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Recipe for Scones

  • Makes 8
  • 225g (8oz) self-raising flour
  • 1 teaspoon baking powder
  • 25g (1oz) caster sugar
  • 50g (2oz) butter
  • 150ml (¼ pint) milk
  • Flour for dusting

Preheat the oven to 220C (425F, Gas mark 7). Sift the flour and baking powder into a bowl. Stir in the sugar and rub the butter into the flour (I use a food processor for quickness). Add the milk, mixing to a smooth dough. Roll on a lightly floured surface until ¾ inch thick. Using a 2in (5cm) pastry cutter, cut the dough. Once cut, put on to a baking sheet and dust with flour. Cook in the oven for about 10 minutes until golden brown. Cool on a wire rack. Delicious served with this rhubarb jam and clotted cream and eaten on the same day.

For a fruity scone: add 50g (2oz) sultanas before you add the milk.


Farm Shops near London

The following farm shops in London sell ingredients used in Scones:

Calbourne Water Mill  - Farm Shop near London

Calbourne Water Mill

Newport, Isle of Wight

Flour grinding water mill producing wholemeal flour, rye - summer 2001 white flour & bran availab...

Farmers Markets near London

The following farmers markets in London sell ingredients used in Scones: