traditional english scones

So this is the fourth scone recipe I’m trying while on my perfect (and easy) scone recipe quest. I adapted it from Beth Eaglescliffe home baking recipes and I think they’re quite good, in fact they are currently holding second place.

When I went through the many scone recipes online, I repeatedly encountered the “self-raising” flour problem. I’ve never seen self-raising flour in stores here and for the ultimate scones recipe that I posted in June I just winged it, but this time I thought I should do some research. Check the tips page on how to make self-raising flour.

This is how I winged it before: 3 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt for 1 3/4 cup (225g) flour

For this recipe I used the Bread, Cakes and Ale conversion and added 25g of baking powder to 475g of plain flour.


traditional english scones
Prep time
Cook time
Total time
Yields: 12
  • 4 cups (500 g) self-raising flour - I used 3 cups & 12 tablespoons (475g) all purpose flour and 2 tablespoons & ½ teaspoon (25g) baking powder
  • 4½ tablespoons (55g) caster sugar
  • pinch of salt
  • 7 tablespoons (100g) butter
  • 11 oz (300ml) milk
  • 1 egg
  • splash of milk
  1. Preheat oven to 425°F / 220°C
  2. Lightly grease a baking sheet and dust with a little flour.
  3. Place the flour, salt, sugar and baking powder in a large bowl.
  4. Add the butter in small pieces and rub the butter into the flour so you get little cornflake – sized pieces.
  5. Make a well in the middle of the mixture and gradually add the milk, then fold the milk into the dry mixture gently with a wooden spoon, try not to beat the air out of the dough.
  6. Place the dough onto the floured work surface and shape it by patting it gently into a one inch thick sheet.
  7. Using a 2 inch / 5cm diameter cookie cutter cut out scone from your dough sheet.
  8. Beat the egg with a splash of milk.
  9. Put the scones on the greased baking sheet and brush each one with the egg glaze, then bake for 10 minutes.
  10. Check them after 10 minutes to see if they have risen and are golden on top, if not, leave to bake for 2 or 4 more minutes.
  11. Place the scones in a towel on a wire rack to cool.





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