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Tanya Wasiuta

Traditional Scones

In The News Recipes

Now it won’t be a Royal Party for the Queens 90th without some ingredient of afternoon tea, and nothing is more British than some home-made scones, with lashings of clotted cream and strawberry jam enjoyed with a good cup of English tea. Delightful.

225g self-raising flour
55g butter
25g caster sugar
1 egg (free range, beaten to glaze)
150 ml milk
pinch of salt


1. Pre-heat oven to 220°C (Gas 7) and lightly grease a baking tray.

2. In a bowl mix together the flour and salt and rub in the butter.

3. Add the sugar, and milk and combine until it forms a soft dough.

4. Turn the dough on to a floured work surface and knead very lightly. Pat out to roughly 2cm thick.

5. Using a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise)  plunge into the dough and repeat until all the dough has been used. (Lightly knead any dough together to cut any additional scones).

6. Brush the tops with the beaten egg. Place in oven and bake for 12-15 mins until well risen and slightly golden in colour.

7. Cool on a wire rack and serve with your choice of butter and jam or a generous dollop of clotted cream.


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