Recipe: Classic Scones


Twists are fun but sometimes it's nice to stick to to the classics. These are the easiest, most delicious classic scones and the only twist it whether you choose cream or jam to go on it first!


  • 150 ml milk
  • 75 g sultanas
  • 350 g self-raising flour
  • 75 g salted butter
  • 1 heaped tbsp caster sugar
  • 1 large egg
  • 50 ml milk to glaze
Preheat the Oven

Step 1

Preheat The Oven

Preheat an oven to 200°C.

Make the Dough

Step 2

Make The Dough

Pour the milk onto the dried fruit in a bowl and leave to soak. Cut the butter into cold cubes and rub into the flour with your fingertips until it begins to resemble breadcrumbs. Stir through the caster sugar. Crack in the egg and pour in the milk and sultanas then with a table knife, stir to bring it together into one dough.

Cut and Bake

Step 3

Cut And Bake

Press into a lump about 2cm deep on a floured surface then cut out 6cm circles with a cutter. Transfer the raw scones onto a lined baking tray and squash the leftover dough into another lump to press out and cut again. Waste nothing! Brush the tops of the scones with a little milk and bake for 10-12 minutes until they have risen, are golden and when tapped from beneath sound hollow.

Cool and Serve

Step 4

Cool And Serve

Allow to cool on wire rack before slicing and serving with clotted cream and jam.

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