Few baked goods capture the charm of simple home cooking quite like an old fashioned scone. Light, fluffy, and just a touch crumbly, scones have been a staple of British and Australian kitchens for centuries. Originating in Scotland in the early 1500s, the very first scones were made with oats and cooked over an open fire on a griddle rather than baked in an oven as they are today. Their name is thought to come from the Stone of Destiny, the coronation stone of Scottish kings, which symbolised their place in tradition and culture.
By the 18th century, scones had become closely linked with the English afternoon tea ritual popularised by the Duchess of Bedford. Paired with jam and clotted cream, they became the centrepiece of a spread designed for leisurely gatherings. When the recipe reached Australia, home bakers embraced scones as a quick and comforting treat, perfect for weekend baking, school fetes, and family get-togethers.
What makes old fashioned scones special is their simplicity. A handful of everyday ingredients such as flour, butter, milk and a touch of sugar come together to create something truly comforting. Served warm from the oven with butter, strawberry jam or cream, they embody nostalgia and homely goodness in every bite.
Whether enjoyed as part of a classic Devonshire tea, packed into a lunchbox, or baked fresh for visitors, these scones are more than just a recipe. They are a piece of baking history that has been passed down and cherished across generations.
Old Fashioned Scones
Classic old fashioned scones that are light, fluffy and perfect with jam and cream for afternoon tea.
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
4 cups self raising flour -sifted well
3/4 cups milk (or buttermilk if you have it on hand)
3/4 cups cream
1 egg
milk -for brushing on top
Directions
- Preheat the oven to a hot 200 degrees.
- Line a flat baking tray with baking paper and set aside.
- Sift the flour and salt into a bowl and make a well in the centre.
- In a separate bowl, beat together the egg, milk and cream.
- Pour the liquid into the dry mixture whilst mixing with a butter knife (don’t overmix – mix
- until just combined or your scones will be tough!).
- Roll out the mixture gently and use scone cutters (or a floured glass) to cut out the scones. Place them close together on the baking paper and brush each scone lightly with milk.
- Bake for 15 minutes or until golden. Serve warm with jam and cream.
Notes
- Old Fashioned Scones are best eaten fresh and warm from the oven. They can be kept for a day or two in a sealed air-tight container.
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