliked it flycatcher :) It will not disappoint!

    • flycatcherrr profile image


      7 years ago

      My usual scone recipe doesn't call for an egg, but I can see it would add loft to the texture and a little richness to the flavour - I will have to try your recipe!


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