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English Scones

by Ellie Holland featured in Afternoon Tea Party for 4


for 6 scones

  • 3 ½ cups
    self-raising flour (450 g)
  • 4 tablespoons
    butter, cut into cubes
  • 2 tablespoons
  • 2 teaspoons
    baking powder
  • ¼ teaspoon
  • 1 ¼ cups
    milk (250 mL)
  • 1 egg yolk

To Serve

  • jam, as needed
  • clotted cream, as needed
    Calories 368
    Fat 11g
    Carbs 57g
    Fiber 1g
    Sugar 5g
    Protein 8g

Estimated values based on one serving size.



  1. Preheat the oven to 425˚F (220˚C).
  2. In a large bowl, rub together the self-raising flour and cubed butter until you form fine crumbs.
  3. Mix in the sugar, baking powder, and salt, and make a well in the middle.
  4. Pour in the milk and gently mix together until just combined.
  5. Tip the dough onto a floured surface and knead for about a minute. Be careful not to over-knead the dough.
  6. Using a round cookie cutter or the rim of a glass, cut circles into the dough that are about 1-2 inches thick.
  7. Place onto a baking tray lined with parchment paper and coat the tops of the scones with the egg yolk.
  8. Bake for 12 minutes.
  9. Serve with clotted cream and jam.
  10. Enjoy!




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