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Classic Scones

What could be more British than afternoon tea served with Scones. Layer up with clotted cream and sweet strawberry jam - perfectly enjoyed with a cup of tea.


  • 350g self-rising flour , plus more for dusting
  • ¼ tsp salt
  • 1 tsp baking powder
  • 85g butter , cut into cubes
  • 3 tbsp caster sugar
  • 175ml milk
  • 1 tsp vanilla extract
  • beaten egg , to glaze
  • Optional; For a fruity scone try adding 85 grams of raising as the same time as stirring in the sugar.



Preheat the oven to 200C, place a lined baking tray in the oven

  1. Add the flour into a large bowl with the salt and baking powder, then mix. Add the butter, rub in the butter with your fingers until the mix looks like fine crumbs. Stir in the sugar.
  2. Poor the milk into a jug a heat in the microwave for 30 seconds
  3. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dust a little flour on the dough and your hands, then fold the dough over 2-3 times until its a little smoother. Pat until it forms a round dough about 4cm deep.
  4. Take a 5cm cutter and dip it into some flour. Plunge into the dough, and then repeat until you have four scones. By this point you'll probably need to press what's left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
  5. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.

Helpful hint:
Try adding a little lemon juice to the hot milk to make it sour, as this will improve the rising skills of the baking powder.

Download Scones recipe in pdf format (125kb)