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This recipe comes from a baker friend who makes the best scones I know.


For 18 scones:
  • 450g self-raising flour
  • pinch salt
  • 110g butter or shortening
    this gives a lighter scone
    but does contain transfats
  • 50g caster sugar
  • 410ml full-fat milk ( this can vary
    according to the flour you use)
  • 1 little egg











Prep time: 20 min.
Cooking time: 20 min.
Leaving time: 15 min.



  1. Preheat oven to 220°/230°C
  2. Mix the flour and salt, and rub in the fat with your fingers till it resembles breadcrumbs.
  3. Add the sugar and milk (or use a mixer) taking care not to overmix. 
  4. Knead to a dough and roll out on a floured surface to 2cm thick.  
  5. Pick the sheet of dough up and let it drop back onto the floured surface; it should retract slightly.  Leave to relax for 5 mins.   
  6. Using a 5/6cm cutter cut out the scones and place on a baking tray covered with silicone baking paper.  To amalgamate the left over cuttings, layer and push them together (rather than kneading which can prevent the gluten from working). Form into a round and cut a cross in the top, so that you can break it into quarters when cooked.  
  7. Beat the egg with a little water and brush over the tops  of the scones, taking care not to let any run down the sides as this will cause the scones to rise unevenly. Leave to dry before coating a second time.  Leave to rest for 15 mins in a cool place.
  8. Cook for about 20mins till golden brown, checking from time to time.




A recipe from Mineke.