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English Scones


Served fresh and warm from the oven with butter, jam and cream. All that’s left to debate is, is it cream then jam, or jam then cream? You can debate that while eating these beauts.

Pre heat your oven to 180 / gas 5
You will need a couple of lined (baking parchment is perfect) flat baking trays for the scones to go on, a bowl for mixing and a measuring jug.


450g self raising flour
100g softened butter – I chop mine up
50g caster sugar
2 tsp baking powder
2 large eggs
A touch of milk

You can also add currents to the recipe too, or sultanas to make these fruity.


Mix the sugar, baking powder and flour together in a large bowl
Add in the butter and crumb (rub between your finger tips until it has the consistency of breadcrumbs)
In the jug, crack the eggs and add milk to 275ml
Add approx 75% the milk and egg into the crumbed mixture and mix until it starts to come together. (use the other 25% to add or not add, depending if the mixture is coming together nicer)
Tip out onto a floured surface and knead for a couple of minutes
Roll out to around 2.5cm thick.
Using a medium round cutter (I like a fancy edge!), get as many circles as you can, before re-kneading, rolling and cutting until there is no more dough left

Place on a baking tray, evenly spread out, brushing the top with milk (or any of the left over egg/milk mixture)
You can sprinkle some sugar on top at this point too – I like a Demerara myself!

Pop into the preheated oven for approx 15 minutes, checking after ten. They should be lovely and golden brown on top with a nice rise.

Cool on a wire rack, enjoy while still warm.

Note – scones are ideal to freeze once cool to be saved for another day!

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