Plain Scones
A simple and traditional recipe for fluffy, golden scones, perfect with cream and jam.
Allergens: contains cereals containing gluten, eggs, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 24g carbs · 4g sugars · 1g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Sainsbury's, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Morrisons |
|---|---|---|
| Plain flouruse 250g | £0.801.5kg · £0.05 per 100g | £0.53480g · £0.11 per 100g |
| Caster sugarnot compared | – | – |
| Unsalted butterpack 250g · use 75g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Eggspack 6 pack · use 1 | £1.80£0.30 each | £1.80£0.30 each |
| Milk (semi-skimmed)use 100ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Basket total (full packs) | £5.30 | £5.03 |
| Cost of what this recipe uses | £1.13 | £1.28 |
| Per serving | £0.11 | £0.13 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 10. For a different number, use the amounts in the table above.
- Preheat the oven to 220C (200C fan, gas 7). Line a large baking tray with baking parchment. Weigh 250g plain flour, 25g caster sugar, 75g unsalted butter, 1 egg, and 100ml semi-skimmed milk into separate bowls or a jug.
- Sift the flour into a large mixing bowl with 2 tsp baking powder and ½ tsp salt. Cut the cold butter into 1cm cubes and add to the flour. Using fingertips, rub the butter in until the mixture resembles fine breadcrumbs with no large lumps remaining.
- Stir in the 25g caster sugar until evenly distributed. Make a well in the centre. Beat the egg with 90ml of the milk (reserve 10ml for glazing) in a jug, then pour into the well.
- Using a round-bladed knife, mix quickly to form a soft, slightly sticky dough. If too dry, add the remaining milk a teaspoon at a time. Turn onto a lightly floured surface and knead gently 3–4 times until smooth.
- Pat the dough out to 2.5cm thickness – do not roll. Dip a 5.5cm plain cutter in flour and stamp out 8–10 scones, pressing straight down without twisting. Gather trimmings, re-pat once, and cut remaining scones.
- Place scones on the prepared tray, sides almost touching. Brush tops with the reserved milk. Bake in the centre of the oven for 12–15 minutes until well risen, golden brown on top, and a tap on the base sounds hollow.
- Transfer to a wire rack and cool for at least 20 minutes. Serve split warm with butter, jam, and clotted cream. Store leftovers in an airtight tin for up to 2 days.
Tips
- For cheaper scones, swap butter for block margarine and omit the egg, using 110ml milk total.
- Cool completely, then freeze in a freezer bag for up to 3 months; reheat on a tray at 160C fan for 5–8 minutes until steaming hot.
- Keep in an airtight tin at room temperature for 2 days maximum; refresh day-old scones in a hot oven for 3 minutes.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.25kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Caster sugar · about 975g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Unsalted butter · about 175g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Milk (semi-skimmed) · about 900ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).