More baking escapades! I’ve got some other projects up my (hand-knitted) sleeve though, so fret not. This is a very basic recipe that makes about x scones, all ready to be smothered in jam and clotted cream and fulfil their destiny of making someone very, very happy indeed. I’m sorry that the picture doesn’t wholly convey that.

With jam and cream


  •  225g/8oz self-raising flour
  • pinch of salt
  • 50g/2oz butter
  • 25g/1oz sugar
  • 150ml/5fl.oz milk


  1. Heat oven to 220C(200C fan)
  2. Grease baking sheet
  3. Mix flour and salt together, then rub in butter.                        Rubbed in butter
  4. Stir in sugar, then add milk. Start with half, then add enough to form a soft dough.
  5. Turn onto a lightly floured surface and knead gently.
  6. Pat out to a round 2cm thick.                                                         Patted out dough
  7. Cut out rounds and place on baking sheet.                                Multiple raw scones
  8. Brush the tops with milk.                                                               Three brushed with milk
  9. Bake for 12-15 minds, until well risen and golden.                 Single baked