Fluffy Scones from Scratch

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Scone from Scratch

There are two kinds of scones in this world: the dense kind that are more like Irish soda bread and the fluffy kind served in Britain and its colonies on proper tea trays.

In Australia, what’s traditional is a version of the fluffy ones Australians call lemonade scones, which use a sweet soda in the mix. These are my version—without the soda, but with a little sparkle instead!


  • 2 cups white flour
  • 1 cup whole wheat flour
  • 4½ teaspoons baking powder
  • 1½ teaspoons salt
  • 1/3 cup sugar
  • 2/3 cup sparkling water
  • 1 cup cream


1. Preheat the oven to 375 degrees. Throw all the ingredients into a bowl and mix together gently.

2. Sprinkle some flour on the counter. Scoop the batter on top of the flour, fold it a few times, and pat it out so it’s about 2 inches thick.

3. Use a glass jar or biscuit cutter to cut out round shapes of the dough, and place them on a baking tray greased with coconut oil or butter.

4. Brush a little milk or sugar on top of the scones and bake in the oven for about 15 minutes, or until golden.

5. Eat immediately! Because no matter what kind you make, scones are always best hot out of the oven. Enjoy with clotted cream* and jam. Or just plain. Or with butter. But definitely with tea!

Variations: Add cranberries (fresh or dried) or other dried fruit. You can also add lemon or orange zest. Use this basic recipe as your blank canvas then be creative!

*If you don’t have any clotted cream around, whipped cream will do.


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