Scones are the perfect easy tea time treat, and even better with clotted cream and jam


  • 225g Self raising flour
  • 2 Tsp baking powder
  • 50g butter
  • 25g Castor sugar
  • 1 egg
  • Milk


  • Pre-heat the oven to 220C/425F/Gas7
  • Lightly grease two baking trays
  • Measure the flour and baking powder into a bowl, then add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs
  • Stir in the sugar
  • Break the egg into a measuring jug, then make up to 150ml with milk
  • Stir the egg and milk into the flour – you may not need it all – and mix to a soft but not sticky dough
  • Turn out on to a lightly floured work surface, knead lightly and then roll out to a thickness of 1cm/½in
  • Cut into rounds with a fluted 5cm/2in cutter and place them on the prepared baking trays
  • Brush the tops with a little extra milk, or any egg and milk left in the jug, and bake in the oven for about 10 minutes or until they are a pale golden brown
  • Lift onto a wire rack to cool
  • Eat as fresh as possible
  • Delicious with clotted cream and jam

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