Big Fluffy Scones (Special Ingredient)
Everyone needs quick and easy recipe for big fluffy scones. These easy scones are extra soft and fluffy thanks to the liquid whey which creates a delicate crumb and rich golden color. You’ll only need 25 minutes to make a batch of these when family or friends drop in. Enjoy them with jam and cream—a perfect treat for morning or afternoon tea!
This foolproof scone recipe works every single time! The key to achieving a great fluffy texture in plain scones is to not over-mix the dough and to use liquid whey instead of milk in my opinion. The whey creates light and tender scones with a golden crust.
Why you’ll love these big fluffy scones
- Quick and easy recipe: Make big fluffy scones with 6 ingredients only in 25 minutes flat.
- Suitable for a variety of diets: Sugar and egg-free recipe.
- Versatile crowd-pleaser: Big, fluffy scones are a versatile crowd-pleaser and a must-have when hosting a high tea.
Ingredients
- Whey – I use liquid whey leftover from yogurt making but you can use full-fat milk or lower fat options as well.
- Butter – Unsalted butter works best for this recipe but you can use salted butter if needed. Just omit the additional salt in the recipe. By grating the cold butter you’ll also ensure that it is evenly distributed throughout the dough without handling it too much. Make sure the butter is cold so you can easily grate it. I use the second finest side of my box grater.
- Flour – All-purpose flour is all you need for this recipe.
- Baking powder – Yes, 5 teaspoons sounds like a lot but you that much if you’re after big, fluffy scones.
- Vanilla extract – You can substitute it with vanilla essence or with fresh vanilla beans scraped from one pod.
- Salt – The salt adds flavor to the scones and is required. Sea salt works best but you can also use table salt.
Flavor variations
Add the ingredients below to create other delicious scone variations:
- Cheese scones: Add 1/2 cup grated edam or cheddar cheese to the dough. Add an additional tablespoon of milk if needed.
- Date scones: Add 1/2 cup of chopped dates to the dough.
- Earl Grey scones: Simply warm the milk and steep 2 teabags of Earl Grey in the milk for 3 minutes. Let the infused milk cool down to prevent it from melting the butter in the dough. Once fully cooled use it as per the recipe below.
- Lemon scones: Add 1 tsp of lemon zest to the dough and glaze the tops of the scones with a simple lemon icing made with 1 tbsp lemon juice, 1 tbsp melted unsalted butter, and 1 cup powdered sugar.
How to serve an English style scone
Traditional scones are served alongside a cup of cream tea. Earl grey or English breakfast are popular choices.
In terms of toppings, it’s hard to beat the classic jam and clotted or whipped cream combination. I’ll leave it up to you to decide which comes first. Just make sure you’ll add a generous amount of whipped heavy cream.
Rich mascarpone cream, lemon curd, and fresh fruit such as strawberries are other delicious topping ideas.
FAQ
Scones last 3-4 days in an airtight container at room temperature. Simply reheat them in a microwave or oven before serving. You can also freeze them in a freezer-proof container for up to 3 months.
Yes, you can store baked scones in the freezer for up to 3 months. Simply defrost them at room temperature and reheat them lightly in the oven or toaster. You can even freeze unbaked scones.
Related recipes
For more delicious afternoon tea recipes, make sure to check out my coffee & walnut loaf cake, honey loaf cake, and earl grey lavender cake as well.
If you loved this quick and easy Scone Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
Big Fluffy Scones
Ingredients
Dough
- 3 cups all-purpose flour
- 5 tsp baking powder
- 1/8 tsp salt
- 1/3 cup unsalted butter cold
- 1 tsp vanilla extract
- 1 1/4 cup liquid whey cold
Glaze
- 1 tbsp milk
Instructions
- Preheat the oven to 420F/220C.
- In a large bowl, add sifted flour followed by baking powder and salt. Combine the flour mixture.3 cups all-purpose flour, 5 tsp baking powder, 1/8 tsp salt
- Grate the cold butter into the dry ingredients and mix everything with your hands making sure the butter is distributed evenly.1/3 cup unsalted butter
- Add the wet ingredients including the vanilla extract and cold liquid whey. Loosely bring the dough together with a spoon. Don't over-mix it. You're after a very rough dough, not a smooth one.1 1/4 cup liquid whey, 1 tsp vanilla extract
- Add the scone dough onto a lightly floured surface and form a 1-inch thick circle or square with your hands or a rolling pin. Cut the scones into round shapes with a cookie cutter or scone cutter (approx. 4-inch diameter). Alternatively, you can shape them into squares or triangles with a pastry cutter or sharp knife.
- Place them onto a parchment paper lined baking tray side by side as you want them to rise up instead of spreading out. Brush the top of the scones with milk (or use an egg wash) and bake the scones in the oven for 13 minutes or until you can spot a golden-brown crust.1 tbsp milk
