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Old Fashioned Scones

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Well, who doesn't like scones? The only question is does the cream goes on first or the jam?

Well, who doesn't like scones? The only question is does the cream goes on first or the jam?

Ingredients

Serves: 8-10

Metric Cups
  • 225 grams self-raising flour
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 50 grams butter
  • 25 grams caster sugar
  • 125 millilitres milk
  • milk (extra, for brushing)
  • 8 ounces self-raising flour
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 2 ounces butter
  • 1 ounce superfine sugar
  • 4⅖ fluid ounce milk
  • milk (extra, for brushing)

Method

Old Fashioned Scones is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Grease two baking sheets. Sift the flour, baking powder and salt into a bowl. Cut the butter into small pieces and add them to the flour.
  • Rub the butter into the flour until the mixture looks like fine breadcrumbs. Add the sugar and milk.
  • Use a blunt knife to mix everything to make a soft dough. Then, press and mould it with your fingers until it's smooth.
  • Sprinkle an area of your work surface with flour and put the dough onto it. Roll it out until the dough is about 2cm thick - it might make only 2 or 3 scones but believe me, it's worth it.
  • Cut circles from the dough with the cutter. Squeeze the scraps into a ball and roll them out again. Cut more circles.
  • Put the circles onto the baking sheets, leaving quite a lot of space between each one. Brush the tops with a little milk.
  • Bake the scones for 7-10 minutes on the top shelf of the oven. They will rise and turn golden. Lift them onto a wire rack to cool.
  • Grease two baking sheets. Sift the flour, baking powder and salt into a bowl. Cut the butter into small pieces and add them to the flour.
  • Rub the butter into the flour until the mixture looks like fine breadcrumbs. Add the sugar and milk.
  • Use a blunt knife to mix everything to make a soft dough. Then, press and mould it with your fingers until it's smooth.
  • Sprinkle an area of your work surface with flour and put the dough onto it. Roll it out until the dough is about 2cm thick - it might make only 2 or 3 scones but believe me, it's worth it.
  • Cut circles from the dough with the cutter. Squeeze the scraps into a ball and roll them out again. Cut more circles.
  • Put the circles onto the baking sheets, leaving quite a lot of space between each one. Brush the tops with a little milk.
  • Bake the scones for 7-10 minutes on the top shelf of the oven. They will rise and turn golden. Lift them onto a wire rack to cool.
  • Additional Information

    Serve with clotted cream and if you are, of the sorts, a preserving queen , with homemade strawberry jam and fresh strawberries.

    Serve with clotted cream and if you are, of the sorts, a preserving queen , with homemade strawberry jam and fresh strawberries.

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