An ultimate British classic that are super easy to bake



Prep time

15 minutes

Cook time

14 minutes

Scones always go down a treat! Perfect with a cup of tea or as part of afternoon tea. This simple yet delicious food always sparks controversy with the correct pronunciation or correct jam/cream placement, but the taste and this recipe is guaranteed to be enjoyed by all.  


225g self-raising flour
55g butter
25g caster sugar
110ml milk
1 egg, beaten
50g  raisins/mixed fruit
pinch  salt


1. Preheat the oven to 220°C/200°C fan/ gas mark 6 and grease a baking tray.

2. Mix together the flour and salt, and rub the butter into the mixture with your finger tips to make a ‘breadcrumb’ like texture.

3. Stir in the sugar and add the raisins/mixed fruit (optional). Add the milk a little bit at a time and mix until a soft dough forms.

4. Flour a work service and knead the dough lightly, pat down to around 2cm thick. Use a cutter to stamp out the scone shape and place on the lined baking tray.

5. Gently brush with egg on the top of the scone and bake for 12-14 minutes, until risen and golden brown. 

6. Cool on a wire rack, and serve with jam and butter/clotted cream. 

Chef’s tips

Omit the raisins/dried fruit for plain scones!

To adapt this recipe to cheese savoury scones, don’t add the caster sugar and raisins/mixed fruit, but add 25g mature cheddar, grated in step 3!

Try a scone when they are still slightly warm from the oven, they won’t disappoint!


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