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Bill Grainger's Simple Scones

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Wonderfully light brekkie or afternoon tea scones. Courtesty of "Bill's Food", 2002.

For other perfect Easter cake recipes browse Nigella's Easter recipe collection including Hot Cross Buns and Lemon Meringue Cake.

Wonderfully light brekkie or afternoon tea scones. Courtesty of "Bill's Food", 2002.

For other perfect Easter cake recipes browse Nigella's Easter recipe collection including Hot Cross Buns and Lemon Meringue Cake.

Ingredients

Serves: Makes 8

Metric Cups
  • 1 tablespoon icing sugar
  • 310 grams plain flour
  • 1½ teaspoons baking powder
  • 1 pinch of salt
  • 250 millilitres milk
  • 30 grams butter (melted)
  • 1 jam
  • 1 whipped cream
  • 1 tablespoon confectioners' sugar
  • 10⅞ ounces all-purpose flour
  • 1½ teaspoons baking powder
  • 1 pinch of salt
  • 9 fluid ounce milk
  • 1 ounces butter (melted)
  • 1 jam
  • 1 whipped cream

Method

Bill Grainger's Simple Scones is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 220C/425F/Gas7
  • Sift the icing sugar, flour, baking powder and salt into a bowl
  • Add the milk and butter and stir to combine
  • Knead quickly and lightly until smooth and then press out onto a floured surface
  • Use a glass to cut out rounds roughly 5 cm (2 inches) in diameter and 3 cm (1.25 inches) deep and place them on a greased baking tray
  • Gather the scraps together, lightly knead again, then cut out more rounds
  • Cook for 8 to 10 minutes, until puffed and golden
  • Serve with jam and lightly whipped cream
  • Preheat oven to 220C/425F/Gas7
  • Sift the confectioners' sugar, flour, baking powder and salt into a bowl
  • Add the milk and butter and stir to combine
  • Knead quickly and lightly until smooth and then press out onto a floured surface
  • Use a glass to cut out rounds roughly 5 cm (2 inches) in diameter and 3 cm (1.25 inches) deep and place them on a greased baking tray
  • Gather the scraps together, lightly knead again, then cut out more rounds
  • Cook for 8 to 10 minutes, until puffed and golden
  • Serve with jam and lightly whipped cream
  • Tell us what you think