Plain Scones

I do not own the rights to the image above

A few weeks ago, my family made these awesome scones. It tastes great with jam, no butter or cream required. But you can add it if you want. πŸ˜‰


I got this from and changed the recipe a bit.


350g self-raising flour, plus more for dusting
ΒΌ tsp salt
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
squeeze lemon juice (see Know-how below)
beaten egg, to glaze
jam and clotted cream, to serve


Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.

Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.

Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife( or your hands!) – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.

Take a knife( be careful!) and cut out any shape you like. I strongly recommend a triangle because it’s so easy. It doesn’t have to be an exact length, just any length you want. Then place the scone on a tray. I used long spatula, or whatever you call it for that. Then repeat with the rest of the scone dough.

Brush the tops with beaten egg( you can use more if it’s not enough), then carefully place onto the hot baking tray.
Bake for 10 mins until risen and golden on the top.

Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.

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