Classic Special Scones



  • 225g (8 oz) self-raising flour
  • 1 tsp baking powder
  • 50g (2 oz) butter
  • 25g (1 oz) caster sugar
  • 1 large egg
  • milk

Classic Special Scones

The secret of a good scone is not to have the mixture too dry and not to handle the dough too much.


Preparation time: 12-15 minutes
Cooking time: 10 minutes

  1. Preheat the oven to 220°C/Fan 200°C/Gas 7 and lightly grease a baking sheet.
  2. Measure the flour and baking powder into a bowl, add the butter and rub in until the mixture resembles fine breadcrumbs. Stir in the sugar.
  3. Crack the egg into a measuring jug, lightly beat then make up to 125ml (4 fl oz) with the milk. Stir most of the egg and milk into the flour, keeping 1 tablespoon in the jug to glaze the scones before baking. Mix to a soft dough.
  4. Turn on to a lightly floured surface, knead lightly then roll out to 1.25cm (½ in) thickness. Cut into rounds with a fluted 8cm (3 in) cutter to make 10 scones.
  5. Place the scones, spaced, on the baking sheet. Brush the tops with a little milk and bake in the preheated oven for about 10 minutes, or until a pale golden brown.
  6. Remove from the baking sheet and leave to cool on a wire rack.

Use light muscovado sugar instead of caster and add 1 tablespoon of golden syrup to the milk and egg mixture. Beat thoroughly to blend before adding to the flour mixture.


This recipe is from: Fast Cakes