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Breakfasts

Breakfast Scones

September 4, 2026•Traci Cornelius
Breakfast Scones

Easy Breakfast Scones

There is something about a warm scone at breakfast that feels far more special than the amount of effort involved would suggest.

These are still very much on the savoury side, especially compared with the sweeter American-style scones you often see. There is not a drop of cream in sight either. We have to save that particular pleasure for afternoon tea!

I make these slightly smaller than a standard afternoon tea scone, which makes them just right for breakfast. They are quick to mix together, quick to bake and they use simple ingredients I almost always have in the kitchen.

Breakfast Scones Ingredients

They are the sort of thing I can make when everyone wants something warm and filling but I do not want breakfast to turn into a whole morning’s project. By the time the kettle has boiled and everyone has started appearing in the kitchen, a tray can already be well on its way.

We eat them warm, usually split open with butter and they are also lovely with eggs, cheese or whatever else we happen to have that morning. They work equally well as part of a bigger weekend breakfast or simply grabbed with a cup of tea on a busy morning.

And, perhaps most importantly, they are one of those recipes that feels useful. No unusual ingredients, no long resting time and no faffing about. Just a simple breakfast bake that I can come back to again and again.

Breakfast Scones Cooking

Why I make these for breakfast

Some mornings call for more than toast or cereal but I do not necessarily want to make a full cooked breakfast. These sit very nicely in the middle.

I can put a basket of warm scones on the table and everyone can add what they like. Butter and jam work perfectly but they are just as good with eggs, cheese or alongside fruit and yoghurt. It makes breakfast feel generous without needing lots of separate dishes.

They are also useful on those mornings when everyone is coming and going at slightly different times. They can be eaten warm from the oven, left on the table for the next person wandering downstairs or tucked away for snack time later .

Breakfast Scones

Easy Breakfast Scones

Soft, lightly sweet breakfast scones that are quick enough to make in the morning. I make them a little smaller than traditional afternoon-tea scones and serve them warm with butter, jam or alongside a more savoury breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Servings: 12 Scones
Ingredients Equipment Method

Ingredients
  

  • 350 g Self-raising flour (if you only have plain or all purpose add 1 tsp Baking powder to 100g flour)
  • 1 tsp Baking powder
  • 85 g Butter Cold and cut into small cubes
  • 2 tbsp Caster sugar
  • 175 ml Milk
  • Pinch Salt

Equipment

  • 1 Mixing Bowl
  • 1 Rolling Pin optional
  • 1 Circle Cookie Cutter
  • 1 Greased Baking Tray

Method
 

  1. Heat the oven to 220°C, or 200°C fan and grease a baking tray with baking parchment.
  2. Combine the dry ingredients. Add the self-raising flour and baking powder to a large bowl and stir together.
  3. Rub in the butter. Add the cold cubed butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
  4. Add the sugar and stir it through the flour mixture.
  5. Add the milk. Make a well in the centre and pour in most of the milk. Gently bring everything together, adding the remaining milk as needed, until you have a soft dough. Try not to overwork it.
  6. Shape the scones. Turn the dough onto a lightly floured surface and gently pat it out rather than heavily rolling it. Aim for roughly 2.5–3cm thick.
  7. Cut out smaller rounds with a scone cutter. Press the cutter straight down rather than twisting it, which helps the scones rise more evenly. Gently bring the scraps back together and continue cutting.
  8. Bake. Place the scones onto the prepared tray and, if you like, brush the tops with a little milk. Bake for 10–12 minutes, until risen and golden.
    Breakfast Scones Cooking
  9. Leave them on the tray for a few minutes before transferring to a cooling rack, although these are particularly good served while they are still warm.
    Breakfast Scones Close up

Serving

For breakfast, we usually keep things simple and serve them split with butter and perhaps a little jam. Because they are not overly sweet, they also work really well alongside eggs, cheese or other savoury breakfast bits.

Breakfast Scones & Jam

Storing

These are at their best on the day they are baked, particularly while still slightly warm.

Once completely cool, store them in an airtight container at room temperature for around 2 days. A few minutes in a low oven will bring them back to life nicely.

Freezing

They freeze really well, which makes them worth making in a bigger batch.

Allow the scones to cool completely, then freeze them in an airtight container or freezer bag for up to 3 months. You can freeze them individually first if you want to be able to take out just one or two at a time.

Defrost at room temperature and warm briefly in the oven before serving.

If you make them…

I’d love to know what you serve yours with. Ours rarely make it very far beyond butter and jam, although I can already see these working with all sorts of breakfast fillings too.

If you give them a go, leave a comment below and let me know how they turned out. And if you make them slightly differently, I’d love to hear that too. Some of my favourite kitchen ideas have come from seeing what other people do with the same basic recipe.

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