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Nutrition Facts
Serving Size 1 scones 43g Recipe makes 12 scones)
Calories 104
Calories from Fat 26		(25%)
Amount Per Serving		%DV
	Total Fat 3.0g	4%
	Saturated Fat 1.8g	8%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 8mg		2%
Sodium 337mg		14%
Potassium 57mg		1%
Total Carbohydrate 16.4g		5%
	Dietary Fiber 0.6g	2%
	Sugars 0.1g
Protein 2.8g		5%
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⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Sassy Syrah
Mar 7, 2004

I learned how to make these when I was a little girl. After looking at other more complex recipes, involving eggs and cream, I thought there might be space for mine. All you need is self- rising flour, butter and milk, and Hey Presto! You have afternoon tea or a snack.

12 scones (change servings and units)

Ingredients

2 cups self rising flour
1/4 teaspoon salt
30 g butter
250 ml milk

Directions

1
Preheat your oven to 250C
2
Sift flour and salt in a bowl.
3
Rub in the butter with your fingertips, until it resembles breadcrumbs.
4
Make a well, and add almost all of the milk.
5
(Reserve about a tbs) With a butter knife, quickly work in the milk to the flour, making a dough.
6
On a lightly floured surface, knead the dough very lightly.
7
Flatten gently with your hands to 1.5cm thick
8
Use a round cutter to cut out discs.
9
On a buttered tray place scones next to each other.
10
Brush with reserved milk.
11
Bake for 10 minutes, or until scones sound hollow when tapped.
12
Serve with tea, whipped cream and strawberry jam and you have Devonshire tea.
13
Or add herbs/grated cheese for savoury scones to serve with soups and casseroles.

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Featured Reviews for This Recipe

From: lisa @6

On May 10, 2009

Thank you for posting this recipe the scones where lovely so esay to make , will be adding to my cook book thanks .

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From: Kelsey*

On Jan 30, 2008

Quite good. =) Didn't rise as much as expected, and the dough got a lot tougher when rolling out for the second time (after cutting out the first scones). Will be making again, thanks!

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From: Kenwood Queen

On Apr 16, 2005

These are by far the best scones I've ever made! They were very easy, light, flaky, and delicious. We used to own a tearoom and were searching for a simple, delicious scone recipe. We tested hundreds but never quite found what we were looking for. This was it - I wish I had found this while we still had the tearoom! I made it in my Kenwood Major mixer, probably took less than 5 mins. I will be using this as my standard recipe from now on. Fantastic, thanks for sharing!!!

5 people found this review helpful

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From: westivan

On Jun 18, 2007

This is the only way I've ever made scones, I've never heard of using eggs, although I have heard of lemonade scones which use cream. Anyway, it's so long since I've made them I had to double check the quantities - we're having hot buttered scones with our tomato soup for dinner. NB I don't grease my tray, just dust with a little flour to prevent them sticking. Oh, and don't forget to wrap them in a tea-towel when cooling if you're not having them warm