Looking to master making perfect scone? Try this great recipe from Edward Hayden this weekend.

"Scones are my absolute favourite at any time! This recipe is perfect every time I make it. I love scones with raspberry jam and cream, but other jams, like gooseberry or blackberry work taste just as nice. Classically, scones should be placed at the top of a cake stand, because for afternoon tea you work from the bottom to the top: start with your sandwiches, then your sweets, and then you finish with your tea and scones." – Edward Hayden

Yield: Makes: 12 -15


  • 450g/16oz self-raising flour
  • 110g/4oz caster sugar
  • 110g/4oz butter-cold
  • 1 egg
  • 150ml/5fl oz milk, approximately
  • Pinch of salt
  • For the glaze
  • 1 egg
  • 1 tablespoon milk
  • 2 teaspoons granulated sugar

To garnish

  • Icing sugar
  • Whipped cream
  • Raspberry jam
  • Fresh raspberries


  1. Preheat the oven to 190C/gas mark 5.
  2. Sieve the flour into a large bowl and add the salt and caster sugar.
  3. Add the butter to the mix and rub in with your fingertips.
  4. In a separate bowl, beat the egg and add to the dry ingredients.
  5. Add the milk and mix together to a soft dough.  If the mixture is too wet and loose at this stage, add in a little extra flour.
  6. Transfer the mixture to a floured surface and flatten it out to about ¾ inch in depth. Using a small scone cutter or a glass, cut out small circles and transfer to a lined baking tray.
  7. For the glaze, mix together the egg and tablespoon of milk. Brush over the top of the scones, sprinkle with a little granulated sugar and bake for 17-20 minutes
  8. Remove the scones from the oven and dust with icing sugar.
  9. Serve with raspberry jam, freshly whipped cream and fresh raspberries.

TIP: To make fruit scones, soak 75g sultanas in a little orange juice or whiskey for 30 minutes and add these to the mixture just before you add the egg and milk.