A British classic recipe for afternoon tea. These are served with either cream (clotted cream is considered the ultimate) and jam or butter and jam.


225g (8 oz) self raising flour

1 tsp baking powder

40g (1½ oz) butter

25g (1 oz) caster sugar

Milk to mix, about 125ml (4 fl oz pint)

Beaten egg or milk

Serves 9


1. Place the flour and baking powder into a basin and rub in the butter. Stir in the sugar. Add with enough milk to make a soft dough. Turn onto a floured surface and knead lightly. Roll out to about 1cm (½ inch) thick and cut into circles. Place the scones onto a piece of Bake-O-Glide on the plain shelf.

2. Bake on the second runners down in the Roasting Oven for 8-10 minutes, until risen and golden. Turn the shelf once after 5 minutes.

Conventional cooking
Bake at 220°C, Gas Mark 7, fan oven 200°C for 8-10 minutes, until risen and golden. Serve warm with butter and raspberry conserve or cold with clotted cream and raspberry conserve.

Back to Recipes