Simple Scones

I like to think my scones are better than any bakery version...they’re flaky, flavourful, and moist with crispy crumbly edges. And while I always love using dried currants for mine. You can build your own scones with a variety of different add-ins such as chocolate chips, berries or you can make them savory with cheese and herbs.
I first started making these when I was in college and first shared my recipe here on my website for the Royal Wedding of Prince Harry to Meghan Markle.
We love to serve them with some fruit, Devonshire cream and lemon curd, for a little extra burst of flavor. Hope you enjoy them as much as my family and I do!!!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Scotish
Servings 4


  • Mixer
  • Baking Sheet
  • Parchment Paper
  • Rolling Pin
  • Cutting Board


  • 3 cups Unbleached all-purpose flour
  • 1 Tbsp Baking powder
  • 2 Tbsp Sugar
  • 1/4 tsp Salt
  • 1/2 Cup Unsalted butter cold, cut into 1/4" cubes
  • 1 Cup Dried currants or your dried fruit of choice
  • 3 Eggs
  • 1 Cup Milk add 1 Tbsp


  • Preheat the oven to 425 degrees.  Line a large baking sheet with parchment paper, set aside.
  • In a large mixing bowl combine flour, baking powder, sugar, and salt on low speed, blend in butter until it is almost completely incorporated into the flour mixture, small chips of butter will be visible. Stir in currants with a wooden spoon.
  • In a small bowl beat 2 eggs lightly with 1 cup milk.  Add all at once to the flour mixture, stir just until blended.  Gather the dough into a ball and press lightly together.
  • On a well-floured surface, roll out the dough ⅓-inch thick.  Cut into rounds using a floured 2 ½-inch biscuit cutter. Place 2 inches apart on a baking sheet.
  • Prepare an egg wash by beating the remaining egg and 1 tablespoon milk, brush scones’ top lightly with egg wash (i like to add a dusting of sugar on top).
  • Bake for 13-15 minutes or until the scones are nicely puffed and tops are golden.  Serve warm. Makes 12 scones.

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A post shared by Lisa Breckenridge (@lisabreckenridge)