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    Scones - June 2004

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    Scones - June 2004

    These scones couldn't be quicker or easier to make - simply roll out the dough into a rectangle and then cut into squares. With fresh butter or clotted cream and a small pot of homemade raspberry jam to hand, they are ready to be eaten immediately.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 25 - 30 minutes, plus cooling 30 minutes

    Makes: 8


    • 300g self-raising flour
    • ½ tsp baking powder
    • 75g butter, cut into small cubes
    • 50g caster sugar
    • 1 egg
    • About 100ml whole milk


    1. Preheat the oven to 220°C, gas mark 7. Lightly grease a baking sheet. Sift the flour and the baking powder into a mixing bowl. Add the butter and rub into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
    2. Crack the egg into a measuring jug, beat lightly with a fork, then add enough milk to the jug to measure 150ml in total. Make a well in the centre of the flour, pour in the egg mixture and mix with a round-bladed knife to form a soft dough.
    3. Transfer the dough to a lightly floured work surface and knead briefly until smooth. Roll out into a rectangle, about 15cm x 25cm and 1cm thick. Using a long sharp knife, cut the dough into 8 squares.
    4. Arrange the scones on the baking sheet so that they are nearly touching. Brush the tops of the scones with a little of the milk. Bake for 15-20 minutes or until well risen and golden. Cool on a wire rack. Scones are best eaten on the day they are made, or allow them to cool and then freeze them in freezer bags for up to 1 month.

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    Cook's tips

    When brushing the scones, make sure that only the top surface is coated with milk. If any dribbles down the side, the scone won''t rise evenly.


    Average user rating

    5 stars