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Claire’s School Scones

A traditional recipe for the humble scone

ingredients 7 ingredients
Prep 20 minutes Cooking 7-10 minutes
user icon Serves 6-8 people
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  • 200g Self Raising Flour
  • 1/2 teaspoon salt
  • 50g Cold Butter cut into cubes
  • 50g Caster Sugar
  • 1 egg
  • 3 Tablespoons Milk
  • Variations
  • 50g dried fruit


  • Preheat the oven to 200C, Gas Mark 7 and lightly grease a baking tray
  • Place the flour in a bowl and add in the butter
  • Using the rubbing in method, rub together until it resembles fine breadcrumbs
  • Add the sugar and dried fruit if using and mix
  • Make a well in the middle and add the egg and a little milk ( up to 3 tablespoons)
  • Mix with a knife until a stiff dough is formed, add a little more milk if isn’t binding.
  • Gather the dough and turn out onto a floured surfaces needing lightly.
  • Roll into a circle 2 cm thick
  • Cut shapes out with a pastry cutter and place onto the baking tray
  • Rolling again any unused dough.
  • Brush with milk
  • Bake in the oven for 7-10 minutes until risen and golden brown
  • Remove and cool on a wire tray
  • Top with strawberry jam and Rodda’s Cornish clotted cream
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