Perfect British Scones


Whether you’re a jam cream or cream jam person, you can’t beat a good British scone. They also freeze beautifully so it’s worth making a batch, freezing them and then tucking in whenever you fancy.

  1. Pre-heat the oven to 220c.
  2. Grease and line a baking tray.
  3. Add the flour, baking powder and sugar to a bowl and mix well.
  4. Next incorporate the butter into the mix using a spoon.
  5. Add the dried fruit and mix again.
  6. Then pour in the milk, mix through quickly but be careful not to overwork the dough.
  7. Pop your nice soft dough onto a well-floured surface and roll gently to 2 inches thick, using a round cutter cut out the scones and lay on the tray.
  8. Brush on the egg wash and pop in the oven for 7-10 minutes.
  9. Remove from the oven and cool on a rack. Enjoy! Remember you can freeze the rest by wrapping them individually and taking them out as you want one.


Prep time: 20 Minutes

Cook time: 7-10 Minutes

Serves: 10

  • 225g self-raising flour

  • 1 tsp baking powder

  • 40g butter softened and cubed

  • 25g castor sugar

  • 1 pinch of salt

  • 150ml milk

  • 50g mixed dried fruit

  • 1 egg whisked for brushing the tops