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Harry Weir assisted by Brian Clarke

Homemade scones

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



  • 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.


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.