Scones make me smile.  Fresh out of the oven they need nothing at all.  Just butter also works ..... so does butter and jam. Jam and cream is the ultimate tea time delight!


  • 4oz (110g) butter
  • 1lb (450g) SR flour
  • 4oz (110g) caster sugar
  • Pinch of salt
  • 8oz (225g) sultanas
  • Milk to combine

You will also need -

2 solid baking trays and a 6cm (2 1/2 inch)cutter


  1. Preheat the oven to 200ºC/180ºC Fan/400ºF (gas mark 6).
  2. Weigh out the butter and cut it into small cubes.
  3. Weigh the flour, caster sugar and salt into a large bowl and stir to mix.
  4. Add the cubed butter to the bowl and rub with your fingers until the mixture resembles fine breadcrumbs.
  5. Stir in the sultanas.
  6. Now add a little milk, say a tablespoon at a time, and stir it through the mixture with a knife after each addition. Start to squeeze the mixture together with one hand, gradually adding more milk after each 'squeeze' until the mixture comes together in a dough. There is no need to knead the dough here, you are trying to handle it as little as possible.
  7. Sprinkle a little flour onto the worktop and roll the mixture out until it is about 2.5cm to 3.5cm (1 to 1 1/2 inch) thick - you will need very little rolling to reach this thickness. Now use a cutter to cut out 12 scones, gathering the cuttings together and re-rolling as necessary.
  8. Dip the bottom of each scone in the flour on the worktop before placing them on two ungreased baking trays.
  9. Bake for 12-14 minutes until golden brown.
  10. Leave to cool on a wire rack.
  11. Now eat and enjoy!


Roll out the dough as little as possible - as a guide, it should be at least the depth of the cutter. If you make the scones too thin they will be dry.

Keywords: cosy, nostalgic, afternoon tea