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Recipes

Plain Scones

Makes 6-8 scones

Delicious scones are easy to bake in just 12-15 minutes using Organic Plain White Flour and baking powder. Perfect served with cream and jam as part of your afternoon tea.

Free from Egg, Soya, Nuts
Vegetarian

Ingredients

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  1. Pre-heat the oven.
  2. Dust a large baking tray with flour.
  3. Measure the flour and baking powder into a bowl, stir to combine and sieve into a mixing bowl.
  4. Stir the sugar into the bowl.
  5. Add the butter and using a fork, blend everything together until the mixture resembles fine breadcrumbs.
  6. Pour most of the milk into the bowl and stir to form a soft slightly sticky dough. If this does not happen easily add the remaining milk.
  7. Gather together the dough to form a soft, slightly sticky, mass.
  8. Lightly dust the work top with flour, place the dough in the middle and lightly dust the top with flour.
  9. Gently flatten the dough with your hands to 3cm/1¼” thick.
  10. Press a round pastry cutter or upturned coffee cup into the dough to cut out circles.
  11. Gather the off-cuts into a ball of dough, gently flatten and cut out further circles.
  12. Brush the top of the scones with some milk.
  13. Lift the dough circles onto the prepared baking tray.
  14. Bake for 12-15 minutes until golden brown.
  15. Transfer the scones to a wire rack to cool.

Equipment

large baking tray, round pastry cutter and mixing bowl

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

12-15 minutes
I have made these with plain gluten free plus 1/2 tsp Xanthan gum sweet & savoury I add roughly 3 tablespoons grated strong cheese plus parmigiana reggiano this gives it extra taste then I serve with cream cheese & fig chutney or of your choice.
By Marigold Clarke
12 Aug 2020
What an excellent result! I made two batches of eight, first batch rose perfectly, the 2nd batch I left the mixture a little softer and the spread a bit more but the texture and flavour of both batches were first class. served with strawberry conserve and clotted cream. Lots of compliments from all with some "best scones ever" comments. Thank you for sharing this recipe.
By Sylvia Loots
25 Jun 2020
Like someone else fancied a scone for afternoon tea but alas no self raising flour. This recipe worked well,produced 8 scones p!us one straggler to be "checked" straight out the oven. Quick easy and great result
By Stan
10 Jun 2020
I had no SR Flour so yours came up on google for plain flour. Oh my they were scrummy ! I had to add more flour as were a bit sticky, I added currents . Lurpack & strawberry jam =delicious Lockdown scones . Thankyou for sharing
By Mrs Dobson
08 Jun 2020
nice
By Oscar Graham
03 Jun 2020
Incredible recipe, add vanilla extract and its perfect!
By Eva
20 May 2020
First time using this recipe as I normally use the recipe from my 90s dairy cookery book but I didn’t have any self raising flour left. Well I can honestly say this recipe was perfect!! The dough came together beautifully, they tasted perfect! This is my new recipe for any future scone baking. Thank you!
By Lisa
14 May 2020
I made these for VE Day. Absolutely perfect.
By Elizabeth
08 May 2020
I don't normally leave reviews, but I made these and they were delicious. I was surprised I made something taste so good! My dough only made 4 scones, not sure what happened there, however I will most definitely be making these again.
By Rachel
04 May 2020
I made these today for the first time, I did vary the recipe and used Greek yogurt instead of milk. The colour , texture and taste were excellent, but the rise was disappointing. I will attempt another batch soon to go with my homemade strawberry
By Clare
22 Apr 2020
They did not go to plan... They smell amazing, but the dough was way to wet and runny. I'll try again, but I don't know where I went wrong...
By Charlotte
19 Apr 2020
We were delighted with these scones. It's a long time since I made scones but it won't be as long again. A very simple and easy recipe with 'cupboard ingredients' which produces excellent results.
By Philip
04 Apr 2020
Perfect
By Mary C
03 Apr 2020

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