Traditional Cream Scone Recipe
Prep time
Cook time
Total time
A traditional cream scone recipe made with flour, butter, milk, and sugar. Serve with homemade fruit jam or preserves for breakfast, brunch, or afternoon tea.
Recipe type: Brunch
Cuisine: American
Serves: 12
  • 3 cups self-rising flour*
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 6 Tablespoons butter, cut into ¼" cubes
  • 1 cup milk
  1. Preheat oven to 450 degrees. Arrange the oven rack so that is in the top third of your oven.
  2. In a large mixing bowl, sift together the flour, salt, and sugar.
  3. Cut in the butter with a pastry cutter until crumbled evenly.
  4. Add milk a little at a time to make a soft dough.
  5. Knead the dough lightly on a floured surface, then pat into a rectangle about ¾ of an inch thick.
  6. Cut into squares or wedges or use a biscuit cutter for circles.
  7. Arrange the pieces on a lightly greased baking sheet or use a scone pan.
  8. Brush each piece with milk to glaze.
  9. Bake the scones for 12-15 minutes, or until nicely risen and golden brown.
*If you do not have self-rising flour, you may substitute the following:
3 cups all-purpose flour, 3-3/4 teaspoons baking powder, and ¼ teaspoon salt. (Self-rising flour already has the leavening agents in it.)
Recipe by Vintage Cooking at