Sweet Scones

A British classic, serve these with cream and jam - or is it jam and cream? - for a delicious treat. 

Sweet scones


225g (8 oz) self raising flour

1/2 tsp baking powder

25g (1 oz) butter

25g (1 oz) caster sugar

150ml (1/4 pint) milk


Beaten egg or milk


1. Place the flour and baking powder into a mixing bowl and mix well together. Once combined, rub the butter into the flour until it resembles breadcrumbs.

2. Stir in the sugar, then add in the milk until the mixture forms a soft dough.

2. Roll out to 1cm (1/2 inch) thick and cut out circles. Place on the plain cold shelf and brush with a little egg or milk.

3. Set the main oven to 220°C (425°F), Gas mark 7. Bake on the second runners down in the main oven for 8-10 minutes, until risen and golden. Turn the shelf once after 5 minutes.

4. Cool and serve the same day with clotted cream and jam.

Note - These scones can be frozen after cooling. To thaw, place next to a warm Rayburn for 30 minutes.

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