• 225 g self-raising flour, plus extra for dusting
  • 75 g butter, at room temperature
  • 1 large egg, beaten
  • 3 tbsp semi-skimmed milk, plus extra for brushing
  • 3 tbsp caster sugar


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas 7. Tip the flour into a bowl. Using your fingertips, rub the butter into the flour, until it resembles fine breadcrumbs. Stir in the sugar.

  2. 2

    In a separate bowl, whisk together the egg and milk. Stir quickly into the flour mixture using a round-bladed knife. Using your hands, lightly work the mixture into a ball - it will be soft and a little sticky.

  3. 3

    Tip onto a lightly floured surface and, dabbing your hands with flour, pat it out with your fingers to a thickness of about 2cm - you don't need a rolling pin for this. Dip a 5cm cutter into a little flour and use to cut out 12 scones.

  4. 4

    Put the scones on a lightly greased baking tray and brush the tops with a little milk. Bake for 10-12 minutes until risen and golden. Let cool on a wire rack. Serve cut in half and spread with the butter and strawberry jam.


    Cook's tip: for bite-size scones, use a 3.5cm cutter and bake for 5-8 minutes. For fruity scones, add a handful of sultanas or chopped dried fruits to the butter and flour mixture before adding in the egg and milk.

Nutritional Details

Each serving provides
  • Energy 595kj 142kcal 7%
  • Fat 6.0g 9%
  • Saturates 3.3g 17%
  • Sugars 4.9g 5%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1562kj/373kcal

Each serving provides

19.0g carbohydrate 0.6g fibre 2.6g protein

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