• 225 g self-raising flour, plus extra for dusting
  • 75 g butter, at room temperature
  • 3 tbsp caster sugar
  • 1 large egg, beaten
  • 3 tbsp semi-skimmed milk, plus extra for brushing
  • A little soft butter and strawberry jam to serve


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas 7. Tip the flour into a bowl. Using your fingertips, rub in the butter until it resembles fine breadcrumbs. Stir in the sugar.

  2. 2

    In a separate bowl, whisk together the egg and milk, then stir this quickly into the flour mixture using a round-bladed knife. Now, using your hands, lightly work the mixture into a ball. The mixture will be soft and a little sticky.

  3. 3

    Put the dough on a lightly floured work surface and, using floured hands, pat it out with your fingers to a thickness of about 2cm (no need for a rolling pin). Dip a 5cm cutter into a little flour and use to cut out 12 scones.

  4. 4

    Place the scones on a lightly greased baking tray and brush each one with a little milk. Bake for 10-12 minutes until the scones have risen and are golden brown, then transfer to a wire rack to cool (for bite-size scones use a 3.5cm cutter and bake for 5-8 minutes). Serve halved and spread with butter and strawberry jam. To freeze, allow to cool completely before packing into a freezer bag and storing for up to 3 months.

Nutritional Details

Each serving provides
  • Energy 729kj 174kcal 9%
  • Fat 10.0g 14%
  • Saturates 5.8g 29%
  • Sugars 5.3g 6%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1620kj/387kcal

Each serving provides

18.3g carbohydrate 0.7g fibre 2.5g protein

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