The Best Scones

After my last post several people asked for the recipe for my scones, I'm pleased to share them with you here. This recipe originates in a tiny Devonshire tearoom, and came to me via the mother of a school friend. They are by far the best scones I have ever made, but the declaration that they are the best is some what subjective ;) I have converted the measurements into grams as well just in case.

You will need:

1lb (500g) Self Raising Flour

4oz (120g) Margarine

2oz (60g) Caster Sugar

½ pint Milk

1tsp Baking Powder

Flavouring if required: this recipe works well with sultanas or cherries or cheese in my experience, I usually add the amount by sight J

A greased Baking Tray or 2, depending on how big you make your scones.

A very good blend of tea and teapot at the ready.

1.       Heat oven to 200 degrees/180 fan assisted

2.       Rub the fat into the flour using your fingers until it resembles breadcrumbs

3.       Stir in the sugar gradually, and add the flavour if using

4.       Mix in the milk gradually until the mixture holds together – it shouldn’t be too wet

5.       For a very handmade look break off sections of the dough and roll into balls, place on baking tray and flatten slightly. For a more polished look roll out the mixture gently (about 6/7cm thick) and use a glass to cut out

6.       Bake in the oven for 15-20 minutes

7.       When they are done allow to cool for 5-10 minutes, put the kettle on in anticipation 

      For a very authentic afternoon tea serve with jam and clotted cream :) I normally just have jam unless it's a super special occasion...