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Ingredients (makes 12)
225g/8oz self-raising flour
2tsp baking powder
25g/1oz caster sugar
1. preheat the oven to 220C/425F/Gas7. Lightly grease two baking trays.
2. Measure the flour and baking powder into a bowl, then add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
3. Break the egg into a measuring jug, then make up to 150ml/5fl oz with milk. Stir the egg and milk into the flour - you may not need it all - and mix to a soft but not sticky dough. Turn out on to a lightly floured work surface, knead lightly and then roll out to a thickness of 1cm/˝in.
4. Cut into rounds with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops with a little extra milk, or any egg and milk left in the jug, and bake in the oven for about 10 minutes or until they are a pale golden brown.
Lift onto a wire rack to cool. Eat as fresh as possible.
Fruit scones: add 40g(1˝oz) dried fruit with the sugar
Cheese scones: add 75g(3oz) finely grated cheese in place of the sugar
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