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Traditional English scones

Recipe from: 28 September 2015
recipe, bake, treat

Ingredients 7
Servings 12 scones
Time 00:15


  • 500
    cake flour (plain flour)
  • 2
    bicarbonate of soda
  • 1
  • 4
    cream of tartar
  • 130
    cold butter, cubed
  • 300
  • 1
    egg, beaten



Preheat you oven to 200ºC.

Using a fine sieve sift the flour, bicarbonate of soda, salt and cream of tartar into a mixing bowl, add the cold butter cubes and rub until the butter combines with the dry ingredients. The mixture should feel like damp sand. This can be done with a mixer should you not want to do it by hand.

Add the milk and mix briefly until just combined, turn the mixture out onto a heavily floured surface and knead lightly until you have a soft dough. The dough will be quite wet initially, but it will come together quite quickly. Add a bit more flour should you feel the need to.

Roll the dough out to a thickness of about 3cm and, using a round cookie cutter (6cm diameter), cut out your scones. You will probably need to re-roll the dough to get 12 out of the batch.

Place the scones on a lined baking tray and brush the tops with the beaten egg, bake in the pre-heated oven for between 10 to 12 minutes.

Serve immediately with butter, jam and cream.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.

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