Is there anything better than sitting down to a cuppa and a scone smothered in jam and cream? If there is, I haven’t found it yet. 

The afternoon tea staple is a classic for a reason: the tender cakey crumb of a freshly baked scone makes for a satisfying sweet and it’s easy to whip up in just a few minutes. 

These ice-cream scones are to die for

The history of scones

This classic baked good has a long history – the first recorded mention of a scone is from the 16th century in Scotland. (I’m surprised too, I thought they were English and from Cornwall or Devon!)

They started as an oat-based round bread cooked on a griddle over a fire, but soon evolved into the oven-baked delight that we now know and love. 

The best way to serve scones

While I can never go past raspberry jam and cream (jam first, then cream!), there’s no limit to the delicious toppings that you can pile on a scone.

I’ve tried everything from lemon curd to Nutella, dulce de leche to pretty much the whole rainbow selection of jams and marmalades available. They’re all incredible.

You just can’t go past jam and cream

Why I love scones so much

Scones have to be one of the easiest things to bake, made quickly with just a few (affordable) ingredients.

They don’t even take much elbow grease. In fact, you’re literally instructed in the recipe NOT to overmix the dough. 

They’re also extremely hard to mess up, so they’re perfect for budding bakers or those a bit lacking in time, patience, or skill.

But I also love the texture – super fluffy on the inside, crusty and golden on the outside and neutral in flavour, ready for any (or all) of the above said toppings.

The best secret scone ingredient

While I love a simple scone recipe (like this top-rated three-ingredient version), there’s actually another magic ingredient that I always include, and it’s not what you might expect.

I’m talking about eggs.

Are you supposed to put eggs in scones?

Well traditionally, most scone recipes don’t include it – but I’ve found it to be a gamechanger, especially if you like your scones on the more moist and cakey side. 

Don’t be scared, adding an egg doesn’t make the scone-making process complicated. But it does make them firm, soft and tender – and I think even a little more golden on the outside. 

Food Editor Amira Georgy confirms that eggs can help improve scones, saying: “Egg acts as a binder, helping to hold the ingredients together. This can result in a scone that is less crumbly and has a bit more chewiness or richness in its texture.”

Adding eggs can also improve the taste of a scone. Amira goes on to explain that “the egg yolk adds fat and richness, contributing to a fuller flavour”. 

Have you tried pumpkin scones? They also contain eggs!

The best scone recipe containing eggs

This recipe for continental scones by Best Recipes user jettablack includes an egg, if you’re wanting to give it a go.

RELATED: The continental scone recipe that includes eggs

Follow these steps: 

  1. Place the half the flour in the bowl then add the other ingredients and beat to a smooth batter. 
  2. Slowly add the rest of the flour, beating well, until the mixture is a slightly sticky dough. 
  3. Turn out onto a board and knead, adding more flour if necessary, until the dough all comes together. 
  4. Roll the dough out and cut into rounds. Place the rounds in a lined tray, lightly touching so they bake into a big, delightful slab of scone. 
In case you’re wondering, you can also make scones in the airfryer.

Alternatively, this recipe for Nanna’s scones by user caryte has only 3 ingredients, one of them being egg. We should always trust Nanna when it comes to old-school baking, right?

READ NEXT: Nanna’s scones recipe includes eggs, maybe yours should too?