Feeling like the perfect country wife baking these scones. I’ll have mine with cream and blackberry jam please.


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Cook time: 

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Serves: 8

  • 2 cups Self-Raising flour
  • 2 tbsp butter or marg
  • ¾ - 1 cup milk
  • Extra flour for rolling
  • Egg yolk for brushing
  1. Preheat oven to 190C. Sift flour into a bowl (I don't, am a terribly disobedient cook) and add the butter.
  2. Rub the butter in with your fingers until spread out nicely.
  3. Make a well in the centre and add milk all at once, and then stir with a knife (I don't know why but I did obey this one) until a moist dough is formed.
  4. Flour the bench or a bread board and turn out the dough onto it, kneading lightly.
  5. Press or roll into a thickness of about 2.5cm, and then cut into circles using a scone cutter. We just used a class or cup around 7cm in diameter and this made 8 scones from the mixture.
  6. Cut out as many as you can, then roll the remains into shape again, and repeat.
  7. Place them close together on a floured and lined baking tray, and then brush them with a lightly beaten egg yolk mixed with a splash of milk.
  8. Bake for 12-15 minutes, and when done wrap them in a clean tea towel until cold.
  9. Serve with your choice of whipped cream or butter and jam. Great still warm.
HINT: when cutting out the shape don't twist the glass as it makes the scones cook in a funny shape

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