• 350 g self-raising flour, plus extra for dusting
  • pinch of salt
  • 1 tsp baking powder
  • 85 g unsalted butter, cubed
  • 3 tbsp caster sugar
  • 175 ml semi-skimmed milk
  • 1 tsp vanilla extract
  • 0.5 tbsp lemon juice
  • 1 medium egg, lightly beaten
  • 115 g Cornish clotted cream (optional)
  • 100 g strawberry jam (optional)


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas 7.

  2. 2

    Mix together the flour, salt and baking powder in a large bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar.

  3. 3

    Mix together the milk, vanilla extract and lemon juice. Using your hands, make a well in the dry mixture, then pour in the milk mixture and bring together with a knife. Turn out the dough onto a lightly floured surface and gently knead until slightly smoother. Gently roll out to a thickness of 3cm.

  4. 4

    Using a 6-7cm cutter, cut out 4 rounds. Bring the remaining dough together and repeat until you have 6 scones. Lift the scones onto a lightly floured non-stick baking sheet. Brush the tops with the egg. Bake for 12-15 minutes, until golden. Cool slightly, then cut in half and fill with clotted cream and jam, if you like.

Nutritional Details

Each serving provides
  • Energy 2152kj 514kcal 26%
  • Fat 26.1g 37%
  • Saturates 15.3g 77%
  • Sugars 10.2g 11%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 1361kj/325kcal

Each serving provides

60.7g carbohydrate 2.2g fibre 7.8g protein

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