English Scones

This traditional recipe for English Scones is always a favorite, and sandwiched together with butter and jam they’re a real treat for a special occasion, or in fact for anytime, especially with a nice cup of English tea.


8 oz (2 cups) self-rising flour
1½ oz (3 tablespoons) softened butter
1½ oz superfine sugar
A pinch of salt
About 5 fl oz (just over ½ cup) milk

You will also need

A baking sheet


Begin by preheating the oven to 425°F, and then grease (butter) a baking sheet. Next sift the flour into a large bowl. Then with your fingertips rub the butter into the flour. Now add the sugar and the salt and mix with a knife. Next, mixing as you do so, add the milk a little at a time.

After this, lightly flour your hands and knead the mixture to a dough – just add a little more milk if it feels too dry. Then lightly flour a suitable surface or board and a rolling-pin and roll out the dough so that it’s about an inch in thickness. Next, with a cutter, that measures about 2 inches across, cut into rounds. Now put the scones on the greased baking sheet, dust their tops with flour, and bake in the oven for about 10 to 15 minutes.

To serve your scones

First allow the scones to cool. Then slice a scone in two, and spread one half with butter, and the other half with butter and strawberry jam or jelly. Now simply sandwich the two halves of the scone together. Repeat these steps with the remainder of the scones. For an extra special treat, before sandwiching together, place a dollop of clotted or heavy cream on top of the jam – delicious.

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