Prep time
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A traditional scone, very easy, quick and delicious. Great just with butter but extraordinary with jam and cream.
Recipe type: Baking
Cuisine: English
Serves: 8
  • 225gm self raising flour
  • 40g golden castor sugar (normal will be OK)
  • 75g soft butter
  • 50g dried fruit (Michael used 80g)
  • 1 large egg, beaten
  • 3-4 Tablespoons milk
  • flour for rolling
  1. Preheat the oven to 220C
  2. Lightly grease or line a baking tin with baking paper
  3. Mix the flour and sugar in a bowl (I use a whisk to mix as it saves sifting).
  4. Rub in the butter until mixture looks like fine breadcrumbs.
  5. Mix in fruit.
  6. Add egg and 3 tablespoons of milk.
  7. Mix with a knife until holding together then using your hands gently bring the dough together into a soft ball, do not overwork.
  8. Dough should not be sticky.
  9. Turn out onto a clean, floured surface.
  10. Roll out to about 3cm thick, no less.
  11. Cut out rounds using a 5cm cutter.
  12. Place evenly spaced on the baking tray and bake in the hot oven for 12-15 mins.
  13. Leave to cool a bit if you can before scoffing!
Recipe by The Eating Tree at