Scone?? Urmm Yes please!!

Cotswold best scones coming up! I wish I could take the credit for these but I actually started using this recipe from two chefs I worked with at the Italian bistro/ tearoom. They are both amazing bakers and before I started working with them I could not make any cakes for shit.

I remember thinking how hard can it be making scones, I first started making them and they would taste okay but would look like absolute Shii….well let’s just say they weren’t pretty! And I thought I was doing exactly the same as the other two teaching me. Turns out there are a few tips which make all the difference to having a heavy flat scone to a nice evenly risen light one. After a lot of practice they were pretty perfect..even if I do say so myself, unfortunately these ones aren’t pretty perfect, I didn’t have a cutter could not find one anywhere! so I used the only thing I could …which was a straight pint glass 😂 squashed the scones obviously so they didn’t rise evenly at all! Keep reading for the recipe and tips👇🏻.

Fruit sconesMakes 20

  • 1350g Self raising flour
  • 250g butter, cut into cubes
  • 250g caster sugar
  • 2 Tsp baking powder
  • 450ml whole milk
  • 3 whole eggs
  • 250g Sultanas (if using)


Preheat oven 160c. In a mixer using a beater mix together the self raising flour, butter, sugar and baking powder until it resembles rough breadcrumbs. Whisk together the milk and eggs in a separate bowl.

Add the sultanas to the flour mix and start mixing on a low speed while slowly adding the milk. You want the mixture to be nice and soft but not wet so you might not need all of the liquid.

Mix until the dough just comes together then turn out onto a lightly floured surface. Roll out the mixture until it’s 3cm thick. Using a 5cm cutter, dipping in flour first, cut out your scones. Bringing back together the remaining dough and repeating until all of it has been used.

Place the scones on a baking tray with parchment paper leaving a little bit of room in between each. Lightly brush the top of scones with just milk and cook for 20/25 minutes.


  • Don’t twist the cutter when cutting out the scones. Flour the cutter and push down and lift straight back up. Then gently press the top.
  • When brushing the top of the scones make sure it doesn’t drip down the sides to ensure you get a even rise.
  • Make sure you always use really cold butter.
  • Double sift the flour for a lighter scone.
  • Don’t use a pint glass as a cutter haha
  • And most importantly…Aways cream then jam! 😉😂

It’s been a while since I’ve had these but they still taste as good as I remember! And the smell when they are cooking…enough to lure anyone into the kitchen to ask what you’ve got in the oven! IF anyone is reading this…anyone? Then give this recipe a go and let me know how you got on 💪🏼👍🏻 Thanks guys and enjoy!

Cc 🍽

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