Plain scones


  • 200 g plain flour
  • 1 tbsp baking powder (or use self-raising flour)
  • 1 tbsp sugar
  • 1/2 tsp salt (or less)
  • 3 tbsp butter
  • 1 egg
  • about 100 ml milk

Another high tea recipe. Adapted from this basic recipe (several more scone recipes are on this page too). They came out exactly like the kind I miss because I'm not living in England. Now for some clotted cream...


Sift the flour with baking powder, salt and sugar. Cut in the butter with a pastry blender or two knives, or rub it in with your fingers, until the mixture is uniformly crumbly. Mix in the egg. Add enough milk to make a smooth, firm dough that's easy to roll out.

On a floured board, roll out the dough to about 1 1/2 cm. Cut out rounds with a glass (take up the leftovers, roll out and cut again; repeat until you run out) or make one large round or two smaller ones and cut into segments.

Heat the oven to 225 degrees Celsius. Grease a baking sheet or line it with baking paper and put the scones on it, a few centimeters apart to allow for rising. Brush the scones with a little milk or beaten egg or, for a spectacular glaze, egg beaten with sugar. Bake for 10-15 minutes until they're well risen and golden brown.

Serve with butter or cream and jam.