• Save to your scrapbook
  • Save to your scrapbook

    Sweet and Savoury Home-made Scones

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Sweet and Savoury Home-made Scones

    Scones are an essential part of a proper English tea. There are two things about them which matter a lot. They must be very fresh and they must be served with good accompaniments. For me that means very good jam, preferably strawberry, raspberry or plum and plenty of clotted cream. Whipped cream is just not quite the same. For a change, try my savoury version. Cheese and onion is a classic pairing and the salad onions look lovely.

    Makes: about 10


    • 250g plain flour
    • 1/2 tsp salt
    • 2 tsp baking powder
    • 50g butter, diced
    • 50ml milk (approx)
    • Beaten egg, to glaze


    1. Place a baking sheet in the oven and preheat to 200°C, gas mark 6.
    2. Sift the flour, salt and baking powder together in a bowl, then rub in the butter until the mixture resembles fine breadcrumbs.
    3. Using your hand, stir in enough milk to make a fairly soft dough. Turn the dough on to a lightly floured surface and knead very briefly and lightly to remove any cracks. Roll out lightly to about 2cm thick and cut into 8-10 rounds with a 5cm plain cutter. Lightly flour the cutter and don't twist but push straight down.
    4. Transfer the scones to the hot baking sheet and brush lightly with beaten egg. Bake for 12-15 minutes or until golden brown and well risen. Leave to cool on a wire rack.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars