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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


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