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Traditional Scones

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I love this traditional scone recipe - they scones turn out light and fluffy, and are best served with heaps of real butter and raspberry jam!

I love this traditional scone recipe - they scones turn out light and fluffy, and are best served with heaps of real butter and raspberry jam!

Ingredients

Serves: 12 - 14 scones

Metric Cups

For the Scones

  • 450 grams flour
  • 1 pinch of baking powder
  • 1 pinch of salt (generous)
  • 50 grams caster sugar
  • 110 grams unsalted butter (diced)
  • 1 egg (lightly beaten)
  • 50 millilitres double cream
  • 200 millilitres milk

For the Glaze

  • 1 egg (beaten)
  • water (a little - beat with the egg)

For the Scones

  • 16 ounces flour
  • 1 pinch of baking powder
  • 1 pinch of salt (generous)
  • 2 ounces superfine sugar
  • 4 ounces unsalted butter (diced)
  • 1 egg (lightly beaten)
  • 1¾ fluid ounce heavy cream
  • 7 fluid ounce milk

For the Glaze

  • 1 egg (beaten)
  • water (a little - beat with the egg)

Method

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

  • Sift together the dry ingredients. Stir in the sugar. Lightly work in butter using fingertips until it resembles fine breadcrumbs. Add egg, cream and enough milk to moisten.
  • Mix well until you have a soft, doughy texture.
  • Lightly roll dought out until it is approx 2.5cm thick. Cut out scones and transfer to greased baking sheet. Brush scones with egg wash. Bake in preated oven at 180C for 15 - 20 mins or until well browned.
  • Sift together the dry ingredients. Stir in the sugar. Lightly work in butter using fingertips until it resembles fine breadcrumbs. Add egg, cream and enough milk to moisten.
  • Mix well until you have a soft, doughy texture.
  • Lightly roll dought out until it is approx 2.5cm thick. Cut out scones and transfer to greased baking sheet. Brush scones with egg wash. Bake in preated oven at 180C for 15 - 20 mins or until well browned.
  • Additional Information

    ENJOY!!!

    ENJOY!!!

    Tell us what you think

    What 2 Others have said

    • Rather disappointed as this recipe seems to have the wrong temperature on it and I have a wasted batch of scones.

      Posted by Cee7 on 20th April 2015
    • The scones from this recipe turned out FANTASTIC. I added some vanilla and orange zest to it though. Thank you for the recipe - love it.

      Posted by irfanmulla on 24th June 2014
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