English Scones

English Scones


14 people made this

About this recipe: A traditional, rich scones for a weekend breakfast or tea time. These are delicious served with ginger marmalade.

Polly Welby

Serves: 14 

  • 225g plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon of cream of tartar (found in baking section of supermarket)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon mixed spice or ground ginger
  • 25g butter
  • 25g caster sugar
  • 1 rounded tablespoon treacle or honey
  • 120ml milk

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Preheat the oven to 230 degrees C. Move the oven rack so it's positioned near the top of the oven for baking.
  2. Sift the flour, salt, baking soda, cream of tartar, cinnamon and mixed spice into a large bowl. Rub in butter until the mixture resembles bread crumbs.
  3. In a small saucepan, gently heat the milk and stir in the sugar and treacle until dissolved. Remove from the heat and pour into the dry ingredients. Stir until it turns into a soft dough.
  4. Turn the dough out onto a floured surface and knead lightly until smooth.
  5. Use a rolling pin to roll out to 2 -3 cm thickness. Stamp out scones with flutted cutter or glass, rerolling dough until it has all been used. Place the scones on a lightly greased or floured baking tray.
  6. Bake for 12 to 15 minutes in the preheated oven, until the bottoms are lightly browned.
  7. Cool on a wire tray, and serve split (don't use a knife, rather pull apart into two halves gently with your hands), with butter or cream cheese.

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