I love just plain warm scones, I know traditional scones have fruit in but I don’t like fruit in bread therefore nice plain scones.


I have been wanting to make my own scones for a long time but wanted to make sure I could give my full attention to them as on days that I work, I always fit recipes in before or after work. I did this on my day off so I could make sure they were not rushed.


Me and mum enjoyed this by having our own afternoon tea. I also took some to work for the ladies I work with and they enjoyed them as well. I’ll admit they look a bit small but are perfect because you can have more than 2 without struggling.


Course Dessert
Cuisine British
Keyword Baking, clotted cream, jam, scones
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 scones


  • 350 g Self-Raising Flour
  • 85 g Unsalted Butter
  • 3 tbsp Caster Sugar
  • 175 ml Milk
  • 1 Egg beaten, to glaze
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Powder
  • 1 tsp Lemon Juice


  • Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
  • Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
  • Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
  • Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.
  • Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
  • Take a 5cm cutter and dip it into some flour. Plunge into the dough, then repeat until you have four scones.
  • Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top.
  • Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.

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