Easy Peasy Scones (for two)

Really ready in five minutes before going in the oven, I can assure you, you’re gonna want these scones every morning!   Jump to Recipe

Easy Scones for two Fruit scone

Do you love scones (or baking biscuits, there’s a slight difference: Biscones)?

I DO! I love love love them. I made plenty; I tested many recipes and kept a few. Well, now I have quite a bunch of them and I love every one of them because each one has its particularity and you can eat them with butter, homemade clotted cream or my super easy two-ingredients frosting:

Frosting With Two Ingredients

You know how scones have kind of a reputation of being difficult to make? I know that with many recipes step by step, with photos and great explanations, they seem less scary. But still, they ask for your time: frozen (cold) butter, grated, hands dirty…we couldn’t be blamed to leave them aside for a moment and go buy for one (still we need that scone!)

But please don’t do that. If an ingredient is missing, yes, go out, to buy it! Butter, flour, milk, baking powder…aaaand that’s it. For a classic recipe at least. And for this recipe.

I really put together these scones in five minutes. I admit it, maybe you need a couple of scones-making to be comfortable with it, but like every recipe! There always is a first time. But, this recipe is not scary, it’s easy, and you do it pretty quickly.

I made this recipe with basics ingredients such as:

FLOUR: all-purpose. You can use cake flour to have an even more powerful taste of scone (Devonshire style) but I try to keep mine as long as I can (I brought it back from Ireland).

BAKING POWDER: Choose one that is less than 4 months old, or you could end up with flat scones, and you don’t want that!

BUTTER: I chose to mix unsalted and salted butter. That was a bit risky, but I like a little salty taste in my scones. Feel free to use the butter you want, but you don’t want to use salted butter only.

MILK: For this recipe I used whole milk, but can be of course substitute for buttermilk. You can use semi-skimmed milk, half and half or cream, but I don’t think you should go with skimmed milk.

Easy Scones for two Fruit scone

And that’s it! Don’t even be afraid if you think that without top-quality ingredients these scones won’t be good: they’ll be just as great! And I know it well because that’s what I am forced to do. I sometimes can’t afford top-quality ingredients and, even if I care about what I buy, I have to make sacrifices. And these scones are just as awesome as ever.

Bonus: This recipe makes two scones. I created it in order to give people, who are on their own or who can’t have 6 or 7 scones leftover, a recipe to make and enjoy beautiful scones. You can easily double, triple this recipe.

Easy Peasy Scones For Two

Really ready in 5 minutes scones for two. Fastest recipe of scones ever!

Course Breakfast
Keyword Scones
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2
Calories 205 kcal
Author Bites Of Baking


  • 78 g flour all-purpose
  • ½ tsp baking powder
  • 15 g butter cold
  • 40 ml whole milk can be substituted for buttermilk or semi-skimmed milk


  1. Preheat the oven at 420°F (220°C) and grease a silicon mat or a parchment paper in a baking mat.

  2. In a medium bowl, mix and sift the flour and baking powder together.

  3. Add the milk and mix slowly, just until incorporated.

    When dough is formed, a little kneading is required:

  4. For the kneading: Form into a rectangle by flatten with your floured hands (no need to be perfect of course); Fold the widths and then the lengths; Flatten with your hands and turn back your dough (pretty face up!); With a round cutter and without twisting, cut one round scone and grab the rest to form a second one. Or keep the rectangle and make two triangles.

  5. Bake for 12 minutes and enjoy while still warm!

Recipe Notes

*Notes: You can put them in the oven 5 minutes at 350°F to warm them up and enjoy even few days later.

© BITES OF BAKING. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.


    1. Hello, yes indeed! Thank you for pointing that out, it was a long time ago and I’m not blogging anymore so sorry for that!


Leave a Reply

Your email address will not be published. Required fields are marked *