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Scones are the easiest British tea-time treat and chances are that you will have all the ingredients for this recipe already. They’re a perfect treat, whether jam-and-cream-topped, plain or slathered in butter.



Makes 6 x 65g scones

  • 75ml milk
  • 185g plain flour
  • 10g baking powder
  • 40g cold butter (cut into small cubes)
  • 50g caster sugar
  • 1 egg, plus extra for glazing


  • Preheat the oven to 220°C/fan 200°C/gas mark 7
  • Put the flour and baking powder in a large bowl and add the butter
  • Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs
  • Stir through the sugar Whisk the egg with the milk, then add this to the flour
  • Mix until it comes together to form a soft dough. The mixture should feel quite sticky and wet – if it’s too dry, add a splash more milk
  • Lightly flour your work surface and tip the dough on to the surface
  • Knead the dough gently by folding it in half, turning 90° and then folding again, repeating this process a couple of times until the dough feels smooth
  • Roll out the dough to a thickness of 3cm and cut out your scones using a scone cutter, reworking the offcuts together again to ensure you use all the dough
  • Place the scones on a baking tray lined with greaseproof paper, making sure they have enough space around them to rise
  • Leave for approximately 30-45 minutes at room temperature
  • Glaze the tops with a beaten egg and bake in the oven for approx 15-18 minutes, or until well risen and golden brown