Classic Scones recipes

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Large Radish

Classic Scones 

In this lesson, I’m going to show you how to make classic scones, and it’s my version of classic scones. So to be honest they’re not classic anymore because they’re upgraded so I should probably call it an upgraded version of the classic scone.


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Classic Scones 





40 Min





– Unsalted Butter 65g (2cm cubes when using a food processor, 1cm cubes when doing it by hand) – Cake Flour 162g – Baking Powder 6.3g – Salt 1g – Sugar 41g – Whole Eggs 40g – Heavy Cream 55g


1. Mix & sift the dry ingredients into a bowl (cake flour, baking powder, salt, sugar). 2. Add the butter (must be chilled) and blend (use the pulse function of the food processor. If doing it by hand, cut in the dry ingredients into the butter using scrapers) 3. Add the liquid (whole eggs + heavy cream) and mix. Do not overmix. 4. Transfer the dough onto a mat and bring everything together (knead briefly). Use dusting flour when needed. 5. Roll the dough into a rectangular shape, cut it in half and stack it. 6. Repeat the previous step twice. 7. Cut the dough into 4 triangles (they should be roughly 90g) 8. Apply egg wash (equal amount of whole eggs and heavy cream mixed well together). 9. Bake at 190°C for 13~15mins (Pre-heat to 190°C)