Classic Scones


Who doesn’t love a decadent fresh scone complete with clotted cream and strawberry jam?  This is our favorite recipe for classic scones…and they are positively perfect!


  • 1lb self-raising flour
  • 2 level tsp baking powder
  • 1 3/4 oz caster sugar (super fine sugar; though regular sugar will do just as well)
  • 3 1/2 oz butter, softened, cut into pieces
  • 2 large eggs
  • a little milk
  • handful raisins (optional)


Preheat the oven to 425F. Lightly grease two baking trays.

  1. Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

  2. Crack the eggs into a measuring cup, then add enough milk to make the total liquid 10 fl oz. Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.  Add raisins if you so choose

  3. Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 3/4 in thick.

  4. Cut into as many rounds as possible with a fluted 2 in cutter and pl.ace them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.

  5. Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown color. Lift onto a wire rack to cool. Eat as fresh as possible.

  6. To serve, split the scones and serve with strawberry jam on the scones along with a good dollop of clotted cream.

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