Scone Recipe

Traditionally in England, these little cakes are served as part of an afternoon tea service. They are cut in half, spread with a little unsalted butter and then some strawberry jam. The scone is then topped with clotted cream, and halves put back together and dusted with icing sugar.

Serves: 10

Preparation: 10 minutes

Cooking time: 15 minutes



  • 300g flour
  • 50g butter
  • 50g sugar
  • 5 tsp baking powder
  • 60ml milk
  • 70g sultanas
  • 2 eggs
  • Zest of 1/2 a lemon



  • Attach the knife blade to the food processor.
  • Cut the butter (which must be cold) into small cubes.
  • Place the flour, baking powder, lemon zest, sugar and butter into the food processor bowl.
  • Switch to speed 2 and mix until the mixture resembles fine breadcrumbs.
  • With the machine running add the milk and the eggs.
  • Mix until they form a dough, but be careful not to over work, then add the sultanas.
  • Place the mixture onto a floured work service and roll out to a thickness of 3cm.
  • Dip a 6 cm round pastry cutter in flour, then cut out thescones and then turn the scones over onto a baking tray.
  • Allow to rest for 5 minutes, then bake in a preheated ovenset at 200ºC.
  • Bake for 5 minutes then turn the temperature down to180ºC and bake for a further 5 to 10 minutes.
  • Take out of the oven and rest them on a cooling rack.


Why not try adding berries or fruit to your mixture for a different taste?!