British Recipes Recipes from Great Britain British Cuisine


An absolutely scrumptious treat served with a dollop of strawberry jam and whipped cream or with cheese as a savoury snack.

• 1 oz. butter, softened
• 10 oz. self-raising flour
• 2 ½ tsp. sugar
• ½ tsp. salt
• 1 ½ oz. butter, cut into ¼ inch bits and thoroughly chilled
• 1 egg
• 6 tbs. milk


1) Preheat the oven to 450’F.
2) Grease a large baking sheet with the softened butter, using a pastry brush, and set it aside.
3) Rub the flour, sugar, salt and butter together into a large chilled mixing bowl until the mixture resembles fine breadcrumbs.
4) Beat the egg with a whisk or fork until it froths and set about a tablespoon of it aside in a small dish.
5) Beat the milk into the rest of the egg and pour over the flour mixture.
6) Mix lightly and quickly with your hands or a round-bladed knife until the dough can be gathered into a compact ball.
7) Dust lightly with flour and roll the dough out into a ¼ inch thick circle on a lightly floured surface. Cut the dough into 2 inch rounds with a cutter or the rim of a glass. Re-roll the scraps and repeat.
8) Place the rounds about 1 inch apart on the baking sheet and brush lightly with the reserved egg.
9) Bake near the top of the oven for 7 to 8 minutes, until light brown.
10) Serve split and buttered.
        (makes about 12 scones)

Comments are closed.