Teatime isn’t complete without scones. Whether you prefer a fruit, a cheese or a plain. Straight from the oven, toasted, slathered in butter, cream or jam. Remember: the trick is to handle the dough as little as possible. My mother always said I had hot little hands – but Ian makes awesome scones!

This recipe makes about 7 scones.

You will need:

  • 4cm scone cutter

  • Silicone paper


  • 400g self raising flour

  • 1/2 teaspoon baking powder

  • 125g unsalted butter at room temperature

  • pinch of salt

  • 75g dried fruit (we like sultanas, but it’s really your preference)

  • 150ml milk (you may need a little bit more depending on the weather)

  • 80g sugar

For cheese scones:

  • 100g strong cheese, grated and cubed (a good cheddar, even a blue cheese)

  • 1 teaspoon wholegrain mustard

  • Pinch of white pepper

  • (Don’t put the sugar or fruit in)


Pre heat your oven to 175 degrees Celsius.

Weigh out your flour, baking powder, sugar & salt. Rub the butter into the dry ingredients until you have a breadcrumb consistency.  Add your fruit and your milk a little at a time until the dough starts to come together.  If you are making a plain scone, leave out your fruit at this stage.

Pat your dough into a flat slab, not much deeper than your cutter. Cut out your scones and place on a silicone lined baking sheet and bake for 23 minutes or until golden brown on top.

When making the cheese scones – leave out the sugar and fruit and add the cheese.  Add the cheese after the breadcrumb stage but before the milk stage.  You may need a touch less milk.

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