Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?



Scones Recipe     Veg   British   CD  CBF    25mins

An easy to make traditional plain scone recipe


Makes 8    Cold  Vegetarian  Baked Fayre   Pastries  Teatime  Baked Fayre   Eggless Britain  Europe



225g/8oz Self Raising Flour

50g/2oz Margarine, cut into small pieces

50g/2oz Sugar

120ml/4fl.oz. Milk

Jam and butter or whipped Cream to serve




1. Preheat the oven to 220C, 425F, Gas mark 7 and grease a baking sheet.


2. Sift the flour and salt into a mixing bowl, add the margarine and rub in with with your fingertips until the mixture looks like fine breadcrumbs.


3. Stir in the sugar  then add the milk 1 tablespoon at a time, stirring well with a knife until the mixture begins to stick together. Using one hand, collect the mixture together and knead lightly to form a smooth, fairly soft dough.


4. Turn it on to a lightly floured board, form into a  round shape and roll out to 3cm/1-1/4 inches thick then cut  out 5cm/2inch rounds using a straight-sided or fluted pastry cutter. Place on the greased baking tray and brush the tops with a little milk.


5. Bake towards the top of the oven for about 10 minutes, until golden and well risen. Cool on a wire rack.


6. To serve - cut the scones in half horizontally and fill with Jam and butter or cream.


These are often served as part of  a traditional English Cream Tea.




 More Biscuit/Cookies & Pastries Recipes


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.

Click here to go to the chart. Why not print it off for future reference. Convert all recipes written in metric or imperial quickly and easily. Metric/imperial users can do the same but the other way round - from cups to grams or ounces.



 Follow us 




Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




 Sign up for Free E-Mailings

Still not found what you're looking for?



Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



Related Recipes

Cake Recipes 

Bread/ Bun Recipes



 International Recipes |  Special Diets  |  Reference Pages  |   Conversion Charts  |  History of  Food   |  Ingredients   |  Table Settings  | UK Food Shopping Directory |  Videos 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright 2000 to date [Recipes4us] All rights reserved.

 Some Photos