Perfect Scones


225g self-raising flour

50g cool butter

25g castor sugar

¼ tsp bicarbonate of soda

Pinch of salt

50g of one of the following: currants, raisins, sultanas or mixed fruit (optional)

150ml milk

Perfect Scones


  1. Preheat the oven to 220°C (205°C fan assisted, 425°F), and put a large baking sheet in to get hot (no need to grease or line).
  2. Put the flour, salt and bicarbonate into a bowl and cut the butter into it in small pieces. Rub the butter in until the mix is like breadcrumbs.
  3. Stir in the sugar and the fruit if used.
  4. Make a well in the middle and stir in enough of the milk to give a fairly soft dough.
  5. Turn the dough out onto a floured work surface or silicon sheet and knead very lightly if necessary, just to take out any cracks.
  6. Roll out very gently (or pat out with your hand) to a thickness of about 2cm, then cut out rounds with a 6cm cutter.
  7. Sprinkle the tops with a little extra flour and put them onto the hot baking sheet.
  8. Bake for 10-12 minutes, or until well risen and the tops are brown.
  9. Cool on the rack (or eat them warm!) and serve split and buttered, or with whipped cream and strawberry jam.