Plain or fruity oven scones.

This is a quintessentially English treat.

The best scones seem to come from Devon and Cornwall but these are pretty good.

To make 10 to 12 scones:

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.


210 g
Doves Farm organic plain white bread flour
220 g
Doves Farm organic plain wholemeal flour
5 g (1 tsp)
10 g (2 tsp)
baking powder
50 gm
150 ml
semi-skimmed milk
50 g
FAIRTRADE sultanas or raisins
To serve:
thick cream



Pre-heat the oven to gas mark 8 (230 °C; 450 °F)

Thoroughly mix the flour salt and baking powder in a mixing bowl.

Rub in (using floured fingers) the margarine until the mixture resembles breadcrumbs.

Mix in the milk using a wooden spoon until a soft dough is formed.

Incorporate the dried fruit, if used, at this point.

Turn out onto a lightly floured working surface and knead gently to remove cracks.

Gently roll the dough out to thick finger thickness.

Cut out the scones with a 5 cm pastry cutter.

Combine the trimmings to form further dough until all of the dough has been used.

Brush the top of the scones with milk.


Place the scones on a lightly floured baking tray and bake for 10 minutes. The scones should be golden brown.

Allow to cool on a wire rack.

To serve

Serve either warm or cool.

Slice the scones in two. On each portion place

  • a layer of butter
  • a layer of jam
  • a layer of cream


In the morning scones should be accompanied by a cup of your favourite gourmet coffee.