Recipe: Perfect Afternoon Tea Scones

I made these scones as a quick fix to take away to Norfolk on a family holiday a couple of weeks ago. They’re cheap to make and don’t take a great amount of time, but taste lovely piled high with clotted cream and jam, and served with a glass of bubbly.

This recipe makes about 8 medium sized scones.


  • 350 g self raising flour
  • 1 tsp baking powder
  • 85 g butter or baking spread
  • 3 tbsp caster sugar
  • 75g raisins or currants
  • 175 ml milk
  • beaten egg or milk to glaze


  1. Preheat your oven to 220 degrees C and prepare a baking tray with baking parchment. Put the flour in a large bowl with the baking powder and then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs, then add the sugar.
  2. Add the milk to the mixture and mix it all together. It will seem like quite a wet dough, but trust me, it works! Then add the raisins.
  3. Scatter flour on the work surface and then tip the dough out. Cover it with a little more flour and then fold it together a few times until it is smooth. Pat down until it is about 4 cm thick.
  4. Cut the dough into rounds using a cutter (I used one that was about 5 cm, but it doesn’t really matter). Keep cutting and re rolling the dough as necessary until you have used it all.
  5. Brush the tops with beaten egg or milk, and place onto the baking tray. Bake in the oven for 10 mins until they are golden brown.

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