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Homemade Scones

A staple of the traditional British afternoon tea and an extra decadent breakfast treat, scones are a versatile goody that tastes even better fresh out of the oven. Enjoy your scones with butter, cream, or jam. Why not mix it up by adding cinnamon, raisins, and sultanas, or go savoury with fresh herbs and a strong cheese.

Prep Time: 10–15 mins | Cook Time: 10-15 mins | Makes: 12 scones

350g self raising flour, plus extra for dusting (alternatively 350g plain flour with 2 tsp baking powder)

85g butter cubed.

25g caster sugar 175ml milk.

For creaminess we recommend whole milk. .

1 whole beaten egg to glaze (alternatively milk can be used)

1 pinch salt.

1 tsp vanilla extract
1. Pre-heat the oven to 180°C (226°F/gas mark 4). Cut your baking paper to fit the tray.

2. Mix together the flour and salt then rub in the butter until it looks like fine crumbs, then stir in the sugar.

3. Heat the milk on the hob or in the microwave until warm, not hot. Put your tray and baking sheet in the oven.

4. Make a well in the centre of dry mix, then add the milk mix and combine quickly with a knife until it is a soft but not sticky dough.

5. Dust you work surface, hands and dough with flour, then fold the dough a few times until smoother and spread to around a 3-4cm thickness.

6. Dip your cutter into some spare flour, then firmly press into the dough to cut out your scones, you may need to reshape any left over dough to cut further scones.

7. Brush the tops with the beaten egg or milk, then place onto the hot baking tray. Bake for 10-15 mins or until risen and golden on top.