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Basic Scone Recipe
www.letsgetcooking.org.uk
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Baking sheet
1. Turn on the oven to 220°C or gas mark 7.
Sieve
2. If you are baking the scones in the oven, brush the baking sheet with a little oil.
Mixing bowl
3. Sieve the flour into the mixing bowl.
Measuring jug
4. Using clean fingertips, rub the butter into the flour until it resembles breadcrumbs.
Knife
5. Stir in any extra ingredients such as raisins/dates or cheese/herbs, if using. See
‘Something to try next time’.
Rolling pin
4cm round cutter
6. Gradually stir in the milk to form a soft dough.
Pastry brush
7. Sprinkle the rolling pin and a clean, dry surface with flour and roll out the dough
until it is around 2cm thick.
Griddle or frying pan
(optional)
8. Cut the dough into rounds and place on the baking sheet.
Palette knife or fish slice
(optional)
Weighing scales
Ingredients
9. Collect any dough ‘trimmings’ together and roll out again. Cut out the remaining
rounds. You should make around 10 scones.
10.Brush the scones with a little milk and bake for 10-12 minutes, until the scones have
risen and turned golden. If you are using a hob to cook the scones, roll them until
they are around 1.5cm thick and do not brush with milk. Heat the griddle pan or
frying pan over a medium heat. Place the scones in the pan and cook for 4 minutes.
Use a palette knife or fish slice to turn them over and cook for another 4 minutes.
Make sure the pan is not too hot otherwise they will burn before they cook.
Makes 10 scones
200g self raising flour
50g butter/margarine
125ml semi skimmed milk
Vegetable oil for greasing
the baking tray
Top tips
• Handle the dough as little as possible.
• Don’t twist the cutter as this will the make
the scones rise unevenly.
Something to
try next time
Add savoury ingredients
such as 50g cheese, 25g
olives, 25g sun-dried
tomatoes, ¼ x 5ml spoon
dried herbs.
Add 50g dried fruit such
as dates, sultanas, glace
cherries and 25g sugar to
make sweet scones.