Wednesday, June 06, 2012


Mr P and I flipping love cream teas so as it was the Diamond Jubilee bank holiday, I thought I would bake some scones.
I used a recipe from Mary Berry's Baking Bible and it worked really well. At first I thought they were not sweet enough even with the sultanas in but, when adding the jam to them, they are just perfect.


225g self-raising flour
1 level tsp baking powder
50g unsalted butter cubed
25g caster sugar
50G sultanas
1 large egg


Rolling pin
Baking sheet
Biscuit cutter 2.5inches (or whatever size your want)

Makes 14-16 depending on size.

Firstly, pre-heat your oven to gas mark 7 and then prepare your baking sheet by lightly greasing it.

Next, sift the flour and baking powder onto a surface or into a bowl and put the butter on top. Using your finger tips rub the mixture till it turns into fine breadcrumbs which takes a few minutes. Then mix it with the sugar and sultanas.

Now, crack your egg into a measuring jug and add milk  to get 150ml in the jug. Give it a mix and then pour over your flour mixture.

Mix the dough with your hand or wooden spoon till it becomes combined. Place on your worktop and kneed just a few times to make a sticky dough.

Sprinkle your surface with a little bit of flour and then roll the ball out so you have the dough about half an inch thick. Then using your biscuit cutter, cut out your scones.

Place the dough onto your baking tray and brush the tops with a bit of milk. Careful not to let the milk drip down the sides otherwise they stick and may not rise very well.
Pop in the oven for 10 minutes. I turned mine about 8 minutes in as my oven is rubbish at cooking evenly.

When done take out the oven and place onto a cooling rack. Eat while fresh!
Clotted cream and jam on scones are simply one of life's utter pleasures. Especially when home made. Try it!!